Get ready for your next party with this dairy free Green Chile Queso! Our queso dip is also vegan, gluten free, and made without cashews.Makes about 2 ¼ cups of queso, about 9 servings of 1/4 cup each.Gluten free, dairy free vegan, peanut free
In a small saucepan, add 1 ⅔ cup of the coconut milk, setting aside the other 1/3 cup of milk in a small bowl.
Heat the coconut milk over medium-low heat and whisk in the nutritional yeast flakes.
While the coconut milk is heating up in the saucepan, take the bowl of coconut milk and whisk in the cornstarch and seasonings to create a slurry.
When the coconut milk in the saucepan begins to simmer, whisk in the cornstarch-milk slurry and whisk. It will begin to thicken as it cooks more.
Stir regularly to keep from scorching the bottom. If needed, you can reduce the heat a little bit to continue to simmer without scorching the bottom.
As the mixture thickens, add the Violife cheese to the pan and stir regularly until it melts completely (it will take a few minutes to melt completely into the sauce). It will begin to get pretty thick at this point.
Drain any excess liquid from the chopped green chiles and stir the chopped green chiles and any hot sauce, if using, into the queso in the pan. Cook a few more minutes until it's quite thick.
Allow the queso to cool for about 20 to 30 minutes before serving. This will thicken even more as it cools.
As the queso cools, it will start to form a thickened layer on top. Stir the cooling queso regularly to mix that layer back into the queso.
Serve warm or at room temperature with your favorite tortilla chips. Store in an airtight container in the fridge for up to 4 days.
For nacho cheese sauce
This also works great as a nacho cheese sauce as well! If you want your nacho cheese sauce to be a bit less thick, you can stir in a bit of coconut milk or oat milk at the end of cooking to make it easier to pour over chips for nachos.
If you'd like a smooth nacho cheese sauce, you can leave out the green chiles for a smooth nacho sauce (but we love the taste of the green chiles in ours!).
Notes
*You can use another brand of dairy free cheddar cheese, however I haven't tried other brands in this recipe so I'm not sure how other brands will taste in the final product.