If you aren't using Chreese products, you're missing out. They sell powdered chreese mix for several different style cheeses and also a pre-made chreese dip. (But Tyler likes my homemade chreese dip better.) But they're both really good.
Fill your cast-iron skillet halfway with soy or almond milk. Then add some Chreese. Stir. If runny, add a little more Chreese. Now, add your rotel - or tomatoes and hot chilis. Runny again? Keep cooking - it thickens fast! And add a little more chreese until it's the right consistency.
Voila!
Goes great on chips or as a dip with veggies or chips or even for a spicy pasta or veggie sauce. (Add some steamed veggies to the pasta and it's great!) Spice up a traditional favorite of steamed broccoli and chreese - or use your imagination!
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