This is it, people. This is what we've been training for. ...Happy Cinco de Mayo! In honor of my most favorite excuse of the year to eat Mexican food, I decided to make a Tex-Mex 'must have' into the ULTIMATE vegan bite of goodness.
That's right. I made VEGAN QUESO.
I will say that making vegan queso has been much trial and error. The handful of recipes that I came up with and/or tried out were atrocious. They were textured strangely, tasted weird, and were anything other than queso. This queso though? It's good. Real good. It's smooth, creamy, and has just enough kick to it.
The idea for this vegan queso came from a cheese sauce recipe that I found. I had to make a few changes to it though since there is a big difference between cheese sauce and queso, and that's spice! So, that's the first thing I did; add spices and even a bit of hot sauce to really take the heat level of this queso up to where it needed to be.
So how does one make a vegan queso anyway? Well, there's a lot of options out there. Many of which I have attempted and either failed at or didn't like in any way, shape, or form. As you can see, this is an ooey-gooey cheesy (not cheesy) masterpiece that almost anyone will enjoy. Vegan or not.
There you have it, folks! This cheese loving queso queen was completely shocked and happy with this vegan queso. It satisfied my queso craving while being surprisingly guilt-free, gluten-free, dairy-free, and DELICIOUS!
Dip, scoop, dunk and enjoy.
TheSkinnyFork.com One of the BEST vegan quesos that you will ever come across. It's smooth, creamy, and a perfect substitute for those wanting a more healthy 'cheesy' option! Prep Time: 10 Minutes • Cook time: 10 Minutes
Servings: 8 • Serving Size: 1/2-1 Cup • Calories: 205 • Fat: 10 g • Saturated Fat: 1 g • Carb: 23 g • Fiber: 6 g • Protein: 10 g • Sugar: 2 g • Sodium: 114 mg
• 2 Large Russet Potatoes, Peeled & Cubed
• 1 C. Carrots, Baby or Sliced
• 1/2-1 C. Water
• 1/2 C. Nutritional Yeast Flakes
• 1/3 C. Extra Virgin Olive Oil
• 2 Tbsp. Vinegar Based Hot Sauce
• 1 Tbsp. Fresh Lemon Juice
• 1/2 Tsp. Salt-Free Seasoning of Choice (Garlic & Herb, Taco, Etc.)
• 1/4 Tsp. Onion Powder
• 1/4 Tsp. Garlic Powder
• Pinch of Cayenne
Directions:
Place a large pot of water on the stove to boil and add in the 2 C. potatoes and 1 C. carrots; cook for 5-10 minutes or until tender. Remove the potatoes and carrots from the water with a slotted spoon and transfer to a blender or food processor. Add in the 1/2 C. water, 1/2 C. nutritional yeast, 2 Tbsp. hot sauce, 1 Tbsp. lemon juice, 1/2 Tsp. seasoning, 1/4 Tsp. onion powder, 1/4 Tsp. garlic powder, and the pinch of cayenne. Blend on high (remember to remove the steam cap!) and puree down until smooth and creamy. Add more water if needed to reach the desired 'cheesy' consistency. Season with salt and pepper to taste and enjoy!
Step-by-Step Photos:
Nutritional Claims: Balanced, High Fiber, Low Sodium, Sugar Conscious, Vegan, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher
