Servings: 2 cups

1 cup fajita vegetables* 1 cup fajita vegetables*
1 ½ cup almond milk 1 ½ cup almond milk
1 cup vegan shredded cheese 1 cup vegan shredded cheese
2 tbsp nutritional yeast 2 tbsp nutritional yeast
½ tsp cornstarch ½ tsp cornstarch
1 tbsp garlic powder 1 tbsp garlic powder
1 tbsp onion powder 1 tbsp onion powder
salt and pepper salt and pepper

Cook fajita vegetables in a pot for about 5 minutes, or until softened and slightly browned. Add garlic and onion powders, then salt and pepper to taste. Simmer for a few more minutes until powders are dissolved.
Let pot cool before adding milk so it can heat up slowly.
Add almond milk and slowly bring to a high simmer/low boil over medium-low heat. Stir in cornstarch.
Add cheese and slowly stir until fully melted and incorporated. Don’t let queso sit still too long as it can burn easily.
Stir in the nutritional yeast. Simmer over low heat for about 5 minutes, slowly stirring, until thick and smooth.
Serve and eat immediately - the top will skim up if it sits off the heat too long.

*Chopped onions and sliced red and green peppers (no more than 1” long). If using fresh vegetables, add 1 tsp of oil to pot to prevent sticking.  *Chopped onions and sliced red and green peppers (no more than 1” long). If using fresh vegetables, add 1 tsp of oil to pot to prevent sticking.
Simply increase all ingredients equally for a bigger batch (ex: 3x everything for triple-sized batch).  Simply increase all ingredients equally for a bigger batch (ex: 3x everything for triple-sized batch).
Can reheat in pot over low heat or in microwave in 30 second increments, stirring in between each.  Can reheat in pot over low heat or in microwave in 30 second increments, stirring in between each.