I often use canned coconut milk to introduce a subtly rich dimension into tomato sauces, broths and marinades. Due to its high-fat content, it adds a supreme richness without imparting any detectable coconut flavor into a dish. Ever since I discovered that adding just a bit of coconut vinegar to coconut milk creates an authentic mozzarella/stringcheese/ricotta flavor, I’ve been using it in different ways with fantastic results. My latest experiment yielded an amazing vegan queso blanco dip, which tastes exactly like the velvety and rich version you would get in a Mexican restaurant. Add chopped jalapeños, cilantro, cumin, salsa or onion as desired at the end, although it tastes fantastically cheesy and perfect on its own. Serve in a small crock pot set to warm to keep the texture silky and smooth.
I can of full-fat, good-quality coconut milk (I use Thai Kitchen brand)
1 tsp coconut vinegar*
1 tsp salt
1 TB tapioca flour
1/4 tsp agar powder
Place the coconut milk in a small saucepan over medium heat. Whisk until smooth. Add in the vinegar and salt and whisk for about a minute. Then add in the tapioca flour and agar, whisk, bring to a small boil, then reduce the heat to low. It should thicken very quickly. Leave over low heat and whisk occasionally for about seven minutes. Transfer to a small and warmed crock pot to serve.*If you find the the queso still tastes a little coconut-y after it’s been made, add in 1/2 tsp to 1 tsp of coconut vinegar until the coconut taste is neutralized. Be careful when adding — a little coconut vinegar goes a long way!