Yield: 12 servings
Serving size: ¼ cup

Ingredients

• ½ teaspoon extra virgin olive oil
• 1 tablespoon minced garlic
• 2 tablespoons cornstarch
• 1½ cups unsweetened almond milk
• 1 (10-ounce) can diced tomatoes with green chilies, drained
• 1 tablespoon white whole wheat flour
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• â…› teaspoon black pepper
• 1 cup shredded reduced-fat mild cheddar cheese

Instructions

1. Heat a medium saucepan over medium-low heat. Add the oil and garlic and cook until the garlic is beginning to brown but not burning, about 1 minute.
2. Stir the cornstarch into ¼ cup of the almond milk to make a slurry and set aside.
3. Add the drained can of tomatoes and cook an additional 2 minutes until they are heated. Sprinkle the flour over the tomatoes and stir for 1 minute.
4. Turn the heat up to medium-high and stir in the remaining almond milk and the previously set-aside slurry. Stir consistently for 2-4 minutes, until thickened.
5. Turn the heat down to low and stir in the cumin, chili powder, onion powder, salt, black pepper, and cheddar cheese. Stir queso until smooth.

Nutrition Information