INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 1 cup unsweetened non dairy milk (here we used almond-coconut)
- 1 tbsp corn starch
- 1-8oz pack GO VEGGIE Cheddar Shreds
- ¼-1/2 tsp salt (to taste)
- ¼ tsp smoked paprika
- Pinch of cayenne
- 1 small vine ripe tomato, seeds removed (to prevent the sauce from getting watery) and diced small
- 1 jalapeño pepper, diced small
- 1 scallion, thinly sliced
- ¼ cup cilantro, chopped
- Garnish (optional)
- Sliced scallions
- Diced tomatoes
- Diced jalapeño peppers
- Chopped cilantro
INSTRUCTIONS
- Combine milk and corn starch in a small bowl and whisk well to break down any lumps. Pour over a medium size saucepan and cook over medium heat for about 5 minutes, whisking often, until it starts to thicken
- Add Cheddar Shreds, reduce heat to medium low and continue cooking for another 5 minutes whisk well so the cheese melts completely
- Remove from heat, add tomatoes, jalapeños, scallion and cilantro and mix well. Garnish with sliced scallion, diced tomatoes and jalapeños and chopped cilantro
- Recipe by: May I Have That Recipe
