Annie says, "This recipe was inspired by an appetizer at Matthew Kenney's now-defunct "plant based Mexican kitchen," Tamazul, in Oklahoma City. While everything I've eaten there has been delicious, fresh and creative - their queso impressed me more than any other dish. I was too shy to ask how they made it, so I set about creating my own version. This also makes a delicious sauce for mac 'n' cheez. Gluten-free, Oil-free, Easy