I love Carly. She is the best. One of the hardest things for her going vegan was giving up cheese. Now I fully support, but didn’t like any of the cashew cheese or other vegan cheese sauce alternatives out there. So I wanted to come up with something that I thought would be the perfect vegan version of true queso.
For this recipe you will need:
- 1/3 cup olive oil
- 2 large cloves garlic, finely chopped
- 1/4 cup white onion, finely chopped
- 2 tablespoon chili powder (sodium free)
- ½ tablespoon cumin
- 1/3 cup whole wheat flower
- 2 cup almond milk (homemade preferred)
- 3/4 cup vegan cheddar jack cheese, shredded
- 7 dashes Tabasco
- 1/3 cup mole sauce
- Garlic powder to taste
Yield: 4-6 servings
Step 1: Vegan Queso (Prep 5 min, Cook 15 min)
Heat olive oil for 1-2 minutes. Add the garlic and onion and cook 1 minute. Add chili powder and cumin and stir well. Gradually add the flour, stir constantly for 3-5 minutes.
*Stefenism: If you want a smooth vegan queso, make sure you’re constantly stirring throughout the whole cooking process*
Add the almond milk, again while stirring constantly, until liquid has thickened to an alfredo consistency. Once the mixture is to a simmer, add the “cheese,” Tabasco, and mole. Cook for another 5 minutes until everything is incorporated. Add garlic powder to taste.
*Stefenism: The rue and almond milk should deliver the right queso consistency. Adding the vegan cheese is purely for the flavor profile, feel free to add more or less to your tastes*