It always happens. Just as I’m about to drift off to sleep at night, a recipe idea zings into my brain out of nowhere. This time, for vegan queso.
Origins of Queso
Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. It’s believed to have originated in Texas in the early 1900s (source).
Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses. You can learn more about the history and differences here.
Our plant-based version is not traditional, but is inspired by the creaminess and heat of chile con queso!
Eggplant Vegan Queso
EXCITING NEWS.
I’ve tried vegan cheese based with cashews. It’s good, and it’s the first way I learned to mock cheese texture and flavor without using dairy. But I knew there had to be a better way.
I mean, not that I’m into counting calories, but cashews are very high in calories and fat and you can detect them in sauces unless you really build up the flavor from spices and otherwise.
So, the thought was, “What else is creamy but neutral and would make a good base for cheese sauce?”
The zinger I got at midnight whilst falling asleep: EGGPLANT!
Eggplant is amazingly versatile, especially once roasted. I enjoy it in pastas, whirled into baba ganoush or even roasted and layered into a hearty veggie sandwich. I adore the creaminess of baba ganoush and suspected its eggplant base would make an excellent base for vegan queso.
DING DING DING. I was correct.
This sauce starts with roasted eggplant. I speed up the process by slicing it into thin rounds and broiling. A little steam in foil and then you can pull away the skin with ease. Then, just throw it into a blender with almond milk, nutritional yeast and a handful of spices and you’re good to go.
Look at that creamy queso goodness.
A little cornstarch in the mix helps it thicken up once heated in a saucepan for serving. This is an optional step but I recommend it for that ultimate luxurious cheesy texture. (If you don’t use cornstarch, try another thickener, such as arrowroot powder.)
All that’s left to do is add in a few Tbsp of slightly drained Rotel (just like real queso dip!) or your favorite chunky salsa. This really sends the texture and flavor over the top to mock the real thing.
Oh. My. Word.
You’re not gonna believe how delicious this is. And guess what? HUSBAND APPROVED!
John tried it, and he doesn’t like cashew sauces, and he really liked this dip! We agreed that it was ridiculous how close it was to real queso dip. Seriously amazing!
So what does it taste like?
Creamy
Velvety
Savory
Super cheesy
Slightly spicy
Perfectly dippable
Totally pourable
Begging to be added to all your favorite dishes
Don’t worry. I have a few recipes in the works utilizing this dreamy dip! And another bonus: It reheats extremely well! If you’ve ever made cashew cheese you know it doesn’t exactly reheat well. But with this, you can just pop it in the microwave or put it back in a saucepan and it’s just as good!
Yet ANOTHER bonus? This dip is cashew-, soy-, dairy-, and gluten-free!
And did I mention it’s way lighter in fat and calories than nut- and dairy-based quesos? Just 55 calories and 3.5 grams of (healthy) fat per serving! What’s not to love? Make this dip! And if you do, take a picture and tag it #minimalistbaker on Instagram so I can see! Cheers!
Cashew-Less Vegan Queso
Ingredients
- 7-9 rounds of eggplant (sliced 1/4-1/2-inch thick // half of a medium eggplant yields 7-9 rounds)
- Olive oil
- Sea salt
- 1 ½ – 2 cups unsweetened plain 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)
Instructions
- 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.
- 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 (amount as original recipe is written // adjust if altering default number of servings).
- 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.
- 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.
- 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 default number of servings). 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.
- 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!
- 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.
Video
Notes
*Nutrition information is a rough estimate.
Shannon says
I made this tonight for a nacho platter and it was THE best vegan queso I’ve ever encountered. I’ve been vegan for a quite a while but once and a while find myself yearning for the cheesy processed cheese sauce I loved as a kid. This is so close it’s phenomenal and made with all fresh ingredients! It can’t be beat :) I love that it doesn’t have the nutty flavour that traditional cashew cheese dip yields. Definitely one to make again and again!
Yay! So glad you loved it, Shannon. Thanks for sharing!
