I first made this cheese sauce for my hassleback papa chorreaadas (potatoes drizzled in cheese sauce), but I found myself craving the sauce on its own!
Colombian cheese sauce is savory and cheesy, the cilantro and tomato give it a touch of freshness, and it’s light! I have used this sauce as a dip, but I mostly like to drizzle it on veggies like broccoli, potatoes, or cauliflower.
Give it a try!
What You’ll Need:
- 1 cup of heavy whipping cream
- 1 cup of shredded mozzarella
- 1 cup of diced tomatoes
- ¼ cup of finely diced green onions
- 2 tablespoons of vegan butter
- 2 tablespoons of olive oil
- 1 tablespoon of finely diced fresh cilantro
- 1 teaspoon of minced garlic
- ½ teaspoon of cumin
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- Optional: Queso fresco for sprinkling at the end
Directions:
- Heat a non-stick pan over medium heat. Add the vegan butter, olive oil, and garlic.
- Cook and mix until the garlic becomes fragrant.
- Next, add the tomato, green onion, and cumin. Cook for about 4 minutes.
- Once all the flavors have cooked together, add the heavy whipping cream, mozzarella, salt, and pepper.
- Cook for an additional 4-5 minutes, carefully mixing the sauce to ensure the cheese melts and all the ingredients are incorporating together.
- Turn off heat, add the fresh cilantro, and combine well.
- Top with fresh diced tomatoes, queso fresco, diced green onions, and enjoy!
