Nut-Free Vegan Queso Dip

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Sometimes we take for granted that everyone can eat nuts. That is why I’m happy to post this vegan queso dip that is nut-free. I get so many messages from vegans who will like one of the recipes I post but they can’t eat it because they are allergic to nuts. Good news, you can totally enjoy this recipe because it is 100% nut-free.

Minimalist Baker is the mad genius behind this delicious recipe. We tweaked it a little to our liking. If you have been looking for a queso dip that is creamy, savory, cheesy, vegan and free of nuts then you will love this one. The secret to make it happen is from the least likely ingredient ever. I would have never in a million years thought you could use it to make a cheesy vegan queso dip.

Find out what that secret ingredient is and how to make this amazing vegan queso dip recipe on the next page below.

(adapted from this recipe by the Minimalist Baker)

Ingredients

7-9 rounds of eggplant, sliced 1/4-inch thick

Olive oil

Sea salt

1 1/2 to 2 cups unsweetened original almond milk

3 Tbsp nutritional yeast

1/4 tsp finely minced fresh garlic

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

Optional: hot sauce to kick it up a notch

Instructions

Slice your eggplant into round slices just under 1/2 inch

Sprinkle sea salt on both sides and arrange in a colander to draw out the bitterness for 15 mins. Rinse with cool water and pat dry using clean towels

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.

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.

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.

Place eggplant in a blender with the 1.5 cups (to start) almond milk, 2 Tbsp nutritional yeast, 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.

Transfer to a small saucepan and warm over medium to medium heat until slightly thickened and bubbly – about 5 minutes. The longer you go the thicker it will become.

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. Whisk to combine and then stir back into the pot. This should thicken it right up.

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.

Serve with chips, crackers or veggies. Keep warm in a mini crockpot or over a tea light warmer if you have one. Microwaves well.

Dip will change colors after it has been out a while. Don’t worry, it is still good!

Can refrigerate for up to 2 days and reheat in sauce pan. Photo: Rambling Dream

Nut-Free Vegan Queso Dip