Ingredients Needed
- Olive Oil
- Flour
- Vegan Creamer*
- Oat Milk
- Nutritional Yeast
- Cashews**
- Spices
*You could easily skip this ingredient and just oat milk. I used unsweetened unflavored hemp creamer. If you do use creamer, make sure it’s unflavored and unsweetened otherwise it will throw off the flavor of your queso
**I didn’t actually use cashews when I made this, but for additional protein soak some cashews in water overnight and then blend in a food processor and add after step 2
Preparation
1. Make a Roux
In a medium saucepan, heat up a few tablespoons of olive oil on medium-high heat. Spoon in an equal amount of flour, and cook for a few minutes until the color begins to darken, stirring often. The more flour and oil you use, the thicker the queso will be. I used about 3-5 tablespoons of each when I made this (next time I make queso I’ll measure and update this recipe)
2. Add Milk/Creamer
Add the creamer/oat milk to the roux and stir until smooth. I used the entire 16oz carton of creamer and the queso was still too thick, so I added about 1/2 cup of oat milk. Keep adding milk/creamer until the queso reaches your desired texture. It will thicken slightly as it cools, so don’t worry if you add a little too much milk!
3. Add Spices
Stir in around 1/2 cup of nutritional yeast, taste the queso, and add more nutritional yeast to reach your preferred flavor. Mix in spices as desired to enhance the flavor. Here’s what I used: tumeric, carne asada seasoning, cayene powder, paprika, onion salt, pepper, garlic powder, cumin, ground mustard
4. Serve and Enjoy!
Remove from heat. For best results, serve immediately with chips. Enjoy!
Store any leftovers in your fridge for up to two weeks. Reheat leftovers in the microwave or on the stove.
If you try this out let me know what you think in the comments! I am open to all suggestions for improvements 🙂
