Unbelievable Blini

With CorEats Pancake & Waffle Mix

It’s a New Year, and a lot of us are starting it out with a commitment to trying to make healthier choices. When you’re busy it can be easy to fall off the New Year’s resolution band wagon, I get it. CorEats mixes are a great way to stick to a healthy diet when you don’t feel like cooking from scratch. As pleasurable as scratch cooking can be, sometimes it’s exhausting. It’s nice to have a mix that you can just add a few ingredients to, and have a ready made meal. The time saved also allows for creativity with no bounds even on busy nights!

For those of you who don’t know about CorEats they’re a local Pittsburgh company that creates a variety of mixes for both savory and sweet baked goods. We did a post previously featuring the pizza dough mix in our Fall Harvest Pizza recipe. All of their mixes are gluten free, vegan friendly, paleo, and keto. That makes it incredibly easy to use them in comfort food recipes while still keeping the food light and healthy.

We made this blini recipe for New Years Eve as we wanted something that felt upscale and decadent, but didn’t leave us feeling bloated. I know for me at least I tend to overindulge during the holidays, and end up feeling pretty poorly because of it. It’s nice to fill that holiday comfort food craving without feeling overly full. We used the CorEats pancake & waffle mix, because we wanted to showcase that pancakes can be more than a breakfast food. Savory pancakes are where it’s at when it comes to appetizers and hors d’oeuvres. The pancake mix worked great for this, because it’s a bit thicker than a mix that contains gluten so it was easy to shape as it was placed into the pan. Even though it’s thick as a batter when it’s cooked up there were still nice pockets of air that made it feel light and fluffy, and not too dense. This mix could work great for crepes, or blintzes as well.

As you can see in the photos these blini have caviar on them. Before you exclaim “But, caviar’s not vegan!” and rage quit this blog forever, relax. It’s just balsamic vinegar that was spherified into pearls. That may sound really complex, but I assure you it’s not. Spherification is one of the most basic molecular gastronomy techniques. All you need is some chilled olive oil, a syringe or dropper, some agar, and whatever ingredient you plan to make into pearls (in this case that’s balsamic vinegar). I’ve broken the process down into easy to follow steps in the recipe, but if you feel like all of that is too much work you can leave the balsamic caviar off. Blini are traditionally paired with smoked fish or caviar, but you can really top them with whatever you want. Try making some smoked “salmon” by marinating some carrot slices, or enjoy with just the sour cream and dill.

While I myself am quite the carboholic I’ve done my research, and carefully chosen keto approved and gluten free ingredients. The sour cream is a light blend of silken tofu, vinegar, and garlic. If you don’t feel like crafting your own sour cream you can find tofu sour cream at a number of supermarkets now. I recommend Tofutti brand, because it’s delicious and it should also be keto friendly. Whether your adhering to a keto or gluten free diet, or are strictly here for the vegan things, these blinis satisfy. Like I’ve said before I love carbs, and so does Nick, and we both really enjoyed these. They’re a great light bite, and would make a great appetizer or finger food at your next dinner party post Coronavirus. These are sure to impress your friends with your new found molecular gastronomy skills. Until then make them for yourself, and pair them with a nice bottle of sparkling wine.


Unbelievable Blini

  • Servings: 6-8
  • Difficulty: intermediate
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Caviar Ingredients

  • 2/3 cup balsamic vinegar
  • 2 grams agar-agar
  • about 2 cups olive oil

Sour Cream Ingredients

  • 2 cloves garlic (optional)
  • 1 block of mori-nu firm silken tofu (about 12 oz)
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt

Blini Ingredients

  • 1 package of CorEats Pancake & Waffle Mix
  • 3 tbsp flax meal
  • 9 tbsp water
  • 1/4 tsp sea salt
  • pinch of pepper
  • 1 cup plus 1 tbsp oat milk, or other non-dairy milk
  • -1/4 cup olive oil
  • a few sprigs of fresh dill to top

