Velveegan

In a blender on the highest setting, combine the chickpeas, soy butter and water. Puree the heck out of this mixture until it’s super duper smooth. It should be loose and easily pour out of the pitcher. If not, add a touch more water and blend again.

Add mixture to a sauce pan over medium heat. Then add in the nutritional yeast, lime juice and spices, whisking until smooth. Finally, mix in the vegan cheese and whisk again. No lumps, please. Cook until hot, then remove from heat and serve. Mix-ins are fun, too! Combine with salsa to make salsa con “queso” or pour over rice and top with finely chopped cilantro and jalapenos.