Best Ever 20-Minute Vegan Queso

We're constantly on the hunt for new recipes that are full in flavor, but don't require a laundry list of ingredients or a whole day in the kitchen. So when we got to preview a brand new cookbook from the Minimalist Baker, it's safe to say we were a bit obsessed. Born out of a passion for easy-to-make, delicious food, all recipes either call for 10 or fewer ingredients, take less than 30 minutes to prepare, or can be made in a single pot or bowl. The concept is simple and the result is satisfying.

We're excited to share a few of our favorites here on the blog and first up we've got this gorgeous recipe for vegan queso. Just in time for Cinco de Mayo -- but enjoyable all year long -- it's a cinch to make and is loaded with flavor. Give it a whirl and be sure to check back for more of our minimalist picks!

BEST EVER 20-MINUTE QUESO

Dare I say this is my favorite vegan queso yet? This is easily the creamiest, most flavorful queso sauce ready to occupy your next nacho bar. Enjoy with tortilla chips, on nachos, burritos, or tacos! Take Mexican dishes to the next level with this simple, undetectably vegan queso.

Best Ever 20-Minute Vegan Queso

Prep: 5 min. | Cook: 15 min. | Total: 20 min.

Serves 6

Ingredients  

3 Tbsp (42g) vegan butter (or sub grape seed or avocado oil)

4 cloves garlic, minced (2 Tbsp or 12g)

1⁄4 cup (34g) unbleached all-purpose flour*

1 3⁄4-2 cups (420-480ml) unsweetened plain almond or rice milk

1⁄2 cup (24g) nutritional yeast

1⁄2 tsp sea salt

1⁄4 tsp ground cumin

1⁄4 tsp chili powder

1 Tbsp (15ml) maple syrup (or sub organic cane sugar)

Optional

1⁄4 tsp hot sauce

4 Tbsp (64g) chunky salsa (or canned diced tomatoes with peppers or chilies)

Instructions

1. Heat large skillet or saucepan over medium heat. Once hot, add butter and let melt and start to sizzle—about 1 minute.
2. Add minced garlic and stir to disperse. Cook for 1-2 minutes, stirring frequently, then turn down heat if garlic starts to brown too quickly.
3. Add flour 1 Tbsp (8 1/2g) at a time and whisk (see notes for gluten-free version). Cook for 1 minute, then whisk in almond milk 1⁄2 cup (120ml) at a time until it no longer looks thick and lumpy—about 1 3⁄4 cups total.
4. Cook in skillet for 2 minutes, then transfer to high-speed blender. Add nutritional yeast, salt, cumin, chili powder, maple syrup, and hot sauce (optional). Blend on high until creamy and smooth.
5. Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness, sweetener for flavor balance, or dry spices for depth of flavor.
6. Transfer back to skillet or saucepan and simmer on low for 5 minutes, stirring often, to thicken.
7. Turn off heat and use a slotted spoon to add chunky salsa or diced tomatoes and chilies. Stir to combine.
8. Serve hot with chips, on burrito bowls, nachos, or enchiladas. Best when fresh, but will keep in refrigerator for up to 3-4 days. Reheat in microwave or in small saucepan until hot and bubbly.

*Note: To keep this queso gluten-free, simply sub cornstarch or arrowroot starch for flour and proceed through recipe as instructed. It will look more clumpy initially, but when blended it works the same.

Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Schultz.