
Vegan Queso
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.
Ingredients
- 3 medium carrots
- 2 medium russet or yellow potatoes
- 1 large yellow onion
- 1/2 red bell pepper
- 1/2 cup water
- 1/2 cup cashews
- 1/4 cup nutritional yeast
- 2 large garlic cloves
- 1 1/2 tbsp lemon juice
- 1 tbsp miso paste
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp Himalayan salt
Instructions
- Steam the carrots, potatoes, and onion for about 8 minutes, or until tender.
- 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.
- Serve warm, or let cool and store in an airtight glass jar in a refrigerator for up to 5 days.
Notes
- This recipe makes about 4 cups of queso.
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