A vegan twist on a Tex-Mex tradition. I first had chips and queso as an appetizer when I visited my cousin Sonia in San Antonio, Texas, and was immediately addicted. Here is a vegan version of the queso, which is traditionally a cheese sauce mixed with salsa.

1/2 cup flour (unbleached white or whole wheat)
1/2 cup nutritional yeast flakes
1/3 cup light oil
1 1/2 cups unsweetened soy or nut milk
1/3 – 1/2 cup hot salsa

Mix the flour, nutritional yeast and oil together in saucepan over medium heat to make a thick paste. When it starts to sizzle, slowly whisk in the soy milk and cook over medium-low heat until quite thick (cheese sauce consistency). Remove from heat and stir in the salsa (which will give it a nice orange cheesy colour). Pour into a serving bowl while still warm and serve with the tortilla chips
of your choice.

Serves 2-4