Vegan Rotel Dip

Instructions: 

• Preheat oven to 350 degrees 
• Coat the bottom of your large pot with butter, so that the crumble won’t stick. 
• Season your crumbles with season salt and garlic salt. 
• Pour both cans of Rotel tomatoes into the crumbles and mix in evenly. 
• The butter and tomatoes will probably make your crumbles look mushy. Don’t worry I have a trick that will fix it. Cook the crumbles for about 6 mins and stir so that it doesn’t stick to the bottom. 
• Pour your “meat” mixture into the pan and spread it out evenly. 
• Place your pan into the preheated oven for 10 mins. Take it out and stir at 5 mins. Place the mixture back in the oven until you see the mixture drying out. That’s a good sign! 
• Take the pan out of the oven when the meat is dry and sit it to the side. 
• Put your stove top on medium heat. 
• Pour 1 jar of Siete Nacho Cashew Queso, 1 jar of Siete Spicy Blanco Cashew Queso and 4 bags of Daiya Chedder Style Shreds into the same pot ups used for your “meat” mixture. 
• Add 1-2 cups of oat milk (until it is the consistency that you want) and stir until fully melted. 
• Once your “cheeze” is melted, pour it into the pan with your “meat”. 
• Make sure you mix it in evenly. 
• Place your pan back in the oven for about 3-5 mins
• Pair with chips and jalapeños