Erin is the author of the food blog Olives for Dinner. When she’s not watching cooking shows on the Food Network or reading cookbooks, she’s in the kitchen creating vegan dishes for herself as well as her non-vegan husband. Through her b...
Take a dip on game day with this velvety queso blanco. With its rich, creamy texture, you won't believe it's vegan!
Vegan queso blanco recipe
1 (14 ounce) can full-fat coconut milk
1 teaspoon coconut vinegar
1 teaspoon salt
1 tablespoon tapioca flour
1/4 teaspoon agar powder
In a small saucepan over medium heat, add the coconut milk and whisk until well-emulsified. Add in the vinegar and salt and whisk for about 1 minute. Whisk in the tapioca flour and agar, bring to a small boil, then reduce the heat to low.
Leave over low heat and whisk occasionally for about 7 minutes. It should thicken very quickly.
Keep warm in a small slow cooker on low for serving. Serve with tortilla chips or bread.