The best vegan queso recipe made cashews, nutritional yeast, carrots and potatoes and no processed ingredients! It’s a rich and creamy dairy-free nacho cheese sauce made in your blender.
1 cup diced russet potato
1/2 cup diced orange or yellow carrots
1/2 cup raw cashews or sunflower seeds
2 1/2 cups filtered water
1/2 cup nutritional yeast
Juice from ½ lemon
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon arrowroot powder (optional – makes it thick and velvety)
Place the potatoes, carrots and cashews in a small saucepan. Add the water/broth and bring to a boil. Let boil for 10-15 mintutes.
Add the boiling mixture to a vented, high-powered blender. Make sure your blender can handle hot liquid. Add the remaining ingredients to the blender and combine until smooth. Taste and asjust seasoning if necessary.
You can serve immediately. However, the sauce thickens as it sits. To thicken the sauce quickly, place in a small pot and bring to a simmer. Let simmer until it’s thickened to your liking. Serve with chips, tacos, broccoli and cauliflower, or drizzle over nachos or grain bowls.
The queso will keep in an airtight container in the fridge for up to a week.