Dairy Free Queso!!
(Paleo, AIP, Nut Free)
Author: Michelle Hoover from Unbound Wellness
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
2 tbsp. avocado oil
1 onion, diced
3 cloves garlic, minced
1 cup sweet potato, chopped
1 1/4 cup butternut squash, cubed
1 cup organic chicken ( or veggie) broth
1/2 cup coconut milk
3 tbsp. nutritional yeast
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
1 tbsp. + 1 tsp arrowroot starch
4–5 oz. of grass-fed ground beef, cooked
1/2 red onion, diced
2 tbsp. cilantro
fresh jalapenos, diced
Using a medium-sized pot, heat the avocado oil over medium heat.
Add the onion and garlic and sauté until the onion is translucent.
Add in the sweet potato, butternut squash, broth, coconut milk, nutritional yeast, salt, and pepper and stir well to combine. Bring to a low simmer and reduce the heat to medium-low. Cover the pot and allow to simmer for 15 minutes. The vegetables should be fork tender.
Allow the mixture to cool slightly before adding to a blender along with the arrowroot starch. Blend until smooth and thick.
Serve the queso topped with optional toppings and with chips like plantain chips.