1 T olive oil
1/4 cup red chilies, diced
1/4 cup onion, diced
1-¾ cup Soymilk
¼ cup olive oil
3 T tapioca starch
1 T nutritional yeast
2 tsp raw apple cider vinegar
1 tsp ground cumin
1 tsp salt
In a medium saucepan add oil over medium heat, when oil is hot toss in chilies and onions and sauté until onions are translucent then set aside
In a blender, blend the Soymilk, oil, tapioca, nutritional yeast, apple cider vinegar, cumin and salt until smooth, then pour the sauce into the saucepan with chilies and onions.
Simmer over medium low heat, stirring continually with a flexible spatula. Queso Blanco sauce is done when it has becomes thick and shiny.
Store leftover Queso Blanco sauce in the refrigerator for one week.
Serve over enchiladas or check out Eureka's Queso Blanco Casserole.