ingredients

• 1 cup diced peeled potatoes
• 1 cup raw cashews, soaked several hours (or 15 min in boiling water)
• 1/3-1/2 cup water
• 1/2 cup nutritional yeast
• 4 tsp white vinegar
• 1 clove garlic
• 4 tsp lime juice
• 1 tsp chili powder
• 1/3 tsp cumin
• 1 tsp salt

instructions

1. Boil the diced potatoes in water until they are fork-tender, which should take about 10-15 minutes. 
2. While the potatoes are cooking, drain the soaked cashews and rinse them under cold running water.
3. Once the potatoes are cooked and soft, drain them and add them to a high-speed blender along with the drained cashews and all remaining ingredients.
4. Blend all the ingredients on high until the mixture is smooth and creamy. You might need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
5. Taste the cheese sauce and adjust the seasoning with additional salt, chili powder, or lime juice according to your preferences. If the cheese sauce is too thick, you can thin it out by blending in a little more water, one tablespoon at a time, until you reach your desired consistency. Your creamy vegan cheese sauce is perfect for drizzling over nachos, using in quesadillas, or drizzling on fajitas!

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

ingredients

• 1 cup raw cashews (140g), soaked at least 3 hrs
• 3 tbsp tomato paste (50g)
• 1 tsp chili powder
• 3/4 tsp smoked paprika
• 1/3 cup nutritional yeast (25g)
• 1 cup + 2 tsp water (265ml)
• 2 tbsp lemon juice

instructions

Blend all of the ingredients together in a food processor or a high speed blender till smooth. If you use a food processor, stop frequently while blending to scrape the sides of the machine down. The queso sauce will keep in the fridge for up to 5 days.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce