WHAT YOU NEED
- 2 tablespoons Miyoko’s vegan butter
- 2 tablespoons all-purpose flour
- 12 oz oat milk (unsweetened, unflavored)
- 1 Bag of Miyoko’s shredded vegan cheese
- 1–2 tablespoons diced jalapeños (fresh or jarred)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Salt to taste
WHAT YOU DO
- Melt the butter: In a medium saucepan over medium heat, melt 2 tablespoons of Miyoko’s vegan butter until smooth and creamy.
- Create the roux: Whisk in 2 tablespoons of all-purpose flour, stirring constantly for about a minute until it forms a smooth, golden base.
- Add the spices: Stir in garlic powder, smoked paprika, cumin, and a pinch of salt. Let the spices toast briefly to deepen their flavor.
- Whisk in oat milk: Slowly add 12 ounces of unsweetened, unflavored oat milk while whisking to keep it silky smooth. Continue whisking for 2–3 minutes until the sauce thickens.
- Melt the cheese: Lower the heat and stir in Miyoko’s shredded vegan cheese until fully melted and velvety smooth.
- Add the heat: Fold in 1–2 tablespoons of diced jalapeños for a spicy kick. Taste and adjust seasoning to your liking.
- Enjoy it warm as a dip, spread, or sauce — a perfect plant-powered twist on classic queso!
