May 3, 2010

Vegan Queso Dips

Chili Con Queso
2 (8 ounce) package vegan Cheddar cheese, cubed
1 (16 ounce) jar chunky salsa
1 (15 ounce) can vegan chili
1 cup cooked vegan beef
1 (8 ounce) container vegan sour cream or cream cheese
1 teaspoon chili powder
1 dash hot pepper sauce

1. In a medium saucepan over low heat, melt the cheese.
2. When cheeses are melted and thoroughly blended, mix in salsa, chili, cream, beef, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.

Mushroom Queso
1 (16 ounce) package vegan sausage
2 (8 ounce) package vegan cheese, cubed
1 (4 ounce) jar mushrooms, drained
1 (14 ounce) can diced tomatoes with green chile peppers, drained

1. Cook the sausage in a large skillet over medium heat until completely browned; drain.
2. Combine the cooked sausage, cheese, mushrooms, and diced tomatoes with green chile peppers in a slow cooker. Set slow cooker to Low. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.

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Queso Blanco Dip
2 (8 ounce) package vegan mozzarella cheese, cubed
1 (8 ounce) cans diced green chilies, undrained
1/2-1 cup vegan heavy cream or plant milk, depending on thickness of dip you like

1. Simmer all on the stove in a saucepan until smooth.

Chili Con Queso 2
2 (8 ounce) package vegan Cheddar cheese, cubed
12 ounces vegan cream cheese
3 fresh tomatoes, chopped
1 bunch green onion, tops only, chopped (to taste)
3-6 jalapenos, seeded and chopped (to taste)
2-3 fresh garlic cloves, minced
1/2 bunch cilantro, chopped (to taste)
black pepper, cracked

1. Melt cheeses together in microwave or on stove top.
2. Stir in all other ingredients.
3. Serve warm.

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