Jalapeno Queso Dip (w/ Vegan Substitute)

Mmmmmmmm homemade Queso Dip! Is there anything better then Queso Dip for a tailgate party or evening snack? This is not your typical Velveeta cheese dip, this baby is amazing! I am not saying anything bad about Velveeta because I crushed that as a child and I am sure I still would as an adult! This dish is also ALMOST vegan but I just cannot get use to vegan cheese (SORRY!). Those of you that enjoy it though can easily swap the regular cheddar that is called out in the ingredients for a vegan option and you’ll be completely satisfied.

Ingredients

• 1.5 Cups Original Cashew Milk

• 1 Cup Shredded Cheddar Cheese

• 1/2 Cup Pickled Jalapenos, chopped

• 1-2 Roma Tomatoes, chopped

• 2-3 Tbsp. Flour

• 2 Tbsp. Garlic Powder

• 1 Tbsp. Margarine

• 2 Tsp. Salt

• 1 Tsp. Pepper

• 1 Tsp. Cumin

• 1 Tsp. Paprika

• 1 Tsp. Chili Powder

Directions

• In a small pot on the stove, melt butter over medium heat and add in the flour, whisk lightly then add in the cashew milk. Continue to whisk to help the milk thicken.

• Once milk as thickened and is at a light boil, add in the spices. Mix well.

• Reduce heat to low/medium and slowly add in the shredded cheddar. Slowly whisk until cheddar is melted.

• Continue stirring and add in more milk or cheese to adjust to desired consistency.

• Remove from heat, add in 1/2 of the pickled jalapenos and stir. Garnish with remaining jalapenos and tomatoes. Serve warm with tortillas.

**Vegan Substitute: Swap cheddar for vegan cheese