Paleo Brisket Queso
Indulge in the creamy, smoky, and savory flavors of this Paleo Brisket Queso, a mouthwatering twist on the classic cheesy dip. Tender, slow-cooked beef brisket is seasoned with a rich blend of spices, paired with fire-roasted tomatoes, and smothered in a velvety, dairy-free cashew cheese sauce. This recipe is a perfect crowd-pleaser for game nights, gatherings, or any occasion that calls for comfort food with a healthy, paleo-friendly touch. Packed with wholesome ingredients like almond milk, nutritional yeast, and fresh jalapeños, this queso is both indulgent and guilt-free. Serve it warm with veggie sticks or grain-free crackers, and garnish with fresh cilantro and a squeeze of lime for a zesty finish. Get ready to savor a dip that reinvents classic party fare while staying true to your paleo lifestyle!
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Recipe Information
Ingredients
- 1.5 pounds beef brisket
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 jalapeño, minced
- 3 garlic cloves, minced
- 1 can fire-roasted tomatoes, drained
- 1 cup unsweetened almond milk
- 1 cup cashews, soaked overnight and drained
- 0.5 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons tapioca starch
- 1 teaspoon cumin
- 1 tablespoon coconut aminos
- 2 tablespoons cilantro, chopped
- 1 lime, cut into wedges
Instructions
Preheat your oven to 300°F (150°C).
Trim excess fat from the brisket and season it evenly with salt, black pepper, garlic powder, smoked paprika, and onion powder.
In an oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the brisket and sear on all sides until browned, about 2-3 minutes per side.
Remove the brisket and set aside. In the same pot, add the diced onion, minced jalapeño, and garlic. Sauté for 3-4 minutes until the onion is translucent.
Stir in the fire-roasted tomatoes and return the brisket to the pot.
Cover the pot with a lid and transfer to the oven. Cook for about 2.5 to 3 hours until the brisket is tender and easy to shred.
While the brisket is cooking, prepare the cashew cheese sauce by blending soaked and drained cashews, almond milk, nutritional yeast, lemon juice, tapioca starch, cumin, and coconut aminos until smooth.
Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly, until the sauce thickens, about 5-7 minutes.
Once the brisket is done, shred it using two forks and mix it into the onion and tomato mixture in the pot.
Pour the cashew cheese sauce over the shredded brisket and stir to combine.
Garnish with chopped cilantro and serve with lime wedges. Enjoy the Paleo Brisket Queso warm with your choice of Paleo-friendly crackers or veggie sticks.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6304 mg | 274% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 32.3 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 704 mg | 54% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 4240 mg | 90% | |
*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.
