Vegan Nacho Queso Dip
Servings: 1 Dip
Ingredients
1 cup unsweetened non dairy milk (here we used almond-coconut)
1 tbsp corn starch
1-8oz pack GO VEGGIE Cheddar Shreds
¼-1/2 tsp salt (to taste)
¼ tsp smoked paprika
Pinch of cayenne
1 small vine ripe tomato, seeds removed (to prevent the sauce from getting watery) and diced small
1 jalapeño pepper, diced small
1 scallion, thinly sliced
¼ cup cilantro, chopped
Garnish (optional)
Sliced scallions
Diced tomatoes
Diced jalapeño peppers
Chopped cilantro
Instructions
Combine milk and corn starch in a small bowl and whisk well to break down any lumps. Pour over a medium size saucepan and cook over medium heat for about 5 minutes, whisking often, until it starts to thicken
Add Cheddar Shreds, reduce heat to medium low and continue cooking for another 5 minutes whisk well so the cheese melts completely
Remove from heat, add tomatoes, jalapeños, scallion and cilantro and mix well. Garnish with sliced scallion, diced tomatoes and jalapeños and chopped cilantro
Recipe by: May I Have That Recipe
