In the vegan world, potatoes + carrots + cashews = something like cheese. I used these ingredients plus a few others to make my form of vegan queso. 

I start by dicing some potatoes and carrots. I add the potatoes, carrots, and cashews to a pot to boil until fork tender.

Then I strain them and add them to a food processor with the remaining ingredients. 

Once blended, this makes a delicious, spreadable queso sauce that is perfect as a dipping sauce, for nachos, or with a little bit of vegetable broth, it can be made into a mac and cheeze sauce. 

I anticipate making other varieties of queso as I continue to develop my cooking skills, but this will be my first Vegan Queso recipe. 

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Vegan Queso

Yield: 1 batch

Prep time: 15 minutes

Total time: 20 minutes

Ingredients

Yukon Gold Potatoes | 4, peeled and diced

Carrots | 2, peeled and diced

Raw Cashews | 1/2 cup

Nutritional Yeast | 1/2 cup

Jalapeño | 1 - 2, diced

Garlic | 2 cloves

Paprika | 1 tsp

Apple Cider Vinegar | 1 capful

Directions

1. Peel and dice the potatoes and carrots.

2. Add potatoes, carrots, and cashews to a pot of water and boil until a fork goes through them easily (between 15 - 20 minutes).

3. Strain the potatoes, carrots, and cashews and add everything to a food processor and blend until smooth.

4. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 964 | Fat: 24 g | Saturated Fat: 2 g | Cholesterol: 0 mg |

Sodium: 136 mg | Total Carbs: 146 g | Dietary Fiber: 22 g | Sugars: 12 g | Protein: 47 g