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.

GF V veg DF

Yield: 8 servings