Queso, vegan queso
This vegan queso is made with potatoes, carrots, and leeks. It is so good and healthy you can use it over broccoli ,or any other vegetable.
4 cups
Calories: 199kcal
Ingredients
- 2 cups diced potato
- ¾ cup sliced carrot
- 1 cup leek white and light green part only
- 3/4 cup water
- ½ cup cashews or sliced almonds
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ⅓ cup pickled jalapeños brine
Instructions
- Cook the potato, carrot, and leeks with ¾ cup of water.
- When they are fully cooked, and the leek is soft. Pour everything into the blender container.
- Add the rest of the ingredients and blend.
- Blend slowly until everything is well mixed and creamy, try for seasoning and adjust if necessary.
- Serve on top of nachos or roasted broccoli or sweet potato chips.
Video
Notes
- 2 cups of diced potatoes are about two medium-sized potatoes or one large potato
- 3/4 cup of sliced carrots is about one large carrot
- use a small leek, just white and light green parts only
- The best potatoes for this vegan queso are yukon gold or fingerlings.
Nutrition
Calories: 199kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 674mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4380IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 2mg