My extra speedy vegan “queso” is my go to vegan “cheese” recipe. One pot, 15 minutes, and just a few pantry staples is all you need for this warm dip, mac & cheese sauce, or cheesy drizzle. PLUS… you can freeze it and SHRED IT!
Recipe Links:
Extra Speedy Vegan Queso: https://tastythriftytimely.com/extra-speedy-queso-my-proven-go-to/
Cashew Mozzarella: https://tastythriftytimely.com/easy-stretchy-cashew-mozzarella-from-scratch/
“Queso” Taco Mac & Cheese: https://tastythriftytimely.com/queso-taco-mac-cheese-doesnt-get-better/
Vegan 7 Layer Party Dip: https://tastythriftytimely.com/vegan-7-layer-party-dip-youll-want-a-big-scoop/
Ultimate Breakfast Bowl: https://tastythriftytimely.com/scramble-potato-breakfast-bowl/
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Key Moments:
00:00 Introduction
01:15 Ingredients
02:00 How To Make Vegan "Queso"
02:47 Tips For A Smooth Sauce
03:12 How To Use It
03:49 Tips For Freezing & Shredding
04:23 Taste Test With Bryan
05:18 When To Double The Recipe
05:44 Recipe Cost
07:08 Coming Up Next
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Vegan “Queso” (makes 295ml)
1 ½ tbsp vegan butter
2 cloves garlic (minced)
½ hot red chilli pepper, deseeded and sliced (or green chiles for a more traditional version)
⅛ cup (16 g) all-purpose flour
1 ¼ cup (296 ml) unsweetened plant milk
⅛ cup (10 g) nutritional yeast
¼ tsp salt
¼ tsp turmeric, optional (for deeper colour)
pinch of black pepper, optional (for better absorption of the turmeric!)
Click the link above for the full method on our blog.
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