I have another queso recipe in my cookbook that is delicious but this one wins in my book by just a hair. I love adding it to nachos, burritos, tofu eggs, potatoes, you name it.
1 cup boiled potato about 2 medium yellow or red potatoes, see note for Paleo
4 garlic cloves peeled
1 teaspoon garlic powder
¾ cup raw cashews soaked overnight if not using a high-speed blender
1 cup vegetable broth see Note if not vegan
1 tablespoon fresh lemon juice
1 cup coconut milk unsweetened, full fat, from a can
1 4-ounce can chopped mild chiles
2 tablespoons nutritional yeast
1 4-ounce can chopped pickled jalapeños divided and drained (reserve juice)
1 tablespoon pickled jalapeño juice
1 teaspoon cumin
1 teaspoon tapioca starch optional
1 dash turmeric optional, for color
1-2 teaspoons salt
1 can tomatoes and green chiles like Rotel, drained, optional
fresh cilantro chopped, for garnish, optional
Combine everything in a high-speed blender, excluding ¼ cup chopped pickled jalapeños and can of tomatoes and chiles. Start with 1 teaspoon salt. Blend until very smooth.
If blender does not heat mixture, transfer to a saucepan and heat on the stove over medium-low heat. Heat until desired consistency, stirring constantly to prevent burning.
Add extra salt if desired. Pour queso into serving bowl and stir in pickled jalapeños and drained can of tomatoes and chiles. Garnish and serve.
Recipe originally from 40 Aprons.