Cheese is the number one food people have trouble giving up when transitioning to a plant-based diet. Why? Two things: dairy cheese has addictive qualities and it just tastes plain delicious.

But what if I told you that you can have your cheese and eat it too? Ladies and gents, I give you Vegan Jalapeño Queso! All the cheesy flavor without the cow.

You might be wondering how cheese is possible without dairy? Typically, vegan cheese is made from nuts because their high in fat (like dairy cheese) and they have a creamy consistency after being blended.

However, nuts are not the only way to make vegan cheese. Can you guess how it’s made?

Prep It

To start, chop your white potatoes and carrots, then place them in a pot of boiling water for about five minutes, or until soft. As your veggies boil, chop and prep the rest of your other ingredients.

Once your potatoes and carrots are finished boiling, dump them in a strainer to drain. Then, add them into your blender along with all your ingredients.

*Chef’s note – a high speed blender is a versatile tool for plant-based cooking. I highly recommend purchasing a Vitamix if you cook often and your budget allows it. I use mine daily for smoothies, but is really comes in handy when making creamy creations like this jalapeno queso.

Now, blend your cheese up until smooth and creamy. Taste test and adjust salt or spiciness as needed.

Eat It  

Now dig in! I really hope you enjoy it as much as I did creating it. For best results, serve the cheese hot. 

You can eat this with your favorite chips and salsa or try it on my Vegan Mushroom Lentil Burger or my Hearty Vegan Black Bean Burger.

Additionally, you might enjoy it with these other options too:

• Vegan Sausage Breakfast Skillet (Oil-Free)
• Healthy Zucchini Potato Fritters
• Avocado Taco Bowl
• Buffalo Tempeh Chick’n Tenders
• Sweet and Spicy Sweet Potato Fries