Comments on: 10-Minute Vegan Queso Blanco Dip

By: erinwyso

erinwyso — Fri, 17 Jan 2020 21:07:33 +0000

In reply to Paula Stearn. Paula, I'm not sure it would work due to the fat content being different, but if you try with good results, I'd love to know!

By: Paula Stearn

Paula Stearn — Fri, 17 Jan 2020 15:32:33 +0000

In reply to erinwyso. Hi Erin! Thank you for your reply!! I am super psyched to make your salas con Queso and was wondering if you know if this would work with homemade cashew milk instead of the coconut milk? So many vegan cheese recipes use raw cashews so thought cashew milk might work well!

By: erinwyso

erinwyso — Thu, 16 Jan 2020 23:31:43 +0000

In reply to Paula Stearn. Hi Paula, This would be okay to chill and then rewarm in a crockpot. I hope you and your guests enjoy!

By: Paula Stearn

Paula Stearn — Thu, 16 Jan 2020 18:59:36 +0000

Hi!
I would like to make this in the afternoon and serve at night for a gathering. Any suggestions regarding storing the queso until I am ready to serve it? Would I refrigerate it and then rewarm? Or keep at room temp and then rewarm in the crockpot? Looking forward to your reply! Thank you!! Paula

By: erinwyso

erinwyso — Thu, 14 Jan 2016 04:23:39 +0000

Yes, agar flakes are hard to dissolve. You can also grind the flakes in a coffee grinder to get a powder as well, good luck!

By: erinwyso

erinwyso — Wed, 01 Oct 2014 12:28:33 +0000

In reply to Avocadess. I have not, but it sounds like I may have to try ... thanks for the tip! I hope you enjoyed the cultured cashew cheese, thanks for trying it out!

By: Avocadess

Avocadess — Tue, 30 Sep 2014 17:18:09 +0000

Have you tried making your own coconut milk with water, a high-speed blender and shredded (pref. large flakes) coconut? You just blend at a high speed until liquefied, strain through a nutmilk bag or cheesecloth, etc. and viola, fresh homemade coconut milk — much less expensive, much fresher and best of all, never in a can! Am looking forward to trying this recipe sometime. (Right now making your cultured cashew!)

By: erinwyso

erinwyso — Wed, 27 Aug 2014 02:32:52 +0000

In reply to Dawn Balzarano. Dawn, I hope you enjoy! Thanks for letting me know about the SheKnows article, but no worries -- that's me! I shared the content with the site. : )

By: Dawn Balzarano

Dawn Balzarano — Tue, 26 Aug 2014 23:52:53 +0000

Looks great! I've blended coconut vinegar with silken tofu and a few other ingredients as a cheesy-tasting base for vegan quiches and casseroles, so I imagine this flavor is very similar. Can't wait to try your recipe! 🙂 Also, thought you should know that this blogger copied your photo and recipe, didn't give any credit to you that I could see. Hate it when that happens. FYI. http://www.sheknows.com/food-and-recipes/articles/1019711/vegan-queso-blanco-recipe

By: taytay

taytay — Wed, 29 Jan 2014 03:22:23 +0000

Made this tonight for my boyfriend & I…we loved it! The consistency was just like queso. I added chopped, pickled jalapeño for some added flavor. I will definitely be making this again!