- 1 package of Zengarry Smokey Jalapeño Cashew Cheese
- 1/2 cup of unsweetened almond milk
- 1/2 cup prepared salsa
- Cayenne pepper to taste (REMEMBER.. a little goes a long way! Just a pinch will do!)
In a small sauce pan combine Zengarry Smokey Jalapeño Cashew Cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy. Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan!
Serve warm with nachos or on tacos or over veggies.... or try some of our other cheesy recipes!