GREEN CHILE QUESO
I am always looking for good vegan queso recipes. This one was OK but needed to be doctored (pun intended) because it was a bit bland for my family. The final version was a success.
You can find the original recipe at “Minimalist Baker” recipe blog: Vegan Green Chili Queso
What I did differently:
-Dry sauteed the garlic and serrano pepper in a skillet
-Made my own oat milk and used about 3/4 cup oat milk and 1 cup soy milk because it is what I had on hand. The soluble fiber from the oat milk helped thicken the queso. I skipped the step of adding the milk and flour to the skillet.
-Put the milks, flour, and sauteed garlic/pepper into a high speed blender and blended well. Added the nutritional yeast, spices, 2 TBSP canned green chiles, and hot sauce and blended.
-Increased the salt to nearly 1 tsp
-Increased the cumin to 1/2 tsp
-Used a total of two 4 oz cans chopped green chiles
-Did not add sweetener
-Increased the hot sauce to 1 tsp
-Once the mixture was transferred to the skillet and thickened, I added the remaining green chiles
