This creamy, zesty nacho queso is made with cannellini beans for extra thickness and packs a spicy kick from fresh jalapeños. Perfect for tortilla chips, veggies, or as a dip for any occasion!
Add the vegetable broth, beans, jalapeños, cumin, and onion powder to a pot.
Bring to a boil.
Reduce to a simmer, then stir in the nutritional yeast, mustard, and flour.
Stir until thickened.
Remove from heat and carefully transfer the mixture to a blender.
Purée until smooth.
Return the mixture to the pot, and stir in the diced red bell pepper.
Season with salt and pepper to taste.
Pour over tortilla chips or serve as a dip.
Notes & Wine Advice
Serving Tip:Serve with tortilla chips, fresh veggies, or use as a topping for tacos, nachos, or baked potatoes.Wine Advice:Pair with a light, crisp white wine like Sauvignon Blanc or a cold IPA to complement the spice.