Here is the perfect queso for a healthier spin on nachos, over a loaded baked potato or the sauce to jazz up a Mexican inspired nourishing bowl. This recipe has been a party favorite in our house for years. There are versions of this recipe that omit cashews if you are looking for a less calorie dense version, look up potato carrot queso to find something similar but I have found the cashew carrot version to be my favorite.

Cashew Queso “Cheese” sauce

4 SERVINGS - 5 MINUTE PREP - 15 MINUTE TOTAL

Ingredients:

✔️ 1/2 cup raw unsalted cashews

✔️1 medium carrot, chopped

✔️1 Tbsp miso paste

✔️2 Tbsp nutritional yeast

✔️1.5 tsp of better than bouillon veggie paste

✔️1/4 Cup salsa

✔️1/2 to 2/3 Cup water (left over carrot water) Use more or less water depending on desired consistency and/or blender power

✔️Optional 1 tsp of Chili Paste (or cumin/chili powder/sriracha or jalapeño)

Directions:

1. Boil the chopped carrot and cashews in a small pot until very soft, around 10 minutes while you gather the rest of the ingredients into the blender pitcher. If you can, save the boiled carrot water for the cup of water needed for blending (if not no biggie, any water will do).

2. In a high speed blender (or immersion blender/food processor), add all ingredients to the blender pitcher and process together until very smooth. Stop and use a spatula to scrape down sides as needed. If blender is struggling a little more liquid will help, add 1-2 Tbsp at a time.

3. If you want it thicker heat in skillet for a few minutes. Serve with oven baked tortilla chips, regular chips, over a stuffed sweet potato/regular potato, or however queso sauce sounds good!