A few years before I became vegan I was introduced to a dish that made me want to eat the entire bowl, knowing a tummy ache was quick to follow. A local restaurant, named after the street it sat on, made an appetizer, also named after the street, of avocados and cheese. Despite the lack of originality in naming things, the appetizer was very good and my vegan version is always a winner. What you will need:
2 ripe avocados, mashed
Juice from half a lemon
1/2 cup nutritional yeast flakes
1/2 cup white whole wheat flour
1 tsp salt
1/2 tsp garlic powder
2 cups water
1/4 cup margarine
1 tsp mustard, the kind you put on a sandwich
Mix avocados with lemon in a medium clear bowl and set in fridge. Mix nutritional yeast flakes, flour, salt, and garlic powder in a medium pot. Using a fork or whisk, mix in the water over medium high heat and beat to remove all clumps. Keep stirring until thick and bubbly. Count slowly to 30, or set a timer for another 30 seconds, before removing from the stove and stirring in the margarine and mustard. Pour as much of the queso over the avocado as you like. If you have left over queso, it can be eaten alone with chips or used as a topping on other dishes. Serve with tortilla chips and make sure to get a bite before it’s gone.
If desiring a spicier option, add a spicy salsa or picante to the avocado before pouring the queso over it.