Place your vegan cheese cubes and non-dairy milk into a medium pot on medium-high heat. Stir occasionally.

As the cheese begins to melt, reduce the heat and stir for another 5 minutes, until the cheese is mostly or fully melted. Set aside.

Cook and break up the vegan ground beef over medium-high heat in a large pan until mostly cooked (about 4 to 5 minutes).

Add in the salt & pepper, taco seasoning, and stir until well coated.

Add vegetable broth, stir, and reduce heat to medium.

Stir in the melted cheese until evenly distributed throughout the pan.

Add in the beans, red onions, jalapenos, and rotel tomatoes with juice (without juice if you want a thicker consistency). Stir until well combined.

Turn off heat and top your dip with fresh cilantro, then serve!