Step 1

In a small saucepan, melt vegan butter over medium low heat until it starts to sizzle. Add the minced garlic and red chilli pepper and cook for 1-2 minutes (turn down the heat if the garlic browns too quickly).

Step 2

Slowly add in the flour, whisking to combine. Cook for another minute.

Step 3

Slowly whisk in the almond milk ¼ cup at a time. Adding it slowly will allow you to whisk the clumps out of the flour. Cook for 2 minutes.

Step 4

Whisk in the nutritional yeast, salt, and any spices you’re adding.

Step 5

At this point, you can transfer the mixture to a blender if you want to make sure it’s really smooth and blend down the garlic and chilli pepper. Make sure your blender can process hot liquid, otherwise use an immersion blender. Then add the mixture back to the same saucepan and continue to cook on low and allow to thicken for 5 minutes or so.

Step 6

If you decide not to blend the mixture, simply continue to cook for 5 minutes until the queso has thickened and the flavours have melded together.

Step 7

Serve warm as a dip, drizzled over nachos, tacos, savoury breakfast bowls, etc! Once it’s cooled you can freeze it and then shred it using a box grater when you need it! Use silicone molds to freeze it or line a container with plastic wrap which will allow you to remove it once it’s frozen!

Step 8

Keeps well in the fridge for 4-5 days. Simply reheat in the microwave for a few seconds or in a saucepan over low heat. You can add a bit more almond milk when you reheat it if it gets a little thick in the fridge.