Remember when I visited V-Eats and told you how obsessed I was with their vegan queso?! Well, I was craving it so much, that I decided to make my own! When we were at the restaurant, our waiter told us their recipe includes potatoes, carrots, onions, and nutritional yeast. That’s all I needed for a place to start!
Since I didn’t want the queso to be too oniony, I only added onion powder. I also wanted to add a little kick to this, so I added a few shakes of red pepper flakes and hot sauce!
This cheese sauce is full of flavor and so creamy, you’ll forget your eating veggies. Admittedly to some, it may have somewhat of an acquired taste… But if you’re accustomed to eating dairy-free cheeses, you know what I’m talking about. This queso/cheese sauce is great with chips, on tacos, or melted with pasta for a creamy mac n cheese!
Let me know what you think in the comments below.
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
1/2 cup water
1/3 cup olive oil
1 tablespoon lemon juice
1/2 cup nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
Optional: red pepper flakes, hot sauce
1. Boil the potatoes and carrots until soft. Once softened, transfer to food processor.
2. Add all the following ingredients into food processor and run on medium/high speed until smooth. Scrape down sides, as needed. Taste seasonings and adjust.
Serve and enjoy!
Store leftovers in an airtight container in the refrigerator. This does reheat well! Melt in a pot on the stove or microwave in 30-second increments.
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