Nut Free Vegan Queso

Greetings! A few weeks ago, I was asked to create vegan, gluten-free, nut-free meals for a woman and her family of five. One of the trickiest recipes to make vegan and nut-free is cheese! Cashews and almonds are a staple in most plant-based cheeses! This one uses flour and is like a béchamel but with nutritional yeast and seasonings. I like this recipe because it can be as thick or as thin as you want.

If you want a dip, skip the stock, or at least don’t use as much of it. Use all the stock if you want it thin for a drizzle on enchiladas or nachos. It makes an excellent base for a broccoli cheddar soup, too! I like it atop my veggie scramble! 

I made this gluten-free using a 1:1 gluten-free flour. If you have no aversions to regular wheat flour, go for it! I am one of the unlucky 5% of people with a true wheat allergy (like hay fever) and a gluten allergy. Gluten is a super sticky protein and very inflammatory for some of us.

I added green Tabasco to mine, and the dip was gone within a few hours! Green Tabasco is a milder version of regular Tabasco, and I use it on everything, including popcorn! Anyway, enjoy this recipe! It’s a good one! And, as always, when you make it, tag me and let me know how you liked it!

XOXO,

Steph


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Nut Free Vegan Queso

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4-6 cups 1x
  • Cuisine: Mexican
  • Diet: Vegan

Description

I love this recipe and I think you will too!  It is super good with a few dashes of green tabasco!


Ingredients

Scale
  • 3 Tbsp vegan butter
  • 4 cloves garlic, minced (about 4 cloves)
  • 4 Tbsp gluten free 1-1 all-purpose flour*
  • 1 3/42 cups unsweetened plant-based milk
  • 22 ½ cups vegetable stock
  • 5 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • ½ tsp chili powder
  • 4 Tbsp mild green chilis (optional)
  • 1 Tbsp green Tabasco
  • ½ Tbsp maple syrup or organic cane sugar

Instructions

  1. Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle – about 1 minute.
  2. Add minced garlic. Cook for about 1 minute, or until fragrant.
  3. Add flour 1 Tbsp at a time and whisk. (Don’t worry if it’s a little lumpy).
  4. Cook for 1 minute, then whisk in milk slowly. Stirring constantly.
  5. Add vegetable stock and whisk until smooth. Bring to a low boil.
  6. Add nutritional yeast, salt, cumin, chili powder, maple syrup, and green chilis, and tabasco, if using.
  7. Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt or tabasco for savoriness, or sweetener for flavor balance.
  8. Garnish with red pepper flakes and fresh cilantro or pico de gallo. Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
  9. 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.

Notes

*Makes a great Queso dip!  You can use it in a crockpot but be sure to keep a cup of stock nearby so you can add to it as the dip may thicken with the heat.

Keywords: Queso, vegan, gluten-free, nut-free, cheese

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