Cashew-less Vegan Queso #sauce #vegetarian

Cashew-less Vegan Queso #sauce #vegetarian

I've attempted vegetarian cheddar based with cashews. It's great, and it's the principal way I figured out how to taunt cheddar surface and flavor without utilizing dairy. In any case, I knew there must be a superior way. That is to say, not that I'm into checking calories, however cashews are high in calories and fat and you can recognize them in sauces except if you truly develop the flavor from flavors and something else.

Eggplant is incredibly flexible, particularly once broiled. I appreciate it in pastas, spun into baba ganoush or even cooked and layered into a generous veggie sandwich. I worship the richness of baba ganoush and suspected its eggplant base would make a magnificent base for veggie lover queso.

This sauce begins with broiled eggplant. I accelerate the procedure by cutting it into dainty adjusts and cooking. A little steam in foil and afterward you can pull away the skin effortlessly. At that point, simply toss it into a blender with almond milk, dietary yeast and a bunch of flavors and you're ready.

Also try our recipe Buffalo Chickpea Taquitos

Cashew-less Vegan Queso #sauce #vegetarian

Easy vegan queso made cashew-, dairy-, soy-, and gluten-free! Eggplant keeps the flavor neutral and the texture creamy! The perfect dairy-free queso!


  • 7-9 rounds of eggplant (sliced 1/4-inch thick // half of a medium eggplant yields 7-9 rounds)
  • Olive oil
  • Sea salt
  • 1 1/2 - 2 cups unsweetened original almond milk
  • 2-3 Tbsp nutritional yeast (see instructions)
  • 1/4 tsp finely minced fresh garlic (I used crushed garlic from Trader Joe’s)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tsp cornstarch (optional for thickening // sub another thickener if desired)
  • 1/4 cup chunky medium salsa (slightly drained // OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies)
  • Smoked paprika and hot sauce (optional // for added color and flavor upon serving)


  1. Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch). Then sprinkle both sides of the flesh with a little sea salt and arrange in a colander to help draw out some of the moisture and bitterness. Let set for 10-15 minutes. Then rinse with cool water and thoroughly pat dry between two clean towels.
  2. Preheat oven to high broil and place an oven rack near the top of the oven. Arrange the dried eggplant rounds on a baking sheet lightly spritzed with non-stick spray and drizzle both sides of the eggplant with a little olive oil. Sprinkle with a very small amount of salt.
  3. Broil on high for 4-5 minutes on each side, watching carefully as to not let them burn. Flip at the halfway point to ensure even cooking. Once the eggplant appears tender and both sides have golden brown color, remove from the oven and wrap loosely in foil to steam.
  4. After a few minutes, unwrap and peel the eggplant skin away. It should come right off. If you pack your roasted eggplant into a 1-cup measuring cup, it will be almost 1 cup (amount as original recipe is written // adjust if altering batch size).
  5. Place eggplant in a blender with almond milk (starting with the lesser amount), nutritional yeast (starting with the lesser amount), minced garlic, cumin, chili powder and cornstarch and blend on high until smooth and creamy. Taste and adjust seasonings as needed. I added a pinch more sea salt and a little more nutritional yeast. To thin, add more almond milk.
  6. Transfer to a small saucepan and warm over medium to medium-high heat until slightly thickened and bubbly – about 5 minutes. The longer you go the thicker it will become.
  7. NOTE: If it isn’t looking as thick as you want, thicken with a slurry of cornstarch by adding an additional 1 tsp cornstarch to a small bowl with a little almond milk and 2-3 Tbsp of the cheese mixture (amounts as original recipe is written // adjust if altering batch size). Whisk to combine and then stir back into the pot. This should thicken it right up.
  8. Once hot and thickened, remove from heat and stir in DRAINED salsa or Rotel. Don’t put the liquid in or it will make it runny. Pour into a serving dish and top with a little smoked paprika and hot sauce for flavor/color.
  9. Serve with chips, crackers or veggies. Keep warm in a mini crockpot or over a tea light warmer if you have one. Microwaves well.
  10. NOTE: When this dip sits out for a long time it loses its orange hue. It doesn't affect the flavor but it doesn't look as appetizing, so it's really best when fresh!
  11. Refrigerate and cover leftovers. Reheats extremely well in the microwave or in a saucepan. Will keep for up to a few days, but best when fresh.

Read more our recipe : One Pot Cajun Chicken Alfredo

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