Description
Gluten Free, Vegan, Nut Free, Refined Sugar Free
A plant based queso better than the original is a big statement but I am making it. This vegan queso is creamy and flavorful, is ALSO nut free and gluten free, and contains quality ingredients that could actually qualify it as a health food 😉
Ingredients
- 1 tbsp olive oil
- 1/3 yellow onion, diced
- 1 tsp (or two cloves) garlic, minced
- 2 (15.5 oz) cans of cannellini beans
- 1/2 cup nutritional yeast
- 1 and 1/4 cup dairy free milk (+ more to preference)
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1.5 tbsp tapioca flour
- 1 fresh jalapeño, seeded and diced
- 1/4 – 1/2 tsp apple cider vinegar*
Instructions
- Place a pot on your stove over medium heat, add the oil and then the diced onion and minced garlic. Sautee until fragrant (about 5 minutes).
- Drain and rinse your beans, add to your food processor along with the nutritional yeast, spices, apple cider vinegar, tapioca flour, 1 cup of milk. Add your onion and garlic once done.
- Blend until you get your desired consistency. Add more milk if it is too thick.
- Once blended, put back on the stove over low to medium heat and warm to desire temperature, then mix in diced jalapeno.
Notes
Do not use high heat when reheating. the mixture will get thick and a little clumpy. Only use low to medium heat, and if you find that it has gotten too clumpy, you can always put back in food processor and blend, and even add a little more milk if you want.
Use a nut free milk to ensure this is nut free (unsweetened oat milk, hemp milk, etc)
Also ensure your milk doesn’t have added sugar if that is important to you 🙂
Feel free to add/omit spices as you like!
*start with 1/4 tsp of apple cider vinegar (a little goes a long way!) and if you want more acidity after tasting it, bring it up to 1/2 tsp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dips
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup