Melty Queso Dip with Jalapeños and Pinto Beans

Serve this versatile dip—made heartier with the addition of pinto beans—warm or cold.

Serves 4 to 6

What You Need:

1 cup raw cashews
1-1/3 cup plus 1-3/4 cups unsweetened almond milk, divided
3 tablespoons vegan margarine
3 tablespoons flour
1/2 brown onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
1 tablespoon white miso
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 16-ounce can pinto beans
1 jalapeño, finely diced
1 tomato, seeded and diced
3 tablespoons arrowroot powder mixed with 3 tablespoons water
1/3 cup shredded vegan mozzarella cheese
1 bag corn tortilla chips, for serving

What You Do:

1. In a high-powered blender or food processor, blend cashews and 1-1/3 cups almond milk. Set aside.
2. Over medium heat in a large pot, heat margarine and flour to make a roux. Add onion and garlic, coat well, and cook for about 3 minutes. Add cashew mixture, nutritional yeast, remaining 1-3/4 cups almond milk, lemon juice, and miso, and whisk until smooth. Add salt, pepper, cumin, pinto beans, jalapeño, and tomato and cook for about 5 to 7 minutes or until thick.
3. Add arrowroot mixture and stir, then add shredded vegan cheese. Cook for an additional minute, or until smooth. Remove from heat and serve with tortilla chips.