In a small pot over medium heat , heat up 2 tbsp vegetable oil and cook onion until translucent, about 3-4 minutes.

Add 1 cup vegan cooking cream and 1 bag of vegan cheese shreds to the pot, and heat through. Meanwhile, in a small bowl, make a cornstarch slurry with 1 tbsp cornstarch and 2 tbsp water.

Once the vegan cheese has started to melt, add the cornstarch slurry and nutritional yeast and stir to thicken. Once the cornstarch has cooked through and the queso is thickened enough to coat the back of a spoon, take off the heat.

Add 1/4 cup of your favourite salsa (we like a medium spice chunky salsa) and stir that in. Serve immediately with your favourite tortilla chips!