Vegan Queso Dip
Vegan Queso Dip! I ask que queso? It tastes and looks like queso, but can you guess what it’s made out of?….
EGGPLANT! Wild, right!
This creamy, delicious + cheesy plant-based dip is perfect to bring all vegans and non-vegans alike.
It’s so quick and easy to make this dip. You will need the following…
Vegan Queso Dip Ingredients:
- eggplant
- cups plant or nut milk
- nutrtional yeast
- minced garlic
- cumin
- chili powder
- cornstarch or tapioca flour (for thickening)
- tomatoes
- jalapeño
- olive or avocado oil
- salt
- paprika for topping
Follow the instructions on the recipe card down below.
You will need a high-powered blender. I love using a vitamix. I’ve had on for years. It’s not just a blender, it’s also a food processor. I’ve made lots of recipes with it from ice cream to soup. The blender even heats up soup if you blend it for a long period. Amazing, right?!
Check out the store to get a blender along with other kitchen essentials that I use. I’ve curated a store for you which you can find through the link:
This vegan queso dip is good for just about any occasion, but it’s more fun when shared with others. I made this recipe when I threw a gathering with friends and family. I’m based in Austin, TX so tex-mex is a go-to cuisine that everyone always seems to be craving. I haven’t had dairy in so long, but I do crave a good queso. So this eggplant vegan queso has been perfect.
I recommend pairing these with siete chips, my favorite gluten-free, Austin based tortilla brand.
Throw yourself a fiesta and create a spread of all delicious south of the border sides. What would go great to pair with this vegan queso dip is a side of this Vegan Ceviche with Vine Ripe Tomatoes by Eating Works.
Vegan Queso Dip
Ingredients
- 1/2 eggplant
- 1 1/2 cups plant or nut milk
- 3 Tbsp nutrtional yeast
- 1/4 tsp minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp cornstarch or tapioca flour (for thickening)
- 2 tomatoes
- 1 jalapeño
- olive or avocado oil
- salt
- paprika for topping
Instructions
- Peel skin from tomatoes and cut into large pieces. Mince jalapeño, removing most of the seeds. Toss tomatoes and jalapeños in a small sauce pan with a little bit of salt to a low simmer.
- Slice eggplant in 1/2” thick rounds. Sprinkle salt over eggplant slices and let slices sit in colander for 10-15 minutes. Rinse with cool water and pat dry with towel.
- Preheat oven to high broil. Place eggplants on baking sheet with foil. Drizzle a little bit of oil and salt on both sides of eggplant slices.
- Broil eggplant on high for 6 minutes. Flip eggplant slices over halfway through (3 minutes) to ensure even cooking.
- Remove from oven and loosely wrap eggplant in foil to steam. After 3 minutes remove eggplant from foil and peel skin.
- Place eggplant in a blender with almond milk, nutritional yeast, minced garlic, cumin, chili powder and cornstarch and blend on high until smooth and creamy.
- Transfer queso mixture from blender to a small saucepan on medium-high heat until slightly thickened and bubbling.
- Tomato & jalapeño mix should be soft and combined together. Drain out water, break tomatoes down even more with fork and then combine with queso.
- Keep mixing queso on medium heat + add salt to taste.
- Transfer queso to dish and sprinkle with paprika.
