"Cheesy" Vegan Queso
 
ingredients
  • 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)
instructions
  1. Preheat the oven to broil, and place the oven-rack near the top burner.
  2. 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.
  3. Broil on high for about 10 minutes, flipping the rounds at the halfway point.
  4. 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.
  5. 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).
  6. Transfer to a saucepan and warm over medium-high heat until the mixture begins to thicken and becomes bubbly, 3-5 minutes.
  7. Next, remove from heat and stir in Rotel. Optional: sprinkle a bit of paprika on top for a little added color.
  8. Serve with chips or veggies.
notes
Store in refrigerator. To reheat, place in saucepan and set to medium-high heat, stirring occasionally.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2015/04/19/cheesy-vegan-gluten-free-queso/