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Salsa Con Queso

5 from 1 vote
Prep Time 40 mins
Course Side Dish, Snack
Servings 2 Cups


  • 1 ½ Cups Peeled and Diced Russet Potato
  • ½ Cup Peeled + Chopped Carrot
  • ¼ Cups Raw Unsalted Sunflower Seeds
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Salt
  • Cup Nutritional Yeast
  • 6 tablespoon Salsa whatever your favorite kind is
  • 6-8 tablespoon Water


  • To quick soak the sunflower seeds, place the seeds in a heatproof container, then boil water and pour enough water over the seeds to cover by ½ an inch. Let sit for 30 minutes to an hour. Drain.
  • Boil carrot and potato in a medium saucepan until soft and completely cooked through.
  • Into a blender add cooked carrot and potato, soaked sunflower seeds, garlic powder, salt, onion powder, salsa, nutritional yeast and 4 tablespoons of water. Blend on high for a few at least 2 minutes until completely smooth adding more water, a tablespoon at a time until the queso reaches your desired consistency. I stopped at 6 tablespoons.
  • The queso will be warm from all of the blending, so just pour into a bowl and serve!