Vegan Queso (Dairy Free Queso Recipe) - The Cookie Rookie® (2024)

FAQs

What are the ingredients in dairy-free cheese? ›

What Ingredients Are in Vegan Cheese? Vegan cheeses are 100% animal-free and made using vegetable proteins. Usually, they're made from soy; nuts, such as cashews and macadamias; and vegetable oils, such as coconut oil. You can also find cheeses that derive from agar, tapioca, peas and arrowroot.

Evaporated milk works best in queso because it doesn't have that excess of water and it can help your dip reach a delicate balance between super thick and too thin. (As in you're not constantly having to alternate between adding more milk and then more cheese.)

When we decided to create a dairy-free queso, we knew we had to get it right! With high-quality ingredients, our almond-veggie dip provides an incredible, cheesy flavor profile that would make any cheese head proud. Experience "cheesy" goodness in this creamy almond-veggie dip, whipped and delicious, with less fat.

If you find it's getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.

The ingredients used in vegan cheese vary depending on the type of cheese being made and the desired texture and flavor. The most commonly used ingredients include plant-based milk, nutritional yeast, agar agar, tapioca starch, coconut oil, cashews, and chickpea flour.

Hard cheeses such as cheddar, colby, Swiss, mozzarella and Monterey Jack “are virtually lactose-free,” Cifelli explains. Additionally aged cheeses such as Parmigiano Reggiano are virtually lactose free. At less than 1 mg lactose per 100 grams even the Italian Ministry of Health allows it to be labeled as such.

Evaporated milk — make sure to buy evaporated milk and not sweetened condensed milk. The two cans look similar but are different. Evaporated milk help keeps the dip from separating and turning clumpy as it cools. Chile — I use canned green chiles, but you can also use jalapeno.

Evaporated Milk: This creates a creamy and smooth texture that is ideal for any good queso blanco. Milk, heavy cream, or half and half can be used instead, but evaporated milk has given me the best results.

Violife has your back, confronting such injustices one bag of 100% non-dairy Mexican Style Shreds at a time. We rescue those sad chips and lackluster vegan chilis with a generous dose of cheesiness that's free from lactose, gluten, nuts, and preservatives.

Tread lightly, my friend. Avoid processed cheeses, such as American and deli Swiss, which are blended with lactose-heavy whey to make them melt better. Also, be careful with fresh cheeses, like mozzarella and ricotta.

What cheese is the most lactose free? ›

Cheeses that are low in lactose include Parmesan, Swiss, and cheddar. Moderate portions of these cheeses can often be tolerated by people with lactose intolerance. Cheeses like pecorinos, made from sheep's milk, are also naturally lower in lactose, as sheep's milk has lower concentrations of lactose than cow's milk.

To make a thinner cheese dip, you can add more milk a little bit at a time until you reach the desired consistency. This is great scooped up with some tortilla chips, but it is also great for making nachos or burritos!

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

Much like regular cheese, vegan cheeses can have a place at the table as part of a healthy diet — but they shouldn't be relied on as a sole source of nutrition. Too much of any single food could be unhealthy, especially if it's replacing other vital nutrients or food groups.

However, many dairy-free cheeses rely on a base of seeds or nuts, ranging from sesame and sunflower seeds to almonds, cashews, peanuts and pine nuts. Soybeans are also common allergens, and it's fairly common for vegan dairy substitutes to use soy as a milk alternative.

Dairy-Free Means No Milk or Milk Products

Dairy-free products contain no milk or milk products. Typically, these products are made using plants, nuts or grains. For example, almond milk beverages are considered to be dairy-free alternatives.

The most popular plant-based ingredients used to make dairy-free cheese are: Nuts & Seeds Almonds, cashews, pinenuts, pecans, and macadamia nuts are a few commonly used nuts to make vegan cheese. The creamy consistency of nuts provides the same texture as dairy-based cheese.