Vegan Queso Recipe - No Cashews
If you're allergic to cashews or want to cut your calorie intake, this vegan queso dip recipe is for you. Instead of cashews, you can use roasted eggplant as a base for a super creamy and flavorful nut-free queso.
Ingredients
- 2 medium eggplants
- 3/4 cup unsweetened plant-based milk almond, oat, cashew work best
- 1 tbsp olive oil extra virgin
- 1/4 cup nutritional yeast
- 2 tbsp tapioca starch
- 2 tbsp tahini paste
- 1 tbsp lime juice
- 1 clove of garlic minced
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/4 tsp chili powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut eggplants into 1-inch (2,5 cm) cubes.
- Drizzle with olive oil and coat with smoked paprika, cumin, garlic powder, chili, salt, and pepper.
- Spread eggplant cubes on a baking sheet and roast for 20-25 minutes or until tender and lightly browned. Leave the eggplant to cool off while you prepare the sauce.
- Mix plant-based milk, nutritional yeast, and tapioca starch in a saucepan.
- Add roasted eggplant cubes and blend everything until smooth and creamy.
- Heat the saucepan over medium-low heat, stirring constantly, until the sauce slightly thickens (about 3-5 minutes).
- Taste and adjust the seasoning.
Notes
- For a smoother queso, remove the eggplant peel before blending.
- Substitute the tapioca starch with 1 tbsp of cornstarch for a slightly different texture.
- Add a can of drained and rinsed diced tomatoes or fire-roasted tomatoes for a chunkier queso.
- Experiment with different spices like chipotle powder, cayenne pepper, or turmeric to achieve your desired flavor profile.
- Store leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of plant-based milk to thin it out.