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Vegan Queso Blanco Dip

VEGAN QUESO BLANCO DIP

Yield 2-4 servings

Ingredients

Instructions

  1. 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.
  2. Leave over low heat and whisk occasionally for about seven minutes. Transfer to a small and warmed crock pot to serve.
  3. *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