Vegan Green Chili Queso
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8
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Calories
78 kcal
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Course
Appetizer, Condiments
Vegan Green Chili Queso
Description
This recipe begins by melting vegan butter in a skillet and cooking minced garlic and serrano pepper to infuse flavor. Flour is gradually whisked in to create a roux, then almond milk is added in portions to form a smooth, thickened sauce. The mixture simmers briefly before being transferred to a high-speed blender where nutritional yeast, salt, cumin, green chilies, maple syrup, and optional hot sauce are blended until creamy and smooth. Adjustments can be made to seasoning levels for preferred cheesiness, saltiness, and spice.
The resulting queso has a rich, creamy texture without dairy, relying on nutritional yeast for a cheesy flavor and green chilies for mild heat. The maple syrup adds a hint of sweetness to balance the spice. The sauce’s consistency is smooth and pourable, suitable for dipping or drizzling.
Serve this vegan queso with tortilla chips as an appetizer or alongside Mexican-inspired dishes. It can be garnished with cilantro and red pepper flakes if desired for extra color and flavor. The use of plant-based milk and butter keeps the sauce vegan-friendly without compromising creaminess.
Ingredients
QUESO
- 3 Tbsp vegan butter (or sub avocado oil)
- 4 cloves garlic 4 cloves yield ~2 Tbsp or 12 g, minced
- 1 errano black pepper seeds removed and finely chopped
- 4 Tbsp all-purpose flour unbleached
- 1 3/4 - 2 cups almond milk unsweetened, plain or rice milk
- 5 Tbsp nutritional yeast (plus more to taste)
- 1/2 tsp salt sea salt
- 1/4 tsp cumin ground
- 4 Tbsp green chili divided, mild
- 1/2 Tbsp maple syrup or sub other sweetener of choice, or organic cane sugar
- 1/4 tsp hot sauce (optional)
FOR SERVING optional
- cilantro (chopped)
- red pepper flakes
- tortilla chips
Instructions
- 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 (amount as original recipe is written // adjust if altering batch size).
- Cook in skillet for 2 minutes, whisking frequently. Then transfer to high speed blender. Add nutritional yeast, salt, cumin, half of the green chilis (2 Tbsp as original recipe is written // adjust if altering batch size), 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 green chilis (2 Tbsp as original recipe is written // adjust if altering batch size). 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.
Notes
- For a gluten-free version, substitute the all-purpose flour with arrowroot starch or cornstarch, noting a slight difference in creaminess.
- Nutrition information provided excludes optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 78 | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1.5g | 3% |
| Fat | 5g | 8% |
| Saturated Fat | 1.4g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 231mg | 10% |
| Fiber | 0.8g | 3% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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