Dairy Free Queso Recipe

🧂 Ingredients

• 3¾ cups water
• 1 packed cup blanched almond flour
• 1⅔ cups homemade almond milk

  from the recipe above
• ½ cup refined coconut oil

  refined is ideal for a more neutral taste
• 1 10 oz can Hatch chiles and tomatoes, strained (Rotel or preferred organic brand)
• 3 tablespoons starch

  tapioca, arrowroot, or potato starch
• 1½ tablespoons tomato paste
• ¼ cup + 1 tablespoon nutritional yeast

  preferably one without synthetic folic acid
• ¾ teaspoon turmeric
• ¾ teaspoon Nom Nom Paleo’s Magic Mushroom Powder
• ½ teaspoon garlic powder
• ⅛ teaspoon cayenne powder
• ½ to 1 teaspoon salt

  adjusted to taste

Instructions

• 1 Begin by preparing the almond milk. Blend the blanched almond flour with water
  until completely smooth and creamy. Measure out 1⅔ cups of this freshly made
  almond milk and pour it into a medium saucepan over medium-low heat.
• 2 Strain the canned chiles and tomatoes, then add them to the saucepan with the
  almond milk. Stir in the coconut oil, starch of choice, tomato paste,
  nutritional yeast, turmeric, garlic powder, mushroom powder, cayenne, and salt.
• 3 Whisk everything together continuously over medium-low heat until the mixture
  thickens to your desired consistency. If the sauce becomes overly thick, gently
  loosen it with 1–2 additional tablespoons of coconut oil. Avoid adding extra
  almond milk, as this may disrupt the texture and balance of flavors.
• 4 Keep the heat gentle—do not allow the sauce to boil vigorously, as it can cause
  the mixture to break and lose its smooth, gooey texture.
• 5 Serve the queso warm. It reheats well in a saucepan over low heat or in the
  microwave—just be sure to stir every 20–30 seconds until it’s evenly warmed
  through. Store any leftovers in an airtight container in the refrigerator for up
  to one week. The flavor deepens beautifully overnight, making it an excellent
  make-ahead option for gatherings or parties.

Nutrition Info