Vegan Cashew-Less Queso Dip
Ingredients
The base
-
7-9
rounds
eggplant (sliced 1/4-1/2-inch thick)
-
1
Tbsp
olive oil
-
to taste
sea salt
The sauce
-
1½-2
cups
unsweetened plain almond milk
-
2-3
Tbsp
nutritional yeast
-
¼
tsp
finely minced fresh garlic
-
1
tsp
cumin
-
1
tsp
chili powder
-
2
tsp
cornstarch (optional for thickening)
-
¼
cup
chunky medium salsa (slightly drained)
-
to taste
smoked paprika and hot sauce (optional)
Instructions
- 1. Slice the eggplant into thin rounds and sprinkle with sea salt to draw out moisture.
- 2. Let the eggplant sit for 10-15 minutes, then rinse and pat dry.
- 3. Preheat the oven to high broil and arrange the eggplant on a baking sheet with olive oil and salt.
- 4. Broil the eggplant for 4-5 minutes on each side until tender and golden brown.
- 5. Wrap the cooked eggplant in foil to steam for a few minutes, then peel off the skin.
- 6. Blend the eggplant with almond milk, nutritional yeast, garlic, cumin, chili powder, and cornstarch until smooth.
- 7. Transfer the mixture to a saucepan and heat over medium until thickened and bubbly.
- 8. Stir in the drained salsa or Rotel and serve warm with chips, crackers, or veggies.
Nutrition Facts (estimated)
Servings
6
Calories
55
Total fat
3.5g
Total carbohydrates
4.7g
Total protein
2.3g
Sodium
326mg
Cholesterol
0mg
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