Vegan Queso


Ready in 20 minutes
Serves 8 people

104 calories


Happy Meatless Monday!
This is a recipe I’ve played around with for a long time. Adding and taking away until I found the right combination of ingredients to keep me craving this amazing vegan queso.

Trivia Question: Do you know where Meatless Mondays got its origins?
Answer: WWI when the public was urged, by the U.S. Food Administration to reduce consumption of key staples to aid in the war effort.


1 large white potato 
1 large sweet potato
1/4 cup carrots 
1/4 cup nutritional yeast 
1 cup water or vegetable broth
2 chipotle in adobo
2 tsp of adobo sauce
1 tsp garlic powder 
1 tsp onion powder
3 tbs olive oil
2 tsp cumin
2 tsp paprika 
1 tsp turmeric 
1 tbs kosher salt
1 lime wedge
Sprinkle of cilantro

Peel and chop white and sweet potatoes into small pieces. Add to pot with 4 quarts of water and 1 tbs of kosher salt, add 1/4 cup carrots and boil until tender. Drain photos of and carrots and add them to a mixer with 1/4 cup nutritional yeast, 1 cup veggie or chicken broth, all the spices, adobo, and 1 tsp kosher salt. 
Blend well. Garnish with cilantro and fresh lime juice.


Two white potatoes or two sweet potatoes can be used on this recipe. Add more chipotle in adobo and make it a Five Alarm Sauce if you like. 

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