Best "Cheezy" Queso Sauce
Servings: 12
Equipment
- blender
Ingredients
- 1 large potato peeled and diced
- 1 carrot chopped
- 1/2 onion chopped
- 1 cup vegetable broth
- 1/2 cup cashews soaked in hot water 20 minutes, drained
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
Instructions
- Boil the potato, carrot, and onion in the vegetable broth until soft, about 8 minutes
- Add the rest of the ingredients to a blender, along with the vegetables, and blend until smooth.
Notes
Makes about two cups; can be frozen.
This thick and creamy sauce is perfect for any Mexican-style food like tacos, quesadillas, nachos. It makes an excellent dip for chips. Add it to a baked potato or pasta dish.