Vegan Queso Dip
Servings: 2 cups
Ingredients
- 1/4 cup all purpose flour*
- 4 Tablespoons stick vegan butter I like Earth Balance**
- 2 cups plant milk
- 1 Tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 2 Tablespoons nutritional yeast
Instructions
- Melt butter in a small pan over medium low heat.
- Whisk flour into melted butter. Allow to brown for a minute or two, while whisking/stirring.
- Whisk in soy milk, tomato paste, and spices.
- Continue whisking over medium heat until thickened into a sauce. (It will firm up quite a bit as it cools).***
- Store leftovers in the fridge. See notes below for reheating instructions.
Notes
* For a gluten free version, substitute 2 Tablespoons of cornstarch for the 1/4 cup of flour. Follow the rest of the directions as written!
** Feel free to sub olive oil if you don't have vegan butter on hand.
*** The queso will firm up quite a bit once it cools. If you serve it for a party give it a stir every so often to keep it smooth. If you refrigerate it, warm it up and mix in a few teaspoons of water to soften it up to a creamy, dippable consistency.