Vegan Queso



  • 1 cup white potatoes, peeled and cubed

  • 1/2 cup carrots, peeled and chopped

  • 2 garlic cloves

  • 1/4 cup Bragg Olive Oil

  • 1/4 cup coconut milk

  • 2 teaspoons lemon juice

  • 1 tablespoon jalapeño brine (from a can of pickled jalapeños)

  • 1/4 teaspoon turmeric

  • 1 1/2 teaspoons arrowroot starch

  • 1 teaspoon onion powder

  • 1/4 cup Bragg Nutritional Yeast

  • 1/2 teaspoon sea salt

  • 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.

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