Jody says
Will this work for zucchini? I don’t have eggplant., want to make tonight so I hope you get this!!:)
Kate says
For those who are allergic to nuts, I used soy milk in place of the almond milk, and added a bit of tahini. It turned out absolutely delicious.
Kate says
Oh, and it was great with chips, but I liked it best with carrots and pepper slices.
Franci Blanco says
I tried this recipe the other night and it was really tasty, but mine came out grayish brown. All of my steps looked exactly like yours except after blending. :/
Chelsea says
Wishing I found your lovely website sooner. This recipe is my first (of many to come) to try from your website and it was incredibly delicious.
Like other readers, extra salt and lemon squeeze worked as great additions. Just for fun I did chopped roasted poblanos instead of the tomato salsa at the end.
As for the color, I found it totally appetizing and golden yellow without adding a ton of spices. Turmeric or extra chili etc would brighten the color just fine if that sort of thing is important to you or your guests that need extra convincing (we all have them!).
What a winner of a recipe I’m so thrilled to have stumbled upon it!
Thank you…vegan goddess!!!!!
Rachel says
So glad I found this recipe. I’ve been looking for recipes free of cashews because my son is allergic to them. I’ve recently fell in love with eggplant and this is another way for me to utilize them for my needs. Thank you!!!
Kris says
This was great! I made a few modifications based on what I had around (blended in some sauteed jalapeno and onion, threw in some leftover pico de gallo, cut the spices down a bit b/c of the additions and left out the Rotel, and added extra nooch and cornstarch b/c of my personal preferences) – it was great! The color was nothing like in the pictures, and I wouldn’t think of this as a cheese substitute exactly, but the flavor totally hit the queso notes I was looking for. Adding more cornstarch also made it thick enough that I tossed it with some whole wheat macaroni and it was awesome there too.
All around, a great recipe and I look forward to playing with it some more :) Thanks!
Rachel O. says
I have been eyeing this recipe for awhile and finally made it tonight for nachos. It was so, so delicious. I used Pacific brand Unsweetened original almond milk, which I’d never noticed has vanilla in the ingredients (weird since it’s unsweetened!). I was certain I had ruined it but after blending everything together, the taste was fantastic! To those who were not pleased with the color, mine also came out a little unpleasant looking at first, but I added about a teaspoon of turmeric and it looked much “cheesier.” My husband thinks he hates eggplant but he LOVED this.
Eytan says
After seeing all the comments that the color wasn’t yellow enough I also thought of using turmeric, figuring that the super mild taste of it wouldn’t be an issue and could even enhance the flavor. Thanks for confirming the idea. Going to try this with my wife now.
Michelle @ Vitamin Sunshine says
LOVE this idea! I love eggplant in just about anything as well. Will def be trying this. Pinned!
Lindsay says
This is delicious. My only problem is that mine came out a funny color. Maybe if I’m serving company I’ll cut more of the outside edge off.
Lisa says
You are BRILLIANT. Followed the recipe fairly closely, then added a bunch of salt and lemon juice. Lovely yellowy color with flecks of purple. Eggplant for the win.
Thanks friend!!!
Hayley says
I love this recipe! It has the perfect texture, it’s cheap, easy, and low-cal. The flavor, while not exactly like dairy queso, was superb in it’s own right (though I think I’ll do the extra scoop of nooch next time) ;) Thanks for the recipe!
Shannon says
So yummy! I successfully used rice milk, because we were out of almond. And I added a squirt of lemon juice, to give it a little extra cheesy tang. Also, lots of nooch for taste and a gorgeous color. It’s still definitely not going to fool anyone into thinking they’re eating dairy but it is creamy and delicious and makes a beautiful nacho topping. I’ve missed nachos. Thank you so much!
wendy says
Came across this recipe on Pinterest and have to take a minute to tell you how awesome this is!! I’ve tried so many vegan recipes from Pinterest, some good, some not so much. This is a winner, can’t wait to make it again for my next get together.
Brandy says
We have nut allergies in our family, so I can’t use almond milk. How important do you think it is in this recipe? Do you think I could sub for soy? Thank you!
