It looks like queso and possesses the texture of queso. (San Antonio) This Mexican, woman-owned vegan restaurant has mastered the art of vegan queso. How is it most like the real thing? Flavor. When I asked her why, she said, “Because it tastes like queso, not nuts.” The cheese glides onto your chip with confidence and ease. Spiral Diner’s “nacho cheese,” as it terms its vegan queso offering, exceeds these expectations. To make plant-based queso taste good enough to conjure the effortless fun of a summer evening spent on a Texan’s patio, restaurants have to get inventive. (Dallas/Fort Worth) Sometimes you can almost taste how hard the chef worked to transform plant-based ingredients into something that resembles a staple like queso. Photograph by Jennifer Epperson Spiral Diner The vegan queso at Spiral Diner in Dallas. How is it most like the real thing? Consistency. Even if you start out sad, by the time your stomach is filled with cheese, the magic of a good queso will lift you higher. The hallmark of a good queso is that the very act of dipping into it must induce a dopamine hit. At least 90 percent of the queso I’ve consumed in my life has been during content or downright celebratory times, on a patio, with a cold cocktail within reach. Most vegan quesos are cashew-based, a fact that I don’t want to be aware of while I’m eating it. The forgivable kind has little clumps of processed cheese. The best kind has chunks of tomatoes and peppers. Even when it isn’t spicy, dairy-based queso always has heat. No matter what’s mixed into it, processed cheese is usually the foundation, creating a texture that’s not too velvety, not too watery, but just right. Many carnivores swear by Velveeta and Ro-Tel as the holy grail ingredients in their queso (also known as “chile con queso” when it’s in trouble). When I dip a chip into a bowl of cheesy gooey seasoned goodness, my first thought should be “Yum!” not “This is sure to regulate my blood sugar!” As a Houstonian, this is especially true of queso, the cheesy, peppery sauce that may show up drizzled over migas, smothering an enchilada, or, in its best form, on a chip. Vegan treats should taste just as indulgent as the originals. Garnish with the remaining tomatoes and green chiles, the jalapenos and cilantro.Few things are worse than a vegan dish that turns a classic, nutrition-free delight into a “health food.” I do want my ice cream, pancakes, and burgers to be free of animal products, including eggs and dairy, but that doesn’t mean they should all taste like bean sprouts. ![]() Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes. ![]() Transfer the mixture back to the cast-iron skillet. Blend until smooth and creamy, scraping down the sides of the blender as needed. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes and green chiles and 1 cup water. Transfer the mixture to a high-powered blender. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes. Put the tomatoes and green chiles into a small bowl and set aside.Ĭombine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch skillet over high heat. Pour the tomatoes and green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Place a fine-mesh sieve over a large liquid measuring cup.
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