Nacho Average Queso

I love to make plant-based recipes from traditionally non-plant-based foods – like queso.


Queso is a Mexican-inspired appetizer made of cheese that is melted to a thick and creamy perfection. This cheesy dip serves as a topping for crispy tortillas, nachos, burritos, tacos and more.


This quick and easy, vegan queso recipe really got my creative juices flowing as I turned carrots and potatoes into a deliciously thick and creamy – not to mention healthy – queso alternative that looks and tastes like the real thing!


While the traditional nacho cheese is calorically dense and high in fat, my Nacho-Average Queso is made completely from plant foods.


An entire batch of Nacho-Average Queso packs 13 grams of fiber, 18 grams of protein and only 2 grams of fat.


Get the recipe below!


Ingredients (6 servings)

  • medium potatoes (peeled & cubed)
  • 1 large carrot (peeled & sliced)
  • 1/2 tsp. minced garlic
  • 3/4 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. sea salt
  • 4 Tbsp. nutritional yeast
  • 1/2 tsp. onion powder
  • 1/4 tsp. hot sauce
  • 1/2 cup plant-based milk (I like oat or pea milk)
  • 1 jalapeno pepper (sliced, optional for garnish)

Recipe Equipment

  • High Speed Blender


  1. Place the potatoes and carrots in a medium-sized pot. Fill the pot with water until the vegetables are completely submerged. Add a pinch of salt, then bring the veggies to a boil over high heat. Boil for about 12 minutes until the veggies are tender. Then carefully pour the veggies into a strainer to drain the water.
  2. Meanwhile, add the garlic, cumin, chili powder, salt, nutritional yeast, onion powder, hot sauce and ¼ cup oat milk to a high speed blender. Then add the drained potatoes and carrots. Begin to blend the mixture while slowly adding in the remaining milk.*
  3. Blend the queso until it has reached a creamy consistency. Add more hot sauce or chili powder for a spicier dip, more cumin for smokiness, nutritional yeast for cheesiness and salt to taste. Serve warm with tortilla chips, a burrito or burrito bowl, tacos and more!**

*The queso should be a creamy and thick consistency. However, if you want a thinner dip, add in more milk (1 Tablespoon at a time). You may have to add more nutritional yeast and spices as well to balance the flavors.


**Store the queso in an airtight container and refrigerate. The queso can be reheated in the microwave or over the stove. If the queso thickens after refrigeration, add more milk when reheating.


If you are following the SBH Plant-Based 21-day Meal Plan, one serving of the Nacho-Average Queso is approximately:

  • 1/2 serving Veggies
  • 1/4 serving Grains
  • 1/8 serving Meat/Dairy Alternative

Nutritional Note: One serving of Nacho-Average Queso is approximately 77 calories. An entire batch is about 452 calories.

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I'm Sara Heilman

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