At a potluck recently, there was this creamy dreamy spicy queso everyone was dipping their tortilla chips in. It was gone in about 5 minutes and I don’t think anyone realized it didn’t have even a drop of actual cheese. I tracked down the person who made this delicious queso and she spilled the beans on how she made it. Here’s an adapted version. Pairs excellent atop Nachos, dipped on tortilla chips, in tacos, or drizzed over your favorite Tex-Mex bowl.

• potatoes and carrots (peeled potatoes and cut up carrots)
• olive oil
• sea salt 
• water
• lemon juice
• nutritional yeast
• garlic powder, onion powder, chili powder, paprika
• hot sauce (we like Yellowbird’s Habanero sauce or Siracha’s chili garlic sauce) 
• optional: cilantro and salsa

First boil the potatoes and carrots until soft. Then add all ingredients to a blender until creamy and smooth. That’s it!

Inspired by a recipe from by Meagan Hoff