So who would think that eggplant could somehow be turned into a cheese dip?! When I first came across a recipe that suggested using an eggplant as the base of a vegan queso I was skeptical, but just couldn’t resist trying it out. After a few trial and errors with different ingredient amounts, I finally found the perfect consistency for a velvety, creamy queso… not only dairy-free, but soy-, gluten- and cashew-free as well :)
I can’t wait to take this oh-so faux-cheesy dip to a party. It’s perfect for get-togethers with both vegans and non-vegans alike – everyone will enjoy this tasty queso.
On top of everything else, this “cheesy” dip reheats great! Just put it back in a saucepan on the stovetop for a few minutes, and you’ve got yourself a savory snack – just as creamy and delicious as when you first made it.
- 1 small eggplant, sliced into ½-inch thick rounds
- 2 Tbsp olive oil
- 2 tsp pink himalayan sea salt
- 1-1½ cups unsweetened original almond milk
- 3 Tbsp nutritional yeast
- 2 tsp cornstarch
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup Rotel (diced tomatoes & green chilies)
- Preheat the oven to broil, and place the oven-rack near the top burner.
- Slice the eggplant into thin rounds just about ½-inch thick. Rub olive oil on both sides of rounds, then arrange the eggplant on a baking sheet. Sprinkle with salt.
- Broil on high for about 10 minutes, flipping the rounds at the halfway point.
- After broiling (and getting that golden brown color), remove from the oven and seal the rounds in a Ziploc baggie to steam. Let set for a few minutes, then open the baggie and peel off the eggplant skin.
- Dispose of the skin and place eggplant in a blender with 1 cup almond milk, nutritional yeast, cornstarch, garlic, cumin and chili powder. Blend on high until smooth and creamy. To thin, add more almond milk, and to thicken, add sprinkle a bit more cornstarch (but remember, it will get slightly thicker in the next step, when we put it back on the stovetop).
- Transfer to a saucepan and warm over medium-high heat until the mixture begins to thicken and becomes bubbly, 3-5 minutes.
- Next, remove from heat and stir in Rotel. Optional: sprinkle a bit of paprika on top for a little added color.
- Serve with chips or veggies.
OMG! can’t wait to try this. I can see making a big batch to use for all sorts of recipes. I’m wondering if I can make mac & cheese with it or as a cheese sauce whenever called for.
Hi Shannon! I have used this recipe with nachos before, but I like your idea of using it with macaroni and cheese! I bet it would be delicious.
This is amazing!!! Thank you… Thank you… Thank you!
Can you freeze leftovers? I made this and it’s delicious! I plan on making a larger batch next time. Thank you!
I have never tried to freeze and reheat (it never lasts that long, lol), but that should work great. I would put it in a freezer ziploc, then reheat on the stove when ready for it.
I froze leftovers and they were delicious in case anyone else was wondering. When we go on vacation, I like to meal prep and freeze my food. Thanks for the great recipe. I love it!