Vegan Queso Dip
- 6 cups Water
- 12 cups vegan Mozzarella Cheese
- .75 cup Veggie Base
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Cayenne
- 1.5 cup Pickled Jalapeno Peppers
In a large pot bring the water to a boil.
Reduce the heat and add the veggie base. Whisk veggie base until it is dissolved.
Add cheese a little at a time and whisk the cheese so the cheese doesn’t stick or burn.
Blend jalapenos in the robo coupe.
Once the cheese is completely melted add the blended jalapenos whisk thoroughly so the jalapenos are throughout the cheese.
Store until ready to serve.