Potato and Carrot Queso

Ingredients

• 2yellow potatoes, medium, peeled and chopped
• 1large carrot, peeled and chopped
• ½yellow onion, chopped
• 2garlic cloves, peeled
• ⅓ cupnutritional yeast
• ¼ cupolive oil
• 1 tbsplemon juice
• 1 tspsmoked paprika
• ½ tspground cumin
• 2 tbsppickled jalapeños, chopped, plus 1 tbsp of the brine
• salt
• tortilla chips, for dipping

Method

1. Put the potatoes, carrot, onion and garlic in a pot with enough water to cover. Boil until everything is very soft.

   ⏱ 15 min

2. Scoop out 1/2 cup of the cooking water, then drain the vegetables.

3. Blend the vegetables with the reserved water, nutritional yeast, olive oil, lemon juice, smoked paprika, cumin and 1 tsp salt until completely smooth and glossy.

4. Stir in the pickled jalapeños and the brine. Add more cooking water if you want it thinner. Taste and add salt.

5. Serve warm with tortilla chips. It thickens as it cools; reheat with a splash of water.