Vegan Queso (nut free, dairy free) Ⓥ


  • 1 medium russet potato, peeled & chopped
  • 3 carrots, peeled & chopped
  • 2 cloves garlic, minced
  • 2 cups plant milk (I used soy)
  • 1/2 cup nutritional yeast
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp corn starch
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika


  1. Peel & chop the potato & carrots. Add them to a pot, cover with water & bring to a boil. Let it boil for 10 minutes or so until veggies are tender when poked with a knife.

2. Add all other ingredients (olive oil, lemon juice, plant milk, nutritional yeast, corn starch, salt, onion powder, garlic powder, smoked paprika & minced garlic cloves) to a high speed blender.

3. Drain the carrots & potatoes & add them to the blender as well. Blend on high until smooth. Option to reheat & add some of your favorite salsa! Serve with taco, nachos, pasta, as mac and cheese sauce or any other way you would like! Enjoy!

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