Cowboy Caviar or sometimes called Texas caviar is traditionally a cold dip with corn, black eyed peas, beans & chilies with vinaigrette. My recipe for vegan cowboy queso has some of the elements but served warm and “cheesy”. My partner and I had lunch at a restaurant yesterday and had a side of creamed corn and it was so good that I woke up craving something with creamy corn today and created this recipe to go with my favorite thick and crispy tortilla chips that I had on hand. My recipe is easy using a frozen bag of already mixed up beans, corn, poblano chilies, red peppers and roasted onion; it’s sometimes called “the ultimate southwest blend”. So when you are craving queso dip with substance and texture, this cowboy queso is a perfect for dipping tortilla chips in and is comforting for this long 4th of July weekend.
Vegan Cowboy Queso Dip
A delicious creamy vegan cheese dip loaded with corn, beans & peppers…a great party appetizer to serve along margaritas
Ingredients
- 3 tbsp vegan margarine
- 1 tsp chopped garlic
- 1 tsp chili powder
- 1/2 tsp cayenne
- 1/2 tsp cumin
- 3 tbsp tapioca flour
- 2 1/2 cups plant based milk, I used almond milk
- 1/2 tsp kosher salt
- 1/4 cup nutritional yeast
- 3 cups shredded vegan style cheddar cheese
- 14 oz bag frozen "southwest" blend of beans, peppers, corn & onions (thawed)
- 1/4 cup bottled red salsa like picante
Instructions
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In a sauce pan over medium high heat, melt the margarine, add the garlic, chili
powder, cayenne and cumin and cook for 4 minutes -
Add the tapioca flower and whisk vigorously until well combined, add the plant basked milk and whisk until smooth and starts to thicken, turn heat down to medium
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Add the salt, nutritional yeast and vegan cheese, whisking occasionally for about 10 to 12 minutes until smooth
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Stir in the thawed southwest blend of beans/peppers/corn and the salsa cook for 3 minutes more until hot again.
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Pour into a dip bowl and serve right away with tortilla chips for dipping
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