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Bottom-Friendly Vegan Cheese Sauce


For the Queso:

  • 4 Yukon gold potatoes, peeled

  • 1 carrot, peeled and ends removed

  • ¼ C red bell pepper, or simply the top portion of the bell pepper

  • ½ sweet yellow onion

  • ½ C cashews

  • Salt

  • ¾ C Nutritional Yeast

  • 1 C reserved cooking liquid

Extras (feel free to change this!):

  • 2 Spicy Italian Beyond Sausage links

  • 1 red bell pepper, diced

  • ½ sweet yellow onion, diced

  • 1 tbsp cumin

  • 1 tbsp oil


  1. To a large saucepan, add potatoes, carrot, red bell pepper, onion, cashews and salt. Cover with water and boil for 20-30 minutes, or until the cashews and potatoes are very soft.

  2. Reserve some of the cooking water and strain the veggie mixture. Add the mixture to a blender with nutritional yeast, salt, and ½ cup of reserved cooking water for starters. Blend until very smooth.

  3. Taste and adjust water, nutritional yeast, and salt as needed.

  4. (Optional) To a sauté pan over medium high heat, break up 2 links of spicy Italian sausage. Once crispy, add diced red bell pepper, diced yellow onion, and cumin. Cook until the onions and peppers are softened, about 5 minutes. Add to Queso and mix well. Serve with your favorite corn tortilla chips.

  5. Bottoms up!

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