What is this we have here? It’s a squash blossom quesadilla from Cadry’s Kitchen! The queso is made with cauliflower and white beans—how interesting! I know what I’m making for dinner tonight. I don’t know what squash blossoms are, but I’m determined to find them (or just use spinach, as Cadry suggests). I want all the vegan queso this world has to offer (with more ideas of what to make with it). Thanks, Cadry!
Support local vegans + your love of nacho cheese! »
Never Felt Better, the adorable all-vegan store in Sacramento that we all love, has a Kickstarter to raise money to put in a !!!!VEGAN NACHO CHEESE BAR!!!! If you’re reading this blog then I’m assuming you love nacho cheese. If you’re reading this blog and you don’t love nacho cheese then don’t be reading this blog, you feel me? JK PLEASE DON’T LEAVE WE NEED THE HITS TO VALIDATE OUR EXISTENCE/LOVE YOU.
Anyway, the money you’re donating is going to support the ONLY all-vegan store in California and nacho cheese and the vegan economy. If you’re a vegan with a little extra change in your pockets, do a solid and kick them some. Also, please see our coverage of vegan cheese because it’s pretty great, if not poorly tagged. FUCKING TUMBLR. Now, some nachos one time for your mind:
[Photo via the delicious and amazing Vegan Crunk!]
Product review: Nacho Mama’s Vodoo Queso »
On my quest to try every vegan queso created, I stumbled across Nacho Mama’s, based in Austin, Texas. Creator and chef Alana was gracious enough to send me two jars of her new Voodoo Queso to sample (and then review)! It’s SO TASTY AND DELICIOUS OMG YOU GUYS, GET SOME. The first jar did not last long—I ate more that half of it, straight from the jar, the night of their arrival. Okay, okay, I let my roommate have a spoonful.
What makes Voodoo Queso different from her other flavors is the addition of black beans. It’s like a spicy, cheesy bean dip. Beware—this dip has kick! Definitely not for the faint of heart. I, however, can handle my spice.
I felt like I should make something with it, not only to prove I have self-control but to show everyone an example of how to use it. So, I made a burrito with black beans—kind of unnecessary, since the dip already contains them, but I was HUNGRY and wanted to make the queso last—Voodoo Queso, and avocado. YUM.
Alana, in an email to me, explained “I use it to replace meat in lots of Mexican dishes. Tacos, Tostadas, Enchiladas…but my favorite, aside from on it’s own with chips, is a layered dip with our regular vegan quesos. Snack heaven!!” Yes and Yes. I wish I could make her product last long enough to make all of those things! It’s JUST TOO TASTY!
Seriously, you guys will probably want to pick up two jars. Prepare to be blown away. And consider this—it’s not only extremely delicious, but has no fat, no gluten, no soy, no nuts, no cholesterol and no allergens!
If you live in Texas or the surrounding Southwest states, chances are you can find this at Whole Foods. For now, the rest of us have to get it from Vegan Essentials! Fine by me—vegans helping vegans, yo.
If you were important, you’d get free vegan queso for Earth Day »
Cameron Diaz is getting a jar of Food for Lovers Vegan Queso for Earth Day and I’m not pleased. I’m super-jealz—WHY HER AND NOT ME?! Life is so hard and unfair sometimes. I’m also mad because I was just in Austin last month—the city of its conception and the only place I’ve been recently that it’s available for purchase—and didn’t pick any up since somehow I’m so out of the loop I didn’t know it existed. Maybe Cameron does deserve it more than me.
Distinctive Assets (a company that puts together gift bags for celebrities—I can’t wait till I’m famous) approached Chris and Crystal Tate, creators of the world’s first vegan queso, about using their product as swag for A-listers for Earth Day. Of course they said yes. Being able to use celebrities to promote your vegan product is an incredible opportunity to reach the masses (my mom has a subscription to US Weekly, I know what I’m talking about)!
Crystal and Chris are also featured in this month’s VegNews, as they just had a super hip vegan wedding. I imagine all vegan weddings are hip (NO GRILLED VEGETABLE PLATTERS) [Ed.: We’re totally putting that on a sticker! Don’t steal it, thieves!], though I have yet to attend one. No one knows yet if the images used for the article were real or stock photos. SNAP! Sorry, VegNews, you know I still love you.
Natalie Portman is also getting a jar. I thought the baby in her womb was forcing her to indulge in animal products? She can send her jar to me. Thanks, Natalie!
MOST IMPORTANTLY, when is Rainbow getting this in? Until then, I’m ordering mine from Vegan Essentials! [Ed.: Rainbow is totally carrying it now!] I’m awesome and won a gift certificate, which allowed me to feel like a fantastic celebrity who gets free shit for no reason. I already know what I’m doing with my jar!
This is Jenny Bradley’s first post for Vegansaurus! She is one of our new regulars (you’ve already met Rachel! And there’s more where MORE! we’re a godammed clown car of new writers! Not really, just four! That’s a regular car!) and she’s really, really great. As you can tell. Anyway! Yay, Jenny!
Product review: Food for Lovers Vegan Queso! »
Holy Guacamole*! Food for Lovers vegan cheese in a jar is fucking delicious! It tastes JUST like that bright yellow nacho cheese sauce you get at the movies** but it doesn’t make you throw up after you binge on it! It is a miracle of food science! We live in a truly blessed time, fellow vegans.
The creators of this marvelous product are from Texas (get a rope! sorry, it’s a reflexive reaction brought on by being raised by a television in the ’80s) and so you know they know what’s up when it comes to all things fatty and tasty. Except this shit isn’t really that fatty, but it tastes so rich and creamy! I would buy several jars so you can experiment with nachos, burritos, nachos, enchiladas, spicy mac ‘n’ cheese, and more nachos.
MAKE MEGA NACHOS. How you do this is: you get a cookie sheet, you dump one to two bags of tortilla chips on it, you cover that in a shit-ton of beans, vegan burger crumbles, jalapeños, chopped tomatoes, whatever. Then pour say, several jars of this queso on it and bake at 400 F for 10 to 15 minutes. Remove from oven and dump on buckets of vegan sour cream and guacamole (or just slice entire avocados on it if you’re rich, you rich fucker!) and then eat it all and feel both proud and disgusted (the best combination of feelings). MEGA NACHOS!
Those are not my MEGA NACHOS but I want them very badly.
*I feel like this is something Megan Rascal would adorably say.
**And I imagine state and county fairs and all that good wholesome Amurrican shit but I don’t know, I’ve never been because my parents hate me/America.
Sopes! Look at these gorgeous sopes, with chipotle black beans, cilantro pesto, roasted poblano chiles, avocado, and vegan queso. Vegan queso! Oh, Tex-Mex! Now who wants to make be a great big stewpot of vegan carne guisada, the obscenely delicious, shamefully meaty occasional dish of my childhood? First, we’ll need a meat analog that can maintain/achieve a brisket-y texture over six-ish hours of stovetop cooking….
[photo by Don’t Lose Your Lunch]