Yield: 12 servings
Serving size: ¼ cup
½ teaspoon extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons cornstarch
1½ cups unsweetened almond milk
1 (10-ounce) can diced tomatoes with green chilies, drained
1 tablespoon white whole wheat flour
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup shredded reduced-fat mild cheddar cheese
Heat a medium saucepan over medium-low heat. Add the oil and garlic and cook until the garlic is beginning to brown but not burning, about 1 minute.
Stir the cornstarch into ¼ cup of the almond milk to make a slurry and set aside.
Add the drained can of tomatoes and cook an additional 2 minutes until they are heated. Sprinkle the flour over the tomatoes and stir for 1 minute.
Turn the heat up to medium-high and stir in the remaining almond milk and the previously set-aside slurry. Stir consistently for 2-4 minutes, until thickened.
Turn the heat down to low and stir in the cumin, chili powder, onion powder, salt, black pepper, and cheddar cheese. Stir queso until smooth.
Per Serving: (¼ cup)
Calories from fat: 21
Saturated Fat: 1g