Nutritional Yeast Queso Sauce
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
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.
SO HOW'D IT GO?
This is by far the easiest and best cheese sauce to make. I've been using this recipe as a base (depending on what seasonings I have) for years. I am the laziest cook ever and I am sure that there are other recipes for cheese sauce that are more tasty or cheese-like but I'll never know because the recipes are too involved. This recipe suits me and I can make in my sleep at this point. I kind of love it guys and always come back to it!
My fist recipe trying a cheese alternative. I must say it is really good. This will certainly help my transition from dairy products. Having 'cheese' and corn chips. Very very good.
So i made this without the salsa and put it over home fries....SOOO GOOD! I am now addicted. this is the easiest recipe. love it!
This is the best, easiest, most affordable, and crowd pleasing version we have made. I keep tweaking it to see what happens. This latest time, I used veggie broth instead of water or almond milk and it is hands down amazing! Thank you!
Just made this exactly as the recipe called for, and had a little snack with tortilla chips. This was super easy and better than any cheese queso I've ever had. I'm keeping this also for a sauce for vegan enchiladas and tacos! Can't wait to share with my veggie and vegan friends.
I made this for a book club and it was quick, fast, easy and totally yummy. Mainly meat eaters could not believe it was sans cheese!!!! I added unsweetened almond milk in place of water, veggie crumbles, and then some additional diced tomatoes along with the salsa. Good with pita bread, pita chips, and tortilla chips, and sliced veggies! This amount fed a party of 10 and then a small bit was left for my boyfriend who loved it!!! Will make again for sure.
Okay I finally logged in to comment on this recipe after lurking it for soo long. I've made it quite a few times and I must say tonight I just swapped water with almond milk and it was GOOOOD!!
It was the original almond breeze so It has a slightly sweet taste but you can tweak to your taste. The last few times I made it I was cooking it wrong on high heat and it got too thick almost to a peanut butter consistency but now I got it perfected.
Thumbs up!
Yes. Thats all i can say. My burrito is fulfilled. Thank you. This is a gift from the gods. I HIGHLY reccomend a dash of cayenne pepper. it REALLY boosts it and i added more than a dash of garlic powder THATS for sure ;P I love me some garlic
Very good! Family loved it. Chucked a home made salsa together and followed the recipe, omitting a little of the salt. Served on corn chips and oven baked wedges, with a sprinkle of fresh chilli slices and cilantro. Yumyum!
Tasting is believing- SO GOOD! It totally hit the cheese spot! I used almond milk for extra creaminess. I will make this again and again.
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