VEGAN QUESO BLANCO DIP
Yield 2-4 servings
- 1 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!
Recipe by Olives for Dinner at https://olivesfordinner.com/2012/04/vegan-queso-blanco-dip.html