- 2
4.8/5
(4 Votes)
Ingredients
- One 14.5-ounce can diced tomatoes with green chilies, drained
- 1/2 cup nutritional yeast
- 3 tablespoons oat flour
- 1 teaspoon prepared yellow mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup nondairy milk
- 1 tablespoon fresh lemon juice
Preparation
Step 1
Puree the tomatoes in a blender or food processor until smooth. Add the remaining ingredients, except the nondairy milk and lemon juice, and blend until smooth.
Transfer the mixture to a lightly oiled 1 1/2 quart slow cooker. Stir in the nondairy milk until well incorporated. Cover and set the cooker on Low and cook, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn’t thickening after 2 hours, turn it up to High, remove the lid, and cook uncovered for 20 to 30 minutes longer.
When ready to serve, spoon about 1/3 cup of the queso into a small bowl, stir in the lemon juice, then stir back into the slow cooker. Taste and adjust the seasonings, if needed.
Makes about 2 cups