Easy Vegan Fakeout Queso

Easy Vegan Fakeout Queso

This vegan, nut- and oil-free cheese dip is rich and flavorful and comes together in a matter of minutes. 

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Serves: 6

You’d never guess this cheese sauce from Dreena’s Kind Kitchen cookbook is made from potatoes, peppers, and carrots, making it a sneaky way to get in more vegetables. Top with your favorite salsa, fresh cilantro, and garnish with a squeeze of lime to step it up even further.

What you need:

1¼ cups plain unsweetened vegan milk, divided
1 cup cooked red or Yukon Gold potato flesh, cooled 
¼ cup chopped red bell pepper 
¼ cup chopped carrot
⅓ cup raw pumpkin seeds 
2½ tablespoons lime juice 
2 tablespoons canned coconut milk 
2 tablespoons nutritional yeast 
1 clove garlic 
½ teaspoon chili powder 
¾ teaspoon salt 
½ teaspoon cumin seeds
3 tablespoons chopped jarred jalapeños 

What you do:

  1. Into a high-speed blender, add ¾ cup milk, potato, red bell pepper, carrot, pumpkin seeds, lime juice, coconut milk, nutritional yeast, garlic, chili powder, salt, and cumin seeds. 
  2. Blend until smooth, and add remaining milk, blending again until desired consistency is reached. 
  3. Transfer to a saucepan over medium heat, and cook 5 to 8 minutes, or until mixture begins to slowly bubble and thicken, stirring frequently. Stir in chopped jalapeños and pour into a serving dish.
For more vegan queso recipes, read:

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