LEGIT Dairy Free Queso Blanco! (Gluten/Grain/Soy Free & Vegan)
Yesterday I shared a DELICIOUS Dairy Free Rotel + Velveeta Copycat Queso Recipe! It turned out SO SO So good..that I I decided I should use the same base and come up with the Queso Blanco before the Super Bowl!
The texture in BOTH of these recipes is glorious. Oo-ey. Goo-ey cheesy heaven!! I’ts the PERFECT Comfort food guaranteed to make you swoon! I highly recommend bringing either one one to a super bowl party!
This newest white Queso is ridiculous. (Though please don’t ask me to choose a favorite!!) So really it just comes down to personal preference.. and what type of queso is your favorite!
Almond Milk used for Queso
3 3/4 cups water
1 packed cup blanched almond flour
Add all ingredients to a blender and blend on high until completely smooth. Set aside.
1 2/3 Cup Homemade Almond Milk (Must be from the recipe above!)
2 (4 oz) Cans of Diced Green Chili’s. Strained! Mild/Medium or Hot (or any combo)
3/4-1 cup of Refined Coconut oil (refined is preferred as it has less flavor)
3 Tbsp starch (Tapioca/Arrowroot or Potato Starch)
1 1/2 Tbsp Nutritional Yeast
1 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Cumin
1 1/2 Tsp Nom Nom Paleo’s Magic Mushroom Powder
Pinch of Cayenne Powder
Dash of Black Pepper
1/2- 1 tsp salt.
*Ingredient notes: The magic mushroom powder can be found in Whole Foods. The recipe to make it can be found on Nom Nom Paleo’s website! It essentially just helps to intensify the flavor of the queso and (it adds to the cheesy flavor too!). If you are having trouble finding the ingredients to make it or buy it- it can be left out! However if you do leave it out- you may need to increase the salt in the queso (to taste.)
You will have leftover almond milk- it can be used to make a number of my other dairy free cheese recipes. You can also add a little salt, tiny bit of sweetener and drink it like milk. If you want it totally smooth it can be strained. The leftover can be stored in the fridge in a sealed container for a week or longer.
Make the almond milk!
Pour 1 2/3 cup of the almond milk into a sauce pan. Strain the cans of chili’s. Pour the chili’s and into the pot. Then add all the remaining ingredients. Use 3/4 cup of coconut oil for a thicker queso or 1 cup of coconut oil for a thinner queso.
Whisk on medium low heat until its your preferred thickness. IF it gets too thick- you can thin it out a by adding 1-2 more tbsp of coconut oil. (Do not add more milk- this will mess up the texture and flavor) DO NOT boil this sauce hard or it will break..and loose its goo-ey texture.
Serve Warm! You can reheat over medium low heat in a saucepan or in the microwave- stirring it every 20-30 seconds until fully warmed. Store in a sealed container in the fridge for up to 1 week.
Note: If you over heat the queso and the emulsion breaks..you can fix it by letting it cool a little then sticking it in a blender/ or using an immersion blender stick. This may make the sauce a little thinner since it will break down the diced chili’s. If that happens you can whisk in a tsp or two more of starch and gently heat it again until it thickens.