This delicious queso recipe is nut-free, dairy-free, and gluten-free! Potatoes, nutritional yeast, and all the delicious spices make this one-of-a-kind vegan recipe your new favorite snack.
Add potatoes to a pot and fill with water until potatoes are covered. Add 1 Tablespoon of salt and bring to boil.
Reduce heat and let simmer until potatoes are cooked through. To check for doneness, a fork should pierce through a potato with ease.
Strain potatoes and add to the food processor. Add olive oil, apple cider vinegar, nutritional yeast, salsa, almond milk, garlic cloves, cumin, chili powder, and paprika to the blender and blend until completely smooth. Taste and adjust seasonings (I add about 1 teaspoon of salt!)
Serve warm with tortilla chips. Leftovers keep for about 5-7 days in the fridge.
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Notes
Homemade vegan queso will keep well for about 5-7 days in the fridge, stored in an airtight container. Just warm it up in the microwave when you want to eat it!