Melty Queso Dip with Jalapeños and Pinto Beans | VegNews

Ingredients

• 1 cup raw cashews
• 1-1/3 cup plus 1-3/4 cups unsweetened almond milk, divided
• 3 tablespoons vegan margarine
• 3 tablespoons flour
• 1/2 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 tablespoon white miso
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 16-ounce can pinto beans
• 1 jalapeño, finely diced
• 1 tomato, seeded and diced
• 3 tablespoons arrowroot powder mixed with 3 tablespoons water
• 1/3 cup shredded vegan mozzarella cheese
• 1 bag corn tortilla chips, for serving