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Vegan Queso Blanco Dip



  • 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


  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!