Vegan Queso with Potato Pillows

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2-4

Ingredients: Vegan Queso

• 3/4 cup hot water
• 1 cup Manitoba Harvest Hemp Hearts 
• 2 cloves of garlic
• 3 Tbsp nutritional yeast
• 2 tbsp - ¼ cup pickled jalapeños
• 1 tbsp brine from a jar of pickled jalapeños
• 1/2 tsp salt, plus more to taste
• Garnish with fresh jalapeños if desired.

Ingredients: Potato Pillows

• 3x medium potatoes, peeled and cut into chunks
• 2-3 tbsp 1-1 Gluten Free Flour
• ½ tsp smoked paprika
• ½ tsp salt 
• ¼ tsp ground pepper 
• Avocado oil for frying  

Instructions:

1. First make the vegan queso by combining hot water, hemp seeds, garlic, nutritional yeast, 2 tbsp pickled jalapeños, brine from pickled jalapeños and salt in a blender. Blend to a smooth consistency and taste. Adjust seasoning by adding up to 2 tbsp more of pickled jalapeños for more heat and/or more salt to taste. Set aside and garnish with fresh jalapeños.
2. Bring a pot of water to a boil. When boiling, add potatoes and cook until tender. Drain potatoes and put in a bowl.
3. Use a fork to mash the potatoes until you have the consistency of mashed potatoes. Then, add the flour, salt, pepper and paprika. Use clean hands to mix together to form into a ball of dough. 
4. Flatten dough and cut into 4 pieces.
5. Roll each piece of dough into a 1-inch wide log and cut into 1 ½ inch pieces.
6. Press down on each piece of dough with the tines of a fork. 
7. Drizzle avocado oil into a frying pan and turn to medium heat. 
8. Cook potato pillows on both sides for about 2-4 minutes each side, until golden brown on each side. You may need to cook in batches if your pan is not large enough.
9. When done, serve with vegan queso as a dip!
10. Store vegan queso in the refrigerator for up to 3 days.

Enjoy!