Vegan cheese really freaks non-vegans out. It’s a phenomenon that has always cracked me up a little bit. “But, what is it made from?” they ask, faces shriveled with disgust. Uh, it’s not made from a cow’s lactation? It’s made from nuts and vegetables, you friggin’ weirdo. I have conquered some of the greatest cheese skeptics – including my own siblings – with a delicious vegan cheese sauce. My brother happily ate second helpings of my vegan mac n’ yeast, while my sister marveled that my Nacho Chee-Zee Sauce was made from cashews.
So whenever I have a chance to check out a new vegan cheese cookbook I’m stoked, and I was especially excited to receive Jules Aron’s Vegan Cheese: Simple, Delicious Plant-Based Recipes because she’s a certified health and nutrition coach. Cheese with nutritional benefits? Even better.
But wait… because it gets even more exciting (for me). There is a flipping quinoa cheese recipe in this book, you guys! It’s like the most vegan vegan thing that ever veganed and I love it! If you follow me in Instagram you know I’m up to my elbows in I Heart Keenwah Toasted Quinoa at all times and I love putting it in absolutely everything from cookies to bread to chili. So obvs I wanna put quinoa in my cheese.
Bonus: Toasted Quinoa is pre-washed, so you can skip that step, and it already has a nice nutty flavor, so if you want to skip the flax seeds in this recipe and add a little nutritional yeast for B-12 you can. This is a nice little base recipe that you can jazz up with yellow mustard, chili peppers, you name it.
This recipe is being shared with permission from the author. I was given a review copy of this book, but this is not a sponsored post. Some links in this post are affiliate links, which means if you click and make a purchase I might earn a laughable amount of money from Amazon.
Spicy Quinoa Queso
By June 19, 2017Published:
- Yield: 2-3 cups
Use this cheese sauce as a dip, or try it over steamed veggies or basked potatoes.
- 1/2 cup uncooked quinoa
- 1 cup peeled and boiled sweet potato
- 1/2 cup cooked or canned corn
- 1.5 cups non-dairy milk
- 2 Tbs ground flaxseeds
- 1 tsp sea salt
- 1 Tbs chipotle sauce
- Cook the quinoa according to package directions.
- Transfer quinoa to a blender, add the remaining ingredients. Process until smooth. Serve warm.
- Will keep in the refrigerator for 5-7 days.
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