Vegan Queso
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1 cup white potatoes, peeled and cubed
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1/2 cup carrots, peeled and chopped
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2 garlic cloves
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1/4 cup Bragg Olive Oil
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1/4 cup coconut milk
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2 teaspoons lemon juice
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1 tablespoon jalapeño brine (from a can of pickled jalapeños)
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1/4 teaspoon turmeric
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1 1/2 teaspoons arrowroot starch
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1 teaspoon onion powder
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1/4 cup Bragg Nutritional Yeast
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1/2 teaspoon sea salt
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2 tablespoons diced pickled jalapeño
In this recipe:
- Cook the potatoes and carrots in a pot of boiling water for approximately 10 minutes, or until tender. Drain and add to a high-powered blender immediately.
- Add all of the remaining ingredients except pickled jalapeño to the blender and blend on high until a smooth, creamy texture is achieved.
- Transfer to a bowl and stir in pickled jalapeño.
- Sauce may be hot enough to serve immediately, or may be reheated in a small pot before serving.
