This creamy, cheezy queso is the perfect dip for chips and comes together in 5 mins! Inspired by the vegan cheese sauce recipe from elavegan.com.
To a small pot, add the coconut milk, nutritional yeast, tapioca flour, garlic powder, salt and pepper. Whisk together to combine.
Heat the mixture over a low heat, whisking periodically, so that the mixture warms up and thickens more. We are aiming for a melted cheese consistency. If the mixture is too thick, add more coconut milk, a couple of tablespoons at a time, then whisk to full combine. Continue to do so till the queso is the desired consistency.
Add the chopped kale and salsa, and stir into the cheezy mixture.
Taste and add additional seasonings, if needed.
Serve warm with your favorite chips or veggies for dipping.