Vegan Queso

Queso and nachos? My forever weakness. But when I found out dairy and I weren’t friends, I had to level up. This vegan queso is creamy, bold, and brings the heat — no dairy, no drama, all flavor. Grab chips, dig in, and thank me later.

Ingredients​ Yield 4 servings

1 cup Idaho potatoes, peeled and cut into 2-inch pieces

1/2 cup carrot, peeled and cut into 2-inch pieces

1/4 cup unsweetened soy milk

1/4 cup vegetable oil (or neutral oil of your choice

2 tsp lime juice

1 Tbsp pickled jalapenos

1 Tbsp pickled jalapeno brine (juice jalapenos came in)

1 Tbsp cornstarch

2 tbsp nutritional yeast

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp adobo

1 tsp kosher salt + Extra for vegetable water

1/2 small yellow onion small dice

1/4 tsp ground black pepper

3/4 cup small diced, Roma tomatoes, set aside some for garnish

2 Tbsp cilantro, minced, set aside some for garnish

Garnish

2 Tbsp canned green chiles or 1 fresh serrano chili (if using fresh serrano's taste first for spice level)

Diced Roma tomatoes

Minced cilantro

Directions​

1. Add potatoes and carrots into a large pot. Cover them with at least two inches of water. Season the cooking water with a large pinch of kosher salt.

   
   

2. Place this over high heat and bring it up to a boil. Boil them until they are fork-tender. (about 15 minutes) be sure to cook them until tender.

   
   

3. Dice tomatoes and mince cilantro, set aside.

   
   

4. While the carrots and potatoes are cooking. Add Soy milk - black pepper to a blender (Basically everything EXCEPT for the chiles, diced tomatoes, and cilantro)

   
   

5. In a small saucepan sauté the yellow onion until very soft once soft add the softened onion to the blender as well

   
   

6. Once the potatoes and carrots are tender, drain them from the water, and add them into the blender with other ingredients.

   
   

7. Gradually turn the blender up to the highest speed and blend the ingredients until extremely smooth.

   
   

8. Give it little stir and scrape the sides with a rubber spatula to make sure everything is blending.

   
   

9. Once smooth, add in the chiles, chopped tomatoes, and cilantro. Pulse the blender on a low speed a few times.

   
   

10. If you want the smoothest texture, you can blend until smooth.

    
    

11. Place the queso into a dish and top it off with a little more diced tomatoes, a pinch of chopped cilantro, and green chiles or jalapenos if you'd like, enjoy!

Check out my tips for serving

Tips

• Tortilla Chips, if desired (you can air fry your favorite tortillas for a healthier option) I spray my basket with oil and the chips air fryer for about 6 minutes or until golden/Crispy)

• Extras: Salsa & Guacamole

• Add your favorite protein if you’d like beyond meat, beans, chicken (for the non-vegans) ect.

• For nachos: add your chips, protein, guac, salsa, and top with hot queso. Garnish with chopped tomatoes & cilantro

I AM NOT A VEGNA I AM DAIRY FREE! I do not want to hear it about the chicken in the photo below haha.