![]() But, the thought of saying “goodbye” to cheese dip and queso seemed like a punishment far worse than death. One of the hardest things for me to give up when I first decided to go plant-based was cheese. Perfect for making nachos, tacos, veggies, and more. Made with simple ingredients and ready in just 10 minutes, it’s a rich, creamy, indulgent, and dairy-free nacho cheese sauce no one would ever guess is vegan. We often half the recipe when we’re making it for two.The best and easiest vegan queso recipe you will make. This recipe makes a large batch of queso.This queso is thick (especially after it is refrigerated), so you can blend or stir in some more nut milk to thin it out.I like to stir the chilies in for a chunky queso, but you can also blend them in.If they’re salted, you may need to reduce the amount of salt you add to the queso. Instead of fresh tomatoes, you can use half a cup of canned diced tomatoes.Smoked paprika adds a distinct smokey flavour to the queso. Make sure you use smoked paprika, not regular paprika.If you like it less spicy, just leave out the red pepper flakes.Add some finely chopped jalapeños for an extra spicy kick.It’s actually more smokey than spicy, so if you like things spicier, just add some more red pepper flakes, or substitute chili powder for some of the smoked paprika. Use it as a dip for air fryer potato wedges, air fryer baby potatoes or air fryer potato slices.Īdd a generous scoop to your vegan chili or chicken fajita soup and stir it around for added flavour and texture. We love it with these loaded veggie nachos, taco cups, pulled pork breakfast nachos and ground beef fajitas. Use it as a vegan nacho cheese and pour it over your favourite nachos, fajitas and tacos. How to serve dairy-free quesoĭip those chips in there! These air fryer tortilla chips or air fryer pita chips go perfectly with this homemade queso. Serve immediately, or warm it on the stovetop or in the microwave. ![]() For a less chunky queso, you can blend in the chilis. Stir in the chilies and red pepper flakes. Blend on high until creamy.Īdd the fresh tomatoes and pulse until they are blended but some little pieces remain. Once soaked, drain the cashews and add them to your blender along with the milk, nutritional yeast, garlic, smoked paprika and salt. This softens them up so your blender doesn’t have to work so hard to create that smooth and creamy texture. Soak the cashews in hot water for 30 minutes. If the queso is spicy enough for you, just leave it out. ![]() Feel free to add more to suit your taste.Ĭrushed red pepper flakes – Just a little for some extra spicy flavour. Garlic gloves – Just a few for added flavour. They also help thin out the thick queso.Ĭhopped green chilies – Just a small can of chilies adds a punch of flavour that complements the smokey queso. If you substitute regular paprika you will not get the desired flavour in this queso.īaby tomatoes – For some added veggies, I usually blend in some grape or cherry tomatoes. Smoked paprika – The smokiness adds a nacho flavour to the queso. Nutritional yeast – Adds a cheesy flavour to the queso without using any cheese. Just make sure it’s unsweetened and unflavoured. Nut milk – I normally use almond or cashew milk. Hot water – For soaking and softening the cashews for the blender. While I don’t think it would affect the texture, it may affect the taste of the queso. I haven’t tested the recipe with roasted cashews. Cashews – I used raw and unsalted whole cashews. ![]()
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