This easy vegan queso is so creamy and delicious, you’ll be shocked that is dairy-free! With just a handful of pantry staples, you can dip your chips into this vegan queso! . Tap the link in my profile → iheartveggies for the full recipe or visit iheartvegetables.com/vegan-queso-recipe . Ingredients 1 medium russet potato (about 10oz), peeled and cubed ⅓ cup chopped carrots (about 2–3 medium carrots) 1 yellow onion, peeled and roughly chopped 1 cup cooking water, reserved ⅓ cup cashews, soaked for 6 hours (See the blog post for a faster soaking option) 1 clove garlic, peeled 1 teaspoon salt (adjust to taste) ¼ teaspoon Dijon mustard 1 tablespoon olive oil or avocado oil 1 teaspoon white vinegar 1 10oz can of diced tomatoes with green chilies ¼ teaspoon black pepper . Instructions Add the potato, carrots, and onion to a large pot. Cover with water and bring to a boil. Simmer for 15-20 minutes until the vegetables are fork tender. Once the vegetables are soft, reserve 1 cup of t...