Name: Vegan Green Chili Queso
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 8 servings
Ingredients: 3 Tbsp vegan butter ((or sub avocado oil)); 4 cloves garlic, minced ((4 cloves yield ~2 Tbsp or 12 g)); 1 null serrano pepper ((seeds removed and finely chopped)); 4 Tbsp unbleached all-purpose flour*; 2 cups unsweetened plain almond milk ( (or sub unsweetened plain rice milk)); 5 Tbsp nutritional yeast ((plus more to taste)); 0.5 tsp sea salt; 0.25 tsp ground cumin; 4 Tbsp mild green chilis ((divided)); 0.5 Tbsp maple syrup ((or sub organic cane sugar or other sweetener of choice)); 0.25 tsp hot sauce ((optional)); null null cilantro ((chopped)); null null red pepper flakes; null null tortilla chips

Instructions

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1

Heat a large skillet or saucepan over medium heat. Once hot, add vegan butter (3 tbsp) and let it melt and start to sizzle for about 1 minute.
2

Add minced garlic (4 cloves) and pepper (1 serrano) and stir. Cook for 1-2 minutes, stirring frequently, then turn down heat if garlic starts to brown too quickly.
3

Add all purpose flour (4 tbsp) 1 tbsp at a time and whisk.
4

Cook for 1 minute, then whisk in unsweetened plain almond milk (2 cups) 0.5 cup (120 ml) at a time until it no longer looks thick and gloppy – about 1.75-2 cups total.
5

Cook in skillet for 2 minutes, whisking frequently. Then transfer to a high-speed blender. Add nutritional yeast (5 tbsp), sea salt (0.5 tsp), ground cumin (0.25 tsp), mild green chilis (2 tbsp), maple syrup (0.5 tbsp), and hot sauce (0.25 tsp) (optional). Blend on high until creamy and smooth.
6

Taste and adjust seasonings as needed, adding more [nutritional yeast] for extra cheesiness, [sea salt] for savoriness, or [maple syrup] for flavor balance.
7

Transfer back to skillet or saucepan and simmer on low for 5 minutes, whisking or stirring often, to thicken.
8

Turn off heat and add remaining mild green chilis (2 tbsp). Stir to combine. Garnish with [red pepper flakes] and fresh [cilantro] (optional). Enjoy with [tortilla 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.