"Mylie's Secret Queso Dip" (page 13) reminded me of very thick nacho cheese, or even of a cheese style fondue. I've explored lots of uncheeses since becoming vegan, especially enjoying the recipes from Jo Stepaniak in her Uncheese Cookbook, and this recipe includes the usual ingredients that give it the cheesy flavor - namely, nutritional yeast and tahini. This is a warm dip, and requires a bit of preparation, dicing up and sautéing onions, whisking oat flour into a roux, and adding several other ingredients to end up with a thick and chunky dip (from canned diced tomatoes and chilies). I opted to use Rotel tomatoes for a spicier version, a good choice. I left out the oil and sautéed the onion in a little water instead. I thought the dip was extremely thick, and ended up adding about ½ cup of water to get it to the consistency I wanted. The recipe says to add more soy milk if needed to thin it down; I used water for a more neutral flavor. This dip does a good job standing in for nacho cheese style dips. I used it on homemade vegan oil-free tamales, and baked oil-free corn tortilla chips. I think it would be especially good over baked potatoes.