Vegan Queso
Ingredients
- 16 oz Shredded Vegan Cheese (Cheddar, American, Pepper Jack etc)
- 2 Tbsp Cornstarch
- 4 Tbsp Vegan Butter
- 1/2 cup Diced Onion
- 1/2 cup Diced Jalapeño
- 1/4 cup Roasted Green Chiles
- 6 Garlic Cloves (Minced)
- 2 tsp Smoked Paprika
- 2 Tbsp Nutritional Yeast (more to taste)
- 3 Tbsp Diced Chipotles in Adobo
- 10 oz Ro-Tel (or Fire Roasted Tomatoes)
- 3 Tbsp Pickled Jalapeño Brine
- 2 cups Plant Milk (Unsweetened)
- Salt & Pepper to taste
Instructions
- For the cheese, you can either chop up some slices of Vegan American or Pepper Jack, or use your favorite shredded Vegan Cheese! Mix up your cheese and the cornstarch in a bowl and set aside.
- In a pot / skillet over medium heat, melt the vegan butter. Add the onions and jalapeños and stir to coat in the butter. Cook them for about 5 - 6 minutes until softened.
- Add in the roasted green chiles, smoked paprika, nutritional yeast and minced garlic. Stir to combine and cook for 1 - 2 minutes.
- Next add in the chipotles in adobo an Ro-Tel (or canned tomatoes). Stir to combine. Add in the plant milk and bring to a light boil.
- Add in the cheese, and stir until melted. Taste for seasoning, adding anything else you might like. Add more plant milk if the mixture feels too thick.
- ENJOY!
Notes
This Queso is best eaten as soon as you make it, but you can store this in the fridge and it should be good for 3 days or so.
Gently reheat on the stovetop. I don't recommend microwaving as this will make it thin and watery.
Tried this recipe?Let us know how it was!