VEGAN  |  WFPB  |  GLUTEN-FREE | NUT-FREE  |  OIL-FREE  |  30 MINUTES OR LESS | EASY

A cheesy queso substitute made from veggies?  Yep, it's real, people.  Potato, carrot, sweet bell pepper, garlic, red onion - all of these veggies are in this queso.  If you are feeding someone who doesn't like one of these ingredients, don't worry - it's been tested on that sort and they didn't have any sense those ingredients were there.  We're talking tasty, with a cheesy sweet peppery flavor.  You can put this over burrito bowls (as pictured), in a burrito or quesadilla, on nachos, on potatoes, in soup - enjoy anywhere you'd like to have cheesy sauce, really.  And, due to the starch in the potato, it gets a nice meltiness when heated.  With zero oil and zero dairy, but lots of fiber.  Ready in less than 30 minutes, without the need to presoak anything.  It is magical.

STEAMING

This queso requires veggie steaming, and if you haven't steamed before you may be inclined to bypass this recipe.  Don't.  Steaming is one of the easiest cooking methods, really.  No fine dicing or anything.  Just put a couple inches of water in the bottom of a pot and get it boiling.  Coarsely chop the veggies you're using, stick them in a steamer basket and stick that into the pot, over the boiling water.  Cover and reduce to simmer.  Then leave it for 15 minutes.  Done.  You end up with great flavors, bright colors, soft textures, and more nutrient maintenance than with most other cooking processes.  Win, win, win, win!

FEATURED

VEGGIE-PACKED VEGAN QUESO CHEESE SAUCE

VEGAN  |  WFPB  |  GLUTEN-FREE | NUT-FREE  |  OIL-FREE  |  30 MINUTES OR LESS | EASY

Makes about 2 cups.

Prep time:  10 minutes | Cook time:  15 minutes | Total time:  25 minutes

INGREDIENTS

• 1 ½ cups yellow potato, coarsely chopped and any dark spots removed (no need to peel)

• ¼ cup orange carrot, coarsely chopped

• 3 garlic cloves, peeled

• ½ cup red onion, coarsely chopped

• ½ cup water, plus more if using a standard blender

• ¼ cup nutritional yeast

• 2 tablespoons yellow or orange bell pepper, coarsely chopped

• 2 garlic cloves

• 1 tablespoon miso (I like chickpea miso. If you are off of soy, use this.)

• ⅛-1/4 teaspoon salt

METHOD

1. Pour a couple inches of water into the bottom of a pot. Bring to a boil. Once boiling, put the potato, carrot, and garlic into a steamer basket and place the basket into the pot. Reduce to simmer and cover with a lid. Steam for 15 minutes, until the veggies can easily be pierced with a fork. Set aside to cool for about 5 minutes.

2. While steaming the other ingredients, add the onion, water, pepper, nutritional yeast, garlic, miso, and ⅛ teaspoon salt to the jar of a blender. Once cooled a bit, add the potato, carrot, and garlic. Puree in the blender until smooth, using your high speed blender's tamper if needed. If you have a regular blender, you may need to add more water.

3. Heat it up and drizzle or stir it into something something scrumptious, bake it into or over something yummy, or simply enjoy it as is over a salad or as a spread

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