Caviar Directions

  1. Fill a tall thin glass with olive oil, and place in the freezer for at least a half hour. Using a tall glass ensures that the spheres will have time to cool and set before they hit the bottom of the jar. Using a thin jar allows you to do this while minimizing the amount of oil you actually need to use, and creating less waste. You can recycle a jar of the right shape just for this. I save a lot of glass jars for drinking and storing food in, and I have a jar that I believe used to be a home to olives that was the perfect size for this.
  2. In a small sauce pan start to heat your balsamic vinegar. Add in the agar-agar powder and whisk thoroughly.
  3. Bring the mixture up to a boil, and then promptly remove from heat.
  4. Using a syringe or a dropper drip small droplets into the chilled olive oil jar. Be sure to do this while the mixture is still hot. As it cools it will turn into a jelly, and be impossible to form into perfect spheres.
  5. You can either carefully spoon the spheres out into a fine mesh sieve, or dump the whole jar out into the sieve over the sink or a bowl. I’ve found that spooning them out, while tedious, makes it much easier to clean them. Dumping the whole thing out leaves behind a lot more of the oil residue that needs to drain through.
  6. Gently rinse off the caviar spheres, and store them in a bowl in the refrigerator until ready for use.

Sour Cream Directions

  1. Peel the garlic cloves, and add them to a food processor or blender with the tofu, apple cider vinegar, lemon juice, and sea salt. Puree until smooth. If you don’t want a garlic sour cream leave the garlic out, but I think it makes a nice flavor combination with the other ingredients and highly recommend it.
  2. Place in an air tight container and refrigerate for at least a half hour before use. This will give it the chance to develop more flavor.

Blini Directions

  1. Add the entirety of the CorEats mix to a large mixing bowl.
  2. In a small, separate bowl combine the flax meal with 9 tbsp water and allow to sit for five minutes. This will be the egg replacer.
  3. Add the oil, and non-dairy milk to the large mixing bowl, and whisk together well. I’ve found that adding a tablespoon or two more of non-dairy milk helps the consistency since we’re leaving out the vanilla. Do not add the vanilla as instructed by the mix package for this recipe. These are supposed to be savory, and even though they’re already lightly sweetened with monk fruit adding some extra salt and pepper seems to balance the flavors in a savory direction.
  4. Add the flax egg once it has congealed, and add in the salt and pepper. Mix well and allow the batter to sit for a few minutes while you preheat a skillet.
  5. Preheat a large pan. I used a stainless steel pan with plenty of canola oil spray in between batches, but you can use a non-stick pan as well if you have one. Either way I recommend spraying it with a bit of canola to enhance browning, and decrease sticking.
  6. Spoon the mixture by the tablespoon into the pan. I managed to cook about 4 at a time, but this will depend on the size of the pan you are using. You don’t want to overcrowd the pan.
  7. Cook until brown on one side, and flip to do the same on the other just like a normal pancake. This should take about 2-3 minutes on either side. The bubbles are more subtle with this pancake mix than with a thinner mixture, but they are still there. Watch for them to pop along the edges. This is usually a good indicator that it is time to flip the pancake.
  8. Cover a plate or tray with a towel to soak up some of the excess oil, and place finished blini on it. Repeat the cooking process until all the blini are nicely browned and cooked all the way through.
  9. Assemble the blini on a nice tray, or serving platter. Top the pancakes with sour cream, then caviar, then some little sprigs of dill. Add some additional salt and pepper to taste. You should have about 14 blini.
  10. Serve as an appetizer with your favorite sparkling wine.

Chickpea Gyros

This is one of the first recipes I ever made when I went vegan, so I’m particularly excited to share it. This one is a really easy one, but it still packs a ton of flavor. All you need to do is prep some veggies and a spice blend, and bake some chickpeas. Unless you’re using dry chickpeas, in which case you’ll have an extra step of cooking them. I usually use canned for this recipe, because it conserves time if I didn’t have the foresight to soak and cook dry beans before hand.

As far as ingredients go we keep everything in this recipe very simple. We used Oatly yogurt for the tzatziki, but you can use any kind of non-dairy yogurt you can find. Just make sure it’s not flavored. Make sure you find a seedless cucumber for the sauce. The only other things you need are a fresh tomato, red onion, dill, lemon juice, pitas, and lettuce. We forgot to get lettuce at the supermarket this week (Oops!), because we’re human and forget things especially during the busy holiday season, but it’s a nice addition. I also recommend using fresh dill, but we substituted it with dry, because we also forgot that (Oops).


