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queso potato

Creamy Queso Sauce

This sauce hits that nostalgic note—smooth, rich, and “cheesy” with a hint of tang and color from turmeric. It’s comfort food redefined, perfect for mac and cheese, baked potatoes, broccoli bowls, or even drizzle-worthy nachos.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 3 medium potatoes peeled and cubed
  • 1½ cups carrots chopped
  • 1 cup cashews soaked 2+ hours or boiled for 10 minutes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ¼ tsp turmeric
  • Salt to taste

Method
 

  1. Add potatoes and carrots to a pot of water. Boil for about 15 minutes, until fork-tender.
  2. Drain and transfer to a blender with soaked cashews, lemon juice, nutritional yeast, turmeric, garlic powder, onion powder, and salt.
  3. Blend on high until velvety. Add a splash of hot water if needed for consistency.
  4. Adjust salt or lemon to taste.
  5. Serve warm over pasta, veggies, or nachos.

Notes

Sometimes I put cashews in it (makes is extra creamy), sometimes I add mustard for a bit of tang. And sometimes I add cauliflower for more antioxidants and fiber. There are a ton of ways to make this. Play around with it and adjust spices as desired. 
Note: I tend to use less nutritional yeast than other plant-based cooks because I think it can overpower the dish. Start with the measurements here and add to taste.