1 medium russet (or another variety of white) potato
1 large carrot
1 small sweet potato
1/2 to 1 cup vegetable broth
1/2 cup nutritional yeast1 can diced tomatoes & chili peppers (or dice two tomatoes and a chili and char by broiling in the oven breifly)
1 tsp sea salt
Cut vegetables into quarters and boil veggies until they’re super soft. Drain the water and combine 1/2 cup vegetable broth and veggies in a food processor or high power blender. Add nutritional yeast and sea salt and process until smooth. You may need to add more broth to reach the desired consistency. Open a can of diced tomatoes and chili peppers (unsalted, preferred) and drain the liquid. Stir the tomatoes into the “cheese” and serve hot with tortillas for dipping or smothering over macaroni! Queso will stay good in the fridge for a whole week! It does get a little thicker as it sits, but it thins out with heat or by mixing in a little water.