Chickpea Gyros

  • Servings: 4
  • Difficulty: easy
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Gyro Ingredients

  • 32 oz canned garbanzo beans
  • 1/2 a red onion sliced
  • 1 small tomato, or 1/2 large tomato, diced
  • 1 large seedless cucumber
  • 1 1/2 cups of vegan yogurt, we used Oatly
  • 2 tbsp fresh dill, or 1 tbsp dry
  • 4-6 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp sea salt

Chickpea Spice Blend Ingredients

  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red chili flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions

  1. Start by creating the tzatziki sauce. Grate the cucumber finely in a food processor. If you do not have a food processor you can do this by hand. Squeeze excess moisture out into the garbage can or sink by wrapping a coffee filter or a cheese cloth around the shredded cucumber, and squeezing tightly. Add the shredded cucumber to a small mixing bowl.
  2. Add vegan yogurt, dill, lemon juice, 2 tbsp olive oil, minced garlic, and sea salt to the bowl with the cucumber. Stir thoroughly, cover, and refrigerate while you prep the other ingredients. This should give it time to develop flavor.
  3. Prep all the other produce, and set it in separate bowls. Slice down the onion, dice the tomato, chop the lettuce if you remembered to buy it.
  4. Open your cans of chickpeas, and rinse off the beans. Place them in a large mixing bowl. I like to rub them with a towel to get the flaky outer skins off of them, but this step is optional. The excess skins tend to fall off and burn in the oven.
  5. Drizzle 2 tbsps olive oil over the chickpeas, and toss or stir to coat evenly.
  6. Combine all other spice blend ingredients in a small, separate bowl. Stir together.
  7. Top the chick peas with the spice blend, and mix them until they are well coated.
  8. Preheat the oven to 375 degrees.
  9. Spread the chickpeas out on a large, parchment lined baking sheet. Bake at 375 for 15 minutes.
  10. When the chickpeas are baked, warm pita on a low power setting in the microwave to make them more flexible. I like to lay my pitas on aluminum foil or parchment paper after they’re warmed, so I can wrap them to prevent the ingredients from falling out the back end.
  11. Assemble the gyros by adding a smear of tzatziki, chickpeas, tomatoes, onions, lettuce, and then a hearty serving of tzatziki on top. Enjoy.

General Tso’s Cauliflower

I love to cook for myself, but some days there’s no better feeling than getting takeout when I’m feeling lazy. One of my favorite takeout places in the area is Thai Gourmet. If you live in Pittsburgh, go there, they’re great. They’ll make pretty much everything on their menu vegan if you ask, and everything I’ve had there is delicious. I know General Tso’s is not Thai, but they serve General Tso Tofu. I get it often, because it’s delicious and nostalgic for me. I really wanted to recreate something close to that to make at home, but also incorporate more veggies, so I made General Tso’s Cauliflower. My own recipe for the dish wasn’t quite as good as Thai Gourmet’s (they’re hard to beat), but it was still pretty great.

We made this with white rice, and vegetable gyoza from Trader Joe’s. The veggie gyoza are a great TJ’s find from the frozen section. I’ve been buying these regularly since I first went vegan three years ago. Dumplings have always been a favorite food of mine. You can’t go wrong with well seasoned food wrapped in dough. No matter what culture the dumpling originates from I’m into it, but a good Gyoza dipped in a mix of tamari and spices is the pinnacle of dumplingage. These Gyoza do not disappoint. They’re filled with fresh tasting veggies, and incredibly easy to prepare.

The rice we used is just steamed Jasmine rice, but feel free to use brown rice or other grains. If you’re looking to incorporate even more veggies into this dish you can steam some broccoli to serve as a side. This General Tso’s Cauliflower is a healthier solution to tackling your takeout cravings this week. When they come back a few days later you can get some takeout from Thai Gourmet, or your own local favorite if you’re not from Pittsburgh.


