As I was making dinner it occurred to me that the vegan queso sauce I was cooking could be adapted easily to trail cooking. And so I worked on it and out came the very delicious – and easy – vegan queso sauce. Perfect for dipping chips in, spreading on bread, slathered on burritos, you name it. Even non-vegans will want to try it.
The recipe is adapted from The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes, on page 263.
The dry mix is shelf-stable and can be store for months with no issues. Nutritional yeast flakes can be found at most large grocery stores, often hidden in the baking area or the ‘natural foods’ section. If not, they can be sourced online, Large Flake Yeast.
If you haven’t seen Better Than Milk Vegan Soy Powder or Better Than Milk Vegan Rice Beverage Mix, it can be found in some grocery stores and most natural food stores. Or, you can pack in single serving of plain ‘milk’ such as these: 8-Ounce Aseptic Packages. There are many options out there now (I use almond at home myself).
Did I mention how creamy it is? Want to try it?
Vegan Queso Sauce
- 1/3 cup nutritional yeast flakes
- 2 Tbsp white whole wheat flour
- 1 Tbsp soy or rice milk powder
- 1 tsp onion powder (not onion salt!)
- 1 tsp granulated garlic
- ½ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp chili powder
- ¼ tsp fine sea salt
- 1 cup water
Mix the dry ingredients together, pack in a snack size bag.
Whisk the dry ingredients with the water till smooth. Bring to bubbling over a low flame, whisking constantly. Serve immediately.
This recipe does require a whisk. While small ones can be found in outdoor stores, made by GSI Glacier Stainless Steel Whisk, they can be sourced at nearly all dollar stores, often sold for use in home bars. If you have a non-stick pan, poke around in kitchen sections, small silicone dipped ones can be found.
If using shelf-stable milk, swap it for the milk powder and water.
PS: Want to see what I do at home? My personal blog is Gazing In.