Kalahari Biltong Recipe Series:

Queso Two Ways: Super Indulgent & Deliciously Vegan Crisps Dips


Queso is the ultimate comfort food, great for a snack or for feeding a crowd. We put together two recipes to dip your Crisps in, one for a super indulgent full dairy queso, and one that’s vegan and still super delicious! 

Super Indulgent Queso Ingredients

  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeded and diced
  • 1 1/2 cups half & half
  • 2 chipotle chiles, diced (canned in adobo sauce)
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, cut into cubes and softened
  • 1 teaspoon yellow mustard
  • 8 ounces smoked cheddar cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded

Super Indulgent Queso Directions

  1. Place a medium-sized pot over medium heat. Add the butter, shallots, garlic, and jalapeño. Saute for 3-4 minutes to soften.

  2. Add the half & half and chipotle peppers.

  3. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald. Then lower the temperature to medium-low.

  4. Stir in the cream cheese and mustard.

  5. Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. 

  6. Serve immediately with Southwest Verde Crisps to dip, or crumbled on top

Adapted from A Spicy Perspective

Vegan Queso Ingredients

  • 3/4 – 1 cup hot water
  • 1 cup raw cashews
  • 1 clove garlic, chopped
  • 2 Tbsp nutritional yeast
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt, plus more to taste
  • 1 Tbsp harissa (or sub hot salsa, hot sauce, Ro-Tel, or 1 chipotle pepper in adobo sauce)

Vegan Queso Directions

  1. Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. If it gets too thin, thicken with additional raw cashews.

  2. Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing.

  3. Serve with Southwest Verde Crisps to dip!

Adapted from Minimalist Baker

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