This creamy vegan white queso is so delicious and easy to make. It comes together within 30 minutes and you will be amazed by how cooked potatoes are a perfect base for a cheesy sauce. Perfect simply with tortilla chips or as a topping for many Mexican dishes. Low-in-fat and naturally gluten-free.
1 ½cupwhite potatoespeeled and diced in small pieces
2 ½tbspnutritional yeast
1 ½tbsplemon juice
1 ¼tspsaltor to taste
¾cupwater
4oz canned diced green chiles (113 g.)mild or spicy
½red bell pepperdiced in small cubes
Instructions
Soak the cashews in plenty of fresh water overnight OR in boiling water for 20-30 minutes. Then, drain well.
Cook the potatoes in boiling water for about 15-20 minutes or until they are cooked through. Drain well.
In a blender, combine the drained cashews, cooked potatoes, lemon juice, salt, nutritional yeast and water. Blend until you reach a very smooth texture.
Transfer in a medium bowl. Stir in the canned green chiles and diced pepper (keep some extra for topping). Taste and adjust seasoning. Enjoy warm with tortilla chips or drizzle on Mexican dishes, such as tacos, enchiladas, burritos, nachos and Mexican bowls.
Video
Notes
If you cannot soak the cashews, then add them to the boiling water containing the potatoes about 10 minutes before they are done. Drain the cashews as you are draining the potatoes and add everything together to the blender.
Leftovers can be kept in an air-tight container for up to 4 days. Reheat in the microwave before eating and add a splash of water to thin out the sauce as needed (it tends to get thicker while resting).
Feel free to add more flavoring ingredients such as chili or chipotle powder, hot sauce, jalapeño, salsa, pico de gallo, diced tomatoes, etc.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.