Instructions

1. Sauté onion and jalapeño in a small saucepan over medium heat until the onion starts to brown, about 3-5 minutes.
2. Stir in almondmilk and cornstarch until well combined.
3. Whisk occasionally until mixture begins to thicken, about 5 minutes.
4. Whisk in beer, cumin and lime juice.
5. Add in vegan cheese. Stir thoroughly until cheese melts and forms a smooth mixture. Add more cheese for a thicker dip or less for a more pourable cheese (to top nachos, etc.).

Cooking time (duration)

15 minutes

Number of servings (yield)

2

Category

Snack

Submitted by

White Wave