Vegan RO*TEL Dip
Ingredients:
2 cups hemp or oat milk [I prefer one of these more full-bodied milks for this recipe]
10 oz can RO*TEL
¾ cup nutritional yeast
2 T flour
2 T oil
1 T Bill’s Best Chik’Nish
1½ tsp chili powder
1 tsp onion powder
1 tsp garlic powder
½ tsp chili flakes
½ tsp paprika
½ tsp cumin
Optional garnishes:
cilantro
freshly diced tomato
jalapeño
Directions:
Place the oil in a pot over medium heat. Stir in the flour to create a light roux. Cook for a few minutes until the color darkens a little bit and there is a nutty scent. Stir in the seasonings and cook for another minute or so. Slowly add in the milk while whisking to prevent clumps. Add the nutritional yeast and RO*TEL. Bring to a low simmer then remove from heat. Serve warm.
Sounds delicious!! Almost sounds like it could have or be a chili cheese. 😀
Good morning Nicole,
It *is* a chili “cheese” 🙂
I made a batch this morning and used it to smother some burritos. Best nachoey cheese I’ve tried yet! Thanks!
Awesome Stephanie! I’m glad you liked it 🙂
D.
OMG!! (*hyperventilates*)
This was so SO SO SO GOOOOD!!!
I didn’t have paprika, and only had plain, unsweetened almond milk – but it was A-W-E-S-O-M-E!!! Can you bottle this and sell it? To me?
(OK, I can make my own, but I want more nowwwwwwwwwwwww…)
Personally, I LOVED the slightly “nutty” flavor from the almond-milk, though the milder milks like oat would be really good here too.
Thanks so very much!! Again, YUM!!!!!!!!!!
I’m glad you liked it Marti. It’s super easy to make [as you’ve found out] and really tasty.