Pumpkin Queso (Nut Free)
This pumpkin queso requires 7 ingredients and it is vegan and nut free. Perfect for fall gatherings and so delicious.
Ingredients
- 2 cups non-dairy milk divided
- ¼ cup tapioca flour
- 1 tablespoon nutritional yeast
- 1 cup pumpkin purée
- 1 Field Roast Mexican-style sausage *see note
- ⅛ cup pepitas for topping
- 1 teaspoon salt or to taste
Instructions
- In a small pan crumble the vegan chorizo (if it isn't already crumbled) and cook according to package directions.
- In a pot whisk together 1 cup (240ml) non-dairy milk, tapioca flour, and salt. Whisk for about 30 seconds until smooth and well incorporated.
- On the stove cook over medium high heat for 5 to 10 minutes until thickened and bubbling, whisking continuously.
- In the microwave or in another small pan warm up the other cup of non-dairy milk. It doesn't need to be boiling just warm like a hot shower. Pour that into the vegan cheese, along with the pumpkin purée and half of the cooked vegan chorizo. Mix until well incorporated and smooth.
- If you are struggling to get everything mixed together to form one smooth texture you can pop this back on the stove for 2 to 3 minutes over medium low heat and mix continuously.
- Taste and add in any more salt or seasonings to preference. Add into a bowl and top with remaining vegan chorizo and pepitas. Enjoy!
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- I used 1 Field Roast Mexican-style sausage which is about 3.2 ounces (92g), if you are using another type of vegan chorizo use the equivalent of 3.2 ounces (92g).
Nutrition
Serving: 112gCalories: 108kcalCarbohydrates: 9.8gProtein: 8.3gFat: 3.8g
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