Finally! I have found a queso I can eat!! You’d never know this is dairy-free! It makes about 4 cups, so it’s perfect for a get together.
INGREDIENTS:
1 Tbs olive oil
1/2 C minced onion (I just chopped them really fine)
1/4 C oat flour or finely ground old fashioned oats ( I ground the oats)
2 Tbs Tahini
1/2 nutritional yeast flakes
1/3 C soy milk
1 tsp maple syrup
1 (14.5 oz) can diced tomatoes, drained
1 (4oz) can diced green chilies, drained (I diced up half a large Anaheim pepper)
1 1/2 tsp chili powder
1 1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne
1/2 tsp salt
1 1/2 Tbs lemon juice
DIRECTIONS:
In a large saucepan, heat the oil over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the oat flour, tahini, nutritional yeast, soy milk and maple syrup. Stir in the tomatoes and mix well. Lower heat and cook, stirring constantly. When mixture starts to bubble, add the chilies, chili powder, paprika, cumin, cayenne and salt. Continue to cook, stirring for about 10 mins. Stir in lemon juice. The recipe recommends adding more soy milk if it is too thick, but I added 1/2C Tofutti sour cream, because, well, I just love that stuff and it made it very creamy and delish! I also transferred it to my electric fondue pot to keep warm. Love it! Hope you enjoy it!
Recipe Source: 1000 Vegan Recipes
