Hello everyone, hope you had a great weekend.  I had a fabulous time with one of my favorite people yesterday and on Saturday I did an awesome spa day.   Friday I managed to make Chad, my boyfriend a vegan queso dip which he nibbled on all weekend long while I was out and about.  He loved it so much that I thought I would share the recipe with all of you.  Check out “A Pinch of Yum” blog for more like recipes, I adapted this from that website.

Ingredients

• 1 C Shredded Vegan Cheddar Cheese (I use Daiya)
• 1 3/4 C Almond Milk (unsweetened)
• 3 TBS Flour (I used Bob’s Gluten-Free)
• 2 TBS Butter (I used vegan butter)
• 14 oz black beans
• 1 TBS Taco Seasoning
• 1/4 t cayenne
• 1 1/2 C salsa

Method

1. In a large skillet add taco seasoning, cayenne, black beans,  and salsa, cook on medium heat.
2. Melt the butter in a small saucepan over medium high heat. Add the flour and stir to form a paste. Slowly stream the milk in a little bit at a time and whisk into the flour/butter mixture.Stir in the cheese. Add the cheese sauce to the chili in the skillet from step one. Mix until well combined.
3. Keep it on the stove so it stays warm.

I served with blue corn chips, delicious.