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Anonymous
Member since December 1969
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Nutritional Yeast Queso Sauce

What you need: 

1/4 cup nutritional yeast
1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
dash garlic powder
1 cup water
2 tablespoons margarine
1 1/2 cups salsa or 1 (10 ounce) can diced tomatoes and peppers
tortilla chips, to serve

What you do: 

1. In a saucepan combine dry ingredients (nutritional yeast, flour, paprika, salt, and garlic powder).
2. Whisk in water. Continue to whisk constantly over medium heat until mixture is thick and bubbly. Remove from heat.
3. Stir in margarine until melted, then stir in salsa. Return to low heat and cook just long enough for salsa to heat.
4. Pour over chips and eat like nachos or use as a dip.
Remember to always whisk it!
Source of recipe: I got this recipe from a friend a couple of years ago and it is by far the best vegan queso I have ever had. Add this to any and all Tex-Mex that you make or use as a spread on sandwiches.

Preparation Time: 
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I liked this.  I used a can of diced tomatoes and didn't add any peppers.  Also only used 3/4 tsp of salt.  Next time, I think I'll cut the salt to 1/2 tsp and maybe decrease the amount of marg. used.  Definitely a winner and a keeper.  Can imagine it's delish on tex mex meals and on raw veggies.

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Maybe the taste of actual queso dip is still fresh in my head because this wasn't near close to it.. I think I'll stick to Daiya to take care of my cheesy cravings, at least for a while. Maybe it's also partially due to the brand of nooch I used since everyone says they're a lot different. I had to double the water and then heat it down because it was wayyy too chunky and was clumping together inside the whisk.  :-\

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  ;)b ;)b
I was out of cashews last night and i was craving something cheezy. I found this recipe and thought i would try this out!!! Had this last night over some whole wheat noodles with some tvp mixed in and it was wonderful!!! I added a little cumin to the sauce as I just love the taste of cumin and left the salt out but those are the only modifications I made to the recipe. I plan on fixing this sauce tonight to go in my enchiladas. Thanks so much for a great cheeze sauce that doesn't use cashews!!!!!

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This recipe was pretty good. For once, I actually made it almost 100% as directed. The only two changes I made were using only 1/2 cup of salsa, and 2, adding 1/2 cup of guacamole. My fiance, born and raised in Central Texas and super lover of all things Tex Mex, was impressed. It went very well with our Tomatillo Chick'n. The only thing I disliked about it was that it gave me a slight bit of indigestion(probably from the nutritional yeast), but since I'm pregnant, that doesn't really surprise me too much. Thanks for the recipe!

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So good! I don't know that I'd like this on its own as nachos, but it works wonders in burritos. Delicious!

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This is like the 50th time iv made this and I used it as a mac and cheese sauce =P lol

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I made this again tonight (yes, it's addictive!), and like last time, only used 1 T margarine.  I think next time I may cut back even further to 1/2 a T, or just leave the marg out entirely, because I really can't tell the difference.  I also diced some "nacho-style" jalapenos (the kind that come in a jar) and stirred them in along with the salsa for some extra kick.  Yummy!

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This sauce is delicious.  It is pretty noochy, and nooch is definitely an acquired taste, so I don't know that I would necessarily serve it to conservatively-palated omnis, but I loved it.  Thanks!

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I love making this sauce!  I usually add beans and/or Boca crumbles and eat it over lettuce as a taco salad.    

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