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