Vegan Queso

Oh. My. Goodness. I am so excited about this recipe. I wanted to make nachos the other day and I had everything I needed except the cheese. I decided to try a spinoff of the sauce I used in my Creamy Vegan Mushroom Pasta and I accidentally created the best vegan queso ever! Now, I have had some delicious vegan quesos BUT I feel like they normally are made out of nuts (yet another thing that my stomach sometimes seems to struggle with sometimes) and are very heavy and dense. I wanted to create something lighter, that I could have more than 1-2 Tbsp of as a serving...and then this vegan queso was born. Enjoy. Tell everyone about it. Gluten-free, dairy-free, vegan, delicious.

Total Time: 15 minutes
Serves: 6-8
 
Ingredients

• 6 Tbsp olive oil
• 5 Tbsp gluten-free all purpose flour (I used this)
• 4 cups unsweetened plain Ripple pea milk
• 2 Tbsp Dijon mustard
• 1/2 cup nutritional yeast (I used this)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground mustard seed
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 cup salsa

 
Directions

1. Add the 6 Tbsp olive oil to a large pot on the stove and turn to medium high heat.
2. Add the flour and quickly mix while whisking pretty vigorously.
3. Add in the pea milk and continue to whisk, breaking up any clumps. Continue to cook until sauce starts to boil and thicken.
4. Once it reaches your desired thickness remove from the heat and stir in the mustard, nutritional yeast, onion powder, garlic powder, mustard seed, paprika, pepper and salt. Sauce will continue to thicken as it cools.
5. Add a little more milk and whisk if it needs to thin out a bit.
6. Add salsa and stir (this will thin it out a bit more as well).

​If you like this recipe, download the Prepear app for more of my recipes (plus thousands of others), meal planning, grocery list creating AND grocery ordering from Walmart!