This post is brought to you by procrasti-snacks and my brand new portable photo studio and lighting kit, a birthday present from my thoughtful father! Right now, I am supposed to be working on an actual paid writing gig, but when my gift showed up I knew I just had to try it out.
The chipotle queso dip I made over the weekend turned out too runny to be really dippable, although the flavour was pretty delightful. So, you see, I simply had to make it again and do a little photo shoot as well. Oh, the things I do for you, my gentle readers. Although the fact that I now have a lovely procrasti-snack to keep me occupied from the impending task at hand is a nice little added bonus.
This recipe is based on one that is floating around the world wide web and is easily found if you search for “vegan queso.” I made a few changes, however: I used my own homemade salsa, made it gluten-free and added a hint of adobo sauce from a can of chipotle peppers. I mostly based it off this one at Nachos NY, which was inspired by Vegan Explosion’s Queso, which seems to not be posted anymore. Fear not! I tinkered with the ingredient quantities I used on the weekend and today’s chipotle queso is a much thicker, dippable dip. If you want to pour this over tortilla chips, à la movie theatre nachos, increase the water or salsa a little and adjust the salt accordingly.
This vegan chipotle queso dip has a hint of spice and boasts a big cheesy flavour. The best thing about it, though, is that it has very little fat compared to a traditional queso dip. It is also full of B vitamins, thanks to good old nutritional yeast.
The only thing that does not make this a completely ideal procrasti-snack is that it only takes about five minutes or so to make, forcing you to get back to work that much faster. Although, you could always blog about it after.
This dip is best served warm. The following recipe makes enough for a few people to have a snack. Double the recipe for a party!
1/4 cup brown rice flour (regular flour if you are into that kind of thing)
1/3 cup nutritional yeast
1 tsp salt
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp garlic powder
1 cup water
1/3 cup salsa (my recipe here)
1 tbsp vegan margarine (I used Earth Balance)
2 tsp adobo sauce from a can of chipotle peppers in adobo sauce (a nice thing to have in the fridge)
Whisk all the dry ingredients in a saucepan.
Whisk in the water.
Turn on the heat to medium or medium low, depending on how hot your stove runs. Mine is super hot, so I lowered the heat.
Keep whisking! Seriously, if you do something else for a minute, you will get lumps.
Once the mixture is thick (this did not take long for me), whisk in Earth Balance until it is melted.
Add salsa and adobo sauce and let the mixture warm up.
Enjoy with some good quality tortilla chips!