Queso

Note: This queso recipe is nut-free and potato based.

• 1 large russet potato, peeled and cut into 1‐inch pieces

• 1 small carrot, peeled and cut into 1/2-inch coins

• 2 tablespoons vegetable oil, plus more for sautéing

• 1/4 cup nutritional yeast

• 1 1/2 teaspoons distilled white vinegar or lemon juice

• 1 teaspoon fine grain salt

• 1/2 cup finely chopped yellow onion

• 1/4 cup finely chopped red onion or shallot

• 1/4 cup minced green bell pepper

• 1/4 cup minced poblano chile

• 2 garlic cloves, minced

• 1 teaspoon minced canned chipotle chile in adobo sauce

• 1/8 teaspoon ground cumin

• 1/8 teaspoon mustard powder

Add potatoes and carrot to a large pot with enough water to cover by 2 inches. Boil over medium heat until tender. Drain.

Combine the cooked potato and carrot in a blender with 1 cup water, the oil, nutritional yeast, vinegar, and salt. Process until very smooth, stopping to scrape down the sides as needed. Add more water to reach desired consistency.

Put the empty pot back over medium heat and add a drizzle of oil. Add the yellow and red onion, green pepper and poblano and cook until softened, about five minutes. Stir in the remaining ingredients and cook until fragrant, about 30 seconds.

Stir the potato mixture into the pot with the onion-pepper mixture, and simmer until heated through. Season to taste and serve immediately.

Prep time: 15 minutes | Cook time: 10 minutes | Yield: 2 cups