Y’all - it’s about time I shared this vegan queso recipe with you. I’ve made this over a 100 times at this point, most often for parties. All my friends and family love it, and most of them are not vegan. The flavor and texture is spot on. It’s just the right amount of spicy, savory, and slightly tangy. Pickled jalapeños are KEY. Let’s get into it:
ingredients
2 medium-sized golden potatoes, peeled and diced
2 small-to-medium carrots, peeled and chopped
2 cups unsweetened original almond milk
1/4 cup vegan butter
6-8 pickled jalapeños
1 tbsp apple cider vinegar
1/2 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1 tbsp tapioca flour
1 can Ro-Tel
preparation
Boil your carrots and potatoes for 20 mins. Strain out then add to a blender with the remaining ingredients (except for the Ro-Tel) and blend until creamy and smooth. It should have the color of a nacho cheese.
Pour cheese dip into a serving container with the Ro-Tel and mix in. Top with extra pickled jalapeños if you’d like. And, of course, dig in!
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