Vegan Queso: Pasta, Nachos & More!

All I have to say about this one is Mmmmmm! 😋

High powered handheld blender ingredients: 

• 1/2 cup cashews
• 1/2 cup unsweetened soy milk
• 2 TBSP nutritional yeast 
• 2 TBSP apple cider vinegar 
• 1 TBSP minced garlic 
• 1 tsp cayenne
• 1/2 tsp turmeric 
• 1/8 - 1/4 tsp salt 
• 1/8 tsp ground black pepper 

Soak the cashews in hot water for approximately 1 hour. 

Food processor ingredients: 

• 1 large potato, peeled & boiled until soft
• 1 large carrot, peeled & boiled until soft 
• 1 TBSP minced garlic 
• 1/2 cup of medium - spicy salsa 
• 1 can (118 ml - see picture below) of mild green chiles peppers 

Once the above is blended into a smooth concoction, add the blended ingredients from the high powered handheld blender. Blend until smooth. For the potatoes, I cut it into about 14 - 16 pieces and boiled it with the chopped carrot. The carrot I chopped into 10 - 12 pieces. 

This makes approximately 3 cups of sauce. I mixed 1 cup of sauce with 227 grams of pasta. If you wanted to make a un-hamburger helper, you can add some ground round cooked in tomato sauce or salsa. This is approximately 2 servings of pasta. For the nachos I used 3/4 of a cup of queso to a serving of tortilla's and topped with green chiles, diced tomatoes and shredded lettuce. You can also use this as a burrito sauce, whether you choose to put it inside, smother the outside or both is completely up to you!

FYI - as it refrigerates it will harden, just add more soy milk as you heat it up to make it more saucy. 

Enjoy!!!