Queso is one of the best dips there are in my opinion! It’s cheesy, slightly spicy, and full of fresh herbs! Making your own is so much better than store bought; both in flavor and in ingredients.
As always in most of my recipes, I have very few ingredients, fresh and simple. I used Nuts for Cheese Chipotle Cheddar in it, but if you can’t find it, you can use any vegan cheddar cheese.
Start by sauteing the onions and the jalapenos in the oil. Once they are soft, melt the cheese and add enough milk to make it your desired consistency. Add some cilantro and tomato; warm through. You can serve this with tortilla chips or celery sticks! It didn’t last long in my house as people were eating it right away, and it probably won’t last too long in yours either!
A wonderful cheesy dip with a hint of spice
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 Small Red Onion
- 1 Jalapeno
- 120 g Nuts for Cheese Chipotle Cheddar
- 2 Tbsp Adobo Sauce
- 1/2 – 3/4 Cup Plant Based Milk
- 1 Tomato (chopped)
- 1/2 Cup Cilantro (chopped)
Saute the onion and jalapeno in the oil until soft.
Add the cheese and adobo sauce; stir until it is all melted. Slowly add the milk until it is the desired consistency.
Add half the tomatoes and cilantro; cook until it’s warm through. Put in dish and top with the remaining tomato and cilantro.