General Tso's Cauliflower

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • one head of cauliflower
  • 1 cup all purpose flour
  • 1 cup oat milk
  • 1 cup panko bread crumbs
  • 1 cup of white rice, or grain of your choice (optional)
  • 1/4 cup chopped green onions
  • 3/4 cup rice vinegar
  • 1/2 cup tamari
  • 1/2 cup dried chilis, crushed
  • 1/2 cup maple syrup
  • 6 cloves garlic, minced
  • 2 tsp grated ginger
  • 2 tbsp sesame oil
  • 2 tsp cornstarch
  • 2 tsp water

Directions

  1. Clean and dry the cauliflower head. Break it down into bite sized florets.
  2. Set up two bowls for dredging your cauliflower. In the first bowl mix together equal parts flour and oat milk. In the second bowl add plain panko bread crumbs.
  3. Dredge each floret in the flour mixture, coat it completely in panko, and then place it on a parchment lined baking sheet. Once all of the florets are dredged you can spray them with a little bit of canola oil if you’d like to help them crisp up in the oven.
  4. Bake the breaded florets in the oven for 30 minutes at 375 degrees.
  5. While the cauliflower is baking put together your sauce. Toast up the crushed chili peppers, ginger, garlic, and some of the green onions in a pan with some sesame oil. You can add more or less chili flakes than directed to adjust the dish to your spice preferences.
  6. Once the mixture of garlic, ginger, green onion, and chili flakes becomes aromatic and slightly toasted add in the tamari, vinegar, and maple syrup. Whisk periodically.
  7. In a small bowl combine water and cornstarch. Mix in to a slurry. Once your sauce comes to a light simmer, add in the cornstarch slurry while whisking vigorously.
  8. Your sauce should thicken up withing ten to twenty minutes. Dip a spoon into it to check. If the sauce coats the spoon, instead of just dripping off, your sauce has probably reached the consistency you’re looking for.
  9. Prepare rice according to package directions, and any other sides as desired.
  10. Once the florets are done baking remove them from the oven, and place the in a large mixing bowl. Slowly drizzle the sauce over them while stirring with a spatula to evenly coat them.
  11. Serve with desired sides, and top with green onions as garnish.

Tempeh Reuben

Growing up my mom made a lot of German food. When I was a kid I hated sauerkraut with a passion. It made the whole house stink, and I hated just being around it. As I got older I started to tolerate eating a little bit on things like hotdogs and sausages at New Years. I would suffer through that about once or twice a year, but I still didn’t like it. It wasn’t until I was introduced to the Reuben Sandwich as a teenager that I really started to enjoy sauerkraut. As I transitioned to a plant based diet several years ago I gave up the Reuben, not thinking that I’d ever have the opportunity to have one again. I wasn’t thinking very creatively then, and still thought that a plant based diet was restrictive instead of being incredibly freeing. When you think about it eating an omnivorous diet is so meat-centric in our culture. If meat is the focal point of the dish there’s only so many cuts of meat you can eat, and really that’s pretty limiting compared to having thousands of vegetables to choose from to make the star. Since that realization I’ve made vegan Reubens with a number of different meat alternatives, but today I’m going to share with you the Tempeh Reuben.

Tempeh might not be as uncannily similar to corned beef as seitan, or prepackaged vegan roast beef deli slices, but it is one of my favorite ways to enjoy a Reuben. I have to say I actually like it better than the version I remember having as a kid with corned beef. Maybe that’s just because I used good regionally fermented sauerkraut instead of the Snow Floss brand kraut which I deeply detest, but is what every restaurant I’ve been to seems to use on their Reubens. I think that definitely has something to do with it, sure, but I think tempeh is texturally better in this application than something the texture of corned beef.

This recipe is a quick and easy new take on a nostalgic sandwich. We used Cleaveland Kraut’s roasted garlic kraut on this sandwich. If you can get your hands on it, I highly recommend it. It’s super flavorful, and has a great texture. We picked up standard marbled rye bread from the supermarket bakery. As always double check, and make sure there’s no whey or other animal products in the bread. Worcestershire sauce often contains anchovies, so it’s important to make sure you check the label. Sometimes vegetarian Worcestershire can be difficult to find, but Lord Sandy’s is a good option if you can find it.

