As football season arrives, I can’t help but crave a warm, spicy queso dip. It’s true, I was utterly spoiled by living in Texas, where queso is just as familiar to restaurant menus as salsa. But even if I were back in Texas, these days I couldn’t eat it anyway, I’m casein (milk protein) intolerant.
But this cheese lover has not given up hope. I recently took to adapting some of my favorite vegan “cheese” recipes and adding in a bit of Rotel in search of that good ole’ queso dip I miss so much.
Gluten-Free, Vegan Queso Dip
1 can of Original Rotel Diced Tomatoes and Chilis–drained
1 clove of garlic
1 TB oil (I use sunflower)
1/2 cup nutritional yeast flakes
1/2 cup salted cashew halves or pieces
1/2 cup unsalted raw cashew pieces
5 TB corn starch
4 TB apple cider vinegar (I use Bragg’s)4 TB apple cider vinegar (I use Bragg’s)
1/4 tea Tabasco *for spicy dip (for less spicy reduce to 1/8)
1 tea garlic powder
2 cups of water
Heat the TB of oil a pot on medium. Add in the drained can of Rotel. Stir frequently, reduce heat to med-low as needed. In a food processor or coffee grinder pulse the clove of garlic. Scoop out with a spatula, into the pot with the Rotel. Leave the garlic residue in the grinder or processor to help flavor mixture.
Pulse/process the nutritional yeast, add in cashews, add corn starch, Tabasco and cider vinegar. Pulse. Add garlic powder. Pulse.
Add pulsed “cheese” mixture into the pot with tomatoes. Add water one half cup at a time, stirring frequently to achieve a smoother consistency.
Pour in a bowl and serve with tortilla chips. Or if you have it, a small chafing dish would be ideal.