Since this is also a lifestyle blog, I figured I better start sharing a few non-DIY things as well. Every time I share this queso to my stories on Instagram, it’s my most watched content. I’ve already shared that cheese is my favorite food, so why not share this queso as the first recipe.
Now this is not your average queso. What started out as a spur of the moment concoction of pantry & fridge staples in our house has turned in to quite a treat. It didn’t occur to me the first time I made it, but it’s nearly a vegan queso…except well..the cheese. I am not vegan or dairy-free, but I do have a handful of vegan/vegetarian recipes that are staples in our house.
Being the cheese connoisseur that I am, it would be really hard for me to not include real cheese in this recipe. If you are vegan or dairy-free, I’m sure you could sub out the real cheese, if I try that sometime, I’ll provide an update. Enjoy!
The Ingredients:
3 Tbs olive oil
3 Tbs flour
1 cup oat milk
1 Tbs nutritional yeast
salt & pepper to taste
2 cups shredded cheese (I use a Mexican Style blend)
1/2 cup of salsa
1 tsp smoked paprika
Instructions:
- In a medium sauce pan add olive oil on medium-low heat. Once oil is warm, add in flour, whisking constantly until a roux (thick paste) is formed.
- Add in oat milk and whisk until mixture is thick & creamy.
- Add nutritional yeast, and salt & pepper to taste until just combined.
- Fold in the cheese (I had to add that line somewhere haha) and whisk until fully melted & incorporated in the mixture.
- Next add salsa to the mixture. I just use whatever jarred salsa we have at home.
- Finish it off mixing in the smoked paprika, and any additional salt or pepper needed.
- Serve with tortilla chips, veggies, on top of tacos, or whatever your queso loving heart desires!
¡Disfrute la comida y la vida!
bonita by rachel 