SEATTLE — Chris Blanco owned the Ballard restaurant Stock, which served South East Asian inspired food in Ballard. However, Blanco's health caused him to switch to a plant-based diet, which helped his health, improved his focus and increased his energy. Blanco was so inspired by the change, he brought the transformation to his restaurant by closing Stock and re-opening as Papa's Hot Potatoes.
Now, Blanco serves all vegan food, centered around quick baked potato dishes that are sure to satisfy any diner, vegan or otherwise. Blanco joins New Day Northwest to make a potato with Queso Vegano sauce and talk about other items on the menu.
Check out Papa's Hot Potatoes at 500 Nw 65th St., Seattle, from 11 a.m. - 8 p.m. Wednesday, Thursday, and Sunday, and 11 a.m. - 8:30 p.m. Friday and Saturday.
Check out the recipe Blanco made today on the show!
Vegan Gluten-Free Queso Sauce by Chris Blanco:
Yields about 1 quart of queso
Ingredients:
- 125g raw cashews
- 450g water
- 165g coconut milk
- 3g onion powder
- 3g garlic powder
- 4g turmeric
- 50g sauerkraut
- 4g sea salt
- 27g fresh lemon juice
- 24g nutritional yeast
- 7.5g cassava flour (tapioca starch)
- Big pinch freshly ground black pepper to taste
Directions:
Use a kitchen scale to weigh ingredients. Combine all ingredients and let the cashews soak overnight. Blend the ingredients in a Vitamix or other high-powered blender until silky smooth. Simmer and whisk until the queso is thickened enough to stick to a spoon. You can also warm it in a slow cooker. Great on potatoes, to make mac n' cheese, and pretty much anything you enjoy a cheese-type sauce with.
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