This Green Chili Queso Uses Nutritional Yeast Instead of Cheese
Katherine Pendrill — November 4, 2015 — Lifestyle
References: minimalistbaker
The 'Minimalist Baker' recently published a recipe for green chili queso, which uses nutritional yeast instead of cheese. When it comes to party appetizers, dips such as queso are quick and easy to prepare. Unfortunately, people who adhere to a vegan or dairy-free diet cannot consume traditional queso.
This recipe provides instructions for making a dairy-free queso dip. The base of the dip is make from garlic, vegan butter, flour and almond milk. This unique combination of ingredients provides a thick and creamy base that is similar to the consistency of traditional queso. To mimic the taste of cheese, the recipe calls for the addition of nutritional yeast. Finally, the dish is finished with green chilis, which provide just the right amount of heat.
The green chili queso provides the perfect plant-based dip for any party.
This recipe provides instructions for making a dairy-free queso dip. The base of the dip is make from garlic, vegan butter, flour and almond milk. This unique combination of ingredients provides a thick and creamy base that is similar to the consistency of traditional queso. To mimic the taste of cheese, the recipe calls for the addition of nutritional yeast. Finally, the dish is finished with green chilis, which provide just the right amount of heat.
The green chili queso provides the perfect plant-based dip for any party.
Trend Themes
1. Vegan Dips - Innovative recipes for vegan-friendly dips using alternative ingredients.
2. Nutritional Yeast - Increased usage of nutritional yeast as a key ingredient in vegan recipes, providing a cheese-like flavor and texture.
3. Plant-based Party Food - Demand for more plant-based party foods to satisfy the dietary needs of vegan and dairy-free consumers.
Industry Implications
1. Food and Beverage - Opportunity for food and beverage companies to introduce new vegan-friendly dips and plant-based party food options.
2. Alternative Ingredients - Growing market for companies that produce and market alternative ingredients that mimic traditional dairy products, such as nutritional yeast.
3. Convenience Foods - Development of new convenient plant-based food options for parties and gatherings for the growing vegan and dairy-free consumer market.
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