Ingredients 

1-1/2 c. white potatoes, cooked

4 oz. green chilies, chopped

1/2 red bell pepper

1-1/2 tbsp. lemon juice

3 tbsp. Nutritional yeast

1-1/4 tea. salt (optional)

3/4 c. raw cashews

3/4 c. water

Directions

1. Add all ingredients to a high speed blender, reserving a couple of tablespoons of the green chilies to stir in finished queso (if desired).

2. Blend on high for 2 minutes or until mixture is creamy and smooth.

3. Stir in the reserved 2 tablespoons of green chilies.

4. Enjoy!

Notes

Leftovers

Refrigerate in an airtight container for up to four-five days.

If you do not have a high speed blender, soak the cashews in water for 4-8 hours to soften. Drain, rinse and proceed with the recipe steps.