Vegan Green Chili Queso
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Recipe by Minimalist Baker.
The queso, lightened
- nutritional yeastinstead ofcheese
Ingredients
Scaled from 8. Cooking times barely change.
- ⅜ tbsp vegan butter (or sub avocado oil)50 cal
- ½ clove garlic, minced (4 cloves yield ~2 Tbsp or)5 cal
- ⅛ serrano pepper (seeds removed and finely chopped)1 cal
- ½ tbsp unbleached all-purpose flour27 cal
- ¼ - 2 cups unsweetened plain almond or rice milk197 cal
- ⅝ tbsp nutritional yeast (plus more to taste)36 cal
- a pinch of sea salt0 cal
- a pinch of ground cumin0 cal
- ½ tbsp mild green chilis (divided)0 cal
- 3 pinches of maple syrup or organic cane sugar (or sub other sweetener of choice)4 cal
- a pinch of hot sauce (optional)0 cal
- Cilantro (chopped)0 cal
- Red pepper flakes0 cal
- Tortilla chipsnot counted
Contains tree nuts, gluten
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
This doesn't match the 78 cal above. Go by the ingredients — they're what you can actually weigh.
Method
- 01
Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle - about 1 minute.
- 02
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.
- 03
Add flour 1 Tbsp at a time and whisk (see notes for flour-free version).
- 04
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).
- 05
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.
- 06
Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness, or sweetener for flavor balance.
- 07
Transfer back to skillet or saucepan and simmer on low for 5 minutes, whisking or stirring often, to thicken.
- 08
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!
- 09
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.