Vegan Green Chili Queso

• Vegan

• Produce

  • 1 Cilantro
  • 4 cloves Garlic
  • 4 tbsp Green chilis, mild
  • 1 Serrano pepper

• Refrigerated

  • 1 3/4 cups Almond or rice milk, unsweetened plain

• Condiments

  • 3 tbsp Vegan butter

• Baking & Spices

  • 4 tbsp All-purpose flour, unbleached
  • 1/2 tbsp Maple syrup or organic cane sugar
  • 5 tbsp Nutritional yeast
  • 1 Red pepper flakes
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Snacks

  • 1 Tortilla chips

Found on minimalistbaker.com

Description

Ingredients

• 3 Tbsp (42 g) vegan butter (or sub grape seed or avocado oil)
• 4 cloves garlic, minced (2 Tbsp | 12 g)
• 1 serrano pepper, seeds removed and finely chopped
• 4 Tbsp (34 g) unbleached all-purpose flour*
• 1 3/4 - 2 cups (420-480 ml) unsweetened plain almond or rice milk
• 5 Tbsp (15 g) nutritional yeast, plus more to taste
• 1/2 tsp sea salt
• 1/4 tsp ground cumin
• 4 Tbsp (~100 g) mild green chilis, divided
• 1/2 Tbsp maple syrup or organic cane sugar (or sub other sweetener of choice)
• optional: ¼ tsp hot sauce
• Cilantro, chopped
• Red pepper flakes
• Tortilla chips

Directions

• Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle - about 1 minute.
• Add minced garlic and serrano pepper and stir. Cook for 1-2 minutes, stirring frequently, then turn down heat if garlic starts to brown too quickly.
• Add flour 1 Tbsp at a time and whisk (see notes for flour-free version).
• Cook for 1 minute, then whisk in almond milk ½ cup (120 ml) at a time until it no longer looks thick and gloppy - about 1 ¾ cups total.
• Cook in skillet for 2 minutes, whisking frequently. Then transfer to high speed blender. Add nutritional yeast, salt, cumin, 2 Tbsp green chilis, sweetener of choice, and hot sauce (optional). Blend on high until creamy and smooth.
• Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness, or sweetener for flavor balance.
• Transfer back to skillet or saucepan and simmer on low for 5 minutes, whisking or stirring often, to thicken.
• Turn off heat and add remaining 2 Tbsp green chilis. Stir to combine. Garnish with red pepper flakes and fresh cilantro (optional). Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
• Store leftovers in a glass jar or container in the refrigerator up to 4-5 days. Reheat in the microwave or in a small saucepan over medium heat. Best when fresh.

Nutrition