Carolyn says
Just made for me and the hubs… Amazzzzzing!!! Never would have thought about using egg plant for a base and I’m glad I found this recipe!!! We just might drink it it’s so good!!
Yay! Glad you both enjoyed it, Carolyn!
Brittani says
I made this tonight and liked it but was a little disappointed on the cheese flavor/color? Are your pictures true to color? Mine came out more brown which can be intimidating for guests your trying to convince.
And I added extra nutritional yeast after first trying it and it still felt a little bland, any suggestions? On a happy note my children did eat some so for that I thank you! (Picky eaters)
shana says
I just made this and LOVE it! I can’t believe how creamy it is! Thanks so much!
Bianca says
This sounds crazy, but I’ve never had eggplant once in my life until a few days ago. Now that I’ve tried it, I’m hooked and just want to try and incorporate more of it into my meals, namely through this dip. I’m not vegan, though, so can I substitute cheddar cheese for the nutritional yeast? Thanks!
Oh good! So glad you enjoyed it. Thanks for sharing, Bianca!
Rhonda says
Wow, I am REALLY excited about this recipe since a) I planted eggplant this year and am wondering how I’m going to eat it all without getting sick of it and b) THIS IS A QUESO RECIPE WITHOUT SOY OR CASHEWS!!!!!! :)
You have the perfect situation: a little cashew resistant AND you’re swimming in an eggplant crop. Lucky lady!
Jaclyn says
Exactly what do you mean by “a few minutes” on step 4? The directions weren’t clear enough and I had to get my leg amputated.
One leg or two, it was still delicious.
I meant 3-5 minutes :D
Emily Rose says
So I found this recipe today and because I had an eggplant in the fridge, I immediately started making this. I used the whole (large) eggplant so it was about double the recipe and when tasting and adding spices I added a bit too much cumin so I had to overcomensate with more nutritional yeast, much more. But that’s okay, I love nutritional yeast! In the end it turned out really great! My boyfriend really liked it as well and was excited about having another (easy) way to eat eggplant. When I go to heat some more up I’ll probably add a bit more salsa, but other than that I’ll pretty much be eating this for the rest of the week, while trying to find anything and everything I can put it on! Thanks for an amazing idea!!!
maggie says
YOU ARE A GENIUS. im so happppy!
Katie says
Yay for vegan queso! I’ve tried many different recipes and this one is definitely the best! The roasted eggplant gives this dip a much better flavor than cashews and is much creamier. I made a few minor adjustments to match my taste and it is delicious. (i.e. extra nutritional yeast and chili powder and a splash of beer) This recipe is definitely a keeper!
Glad to hear it! Thanks for sharing, Katie!
Emilia says
I’ve just made this. I made a few errors (too much eggplant, accidentally put the salsa in blender). D’oh!! No matter. It’s very tasty as is and now I know what I should do to make it cheesier!
Nice! Yeah, it’s definitely the kind of recipe that each person has to customize to his/her taste. But once you figure it out, it’s liquid gold!
Liz says
I made this recipe this evening and it was dee-lish. I char-roasted the eggplant which gave the sauce a nice smoky touch. Even my hard core cheese loving daughter and granddaughter loved it and they do not like eggplant. This recipe will be in regular rotation in my kitchen. Thanks so much for sharing!
Evelyn says
How do you make it look yellow? Mine looks brown.
Are you removing the skins from the eggplant?
Alex says
My recipe also came out brown. Not so much queso taste to be totally honest. A little bit disappointed because I thought this sauce would be it! I am going to eat it as an eggplant dip with pita bread, plan B.
Abby says
I love how this recipe doesn’t call for cashews! Cashews give vegan “cheese” such a sweet flavor that I can’t get used to. I’m excited to try this! What a great idea!
Jessica says
do you think you could do an alfredo version? i love alfredo but even the cashew version is so fatty!
Yes! I have a variation coming up in June! Stay tuned, Jessica :D
Katrina says
Alright, maybe I did something wrong (and I’ve never used eggplant so I’m not familiar with their flavor) but this turned out just awful. Like inedible awful. I’m going to have a third person try it to see what he thinks. Its rough textured and tastes. I don’t even know how to describe it. But nothing like cheese.
