Best Vegan Queso (Quick + Easy Recipe) - The Simple Veganista (2024)

FAQs

Why put evaporated milk in queso? ›

Evaporated milk works best in queso because it doesn't have that excess of water and it can help your dip reach a delicate balance between super thick and too thin. (As in you're not constantly having to alternate between adding more milk and then more cheese.)

Add a splash more half and half if you think it's too thick; add more salt if you think it needs it, etc. Serve the queso dip with tortilla chips, and garnish with pico de gallo, cilantro, and extra peppers, if desired. Queso reheats in the microwave as many times as you need.

Simple Ingredients for Queso without Velveeta

I use a blend of white American cheese (real milk, no oils, I used Boar's Head from the deli), a handful of mozzarella cheese and sharp white cheddar for a bit of bite. Half & Half – Is what helps make this super creamy!

Skip the Velveeta and make this fan-favorite gameday snack with shredded cheese, chili powder, milk, and Rotel tomatoes. For all worry I devote to the college football season, I barely blink when there's a basketball game on.

Evaporated milk helps to keep this dip extra creamy as it's thicker than other dairy products thanks to its lower water content. Another incentive to use evaporated milk is that it helps prevent the dip from congealing-- especially when combined with cornstarch.

Cornstarch — this helps thicken the homemade queso, making it perfect for dipping! Evaporated milk — make sure to buy evaporated milk and not sweetened condensed milk. The two cans look similar but are different.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

Cornstarch. My queso is slightly thickened with a bit of cornstarch before we add the cheese. This helps encourage a smooth melt and silky consistency.

You can easily replace it with French cheese like "Brousse" or Italian "Ricotta" cheese, which are widely available in your supermarket or local dairy shop.

Other soft, fresh Mexican cheeses labeled "queso de frier" or "queso de parilla" (cheese for frying or grilling, respectively) can be used as a substitute if you can't find queso blanco or queso fresco. Other frying cheeses, such as paneer and halloumi, may also be used for this purpose.

What is a substitute for Mexican queso cheese? ›

Monterey Jack cheese: Monterey Jack is a mild, semi-soft cheese that is similar in texture to queso blanco. It has a subtle flavor and melts well, making it a good substitute for queso blanco in recipes. Feta cheese: Feta is a tangy and crumbly cheese that is commonly used in Mediterranean cuisine.

What is Velveeta? Since 2002, Velveeta has been labeled as a "pasteurized prepared cheese product." What does that even mean? Because of the ingredients and the way it is prepared, the Food and Drug Administration (FDA) does not consider it real cheese.

There are various vegan cheese brands available on the market that offer Velveeta alternatives. These dairy-free options are made from plant-based ingredients and can be used in a variety of recipes. Some notable brands include Daiya, Violife, and Follow Your Heart.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

To make a thinner cheese dip, you can add more milk a little bit at a time until you reach the desired consistency. This is great scooped up with some tortilla chips, but it is also great for making nachos or burritos!

It's that overcooking that can cause the sauce to curdle. When your white sauce is ready, remove it from the heat. If it's really hot, let it cool a few minutes. The sauce only needs to be hot enough to melt the grated cheese, which you should stir in gradually until just melted and incorporated into the sauce.