The Internet is filled with recipes for veganized dairy dishes. And more often than not, they contain cashews, almonds or some other kind of nut. One of the main goals of The Nut-Free Vegan is to provide alternatives to those alternatives for the small community of plant-based eaters who happen to struggle with a nut allergy. That includes me.
Despite this being a driving force behind the site, I don’t know that I’ve focused on it in earnest. There are things here and there—these Dairy-Free Pudding Pops, for example—but not as many as there should be. So I’m making that my main goal from here on out: more nut-free, dairy-free recipes—starting with this one.
I’ve seen a lot of nut-based queso recipes out there, including this one from Cookies and Kate and this one from Food 52, but not too many that don’t use nuts. So I put this one together using Daiya cheese shreds and I have to say, it turned out really well. So well, in fact, that after taking a bite my wife said, “Anyone who says they can’t turn vegan because of giving up cheese needs to try this.” And you need to try it, too! So please do, and let me know what you think in the comments below.
- Add all ingredients to a medium-size saucepan and cook over low heat, stirring constantly, until cheese has melted.
- Top with diced tomato and/or cilantro and serve immediately.