Might I ask, what kind of blender did you use? There’s no way it should be grainy or textured after blending. And not sure what went wrong with the taste! Sorry you had a bad experience.
Sara says
Hi this was verrrry good, one quick question mine was not as pretty as yours more brown than orange. Any ideas on how to orange it up a bit?
The color will change depending on the amount of each seasoning you use. For a vibrant orange color, pack in lots of nutritional yeast and paprika. also, the longer it sits out, it will turn a little bit brown. But it still tastes amazing!
Lynn Andrews says
When making this recipe, my attitude was that this would be a nice additional veggie option for our nachos instead of a cheese replacement. It came out well, though not the same color, however, most eggplant dips tend to have a greyish tint. We served this with nachos and it was all gobbled up. We agreed that it didn’t really taste like queso but it was still very good. I’m going to try this again in a black bean beef quinoa enchilada bake this weekend. Thank you for the recipe.
Sidenote: While we’re not vegans I was extremely interested in this recipe because if you compare prices of buying a jar of queso vs making this version, you get a better deal with the recipe. It’s cheaper and better for you and it makes more than a dinky jar, a win-win in my books :) Thanks again!
Thanks for sharing your experience, Lynn!
Natalie says
This was so delicious! As a somewhat new vegetarian exploring vegan options, I was a bit hesitant to try this recipe. A few “cheezy” recipes I have tried in the past have sadly missed the mark. But this was a revelation. I have to be honest and say it did not satisfy my craving for classic, cheeeesy queso, but it completely made me forget about queso while I was eating it! The dip is a wonderfully rich, yet light explosion of Mexican flavor :) I could not stop eating this and can’t wait to incorporate it into other Mexican dishes I make. It also has a slight sweetness to it that surprised me and made me double dip with no shame!
I love your recipes, keep making amazing dishes :)
Thanks for your honest review and the kind words! So glad you enjoyed it, Natalie!
Wendy says
I am officially voting you “Queen of the Geniuses”! This dip was just WONDERFUL! I honestly did not expect to like this recipe because I am not a fan of eggplant but decided it looked too good to not try it. I left out the cumin cuz I don’t care for it and the nutritional yeast that I use doesn’t have the lovely bright yellow color that would have made this look just like cheese so mine was just kind of tan in color. My husband and I didn’t care because we loved the dip so much next time I will have to make a double batch. Thanks for sharing this yummy recipe!
oh yay! Thanks Wendy! So glad you guys enjoyed it! And thanks for the ‘Queen’ compliment! *blushing*
Carolyn says
What a lightbulb moment! I adore baba ganoush and make it frequently, and part of the adoration is the luxuriously smooth texture (long as you blend long enough). Will absolutely try this, but I may try a cheater version using just a bit of cashews too. I don’t have a problem with nuts but I do think they get used WAY too much sometimes in vegan cooking. Balance, people! At any rate, such a revelation to have another option, thanks Dana.
Great idea! Mixing in some cashews would probably work great. Let me know how it goes, Carolyn!
Sarah says
I cannot believe I am just finding this blog. I am so happy that I did! My first recipe to make will be this vegan queso dip, because, lucky me, I happen to have an eggplant straight chilling in my crisper as we speak. Is it wrong to have nachos for dinner on a Thursday? Or is it oh so right?
Yay! Hope you enjoy. And no way is it wrong to have nachos for dinner ANY day. Cheers!
Brook says
One word… Meh… Color, not at all like your pics– looked like watered down mustard color, . Flavor , blah, super bland, even after tweaking the spices. The texture however was pretty good–nice and creamy, but tasted nothing, absolutely nothing, like cheese. Boyfriend didn’t like it either…..sorry, but this was a definite flop in our house.
Bum! Thanks for your feedback. It’s definitely one that has to be played with to get it to your liking. I add more nutritional yeast and paprika for color. And to thicken, I add more cornstarch. If you let the dip sit out too long, it will turn an unpleasant color. But fresh, it should be a golden color. Hope that helps!
