Vegan Brisket Queso
Experience the ultimate plant-based indulgence with this Vegan Brisket Queso, a bold and creamy dip that’s perfect for parties, game days, or an irresistible snack. Featuring shredded jackfruit marinated in a smoky-sweet blend of spices, soy sauce, and maple syrup, this vegan "brisket" delivers all the savory richness without the meat. The velvety queso base is made from melty vegan cheese shreds, unsweetened almond milk, and nutritional yeast, thickened to perfection with cornstarch and infused with a hint of cumin for a flavor-packed punch. Topped with crispy jackfruit, fresh tomatoes, jalapeños, and a sprinkle of cilantro, this hearty, dairy-free dip pairs perfectly with tortilla chips or crusty bread. Easy to make in under an hour and packed with bold flavors, this Vegan Brisket Queso will be the star of any gathering. Perfect for those seeking plant-based party recipes or innovative vegan appetizers!
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Recipe Information
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
Instructions
Prepare the jackfruit by rinsing and draining it thoroughly. Using a fork, shred the jackfruit pieces to mimic the texture of brisket.
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.
Add the shredded jackfruit to the marinade and toss to coat evenly. Let it sit for at least 10 minutes.
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.
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.
Once the queso is ready, stir in half of the jackfruit mixture, saving the rest for topping.
Transfer the queso to a serving bowl. Top with the reserved jackfruit, tomatoes, cilantro, and jalapeños.
Serve immediately with tortilla chips or freshly baked bread.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5615 mg | 244% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 109.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 4060 mg | 312% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3496 mg | 74% | |
*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.
