Summer is here and so is the ritualistic weekend BBQ. The burgers and ribs and wieners are making a full on appearance these days, and as a vegan everyone expects you to bring a salad.
Salads are great; and you can get totally creative with a salad, there are so many different ingredient combinations. But let’s face it– this is an effing BBQ, and when at a BBQ there is only a very small area of the table designated for dainty food. So let someone who is a total kitchen moron bring a store bought salad with store-bought dressing, because this is not the day that someone will take a breather from their rack of ribs to enjoy your homemade salad anyway. So instead bring something badass, like this ooey-gooey-messy queso dip.
Doesn’t queso just mean cheese in Spanish, you ask? Why yes, yes it does. This cheese dip proves that you don’t need cheese to make a cheese dip. I realize how idiotic that statement is, but it’s the darn truth I tell ya! No one can tell the difference, and honestly no one will care!
You can use your favorite cheese substitute. Whether it be mock cheese (which I like to use), perhaps cashew cheese, or maybe even butternut squash. Once you have chosen your “cheese”, simply add the traditional Mexican flavours and voila!
Take that salad!
- 1½ cups cheddar-style vegan cheese
- 1 cup unsweetened coconut or almond milk
- 3 tbsp nutritional yeast
- 3 tbsp mild green chilies, liquid reserved
- 1-2 tomatoes, diced
- black pepper, to taste
- Mix together the coconut milk and nutritional yeast in a small saucepan. Bring to a boil.
- Add the cheddar Daiya and black pepper to taste.
- Stir constantly until the Daiya is melted, about 2 minutes.
- Stir in tomatoes and chilies with reserved juices until well combined.
What is you favorite thing to bring to a BBQ? Let me know in the comments!