Aj says
Same here… :-(
Being newly vegan, and without a cashew in the house, I was really excited to try this one for pasta sauce. It turned out looking beautiful… creamy, orangy color… but the taste was unappealing. I wonder if I over-roasted the eggplant? I’ve never been much of an eggplant fan, but the rounds were golden brown. Also subbed coconut milk. Added extra nutritional yeast and spices but it just had a flavor I couldn’t get over. I have enjoyed most of your recipes so far though, so thank you for all of your effort! I’ll keep trying!
Ms Rach says
Same here.
Aimee B. says
Sadly, this wasn’t one of my faves. It ended up looking like dijon mustard in color despite adding in extra nooch and smoked paprika. The taste was O.K., but I’m not sure I’d make it again. I think I’d rather make baba ganoush with my eggplants. That said, you can’t please everyone as we all have different tastes. I think it’s great that you got so creative and I love your blog. Keep the recipes coming! <3
Bird says
Just made this and it is so brilliantly good!! This is genius, thank you for sharing it with us :) I went with 1 1/2 cups of almond milk and 3 tsp cornstarch and it made a great consistency, and chulola hot sauce :).
Bird says
…oh and I thought it would make an excellent sauce to put on enchiladas!
Nice! Thanks for sharing! So glad you liked it.
Holley Wright says
Hi, I made this last night for my 18 yr old son and husband, both manly eaters and myself, it was FANTASTIC!!! my only regret is that I didn’t double it! We practically licked the bowl…thanks so much!
my daughter (who is at college) is lactose intolerant, and I think this would be great on nachos for her!!
Ah, so great to hear it! Definitely double it next time ;D Thanks for sharing, Holley! (and P.S. TRY IT ON NACHOS. SO GOOD)
Melanie says
I just made it and it’s soooo good. I used too much garlic and only had soy milk on hand but it still came out great with a few extra seasonings. Thanks for the recipes! I think I’m gonna use some of it as a creamy pasta sauce;)
Rachel says
Did you know that if you add tapioca starch it will make the dip stretchy. If you are looking for that texture. I plane on doing this dip, plus tapioca, for Mac and cheese.
Nice! Thanks for the tips, Rachel!
Patrizia says
Pictures are amazing and food looks very attractive!!!! Tanks and regards
Kelley says
Can’t wait to try this. I’m new to eating dairy-free and I have a son who is nut/peanut allergic. I like the idea of using rice milk. This looks like cheddar cheese, is there a way to make a “cheese” that looks and tastes like mozzarella? I’m so grateful for you smart cooking people!
Hmm, haven’t tried that yet, but great idea!
Kate @Almond Butter Binge says
Thank you, thank you, THANK YOU for this! My fiance loves queso (Texan, etc.), but I just can never bring myself to eat what is essentially a block of something they can’t legally call cheese with some stuff stirred into it. This might be a good compromise :)
haha, of course! Hope you both enjoy it!
Tamika D. says
Can the same result be achieved without Nutritional Yeast?
Carissa says
I’ve been wondering about this as well. Nutritional yeast does not fly in our house. I’ve seen a few recipes that use miso paste…but I don’t know what that tastes like and if it will replicate the cheddar taste. I love the idea of eggplant instead of cashews or other nuts/seeds, though. Can’t wait to give it a shot!
You can leave the nutritional yeast out, and up the amount of spices we list, although it won’t be as cheesy and delicious :D
Helyn@HelynsHealthyKitchen says
WOW! I’m bedazzled. How brilliant. Must try!!
martha says
Would a food processor work for this recipe? I am currently between blenders!
It might, but it possibly won’t be as creamy.
Peggy says
Can you give a weight for the eggplant? I never know if my eggplant is small, medium or large. Such relative terms! Thanks!
I don’t know the weight, I’m sorry! that’s why I gave a 1 cup measurement once roasted. Hope that helps, Peggy!
