Step 1

First, add the chopped Potatoes, Carrots, and Zucchini to a medium pot. Cover with water, then bring to a boil over high heat. Reduce the heat to a simmer, and cook for 7-10 minutes, until the Carrots are tender. Drain.

Step 2

Add the boiled Vegetables, Red Pepper, and Jalapeño Brine to a high-speed Blender or Food Processor. Blend for 60 seconds, to ensure the mixture is smooth.

Step 3

Next, add the Nutritional Yeast, Tahini, and Filtered Water (start with 1/2 cup and increase from there). Blend for another 60 seconds, until everything is well-incorporated.

Step 4

Finally, add the Salsa and diced Jalapeños to the Queso. Pulse until evenly combined, then serve as desired.

Step 5

Keep any leftovers sealed in the fridge for up to 6 days.