I can tell it’s yours because of your origin story for this idea, kind of like the end of the movie Working Girl where melanie griffith can prove her thought process b/c of the tabloids she was reading when she comes up with the Big IdeaĢ. it’s insane how many food blogs repost this recipe exactly but without crediting you (they don’t event tweak it or anything). I’m a little late on this recipe train but I was moved to comment b/c –ġ. The zinger I got at midnight whilst falling asleep: EGGPLANT! So, the thought was, “What else is creamy but neutral and would make a good base for cheese sauce?” I mean, not that I’m into counting calories, but cashews are very high in calories and fat and you can detect them in sauces unless you really build up the flavor from spices and otherwise. It’s good, and it’s the first way I learned to mock cheese texture and flavor without using dairy. I’ve tried vegan cheese based with cashews. Our plant-based version is not traditional, but is inspired by the creaminess and heat of chile con queso! Eggplant Vegan Queso
You can learn more about the history and differences here. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses. Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. It’s believed to have originated in Texas in the early 1900s ( source).
This queso will keep for about a week, so it’s perfect for weekend meal prep, or keep a batch in the fridge for quick and easy weeknight dinners.Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. This will ensure you get a super creamy and smooth queso, Lumpy queso is weird and unappealing and nobody wants that now do they? Just remember DON’T STOP WHISKING WHILE IT COOKS. And if you accidentally cook it for too long and need to thin it out, just whisk in more water. So if you want to use it for an enchilada or a quesadilla, just cook it a bit longer. Use it as dip, a filling for enchiladas with refried beans, in quesadillas, or on nachos!! Because we are adding tapioca starch, the longer you cook this cheese, the thicker and stretchier it will become. It’s smooth, creamy, spicy, cheesy, perfection in a bowl. Non vegan neighbors and friends! Everyone loves it and is always shocked it’s vegan. This dip is sooooo good that util life got too buys I made weekly batches of it for neighbors and friends. If I have not earned your trust by now, I think we need might need to look into some couples counseling. You would NEVER EVER IN ONE MILLION GAZILLION YEARS guess it was in there. I personally always add kraut to all of my cheese sauces for an extra tangy kick. I am often asked if miso can be replaced or omitted and it can, with the kraut. Sauerkraut is fermented and tangy…like cheese. I mention using sauerkraut in the recipe and I need you to hear me out. I dumped in a can of green chilis and some hot sauce and my world was forever changed!! I walked by with a chip and randomly dipped it in and nearly lost my mind….why had it not occurred to me sooner. Then one day I was cooking up a cashew cheese sauce for something else and had half a pot leftover. Seriously cheese was my struggle going vegan and missing my favorite cheese dip was extra hard. Nothing changed when I grew up, and I often just went to eat the chips and dip. Growing up I would beg my parents to go out to eat at our local Mexican restaurant just for the white cheese dip. This is hands down the best vegan queso I have ever had, and I have eaten a lot!
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