“This vegan queso is ABSOLUTELY AMAZING! I’ve only been a vegan for about two months and I’m having major cheese withdrawals, but this queso is the perfect fix! It can be used as a dip, spread, or sauce. Let me know what you think!”
- Ready In:
- 20mins
- Ingredients:
- 8
-
1⁄4
cup nutritional yeast
-
1⁄4
cup unbleached flour
-
1
teaspoon paprika
-
1
teaspoon salt
-
1⁄2
teaspoon garlic powder
-
2
tablespoons fat-free margarine
-
1
cup water
-
1
(5 ounce) can rotel (any kind you like, or you could use 1C of salsa instead)
directions
- Combine dry ingredients first in a small saucepan.
- Add water.
- Whisk CONSTANTLY over medium heat until mixture is well incorporated. (If you don’t constantly whisk it, the sauce will become lumpy!).
- Add margarine and Rotel and mix for about another minute or so.
Questions & Replies
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Share it with the community!
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always a fan of vegan queso as dairy can be quite a problem sometimes. This one def does the trick! the nutritional yeast and paprika give it that cheesy taste.
I’ve been craving queso for such a long time and this was so easy and so delicious
I made this last night and it was amazing! It tastes and smells just like how I remember the real thing. It made a great sauce for nachos while warm, and it was still really good as a dip after being in the fridge. The only thing I would change for the next time I make it is cutting the salt down a little as it was almost too salty.
Just used this recipe (minus the Rotel/salsa) as a base for vegan Mac & cheese…delicious, versatile recipe!
see 7 more reviews
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This was awesome!! Tweaked it a bit with veggie broth instead of water, and used smoke paprika for a extra flavor. Actually tastes better than most real Queso I have tried. Easy and quick to boot. Aside from the Vegan angle, gonna get this recipe to all of my lactose intolerant friends.
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Made this last night, with some changes. As Con-Agra is evil, I just used salsa instead of rotel. I added chili powder, onion powder, and cumin to taste as I made the recipe, and a dash of cayenne. Unfortunately, I didn’t have “fat-free” margarine… so I just used regular, though I am going to try cutting down on it next time. My husband said it was “the best nacho sauce I’ve ever had”. 🙂
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