A flavorful and creamy vegan queso that doesn't have cashews. It's great for dipping chips or pouring over nachos.
Ingredients: 1 cup peeled and diced Yukon Gold potatoes. 1/4 cup diced carrots. 1/4 cup nutritional yeast. 2 tablespoons olive oil. 1/4 cup unsweetened almond milk. 2 tablespoons lemon juice. 1 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Pickled jalapeos optional, for topping.
Instructions: Boil the diced potatoes and carrots until tender, then drain. In a blender, combine the cooked potatoes and carrots with the nutritional yeast, olive oil, almond milk, lemon juice, onion powder, garlic powder, smoked paprika, salt, and pepper. Blend until smooth. Transfer the mixture to a saucepan and heat over medium-low heat, stirring constantly, until heated through and thickened. Serve warm, topped with pickled jalapeos if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
sammitse
