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!

Evaporated milk — make sure to buy evaporated milk and not sweetened condensed milk. The two cans look similar but are different. Evaporated milk help keeps the dip from separating and turning clumpy as it cools. Chile — I use canned green chiles, but you can also use jalapeno.

1. 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.

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!

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.

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.

Acid-curd cheeses aren't suitable for melting. They contain an acid that dissolves the calcium glue that keeps casein proteins together. As the milk heats, the acid curds become closer to one another, and the water content decreases. Without the calcium glue, the cheese will continue to solidify and will not melt.

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 non dairy substitute for Velveeta 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.

Cheddar cheese: Sharp cheddar or mild cheddar cheese can be a great substitute for Velveeta. It melts well and has a rich flavor. You can shred or cube the cheddar and use it in your macaroni and cheese recipe. Colby cheese: Colby cheese is another good substitute with a mild flavor and smooth melting properties.

You may not need to add the milk; Velveeta can melt on the stove without it. The addition of milk is strongly recommended because it makes it much easier to melt the cheese product evenly and thoroughly without trouble.

This old-school pantry staple brings velvety texture to soups, makes decadent desserts, prevents curdling in milk-based sauces, and even tenderizes proteins.

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!