White Queso with Roasted Poblano Vinaigrette (Oh, and it's Vegan!)

If you've been following me on Instagram, you've probably seen copious amounts of photos of my daily eats followed by the hashtag vegan. That's because me and my mister are striving to attain psychic powers a la Todd Ingram in Scott Pilgrim Vs The World. 

Source

On a more serious note, I don't want to eat animals for a myriad of reasons. Health, animal rights, human rights, and environmental concerns to name a few. I'll be doing a post soon recounting the books I've been reading for you open minded interested parties. And even if you don't want psychic powers, I assure this recipe is yummy for the most hardcore omnivores out there! My official taste tester a.k.a. my fiance' couldn't get enough of this glorious, ooey gooey yumminess. 

White Queso with Roasted Poblano Vinaigrette (Vegan)

recipe adapted from Bobby Flay ( I know right?! Did not see that coming!)

Vinaigrette

2 poblano chili peppers

1 tablespoon red wine vinegar

1 clove of garlic, minced

1 teaspoon agave nectar

1/4 cup canola oil

Kosher salt and fresh ground pepper

White Queso

1 tablespoon vegan butter (I LOVE Earth Balance!)

1 tablespoon AP flour 

1 cup soy milk (or almond/rice, whatever you prefer)

1 8 oz bag of Daiya Mozzarella Shredded Vegan Cheese

2 tablespoons chopped fresh cilantro ( I had to use chives from my garden cause' I was out of cilantro)

Warm tortilla chips for serving 

1. Preheat oven to 425 degrees. Put poblano peppers on a baking sheet and roast for 15 minutes until brown. Transfer peppers to a bowl and cover for 5 minutes. Peel poblanos with your fingers (the skin should come right off, but it's ok if you don't get every last piece) then halve, seed, and roughly chop. 

2. Toss the peppers and the remaining vinaigrette ingredients into a blender and puree until smooth.

3. K, so now you have to make the queso (couldn't help myself!). Melt the butter in a medium saucepan over medium heat, add the flour and cook for one minute. Add the milk and whisk until thickened, roughly 5 minutes. Remove from heat, then add the cheese. Salt and pepper to test and get ready to throw that bad boy in the oven. 

6. If you have a little cast iron pan, now's her time to shine! If not a small dish will do just fine. Scrape the cheese mixture into the serving device and broil until bubbling and small spots of golden brown appear (about 5 minutes in my oven). Drizzle with vinaigrette and chopped cilantro and serve. I like to throw the tortilla chips in the oven for a hot minute too :) 

I hope you enjoy this recipe, I had a blast veganizing it. I pinned it here, so feel free to repin. Connect with me on Twitter or comment here to let me know how it went!