I’ve been a big nacho sauce or queso and chips fan for as long as I can remember. If it was on a menu, I ordered it. After going gluten-free, and then grain-free, I learned that most of those saucy cheese dishes use wheat flour to help them stay viscous and not stringy like normal melted cheese. Then I went dairy-free and my beloved queso was out completely. I normally use Terra brand taro chips or plantain chips to enjoy this with, but it also is delicious with carrot sticks. Drizzle it over chips, with a scoop of fresh guac on there and some red onions, and you have full-blown nachos!
INGREDIENTS
- 6 ounces peeled and cubed Hannah sweet potato or other white-fleshed sweet potato (about 1 cup)*
- 3 ounces peeled and diced carrots about 1/2 cup
- 1 cup chicken bone broth
- 3 tablespoons melted ghee
- 1 tablespoon nutritional yeast
- 2 1/2 teaspoons sea salt
- 2 cloves garlic peeled
- 1/4 cup fresh store-bought roasted tomatillo salsa
- 3 teaspoons arrowroot powder or 2 tapioca starch
- 1/4 pound grass-fed ground beef
- 1 tablespoon taco seasoning
- Chips for serving
INSTRUCTIONS
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Put the potatoes, carrots, chicken stock, ghee, nutritional yeast, sea salt, garlic cloves, and salsa in the bowl of Instant Pot. Secure the lid, select the Pressure Cook or Manual setting, and set it to high pressure for 10 minutes.
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When the timer is done, press the cancel button, then quick release the pressure and remove the lid.
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Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
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Turn the Instant Potto high sauté mode. Add the ground beef and taco seasoning. Cook until the beef is cooked through, stirring frequently.
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Return the potato mixture to the pot in the Instant Pot. Whisk constantly until bubbling and thickened, about 5 minutes.
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Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.
RECIPE NOTES
Tidbits
White russet potatoes will also work if you tolerate them. Orange fleshed sweet potatoes will also work but will make this a little sweeter. I use ghee in this for the buttery flavor, but it does have trace amounts of lactose and casein. To make this dairy-free, substitute avocado oil in place of the ghee. Tapioca starch will make this sauce more “stretchy” like real cheese, but we tolerate arrowroot better.
Source:- Cosorithis