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| non-vegan friends will not know the difference:--)) |
Equipment:
Saucepan
Spoon
Ingredients...
1 cup vegan milk
1/2 cup salsa of your choice
2 TBL Leahey vegan cheddar powder if you do not have use nutritional yeast
as needed, chili peppers (either canned, frozen or fresh, add to your heat level desire)
2 oz. of vegan cheddar (I ended up using Vegan Gourmet which works well. Daiya works well also)
1 tsp ground cumin
1/2 cup minced green onion
1/4 cup washed, minced cilantro (if you like cilantro)
2 tsp red mild chili powder
Method:
heat up vegan milk in sauce pan, add the rest of the ingredients, turn heat down to low/medium, stir constantly until mixture becomes thick and ready for pouring or dipping.
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| Tex-Mex nachos with mexican pulled yuba and chili con queso |
