Last night was fajita night, and my roomates and I made a delicious feast with peppers/veggies, black beans, guac, cilantro lime rice, and ... vegan Queso! I used this recipe because it was the "healthiest" I could find, most of the other ones used a good amount of margarine. So, I haven't had queso in awhile and I thought that my judgment might be skewed, but everyone (including 3 omnivores) really liked it! The "cheesy" flavor comes from the nutritional yeast, and the melty texture is thanks to the cornstarch and ground cashews. I used the whole foods 365 brand hot salsa, but just use your favorite type. Everyone agreed that it doesn't taste exactly like queso, but that its a really tasty cheezy dip (and is much healthier!). If you make it, let me know what you think!
Ingredients:
3/4 cup unsweetened soy milk (not "plain," which is still sweet)
2 t. apple cider vinegar
1 T. cornstarch
1/2 cup raw cashews
1 1/2 cups water
1/4 cup lemon juice
3/4 cup nutritional yeast flakes
1/2 t. garlic powder
1/4 t. tumeric
1/4 t. mustard powder
2 T. tahini
1 jalapeno, finely chopped (or more to taste)
1/2 cup prepared spicy salsa, draining excess juices
1/4 t. salt (or more to taste)
Preparation:
1. In a small bowl, combine the soymilk and vinegar and allow to rest for 3-5 minutes or until thickened slightly. Mix in cornstarch, stirring to dissolve. Set aside.
2. In a blender or food processor, process the cashews until finely ground. Set aside.
3. In a small saucepan over medium heat, combine water, lemon juice, nutritional yeast, spices, salt, jalapeno, and tahini. Stir in ground cashews and soymilk mixture until well blended. Stir in prepared salsa and salt. Cook for another 5 minutes on medium heat, and then put on low heat; it will thicken as it cools. Add more salt to taste (if you want, I didn't)
4. Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, fajitas,or burritos.
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