published 3/9/2020
Being Lactose Intolerant has caused me to miss out on delicious indulgences like Queso Dip. There is something about that warm, creamy texture that so many people absolutely can’t get enough of. So I came up with my own vegan Perfectly Imperfect recipe! It is super tasty, a little spicy, and good enough serve on it’s own with chips, or to top your favorite Mexican dishes!!
PREP TIME: <5 minutes
COOK TIME: 10 minutes
SERVINGS: makes 1 Cup
ingredients
- 3 TBSP plant-based Butter*
- 3 TBSP Flour
- 1 1-2 cups plant-based Milk**
- 6 oz (1/2 container) Vegan Sour Cream or Cream Cheese
- 1/4 cup Nutritional Yeast Flakes
- 1 TSP Cumin
- few drops Liquid Smoke (optional)
- 1 small can Diced Green Chilies***
- juice of 1/2 Lime
- Cilantro for garnish
*I use Country Crock’s Avocado Oil Butter. It is amazing! Any plant-based Butter will do and use regular butter if you don’t have dietary restrictions.
**The best plant-based Milk to use in recipes like this is non-nut milks since they don’t have any sweetness to them. My whole family loves Oat Milk! Pea-protein is another good choice, but if you can’t find those stick with Coconut or Cashew milks (unsweetened and Plain.) Or, again, regular milk if you choose.
***I did not have Green Chilies so I substituted with 1 TBSP Red Chili Sauce. It gave great flavor and the perfect amount of heat. Your favorite Hot Sauce can be used as well.
instructions
- In a small saucepan, melt Butter over low heat. Whisk in Flour and cook for 1-2 minutes (or until it starts to brown.)
- Pour in Milk and increase heat to high. Bring to a boil, reduce heat, and simmer until thick (3-5 minutes.)
- Stir in Sour Cream. Add Nutritional Yeast, Cumin, Liquid Smoke, Chilies, and Lime juice. Simmer for another 2-3 minutes.
- Season with Salt and Pepper to taste and garnish with Cilantro. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
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