Queso Recipe without Velveeta or Processed Cheese - Small Batch Queso (2024)

FAQs

What is a substitute for Velveeta processed cheese? ›

Another popular cheese and great Velveeta substitute is cheddar cheese. Whether you're using sharp cheddar cheese, mild, or any other type, cheddar is a good replacement for regular Velveeta. You'll also find that shredded cheddar cheese is a wonderful replacement for shredded Velveeta.

Whether it's orange or white, queso can contain green chiles or jalapenos or both, and it may be spiced with a dash of cumin or chili powder. Some even add meat to queso, like ground beef or spicy sausage.

"Authentic" queso, if you go to a proper Mexican restaurant, will basically be a hot skillet with some combination of Mexican cheeses (Chihuahua, Oaxaca, Cotija, Queso Fresco, etc. IIRC—I'm sure someone will correct me on that). It's served on a hot plate or a skillet and you dip into it with chips.

The original process for making Velveeta involved blending tiny bits of various cheeses, including cheddar, Colby and Swiss, along with an emulsifier. Today, the process is different in that instead of starting with bits of cheese, it is made from pasteurized milk, along with whey, emulsifiers and salt.

The best substitute for Velveeta is another processed cheese product, such as American cheese or Cheez Whiz. Since Velveeta isn't actually cheese, substituting in real cheese will not guarantee the same results — part of Velveeta's processed charm is its fluid texture and ability to melt easily.

Cornstarch – This acts as a thickener, binding the ingredients and creating a creamy consistency. Gluten-free all-purpose flour also works. Just note that it makes the sauce a bit thicker! Seasonings – Garlic powder, kosher salt, and black pepper create a savory flavor.

If you cannot find Mexican cheeses, feta makes the closest approximation. Aged goat cheese and strained ricotta can also be used in place of queso fresco, most appropriately as a topping or a stuffing, respectively.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

Is queso just melted cheese? ›

It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola! You've got queso.

Here are a few reasons why it is so beloved by all. Rich and Comforting Flavor: The combination of melted cheese, often with added spices or chilies, creates a flavorful and comforting experience that many people enjoy.

Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, ...

In 1923, The Velveeta Cheese Company was incorporated as a separate company. In 1925, it advertised two varieties, Swiss and American. The firm was purchased by Kraft Foods Inc. in 1927.

Currently, not counting the stuff that there's 2% or less of, the block version is made from skim milk, milk, canola oil, milk protein concentrate, and sodium phosphate. The slices are made from whey, milk, milk protein concentrate, modified food starch, canola oil, sodium citrate.