Abs says
Weird question but what shape are your aubergines? I ask because I’m from the UK where they are sorta egg-shaped but here in Malaysia they are more like a courgette shape. As it will greatly affect the quantity, I need to know. Or can you give a rough estimate by weight? Thanks.
It doesn’t matter! I’ve done this recipe with both egg and courgette shaped. Just buy a medium-large one. Use any leftover roasted eggplant for baba ganoush! Or make a larger batch of queso. Hope that helps!
Elizabeth says
Since I’m allergic to tree nuts, thought this would be a good recipe… then saw almond milk as an ingredient. :( Any suggestions for a substitute that’s tree-nut free?
Rice milk?
Barbara says
Hemp milk?
Carolyn says
Even easier way to cook the eggplant is from my favorite Indian cookbook, Lakshmi’s Vegetarian Kitchen: Rub the uncut eggplant all over with a little oil and put it under the broiler. When the skin darkens and starts to crackle, turn it over and scorch the other side. (This works in my toaster oven, too!) Let cool enough to handle and scoop out the contents. For more yellow color, add turmeric. It doesn’t interfere at all with other flavors and has healthy brain benefits.
Great idea! Not sure if it would create the right texture for this recipe, but it’s worth a shot!
Anique says
This is the second recipe I’ve tried from your site (black bean brownies being the first – which were delicious!). I had high expectations after looking at all those beautiful pictures! Unfortunately, it did not turn out well for me. It was, as others have mentioned, a greenish grey color and it turned out lumpy – not creamy at all. It didn’t taste cheesy either. My husband didn’t mind the taste so much and ate some but he said this was a non repeater. Not sure why it didn’t turn out like yours; I followed the recipe. Oh well!
Hmm, not sure! It is a recipe that needs to be catered to personal taste. If it wasn’t cheesy enough, add more nutritional yeast. Not sure about the color! Paprika and hot sauce do help brighten it up. Hope that helps!
Millie says
Ooooh this looks very yummy! I was wondering how important the yeast is? I’m allergic, boo :( I know yeast gives a cheesey flavour, but is there anything you can think of that might work instead?! I thought about maybe dijon mustard? and a little bit of turmeric for the colour? would love your opinion though! :) x
Very ;D
Nicole says
My friend just shared this on my wall and I am stoked about it! This looks incredible! I would substitute the cornstarch with some agar agar…it’s a sea vegetable that can be used for thickening and is actually a superfood in itself. That combined with the nutritional yeast actually makes this a healthy superfood powerhouse. Amazing idea for an alternative for cashews…I will definitely be incorporating this into a recipe on the site soon, thank you!!!
Millie// addalittle says
Love the look of this and I love love love eggplant, so double win, am I right?!
Gorgeous photography too!
Shannan says
Thanks for the recipe – this was great! Delicious. I’m newly vegan so struggling with the dinner time rush on work days. A little bit of this with some organic corn chips keeps me going while I’m cooking in the evenings. It’s nice straight from the fridge too, though more like eggplant dip then.
Great! So glad you liked it Shannon! Thanks for sharing (and good luck on your new vegan journey!)
Janina says
Ohhhhh my!
It’s 11:30pm and I meant to be in bed for at least 1 1/2 hours, got stuck on the internet and stumbling about this oh-so-mouth-watering recipe…
Tomorrow got to get here quick so I can get busy in the kitchen…!
Greets from nighttime Germany, Janina
Let me know how it goes! thanks for saying hi, Janina! (love Germany!)
Dee says
Made this last night and it was really delicious. One thing I did have to change was the thickness of the eggplant. I found 1/4 of an inch way too thin. After broiling and lightly salting the slices where very, very thin and did not yield even close to 1 cup. So, I tried again with 1/2 slices and it worked perfectly. I also added about 3/4 of the Rotel instead of a few tablespoons. Overall, very delicious. Thanks!
