Begin by preparing the almond milk. Blend the blanched almond flour with water until completely smooth and creamy. Measure out 1⅔ cups of this freshly made almond milk and pour it into a medium saucepan over medium-low heat.

Strain the canned chiles and tomatoes, then add them to the saucepan with the almond milk. Stir in the coconut oil, starch of choice, tomato paste, nutritional yeast, turmeric, garlic powder, mushroom powder, cayenne, and salt.

Whisk everything together continuously over medium-low heat until the mixture thickens to your desired consistency. If the sauce becomes overly thick, gently loosen it with 1–2 additional tablespoons of coconut oil. Avoid adding extra almond milk, as this may disrupt the texture and balance of flavors.

Keep the heat gentle—do not allow the sauce to boil vigorously, as it can cause the mixture to break and lose its smooth, gooey texture.

Serve the queso warm. It reheats well in a saucepan over low heat or in the microwave—just be sure to stir every 20–30 seconds until it’s evenly warmed through. Store any leftovers in an airtight container in the refrigerator for up to one week. The flavor deepens beautifully overnight, making it an excellent make-ahead option for gatherings or parties.