Instant Pot Vegan Queso (Zucchueso)

5 from 1 vote

Instant Pot Vegan Queso (Zucchueso)

Get ready to dip and dive into this creamy, flavorful vegan queso that will make you forget it's plant-based. Made in the Instant Pot in under 30 minutes, this queso changes the snacking game.

Prep Time5

Cook Time14

Total Time29

Course: Appetizer

Cuisine: American

Keyword: Instant Pot, queso

Servings: servings

Calories: 89kcal

Cost: $10

Equipment

1 Instant Pot

Ingredients

1 large yellow squash
1 large zucchini
1 1/2 cups cherry tomatoes
3 tablespoons garlic
1 tablespoons coconut oil
1 teaspoon apple cider vinegar
15 ounces artichoke hearts
7 ounces canned chickpeas
1 teaspoon salt

Instructions

Sauté first 5 ingredients until tomatoes start to pop
Add all other ingredients and cook on high pressure for 4 minutes then quick release
Pour into a blender and blend until smooth (a high powered blender works best)

Notes

- Cut the tomatoes - chop your cherry tomatoes in half before sautéing so they cook faster and release more flavor.

- Nutritional yeast for cheesiness - Nutritional yeast is a secret weapon in the world of vegan cooking. It adds a cheesy flavor without any dairy and it's also packed with so many vitamins, minerals, and protein. Sprinkle in a generous amount before blending for an extra cheesy taste.

- Add some spice - If you like spicy food, experiment with the addition of spices to add depth to this cheesy queso. Smoky paprika, cumin, onion powder, chili powder, and a pinch of cayenne are great options.

Storing - Feel free to store this homemade queso in a glass, airtight container in the fridge for up to 3 days. Make sure you let the queso cool to room temperature before storing. Reheat on the stovetop or microwave when you're ready to serve.

Freezing - To freeze this queso, place in a ziplock baggie or freezer safe container and freeze for up to 4 months. Again, make sure it's cooled before freezing. Let thaw in the fridge overnight and then reheat on the stove or microwave.

Nutrition