An easy dip you'll have on the table in no time! Try this vegan queso for your next taco night or backyard barbeque!
Ingredients
1 tbsp avocado oil
1/3 cup sliced organic green onion
1 clove organic garlic, minced
1 tsp Redmond sea salt
1/3 cup diced organic tomatoes, fresh or from a can
1 can (118mL) green chili, juice and all
½ tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp turmeric
350mL Natur-a oat or almond milk
1 tsp organic corn starch
200g Nuts for Cheese cheddar cashew cheese
Garnish with:
Goodness Me! tortilla chips
Fresh Salsa
Sliced green onion
Pickled Jalapeños
Method:
In a sauce pan over medium high heat add the oil, green onions, garlic and salt.
Sauté until soft then add the tomatoes, green chili, and spices (cumin, chili powder, paprika and turmeric). Continue to cook, simmering for 3 to 5 minutes.
Meanwhile stir the cornstarch into the milk.
When the onion and tomato spice mix has thickened slightly add the oat milk and stir well.
Bring to a simmer, once the milk is simmering add the cashew cheese, stir to combine well.
When the cheese is mostly incorporated remove the pot from heat and continue to stir until the sauce is smooth with no cheese lumps. This can take some time.
Check the seasoning, add salt if needed and loosen with more oat milk.
Serve topped with fresh salsa, sliced green onion and pickled jalapeños.
