Happy Meatless Monday. Recently someone asked me what I missed about being vegan. I had to think about it because it has been my experience that there are so many phenomenal vegan replacements for most anything I could desire, that I haven’t ever felt deprived. However, I do remember that as I embarked on the first 30 days of trying veganism, one of the things I was certain I would crave, pine for, perish without, was cheese queso. It has always been my favorite snack food. I love the heat, the creamy, cheesiness and the act of dipping. Love it. Just like a hero, a renegade, a culinary savior, Sandy has created a soon-to-be-world-famous vegan cheese queso. We brought it to a cocktail party in a mini crock pot on St. Patrick’s Day and everyone loved it, but none more than me.
By: S. Boulton
1 pkg Silken tofu (approx 15 oz)
1 C nutritional yeast, equally divided
1 Tbsp white or yellow miso (we used white paste)
2 Tbsp tamari
1 lemon, juiced
1/2 tsp turmeric
Dash black pepper
1/2 tsp paprika
1 Tbsp arrowroot
1 Poblano pepper, divided (rough chop half and then finely chop the second half)
Unsweetened non-dairy milk as needed to thin sauce (we started with 1/4 C and ended up closer to 1/2 C)
1 tsp Cumin powder
1 tsp chili powder
1/2 C of salsa (use whatever you may have on hand, I used a medium red salsa, but you could even use a salsa verde)
1 C shredded non-dairy cheddar cheese (I used Daiya)
Make it Happen
In food processor, put in silken tofu, 1/2 C nutritional yeast, miso, tamari, lemon juice, turmeric, black pepper, paprika, arrow root and roughly chopped poblano. Blend until smooth, adding a bit of non-dairy milk as needed. I found that if I used the 15 oz silken tofu, that it was not needed, but the 12.5 oz size required adding some milk. Pour the mixture into a small crock pot and set to low. Stir in 1/2 C of nutritional yeast, finely chopped poblano, cumin, chili, salsa and cheddar cheese. Be sure it is mixed well. Heat on low for about 1 1/2 hours. Stir before serving. Optional heating method: Heat on low in medium saucepan until cheese is thoroughly melted, about 20 minutes. We used the crock pot so it could remain warmed throughout a party.
Serve warm with chips and veggies of your choice. I also dipped sweet potato fries in this hot, cheesy masterpiece and it was magnificent. It was nice to bring such a non-vegany dish to a cocktail party of all non veg friends. It felt decadent and scandalous like we had fallen off the vegan wagon. Your friends and family will love this with dip/sauce on burritos, tacos, or veggies. What an excellent way to celebrate Meatless Monday, or any day this week.
Have a delicious day.
Tags: compassionate eating, dairy free, exploits of a vegan wannabe, going veg, healthier appetizer recipe, healthier queso recipe, Meatless Monday, Meatless Monday recipe, plant based diet, poblano queso, vegan appetizer, vegan challenge, vegan entertaining, vegan experience, vegan Mexican dip, vegan queso, vegan wannabe