One of my favorite cuisines to veganize is anything south-of-the-border. Now, I’m not classy enough quite yet to start making my own tortillas or most things from scratch, but bringing fresh, vibrant, spicy flavors together makes my taste buds oh so very happy. Whether it’s refried bean quesadillas, jackfruit tacos, or fruity and spicy salsas for chip-dippage, Mexican-themed foods just plain rock my socks.
Most vegan versions of omnivorous dishes can be easily found – some restaurants even carry vegan sour cream nowadays! Yet, queso dip remains elusive. There are some great store-bought brands on the market, but not all stores carry them. Enter: the 3 ingredient queso dip. As long as your grocery store carries Daiya cheese blocks, you’re in for a treat. Here’s the recipe:
3 Ingredient Vegan Queso Dip
1 block Daiya Montery Jack Style cheese, grated or chopped
1 small can diced jalapeños
2-6 tbs almond, soy, or coconut milk
dash of garlic powder (optional)
- Mix the grated Daiya cheese with a few tablespoons of non-dairy milk in a small saucepan on medium heat. Keep stirring until it becomes melty and add more tablespoons of non-dairy milk until you reach desired consistency.
- Add in diced jalapeños and garlic powder, mix well, transfer to a bowl and serve while warm!
What is your favorite Mexican-themed recipe to make at home?