AuthorLeah St John, CHN
RatingDifficultyBeginner

This vegan queso is quick and easy to make and packed full of nutrition. Made with both steamed and fresh vegetables, it boasts a cheesy flavor without an ounce of cheese in sight! Additionally, the nutritional yeast provides vitamin B-12, which is important to supplement in a vegan diet.

This queso is very versatile. We love to use it for dipping nachos or sliced veggies, pasta or pizza sauce, a layer in 7 layer dip, in a taco or quesadilla, or as a sauce for a nourish bowl.

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Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 3 medium carrotspeeled and chopped into 1 inch pieces
 2 medium russet or yellow potatoespeeled and chopped into 1 inch chunks
 1 large yellow onionroughly chopped
 ½ red bell pepperroughly chopped
 ½ cup waterplus more as needed
 ½ cup cashewssoaked for 4-8 hours and rinsed
 ¼ cup nutritional yeast
 2 large garlic cloves
 1 ½ tbsp lemon juice
 1 tbsp miso paste
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp smoked paprikaoptional, gives a smokey flavor
 ¼ tsp Himalayan salt

1

Steam the carrots, potatoes, and onion for about 8 minutes, or until tender.

2

Add all of the ingredients to a blender, and blend until smooth. If it's not blending or too thick, add in some extra water as needed.

3

Serve warm, or let cool and store in an airtight glass jar in a refrigerator for up to 5 days.

Notes
4

This recipe makes about 4 cups of queso.

Category

Ingredients

 3 medium carrotspeeled and chopped into 1 inch pieces
 2 medium russet or yellow potatoespeeled and chopped into 1 inch chunks
 1 large yellow onionroughly chopped
 ½ red bell pepperroughly chopped
 ½ cup waterplus more as needed
 ½ cup cashewssoaked for 4-8 hours and rinsed
 ¼ cup nutritional yeast
 2 large garlic cloves
 1 ½ tbsp lemon juice
 1 tbsp miso paste
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp smoked paprikaoptional, gives a smokey flavor
 ¼ tsp Himalayan salt

Directions

1

Steam the carrots, potatoes, and onion for about 8 minutes, or until tender.

2

Add all of the ingredients to a blender, and blend until smooth. If it's not blending or too thick, add in some extra water as needed.

3

Serve warm, or let cool and store in an airtight glass jar in a refrigerator for up to 5 days.

Notes
4

This recipe makes about 4 cups of queso.

Vegan Queso