So I've finally accepted the fact that my stomach will never love dairy again. It's completely unfair and I still fold my arms and pout about it every now and then. Luckily, the heavens have opened up and poured out this vegan liquid gold. This queso tastes so similar to the real thing, one bite set my soul on fire. (I really love cheese, you guys. Okay?) I've tried a few different methods, (eggplant based & cashew based) but, I think this is definitely my fave.
3-4 TBSP Vegan Butter | 4 Cloves Garlic, Minced | 1-2 Jalapeno Peppers, Seeds Removed | 1 Sweet Green Pepper | 4 TBSP All Purpose or Whole Wheat Flour | 1 1/2 Cup Almond or Cashew Milk | 5 TBSP Nutritional Yeast | Sea Salt to Taste | 1 TSP Ground Cumin | 1/2 TBSP Coconut Sugar or Sweetener of Choice
Mince garlic and dice peppers; add to a hot pan over medium heat with vegan butter. Saute until garlic begins to brown.
Begin to add flour 1 tbsp at a time and whisk. Cook for about a minute before adding in milk, a little at a time. Continue whisking frequently until all the milk is added. Whisk and cook for a couple minutes more until the mix is no longer as thick or sticky.
Transfer to a high speed blender and add in remaining ingredients, making sure everything is well combined. Scrape down sides and continue to re-blend if needed. If your blender has a liquefy setting - this is the way to go. Taste and adjust taste per your preference, adding more yeast, salt, or cumin until desired taste is reached.
Transfer back to stove and heat until liquid gold consistency reached. Serve immediately; once this queso cools it can lose the cheesy consistency.
***for more photos and step by step interaction, add me on snapchat @prettygrlbrown