Craving nachos? I got you! This vegan, nut-free queso / nacho cheese sauce is easy, cheap and delicious, and is made with ingredients you probably already have in your kitchen.
- 1/4 cup extra virgin olive oil
- 2 tablespoons all-purpose flour
- 1/2 cup carrot
- 1 cup unsweetened soymilk*
- 1/2 cup full fat coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon kosher salt
- 1/2 teaspoon annatto powder**
- 1/2 teaspoon paprika powder
- 1/2 teaspoon red pepper flakes
- 2 tablespoons pickled jalapeño peppers, chopped
- 2 tablespoons pico de gallo (salsa)
- Peel, trim ends, and roughly chop 1 medium carrot, and simmer in water or steam until fork tender, about 5 minutes, to yield about 1/2 cup cooked carrot.
- Add cooked carrot, soy milk, coconut milk, lemon juice, nutritional yeast, salt, and spices to a high speed blender and purée everything together until smooth.
- Whisk olive oil and flour together constantly in a saucepan over medium-low heat until it reaches a dark golden hue, about 3 minutes. Remove from heat immediately. Still whisking, pour the blended mixture into the saucepan and return to medium heat. Continue whisking constantly until mixture thickens, about 5 minutes. Switch to a rubber spatula to continue stirring sauce until it becomes the consistency of nacho cheese sauce, about 2 more minutes. Remove from heat and stir in chopped pickled jalapeños and pico de gallo.
- Note: a skin may form on the sauce as it cools, this is normal, and can be whisked smooth. But I found adding the pickled jalapeños and salsa to the queso helps to avoid a skin from forming.
- Serve right away with chips or cover in an airtight container and refrigerate for up to 3 days. Enjoy!
I haven't tried this with gluten free flour but the interwebs say sweet rice flour makes a velvety roux, so subbing it for the all purpose flour looks like it could work. If you try it let me know.
*Any unsweetened non-dairy milk can be used instead of soymilk.
**If you don't have annatto in your pantry already you can sub it with more paprika.
- Prep Time: 8 minutes
- Cook Time: 10 minutes