Vegan Queso Blanco

Ingredients

• 1 cup Unsweetened plant-based milk
• 2 tbsp Nutritional yeast
• 2 tbsp All-purpose flour or cornstarch (Choose flour or cornstarch; the source gives either option.)
• 2 tbsp Vegan butter or olive oil (Choose vegan butter or olive oil.)
• 1 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.5 tsp Salt
• 0.25 tsp Smoked paprika (Optional.)
• 1 tsp Lemon juice or apple cider vinegar (Choose lemon juice or apple cider vinegar.)
• 0.5 cup Cashews (Optional; soaked, for a creamier texture.)

Steps

1. 1

   In a small saucepan, melt the vegan butter over medium heat. If using olive oil instead, warm it in the saucepan.

2. 2

   Whisk in the flour or cornstarch until smooth to form a roux. Cook for 1–2 minutes.

3. 3

   Slowly pour in the plant-based milk while whisking constantly to help prevent lumps.

4. 4

   Add the nutritional yeast, garlic powder, onion powder, salt, and smoked paprika, if using.

5. 5

   Cook for 4–5 minutes, stirring constantly, until the sauce thickens. Taste and adjust the seasonings as desired. If it is too thick, add more milk as needed.

6. 6

   Remove the saucepan from the heat and stir in the lemon juice or apple cider vinegar.

7. 7

   For extra creaminess, optionally blend the sauce with the soaked cashews.

8. 8

   Serve warm as a dip, drizzle, or sauce.

Notes

The source gives a serving yield of 4–6. The recipe does not specify how much additional milk to use if adjusting thickness.

Nutrition per serving

• sauce
• dip
• vegan
• dairy-free
• gluten-free option
• stovetop
• Mexican-inspired