Really, there are no words. I mean. OH MY GAWD. QUESO. VEGAN QUESO! It’s like savory nectar from the kitchen gods. And is perhaps one of the best things I’ve made. Maybe ever?
Rich, savory, delicious with just the right amount of spice and umami, this dip got all manner of delicious things dipped and dunked into it. Even a dish or two got smothered by its deliciousness. The fact that it’s gluten free is just icing on the very queso-y cake. And yes, I did just stand in my kitchen eating it with a spoon. No shame. No shame at all. Because it really and truly is that life changing.
(Adapted from The New Farm Vegetarian Cookbook‘s Mac and “Cheese” recipe, pp. 62)
1/2 oil or Earth Balance
1/2 cup garbanzo bean flour (besan) or other flour of your choice
3.5 c. boiling water
1.5 teaspoons salt
2 tablespoons soy sauce (I used tamari)
1 clove fresh garlic, run through garlic press or very finely minced
dash of turmeric
and additional 1/4 c. oil
1 cup nutritional yeast flakes
dash hot sauce
1 tablespoon finely chopped jalepeno (I used fresh but pickled would work well too)
1 smallish tomato, diced
Melt 1/2 c. Earth Balance or heat oil over medium heat, then whisk in the flour. Continue to stir until the mixture is smooth and bubbly. When you can smell the flour beginning to toast, slowly whip in the water. (It’s going to look realllly watery. Don’t worry, you’re doing everything right. It WILL thicken up.) Add salt, turmeric, soy sauce, a tiny dash of hot sauce, and garlic and whisk well to incorporate all ingredients. Lower heat to medium-low. Continue to whisk occasionally. The roux will begin to thicken up, slowly but surely. Whip in the remaining 1/4 cup oil and nutritional yeast flakes, adding each slowly. Then add the jalepeno and tomato. Allow to cook until the tomatoes begin to look melty and a nice dip-able consistency has formed.
Served on top of pudla for brunch the next day. Ermergawd. So. FREAKING GOOD.
Thick, rich, decadent, savory. I’ve been dreaming about this dip since I made it last weekend. It really is the stuff that vegan dreams are made of. Not to mention the possibilities for its uses are endless! Atop tots or fries (I’m imagining a killer chili cheeze fries with this!), on a burger, hot dogs, corn chips, tacos burritos, or stuffed poblano peppers as you will see in my next MOFO post! Until then, MAKE THIS. Eat it on EVERYTHING. You won’t be sorry!