So, it’s June.
When did that happen?
I guess time flies when it’s always sunny and you’re often drunk. Or something?
Speaking of drunk– you should probably crack a beer and make this queso. Doesn’t it look melty and gooey and cheesy and stupendous?
Do you believe it’s vegan? I sure didn’t. And I made it.
A while back I told you about buffalo cauliflower and the wonderful people at Follow Your Heart. Today I’m armed with two more recipes utilizing their products that would be an excellent addition to your next party.
So, I mean, full disclosure here: I’m a carnivore. That won’t be changing anytime soon.
But– I’m also completely able to eat gluten, but a vast majority of what you’ll find on here is gluten free. My fiancé is allergic to wheat, so I plan around him.
If you have a vegan loved one, you should plan around them sometimes. Don’t be a steak-eating-dick and offer them a side of burnt, grilled vegetables when they stop by your barbecue.
Offer them the queso you made for everyone that just happens to be vegan! I can assume they’ll be quite grateful and you’ll have just gone from would-be asshole to party hero. Do it.
You should also make the chipotle bean dip below, too, to further solidify that hero status. This stuff was great for dipping veggies but would also make a great addition to a sandwich, taco, et cetera.
Let’s get on to the snacks, shall we?
Feeds a crowd, takes 25 mins
What it’s Made of:
- Avocado oil
- 12 oz vegan soy chorizo
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Adobo sauce from a can of Chipotle peppers
- 1 tsp each spice: cumin, cayenne, smoked paprika
- 2 tablespoons white rice flour (or all purpose flour)
- 8 oz beer of your choice (or vegetable broth)
- 1 bag Fiesta Blend Follow Your Heart Vegan Gourmet Shreds
- 1/4 cup Follow Your Heart Vegan Sour Cream
- Tortilla chips, for serving
How it’s Made:
- First, drizzle a tablespoon or so of avocado oil in a medium saucepan. Add the soyrizo and brown over medium-high heat. Remove soyrizo with a slotted spoon, set aside to drain on paper towels or in mesh sieve.
- Leave about 1 Tbsp of grease in the pan, then add the onion and garlic and cook about five minutes, stirring often, until the onion is translucent.
- Add in the adobo sauce and spices and stir until effectively combined with the vegetables. Sprinkle in the flour and stir, another 3 minutes or so, until it sticks to the onions and garlic.
- Pour in the beer and bring to a boil.
- Reduce heat to medium-low and add the cheese, one handful at a time, until it melts. Stir frequently and use a rubber spatula to prevent it from sticking to the side.
- After all the cheese is incorporated and melted, stir in the sour cream.
- Serve (if possible in a fondue pot or a small slow cooker set to Warm) immediately with tortilla chips!
Next up! This is a super-easy play on hummus, and it takes about two seconds and a food processor to make (okay. You have to roast some garlic first. But you can handle that.)
Vegan Chipotle Bean Dip
Feeds a crowd, takes ~10 minutes
What it’s Made of:
- 2 cans white beans (I used chickpeas and small white beans), rinsed and drained
- 3 cloves roasted garlic
- 4 tablespoons Follow Your Heart Chipotle Veganaise Gourmet
- Juice of 1 lemon
- 1/4 cup avocado oil
How it’s Made:
- Combine all ingredients except oil in a food processor and pulse to combine.
- Stream in up to 1/4 cup of Avocado oil until the dip is smooth and the consistency is to your liking
- Serve with chopped veggies, chips, whatever dunking vehicle your heart desires!
My friends at Follow Your Heart provided the ingredients for these recipes. All opinions on cheesy deliciousness are my own.