Nut Free Smoky Vegan Queso
1/2 cup white potatoes, peeled and cubed
1/2 cup orange sweet potatoes, peeled and cubed
1/2 cup carrots, chopped
1/4 cup vegetable oil
1/4 cup unsweetened nondairy milk
2 tsp fresh lemon juice
6 pickled jalapeño slices
3 tbsp jalapeño pickle brine
1 tbsp tomato paste
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1 tsp chipotle powder
1/2 tsp sea salt
Add potatoes and carrots to a pot and cover just barely with water. Bring to a boil and cook until fork tender, about 10 minutes. Drain and add to a high-powered blender immediately. Add the remaining ingredients to the blender and blend until smooth. If you want your queso to be warm, reheat in a pot over low heat, stirring frequently.
You can top your queso with salsa, pickled jalapeño slices, or finely chopped cilantro. Store leftover in the fridge for up to 5 days. Reheat gently over the stove.
Yield: 8 servings