Colombian Cheese Sauce

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!