A creamy vegan queso made with roasted vegetables, then topped with cowboy favorites like beans and onions. This vegan recipe is the perfect appetizer for any party.
While oven is heating, peel and roughly chop the sweet potatoes into cubes
Place the chopped sweet potatoes, bell pepper (cut side down) and carrots on the oiled tray
Use a cooking spray to lightly spray the veggies on the baking tray
Place the baking tray in the oven and bake for 40 min, See notes
Remove the baking tray from the oven and let it cool for a few minutes
Remove the skin of the roasted red bell pepper
Place the roasted veggies in a blender the red pepper flakes, salt, oregano, nutritional yeast, yellow mustard and coconut milk
Blend the ingredients until you have a sauce consistency (about 2 minutes)
Mix well and add more sauce, if needed
To make the cowboy queso
In a bowl, add all the ingredients for the cowboy queso
Mix well and (optonal) set aside for about 30 minutes
Add half of the queso to the black beans mixture
Mix well and serve immediately
Video
Notes
- Oven temperatures vary, so, make sure you can mush the sweet potato to confirm that it's done baking.- The "queso", by itself, is salty and that's the way it should be. Once you add the "cowboy" ingredients, the taste will adjust- I didn't use hot sauce in this recipe, but, you are welcome to add it in place of cayenne pepper- Use black beans from a tin and be sure to rinse them thoroughly to remove the preservatives. That liquid in the can will mess with the taste of the cowboy queso- For this recipe, I only had Thai chili on hand. If you have jalapeno, use those instead. Or, use any chili pepper you have on hand- The queso ingredient amounts below will make a big batch. I only used half of it and froze the rest for other recipes.
Nutrition
Calories: 412kcal
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