Queso Recipe | Plant-Based Dairy Free

Like most people, I'm always looking for ways to save time and money when it comes to meal planning and cooking....especially time. 

I made macaroni & cheese the other night and decided to double the cheese sauce to save for nachos.

I placed the leftover cheese in a container and warmed it on the stove the next day with cumin, chili powder and a little more salt & garlic.

Since the original cheese sauce called for a lot more ingredients than what I wanted to use next time, I spent the last couple of days modifying it.

The result: A simple & delicious queso that your family will not question. Guaranteed!

Ingredients (Serves 6)

• 1 1/4 cups of water

• 1 medium yellow or red potato, peeled & chopped

• 1 medium carrot, chopped

• 1/4 cup red onion, chopped

• 2 garlic cloves

• 1/2 cup raw cashews, soaked for 2 hours in water

• 1/2 cup salsa

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• 1/8 teaspoon cayenne

Instructions

In a saucepan, bring water, potato, carrot and onion to a boil.

Cover and reduce heat to medium, cooking until vegetables are soft (about 10-12 mins).

Transfer the potato mixture (including the remaining liquid) to a blender and add in all the remaining ingredients.

Blend together until smooth.

Season to taste.

Serve with chips or raw veggies.

What's on the nachos? I used Alton Brown's guacamole recipe, canned black beans, tomato, green onion & cilantro

Let me know what you think once you try this recipe!

How do you eat your nachos?