A delicious creamy vegan cheese dip loaded with corn, beans & peppers...a great party appetizer to serve along margaritas
In a sauce pan over medium high heat, melt the margarine, add the garlic, chili
powder, cayenne and cumin and cook for 4 minutes
Add the tapioca flower and whisk vigorously until well combined, add the plant basked milk and whisk until smooth and starts to thicken, turn heat down to medium
Add the salt, nutritional yeast and vegan cheese, whisking occasionally for about 10 to 12 minutes until smooth
Stir in the thawed southwest blend of beans/peppers/corn and the salsa cook for 3 minutes more until hot again.
Pour into a dip bowl and serve right away with tortilla chips for dipping