Recipe: Two-Dollar Radio Vegan Buffalo Queso

This week we wanted to shout-out a local great, Two Dollar Radio HQ.

Not only do they host some amazing events, publish local talent, they are also chefs and food creatives of the highest order, shining a light on how delicious vegan food can be.

If you have never been, you should definitely go support them, and til then, enjoy this fabulous vegan buffalo queso.

If you have a recipe you think Franklinton Farms Fans need, send it to rebecca.gimblett@franklintonfarms.org

Two-Dollar Radio Vegan Buffalo Queso

INGREDIENTS

Buffalo Sauce:

  • ½ cup unsalted vegan butter

  • 1 tablespoon finely grated garlic

  • ¾ cup cayenne-based hot sauce, preferably Frank's RedHot

  • 2 packed tablespoons dark brown sugar, plus more to taste

  • 1 tablespoon distilled white vinegar

  • Kosher salt and black pepper

Queso:

  • 4 ounces firm tofu

  • 1 cup cashews (soaked)

  • 1 cup nutritional yeast

  • 3/4 cup oat milk

  • 3/4 cup vegan buffalo sauce

  • 1/3 cup oil

  • 1.5 tbsp smoked paprika

  • 1/2 head of garlic

  • salt + pepper to taste

DESCRIPTION

You can, and should, put this buffalo queso on everything you want to eat.

DIRECTIONS

Buffalo Sauce:
In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring the pan occasionally with a wooden spoon, until the milk solids at the bottom of the pan start to brown, 3 to 5 minutes. It should smell nutty and almost like caramel or butterscotch.

Remove from the heat and carefully transfer the very hot browned butter to a large, heatproof mixing bowl. Add the garlic, stirring until the garlic is fragrant, a few seconds. Add the hot sauce, brown sugar and vinegar. Season with salt and pepper. Whisk vigorously until emulsified. Taste and add more salt, pepper and brown sugar as desired.

Use immediately or refrigerate in an airtight container for up to 1 week. This is an excellent dipping sauce for French fries, roasted cauliflower and any kind of chicken (grilled, roasted or fried), or slathered between two slices of toasted bread in a deli sandwich.

Queso:
- Soak the cashews in hot water for at least 15 minutes
- Add ingredients to a blender, blend until smooth
- Garnish with scallions
- Great if heated in a cast-iron skillet

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