I’ve been vegan for over seven years and my quest for the PERFECT QUESO has finally concluded! This recipe is largely based on Lauren Toyota‘s “the nacho cheese,” which I found in her amazing book Vegan Comfort Classics (if you don’t have it, you should order a copy today – seriously). I made a couple of tweaks based on my taste and the consistency that I desire in my queso. The result is absolute perfection. Careful – it’s addictive!
- 1 cup of peeled, cubed gold potato (about 1 medium potato)
- 1/2 cup peeled, diced carrot (about one small to medium carrot)
- 2 tablespoons vegetable oil
- 3/4 cup of liquid from boiled vegetables
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons arrowroot starch (aka flour)
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1/2 teaspoon sea salt
- 2 teaspoons fresh lemon juice
- 6 pickled jalapeno slices, plus 3 tablespoons of brine
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- Put the potato and carrot in a small pot and cover with just enough water to boil.
- Bring to a boil and let the vegetables cook until they are fork-tender, roughly 10-15 minutes (depending on how big or small your pieces are).
- Drain the vegetables – but reserve the cooking liquid!
- Starting with the cooking liquid, put all ingredients in a high-speed blender.
- Blend until completely smooth – 2-3 minutes on high.
- Check the temp of your queso. If it isn’t warm enough to enjoy straight from the blender, heat it in a saucepan.
This sauce reheats well, though you may need to add a little water or plant-based milk when reheating to keep the right consistency. This is delicious with chips, on nachos, on potatoes, on tacos, as a dipping sauce for veggies…the possibilities are endless!