Vegan Queso



Oh my goodness - my quest for the PERFECT QUESO has concluded! This recipe is largely based on Lauren Toyota's "the nacho cheese," which I found in her amazing book Vegan Comfort Classics (if you don't have it, you should order a copy today - seriously). I made a couple of tweaks based on my taste and the consistency that I desire in my queso. The result is absolute perfection. Careful - it's addictive!

Ingredients:

  • 1 cup of peeled, cubed gold potato (about 1 medium potato)
  • 1/2 cup peeled, diced carrot (about one small to medium carrot)
  • 2 tablespoons vegetable oil
  • 3/4 cup of liquid from boiled vegetables
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons arrowroot starch (aka flour)
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon granulated onion or onion powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons fresh lemon juice
  • 6 pickled jalapeno slices, plus 3 tablespoons of brine
  • 1 tablespoon tomato paste
  • 1 teaspoon turmeric

Preparation:

  1. Put the potato and carrot in a small pot and cover with just enough water to boil.
  2. Bring to a boil and let the vegetables cook until they are fork-tender, roughly 10-15 minutes (depending on how big or small your pieces are).
  3. Drain the vegetables - but reserve the cooking liquid!
  4. Starting with the cooking liquid, put all ingredients in a high-speed blender.
  5. Blend until completely smooth - 2-3 minutes on high.
  6. Check the temp of your queso. If it isn't warm enough to enjoy straight from the blender, heat it in a saucepan.
  7. Enjoy!

Notes:

This sauce reheats well, though you may need to add a little water or plant-based milk when reheating to keep the right consistency. This is delicious with chips, on nachos, on potatoes, on tacos, as a dipping sauce for veggies...the possibilities are endless!

Popular posts from this blog

Soy Yogurt in the Instant Pot

Image
It is SO EASY to make soy yogurt in the Instant Pot - you need just two ingredients and some time. Be careful with the soy milk that you use, though. The only ingredients should be soybeans and water. Any additives/preservatives may throw off your end product. I typically use Westsoy original unsweetened or EdenSoy unsweetened soy milk. Also, keep in mind this may be a little thinner than some commercial yogurts, as it doesn't have any thickeners. Ingredients: 1 32 oz. box of unsweetened soy milk 1 Jarrow Formulas Jarro-Dophilus probiotic capsule Preparation: Open the package of soy milk. Pull or cut open the probiotic capsule and pour its contents into the soy milk carton. Cap the carton and SHAKE SHAKE SHAKE. Pour the soy milk into four small (8 oz.) jars. Place the jars inside the Instant Pot pot - no water, no rack - just put them on the bottom of the pot. Put the lid on the IP and close the vent. Set the Instant Pot to the yogurt setting for 13 - 15 hours.
Read more

Sage and Pepper Gravy Mix

Image
I always have this mix in my pantry because it makes gravy making SO EASY! It's also gluten free, if that matters to you. I love my gluten - and my favorite way to enjoy gravy is on the Minimalist Baker's Best Damn Vegan Biscuits . Ingredients: 1 cup brown rice flour 1/4 cup nutritional yeast powder 4 teaspoons ground sage 2 teaspoons salt 1-2 teaspoons ground black pepper (depending on how much pepper you like) Preparation: Mix all ingredients thoroughly. Store in your pantry in an airtight container. (I use Mason jars.) When you're ready to enjoy: mix 1/4 cup gravy mix with 2 cups of unsweetened plant-based milk. Make sure the milk is unsweetened or you will end up with a sweet gravy, and that's no good. (Yes, I made that mistake once.) Heat over high heat until the mixture comes to a boil, stirring constantly. Keep stirring until the gravy reaches your desired thickness. Notes: Be sure to use nutritional yeast powder instead of flakes - this wa
Read more