I went to the market the other day and picked up some new products I’d been wanting to try. I’ve been hearing all about this Nacho Mom’s “vegan queso dip” on other food blogs. I was skeptical since it’s hard enough to replicate regular cheese (Daiya does a decent job) let alone a melted cheese product, but I figured I’d give it a shot. I’ve been looking for some healthy options for sports-watching snacks, so I found the queso dip at Whole Foods in the chip aisle and gave it a whirl.
I tested it out as soon as I got home, and HOLY CRAP HOW DID THEY MAKE IT SO CHEESY? I figured there must be an insane amount of calories and some crazy chemicals used in it, so I checked the ingredients. It’s basically just vegetables, nutritional yeast, and a bit of unbleached wheat flour. 10 Calories per serving. I’m still in shock while writing this. Whoever created this masterpiece deserves a medal. In fact, next time I’m in Austin, I’m going to find this Nacho Mom and embrace her.
I decided to make some southwest-style mac and cheese to see how the queso really held up, so I mixed it with some quinoa pasta, diced tomatoes, and black beans.
…and it was pretty damn good. The queso held up well to the heat of the pasta and spread evenly throughout the bowl. I’m definitely going to be making this again, but I’ve gotta try making some nachos first.
Here’s the website for Nacho Mom’s and info on where to find it: http://fatgoblin.com/