Vegan Brisket Queso

Dive into the ultimate plant-based comfort food with this mouthwatering Vegan Brisket Queso! Featuring tender, smoky jackfruit simmered with bold flavors like smoked paprika, soy sauce, and maple syrup, this dairy-free adaptation transforms the classic brisket queso into a vegan delight. The rich and creamy queso base combines melty vegan cheese shreds, almond milk, and nutritional yeast for the perfect velvety texture, elevated by a hint of cumin and cornstarch for thickness. Topped with vibrant fresh cilantro, tomatoes, and jalapeños, this dish is as visually stunning as it is delicious. Ready in just under an hour, it's perfect for game days, casual gatherings, or satisfying snack cravings. Serve it up with crunchy tortilla chips or warm bread for an irresistible plant-based appetizer that will have everyone coming back for more. Don't miss this fusion of indulgence and innovation—a must-try for vegans and non-vegans alike!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Jackfruit, canned and drained
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Smoked paprika
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Tomato paste
• 2 tablespoons Coconut oil
• 2 cups Vegan cheese shreds
• 1 cup Unsweetened almond milk
• 2 tablespoons Nutritional yeast
• 1 tablespoon Cornstarch
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 cup Chopped fresh cilantro
• 0.5 cup Chopped tomatoes
• 1 Jalapeños, chopped

Directions

Step 1

Prepare the jackfruit by rinsing and draining it thoroughly. Using a fork, shred the jackfruit pieces to mimic the texture of brisket.

Step 2

In a bowl, combine the onion powder, garlic powder, paprika, smoked paprika, soy sauce, maple syrup, tomato paste, and 1 tablespoon of coconut oil. Mix well to create a marinade.

Step 3

Add the shredded jackfruit to the marinade and toss to coat evenly. Let it sit for at least 10 minutes.

Step 4

In a large skillet over medium heat, add the remaining 1 tablespoon of coconut oil. Add the marinated jackfruit and sauté for 10-12 minutes, stirring occasionally until it takes on a dark, crispy texture. Set aside.

Step 5

For the queso, in a saucepan, combine the vegan cheese shreds, almond milk, nutritional yeast, corn starch, ground cumin, and salt. Cook over medium heat, whisking continuously until the cheese is melted and the mixture is smooth and thickened, about 8-10 minutes.

Step 6

Once the queso is ready, stir in half of the jackfruit mixture, saving the rest for topping.

Step 7

Transfer the queso to a serving bowl. Top with the reserved jackfruit, tomatoes, cilantro, and jalapeños.

Step 8

Serve immediately with tortilla chips or freshly baked bread.

Nutrition Facts

Serving size	(1482.7g)

Amount per serving	% Daily Value*
Calories	2497.6

Total Fat 152.6g	0%
Saturated Fat 125.8g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 5615.4mg	0%
Total Carbohydrate 278.1g	0%
Dietary Fiber 16.0g	0%
Total Sugars 109.9g
Protein 40.5g	0%

Vitamin D 87.8IU	0%
Calcium 4059.9mg	0%
Iron 13.3mg	0%
Potassium 3496.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 6.1%

Carbs: 42.0%