Tempeh Reuben

  • Servings: 4
  • Difficulty: easy
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Marinade Ingredients

  • 1 cup water
  • 1 cube of no beef bullion
  • 1/4 cup tamari
  • 2 tbsp balsamic vinegar
  • 2 tbsp vegan Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp liquid smoke
  • 1/4 tsp black pepper
  • pinch of onion powder

Russian Dressing Ingredients

  • 1 cup vegan mayo
  • 1/4 cup ketchup
  • 2 tbsp finely diced white onion
  • 3 tsp prepared horseradish
  • 1 tsp franks red hot (make sure it’s not the kind with butter)
  • 1 tsp vegan Worcestershire sauce
  • 1/2 tsp chili powder

Sandwich Ingredients

  • 1 loaf of marble rye bread
  • 1/4 cup sauerkraut
  • 2 blocks of tempeh
  • 1 block of vegan swiss cheese, or another similar white vegan cheese

Directions

  1. Combine one cup of water with one cube of no beef bullion in a glass measuring cup, or other microwaveable container. Microwave for at least a minute, or until bullion can be dissolved when you whisk it.
  2. In a large mixing bowl combine the bullion stock, tamari, balsamic vinegar, Worcestershire sauce, garlic powder, liquid smoke, black pepper, and onion powder. Whisk together.
  3. Cut blocks of tempeh in half, and then slice each piece end from end creating a thin filet of tempeh. Add these to the marinade. Refrigerate for at least an hour, preferably several, to develop flavor.
  4. Prepare the Russian dressing. Mix together mayo, ketchup, diced onion, horseradish, red hot, Worcestershire, and chili powder in a bowl. Refrigerate until you are ready to use it.
  5. Fry tempeh in a pan with some olive oil. Add some of the marinade, and let it cook down until there is a nice caramelization on the outside of the tempeh.
  6. Assemble the sandwiches. We did this by slicing the bread in half before assembling the other ingredients, essentially making two half sandwiches per serving. We’ve tried it without doing this, and I’d highly recommend it, because otherwise you lose a lot of your sandwich ingredients as you eat it. We put Russian dressing on each side of the bread, stack a piece of the tempeh on the bottom piece of bread, top with a spoonful of sauerkraut, grated cheese, and then an additional drizzle of Russian dressing and top with the top bread.
  7. Preheat the oven to 275. Line a baking sheet with parchment, and place the sandwiches on it. You can place toothpicks through the center of the sandwiches to prevent anything from sliding off if you’d like. Bake the sandwiches for about ten minutes, or until the bread becomes warm and crisp. Serve alone or with a side of french fries, chips, or side salad.

Butternut Squash Pizza

When Nick and I first started dating he lived in a suburb just outside of the city. There weren’t a lot of vegan options nearby, so we’d normally cook food at his apartment. When we did go out we would go to a local brewery called Mindful Brewing. They also didn’t have a lot of vegan options, but they used to have this one butternut squash pizza that was phenomenal. It had chickpeas, red onions, and a balsamic reduction. We’ve attempted to recreate this pizza several times over the past three years. It may not be exactly the same, but it’s really good.

I’m not sure exactly what they put in the butternut squash puree to flavor it, but we kept ours pretty simple. We’ve tried cooking the sauce down before applying it to the pizza as well as applying it uncooked. I would definitely recommend taking a few minutes to cook it down with some maple syrup and spices. It adds a lot of flavor. The water content is a bit too high if you don’t cook it down, and it makes the crust a little too soft for my taste. It’s been a while since I’ve had the pizza at Mindful, but I’m pretty sure it had cilantro on top. We used parsley instead, because we simply don’t like cilantro. I can tolerate it as a garnish, but generally prefer to sub something else in. Feel free to use either ingredient if you are a cilantro lover.

This pizza calls for a hearty, thick crust. I don’t recommend buying a pre-baked pizza shell from the super market. If you don’t want to make your own pizza dough you can buy balls of pizza dough at some supermarkets. We recommend the dough from Trader Joe’s. You can also find dough at a number of regional supermarkets. If you do want to make your own we have a great recipe that we’ve been using for a few years.


