Description
The vegan queso recipe to please the pickiest of eaters. This plant-based nacho cheese sauce is cheesy, savory, creamy and has the perfect kick.
Ingredients
Scale
- 1/2 medium carrot
- ½ cup cashews, soaked
- 1 pickled jalapeño
- 3 tablespoons jalapeño vinegar
- ¼ cup nutritional yeast
- 1 tablespoon of lemon juice
- ½ cup of water
- ½ small potato
- 1/2 teaspoon turmeric powder
- 1 tablespoon minced garlic
- Salt and pepper to taste
Instructions
- Soak the cashews in hot water for about 20 minutes or overnight.
- Boil the carrot and potato until soft.
- Add all the ingredients to the blender and blend until smooth.
- Serve hot.
- Prep Time: 5
- Cook Time: 10
