Vegan Queso DipPrint
- 1 7-oz. block Follow Your Heart dairy-free garden herb cheese, shredded
- 1/4 cup unsweetened soy milk or almond milk
- 2 Tbsp. vegan mayonnaise (optional)
- 1/4 tsp. garlic powder
- Salt and pepper, to taste
- 1 jalapeño, chopped (optional)
- 1 medium tomato, diced
- 1/4 cup cilantro, chopped
- Combine the dairy-free cheese, soy milk, vegan mayonnaise, garlic powder, salt, and pepper in a saucepan. Heat on medium heat, stirring continuously, until the “cheese” is completely melted. If you like your dip spicy, stir in the jalapeño.
- Add the tomato and cilantro and stir for another minute. Remove from the heat.
- Pour the “queso” into a bowl and serve with your favorite chips!
Makes 3 servings