Butternut Squash Pizza

  • Servings: 4-6
  • Difficulty: easy
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Squash Puree Ingredients

  • one butternut squash
  • 2 tbsp maple syrup
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 1 tbsp maple syrup

Topping Ingredients

  • 1/4 small red onion
  • 1 16oz can of chickpeas
  • 1/2 tsp olive oil
  • pinch of salt & pepper
  • 2 tbsp fresh parsley, chopped

Squash Puree Directions

  1. Peel and break down squash. Remove the seeds and strings, and chop into small, equal pieces. If you purchased prepared squash you can skip this step.
  2. Boil squash in a large stock pot full of water for thirty minutes, or until fork tender.
  3. Drain, rinse with cold water, and place into an ice bath to halt the cooking process. Drain again, and put the squash into a food processor.
  4. Blend squash until it is a smooth puree. One large squash will make enough puree for about four pizzas. Add about a cup and a half to a sauce pot, and store the rest in the fridge or freezer to use in other dishes.
  5. Add maple syrup, red pepper flakes, salt, and black pepper to the squash puree in the sauce pot. Cook down for about ten to fifteen minutes.
  6. Add sauce to the top of the pizza crust once the crust has been pre-baked.

Balsamic Reduction Directions

  1. In a small sauce pot combine balsamic vinegar with maple syrup.
  2. Cook on medium heat for about fifteen minutes, or the liquid has reduced to half of its original quantity. Whisk frequently to prevent burning.
  3. Remove from heat, and set aside to cool while you assemble the rest of the pizza.

Topping Directions

  1. Drain and rinse chickpeas, and place them in a bowl.
  2. Toss chickpeas with olive oil, salt, and pepper.
  3. Top pizza with desired amount of chickpeas.
  4. Slice onion into thin slices, and top the pizza with them.
  5. Chop parsley, but wait to add it to the pizza until the end.
  6. Bake pizza for about 25 minutes. When the pizza looks to be about done top it with the parsley, and drizzle some of the balsamic reduction on top. Bake for an additional 2 minutes.

Quick and Easy Queso

Last week we posted a recipe that we created for Notcho Nocheez to showcase their product. This week we’re doing it again, because we love Notcho Nocheez! The featured recipe last week was for our Veggie Packed Mac & Nocheez, an entree dish, so this week we figured we’d highlight the product as a side dish or snack to showcase its versatility. Notcho Nocheez paired with your favorite salsa makes for an easy queso dip. This recipe is great if you need something in a pinch for a party. Just throw together some Nocheez, a jar of your favorite salsa, and a few other ingredients you probably already have on hand.

For those of you who didn’t read the Notcho Nocheez recipe we posted last week here’s the run down. Notcho Nocheez is a Pittsburgh based company that sells a deliciously dairy free cheese dip that’s available in three flavors; classic, tangy, and hot. They’re all amazing, and the variety of flavors adds versatility to the recipes you can use them for. Nocheez is great as a basic dip and spread, but it’s also a great replacement for dairy cheese in your favorite dishes. Try using it in a cheese sauce for mac & cheese, a cream sauce for other pasta, a sauce for a vegan Philly Cheesesteak, broccoli & cheese soup, or a queso dip like this recipe.

Notcho Nocheez is perfect for queso dip, because it’s already pretty close to the same texture. We added some oat milk to thin it out a little bit, but it’s definitely easier to use for queso dip than solid vegan cheese that you have to melt down. The jalapenos in this recipe are optional, but they add a nice punch of flavor and act as a great garnish. This recipe is enough dip for 2-4 people, but it’s easy to double for a larger party.


Quick and Easy Queso

  • Servings: 4
  • Difficulty: easy
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You can use any flavor of the Notcho Nocheez for this recipe. We used the classic flavor with a medium salsa.

Ingredients

  • 1/2 cup of Notcho Nocheez (about half the jar)
  • 1/4 cup oatmilk
  • 1/4 cup salsa
  • 1 jalapeno
  • 1 tbsp olive oil
  • 1 tsp corn starch (optional)
  • 2 tsp water (optional)

Directions

  1. Dice jalapeno. Cut a few rings if you want to use them as garnish.
  2. Heat olive oil in a small pot on low heat. Add jalapeno. Allow for jalapeno to toast for a minute to develop flavor before adding other ingredients.
  3. Add the Notcho Nocheez followed by the oat milk. Whisk together vigorously.
  4. Add salsa. Whisk together.
  5. Allow queso to simmer for about five minutes, stirring often.
  6. If the sauce is not thick enough create a slurry with the corn starch and water. Whisk into the queso, and allow to simmer until the dip starts to thicken up.
  7. Remove from heat and serve. Top with jalapeno rings if desired.