Vegan Green Chili Queso
Creamy, flavorful Vegan Queso infused with green chilis for a subtle spice! The perfect plant-based dip for Mexican meals.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 3 Tbsp vegan butter ((or sub avocado oil))
- 4 cloves garlic, minced ((4 cloves yield ~2 Tbsp or 12 g))
- 1 serrano pepper ((seeds removed and finely chopped))
- 4 Tbsp unbleached all-purpose flour*
- 1 3/4 - 2 cups unsweetened plain almond or rice milk
- 5 Tbsp nutritional yeast ((plus more to taste))
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 4 Tbsp mild green chilis ((divided))
- 1/2 Tbsp maple syrup or organic cane sugar ((or sub other sweetener of choice))
- 1/4 tsp hot sauce ((optional))
- Cilantro ((chopped))
- Red pepper flakes
- Tortilla chips
Steps
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Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle - about 1 minute.
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Add minced garlic and serrano pepper and stir. Cook for 1-2 minutes, stirring frequently, then turn down heat if garlic starts to brown too quickly.
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Add flour 1 Tbsp at a time and whisk (see notes for flour-free version).
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Cook for 1 minute, then whisk in almond milk ½ cup (120 ml) at a time until it no longer looks thick and gloppy - about 1 ¾ cups total (amount as original recipe is written // adjust if altering batch size).
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Cook in skillet for 2 minutes, whisking frequently. Then transfer to high speed blender. Add nutritional yeast, salt, cumin, half of the green chilis (2 Tbsp as original recipe is written // adjust if altering batch size), sweetener of choice, and hot sauce (optional). Blend on high until creamy and smooth.
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Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness, or sweetener for flavor balance.
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Transfer back to skillet or saucepan and simmer on low for 5 minutes, whisking or stirring often, to thicken.
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Turn off heat and add remaining green chilis (2 Tbsp as original recipe is written // adjust if altering batch size). Stir to combine. Garnish with red pepper flakes and fresh cilantro (optional). Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
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Store leftovers in a glass jar or container in the refrigerator up to 4-5 days. Reheat in the microwave or in a small saucepan over medium heat. Best when fresh.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| vegan butter | 3 tbsp | - | - |
| garlic | 4 cloves | - | - |
| serrano pepper | 1 | - | - |
| unbleached all-purpose flour* | 4 tbsp | - | - |
| - 2 cups unsweetened plain almond or rice milk | 0.25 | - | - |
| nutritional yeast | 5 tbsp | - | - |
| sea salt | 0.5 tsp | - | - |
| ground cumin | 0.25 tsp | Rp 70.000/kg | Rp 88 |
| mild green chilis | 4 tbsp | - | - |
| maple syrup or organic cane sugar | 0.5 tbsp | - | - |
| hot sauce | 0.25 tsp | - | - |
| Cilantro | - | - | - |
| Red pepper flakes | - | - | - |
| Tortilla chips | - | - | - |
*Estimated market prices, may vary by region
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