Vegan Queso

By andreajayros

Ingredients

• 1 bag Cheddar-style Daiya shreds (you could also use Pepper Jack)
• 3/4 to 1 cup nondairy milk
• 1 heaping teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 cup chunky salsa of choice (I used a "medium" heat)
• 1 small red onion, diced
• 2 Tofurky Italian Sausage links, diced pretty finely
• a few tablespoons of the same or hotter salsa (I used Sadies "HOT") for drizzling
• Chives, for sprinkling if desired

Details

Servings 1
Adapted from thatwasvegan.com

Preparation

Step 1

Mix the Daiya and 3/4 cup milk in a saucepan over medium heat. Reserve the rest of the milk to adjust consistency later on.
Once the cheese is melted, add the seasonings, the salsa, the onions (leaving out some for sprinkling) and the Tofurky. Keep stirring until everything is heated through. If you need to loosen it up, now's the time to add the rest of that milk (and then make sure it's all reheated!)
Stir! Stir! Stir!
Ladle into serving bowl(s) and top with a drizzle of the hotter salsa, the rest of the onions and the chives. Beautiful and yummy... what more can you ask for? Serve with chips or raw veggies (if you're feeling virtuous)!