Step 1

In a small saucepan, melt vegan butter over medium low heat until it starts to sizzle. Add the minced garlic and red chilli pepper and cook for 1-2 minutes (turn down the heat if the garlic browns too quickly).

Step 2

Slowly add in the flour, whisking to combine. Cook for another minute.

Step 3

Slowly whisk in the milk ¼ cup at a time. Adding it slowly will allow you to whisk the clumps out of the flour. When all the milk is added let it cook for 2 minutes, stirring.

Step 4

Whisk in the nutritional yeast, salt, turmeric, and pinch of black pepper until fully combined.

Step 5

At this point, if you want a really smooth sauce you can use an immersion blender or transfer the mixture to a stand up blender if it can process hot liquids. You can blend down the garlic and chilli pepper OR skip this step and you will just have small pieces of garlic and pepper in the sauce. (I usually don’t bother blending it).

Step 6

If you have removed the sauce, add it back to the same saucepan, continue to cook on low and allow to thicken for 5 minutes or so.

Step 7

If you decide not to blend the mixture, simply continue to cook for 5 minutes until the queso has thickened and the flavors have melded together.

Step 8

Pour over your noodles of choice and enjoy!

Step 9

You can make this sauce in advance as it keeps well in the fridge for 4-5 days. Simply reheat on the stovetop over low heat or in the microwave for a few seconds. You can add a bit more milk when you reheat it if it gets a little thick in the fridge. To avoid a skin forming on top of the sauce as it rests, you can use cling wrap or try pressing a piece of parchment paper on the top for a plastic free alternative (to be honest… I usually just give it a stir when I reheat it and it’s fine)!

Step 10

Oh… and leftovers stay creamy too!