A low-fat vegan queso recipe. My creamy vegan queso is low fat, low carb, and minimally processed, yet somehow high in flavor! It can be served hot or cold and poured into/onto anything, including an open mouth;)
In my opinion, too many nondairy cheeses rely on low-protein bases. While carrot and cashew queso may be delicious, it isn’t a substantial serving of the muscle-building macro. Yes, my recipe employs soy, but with the alternative legume tofus now on the market and the internet, substitutions should be a cinch. PumFu (Pumpkin seed tofu) and Chickpea Flour tofu are two examples. Also, plain, unsweetened dairy-free yogurt is another option.
Makes a heaping 1 1/2 cups (around 14 oz.)
- 250 grams silken tofu (8 oz. or 1 cup)
- 5 tablespoons fortified nutritional yeast (25 grams)
- 1/2 teaspoon turmeric
- 1/2 cup prepared salsa (4 oz.)
- 3 tablespoons vinegar of choice (even balsamic!)
- Water/unsweetened plant milk, if needed
- Optional: cumin, cayenne pepper, chili powder, and/or peppers (I’ve been known to use jalapeno)
Instructions:
- Blend, baby, blend! A mini food processor is perfect, but any creaming device will do. Next, you can heat it up, scoop it up, dish it up, dollop it… up… you know what I mean.
Note: Unless you’re fastidious, don’t bother busting out the tiny teaspoons for the spices. Simply sprinkle and sample.
I use this to dress taco salads or as a dunking pond for any fiber-filled vessel. Corn chips, bean chips, kale chips, carrots, crackers, crispbreads, burrito butts, and spoons; ya can’t go wrong. The whole recipe has 240 calories and 25 grams of COMPLETE protein, plus more than the RDA for Vitamin B12.
Although the plural of anecdote is not data, I consume nutritional yeast every day and my Vitamin B levels have never dipped below the high end of normal. Just some food for thought!
Best Dishes,
The Hippie Happy Foodist
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