This lovely queso is just my Magical Cheeze Sauce recipe with salsa mixed in at the end! The salsa transforms the plain cheeze sauce into a spicy, delicious queso that is lovely with chips, on nachos, tacos, baked potato, fries, and more! Here are the ingredients you will need to make this wonderful queso:
I forgot the miso in that photo, but you do need it! (If you cannot use soy, you can either leave the miso out or use chickpea miso instead.)
The Earth Balance, oat (or all-purpose) flour, and unsweetened soy milk are used to make a white sauce. Then, the complex cheesy flavor is created by combining So Cheezy seasoning by Freely Vegan, Dijon mustard, and miso paste with a little water. This is the miso paste that I use:
You will need to strain the liquid out of the salsa before adding it to the cheeze sauce, so get that started now:
Add the So Cheezy seasoning to the water and whisk it together:
Add the mustard and the miso, and whisk again:
Get everything but the salsa ready to go:
Melt the Earth Balance over medium heat:
Whisk in the flour:
Cook the roux for several minutes until it is smooth and bubbly:
Gradually add the unsweetened soy milk while whisking continuously:
Once the sauce is smooth and creamy like this, whisk in the rest of the milk:
Next, add the cheeze blend:
Whisk it in thoroughly:
Bring the sauce to a low boil while whisking continuously:
Continue whisking and cooking for several minutes until the sauce is nicely thickened:
Get your drained salsa and add it to the sauce:
Whisk it in until evenly blended:
Taste your queso and add Magickal Seasoning Blend or salt to taste. (I add about 2 1/2 tsp of Magickal Seasoning Blend.)
Serve as desired. Any leftover sauce can be covered and refrigerated, and it reheats beautifully.
Magickal Vegan Queso is delicious served simply with corn chips!
Or, be a bit fancier and make some nachos! I used Gardein Beefless Ground and seasoned it with taco seasoning. I put a bunch of chips on a plate, added the seasoned taco “meat”, then I topped it with the queso, avocado, tomato, green onion, and pickled jalapeños. So good!
This queso really is awesome, so I hope you give it a try soon!
Magickal Vegan Queso
This vegan queso is easy to make and it tastes amazing! You can serve it to non-vegans and they won't know it's vegan unless you tell them!
Ingredients
- 720 g (3 c) Chunky Salsa
- 28 g (2 TBS) Earth Balance Spread
- 30 g (1/4 c) Oat (or all-purpose) Flour
- 510 g (2 1/8 c) Silk Unsweetened Soymilk
- 37.2 g (1/4 c) So Cheezy Seasoning
- 80 g (1/3 c) Water
- 5.0 g (1 tsp) Dijon Mustard
- 12 g (2 tsp) Miso Paste
Instructions
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Place a strainer into a bowl, then pour the salsa into the strainer. You want all the liquid to drain away before you add the salsa to the cheeze sauce.
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Add the So Cheezy seasoning to the water and whisk it together. Add the mustard and the miso, and whisk again.
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Melt the Earth Balance over medium heat, then whisk in the flour. Cook the roux for several minutes until it is smooth and bubbly.
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Gradually add the unsweetened soy milk while whisking continuously.
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Next, add the cheeze blend, and whisk it in thoroughly.
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Bring the sauce to a low boil while whisking continuously. Continue whisking and cooking for several minutes until the sauce is nicely thickened.
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Make sure all the liquid has drained from the salsa, then add all the solid chunks to the cheeze sauce. Whisk to combine.
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Taste your queso and add Magickal Seasoning Blend or salt to taste. (I add about 2 1/2 tsp of Magickal Seasoning Blend.)
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Serve as desired. Any leftover sauce can be covered and refrigerated, and it reheats beautifully.
Recipe Notes
Be sure to use certified gluten free oat flour if you need to eat gluten free. I make my own oat flour from certified gluten free oats.
Oooh, this looks good! I won’t be able to find some of those ingredients here in Greece, but you have given me inspiration on things to try out. 🙂
Thank you, Nina! Let me know which ingredients you can’t find, and I will help you find a substitute.
Have you tried this using a df milk other than soy?
I haven’t tried any others with this specific recipe, but I used to use unsweetened almond milk in a similar white sauce. I think you would be fine with any neutral flavor unsweetened non-dairy milk. You also want to choose one that has a creamy texture. Do you have unsweetened oat milk available?
Since I’m oil -free, will this work well without the earthen balance?
Janet, I think it can be done if you make a slurry with the flour and some of the soy milk, and then whisk in the rest of milk. Then proceed with the rest of the recipe as written. Please let me know how it works without the Earth Balance if you try it this way!