So many times I've encountered "queso" (note sarcastic quotes) that other vegans or restaurants are passing off as queso that are so far removed from the traditional dairy version that I almost want to bring criminal fraud charges against them. While they may be tasty in their own right, they just aren't comparable to actual queso. 

I'm a big proponent of ONLY calling something by the traditional name if I can confidently serve as a real substitute that will satisfy vegans and non-vegans alike. This queso passes the test with resounding colors. When I first started making it, this recipe was half the proportions as the one below. I quickly realized that people inhale it and I always needed more. Now this recipe is permanently doubled.

Makes roughly 4 cups (that sounds like a lot but trust me, you'll eat ALL of it)

1 3/4 cups water 

2 Cups red potatoes (peeled and chopped)

1/2 cup carrots (peeled and chopped)

2/3 cup onions (chopped)

2 jalapeño peppers, divided (seeded, one chopped, one diced)

3 cloves of garlic (chopped)

1/3 cup vegan margarine

2 Tbsp lemon juice

1 tsp Dijon mustard

1/4 tsp cayenne pepper (more to taste)

1 Tbsp salt*

1/2 tsp paprika

1/2 cup cashews (raw, unsalted) (soaked in water for 2 hours unless you have a high-powered blender like a Vitamix)**

*You may need a bit more or less salt depending on what you're planning on using the queso for. If you have very salty chips, you won't need as much salt.

**make this nut-free by substituting out 4 oz of silken tofu

In a 4-quart sauce pan combine the water with the carrots, potatoes, onions, chopped jalapeño (not the diced one) and garlic. 

Bring the veggies to a boil and then reduce the heat to a steady simmer to cook the veggies until soft. (roughly 10 - 12 minutes). Do not cover as you want some of the liquid to evaporate.

While the veggies are cooking combine margarine, cashews, lemon juice, Dijon mustard, cayenne pepper, salt and paprika in a blender.

Once the veggies are tender, add them and the remaining cooking liquid to the blender. Blend all ingredients until smooth and creamy scraping down the sides as needed.

Pour the sauce into a bowl and then add in the diced jalapeño and stir to combine.

Serve hot with your favorite nacho chips or as a topping on tacos. Queso will keep for 5-7 days in a sealed container and can be reheated easily in the microwave.

Nutritional information: Per 1/2 cup serving 157.5 cal., 10.6g fat, 2.9g protein