vegan queso recipe

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!

4.0 from 4 reviews
Dairy-free Queso Dip
 
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This dip de queso is not made with velveeta but vegan cheese instead! It's lactose free because it is made with Daiya, a vegan cheese alternative, but don't let the "v" word scare you, it may be 100% plant-based, but it tastes like cheesy heaven!!! Perfect for that summer BBQ, Cinco de Mayo or just a lovely gluttonous night in alone!
Author:
Recipe type: Dip
Cuisine: Mexican
Ingredients
  • 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
Instructions
  1. Mix together the coconut milk and nutritional yeast in a small saucepan. Bring to a boil.
  2. Add the cheddar Daiya and black pepper to taste.
  3. Stir constantly until the Daiya is melted, about 2 minutes.
  4. Stir in tomatoes and chilies with reserved juices until well combined.

how to make vegan queso edgy veg What is you favorite thing to bring to a BBQ? Let me know in the comments!

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