Thanks for the tip! I’ll add that note to the recipe. Thanks, Dee!
abigail says
Overall, delicious. I actually made this as a pasta sauce, omitted the ‘nacho’ elements and used dried mustard to spice it just a bit. I can’t do a lot of cashews either, so this is an incredibly welcome vegan sauce addition – better than the cauliflower alfredo I have been making, both in texture and in taste! I also used barely any oil, taking the fat content down – and I think I used double the nutritional yeast. Mine also came out a green-gray color, but I don’t mind it – perhaps I’ll roast just a little less next time. It’s the worst, but boxed macaroni and cheese is my kryptonite – and this is the first sauce I can count on to keep that blue box out of my kitchen :)
Marlene @ Jade and Fern says
I LOVED the creamy texture of the dip! Omnis ate it up! How did you get that lovely yellow color though? Mine was decidedly green-grey (like eggplant).
Hmm, I added A LOT of nutritional yeast which amped up the color. Paprika helps boost the color, too. Perhaps that was the issue? Glad you still enjoyed it!
Amanda says
May I suggest turmeric? Along with the paprika, this worked a treat for me.
I’ve made this recipe monthly since it was published. It rocks!
Lovely suggestion! Thanks, Amanda!
Janine alkalay says
Hi there! Mine was delicious but also grey in color. What brand of nutritional yeast did you use? (Thanks for the delicious recipe)
Jeanne says
You could try pimentos or roasted red peppers from a jar. This is what I use to get my cashew cheese sauce the lovely color of cheddar cheese.
Shannon C says
First of all, thank you so much for posting a “cheese” sauce that did not include cashews. Although I love all the vegan cashew recipes (cheeses, ice creams, raw truffles) my waste line does not. That being said, I actually did not like the dip. Perhaps my eggplant allegiance lies with your baba ganoush recipe. I just couldn’t get it to taste similar to cheese. I even resorted to adding extra salt, nooch, and soaked cashews. Which made it taste like salty, nooch flavored eggplant. Ah well, it was worth a try. I also made your chocolate beet muffins on the same day. And proceeded to eat several.
Sorry you didn’t like this, Shannon! Glad you still liked the beet muffins though :D This recipe does take some tweaking to get it to the queso flavor you prefer. I taste and add spices as I go, adding a little more nooch, chili powder, salt and garlic power for extra flavor. Plus, the salsa or drained rotel really helps it take on that true queso flavor/texture. Hope that helps!
Traci says
Woot Woot! Will be picking up some eggplant on my next trip! Glad to hear John liked it! This will be a test for my husband too… he is not an eggplant fan. Sneeky, sneeky! But he will be now!
Let me know how it goes, Traci! May the eggplant force be with you ;D
Crystal says
This recipe is delicious!!! I actually prefer it to cashew cheese. It tastes way less fatty. I added some sliced up jalapeños and pimentos from a jar and a little bit of Trader Joe’s fire-roasted salsa!
Nice! Glad you liked it, Crystal!
Traci says
This is brilliant! I’ve been making both cashew cheeze and baba ghanoush….this is the best of both worlds! We used it as a dip for artichokes–scrumptious! I’ll use this recipe the next time I make pizza instead of a cashew sauce. Thank you!
Great! Thanks for sharing, Traci!
Kathy says
Brilliant. Besides cashews are mad expensive. Big ups on this one.
Thanks Kathy! Let me know if you give it a go.
Lily (A Rhubarb Rhapsody) says
Very clever! Having looked at the photos before reading the secret ingredient there was no way I would’ve guessed it was eggplant! Nor would have I even thought to have tried it as cheesy substitute.
Ala says
This is so perfect! I was just telling my friend that I needed a nut-free healthy dip for my friend who has allergens, so I’m very excited to make this. Thank you–pinned!
Tracy | Pale Yellow says
This seems so healthy and delicious. While pinning, I debated what board to pin to: appetizers or dinner. I could probably eat the whole recipe for dinner and not to feel guilty. If I dipped veggies and chips in the queso, that would be good enough, right?
Totally. Ha! So funny that you’ve had a bit of a hard time figuring out where it should land. I think i’ll keep it on my “this recipe is gold” board ;D
Shannon says
This sounds great. I love cashews, but they are so expensive and I get tired of using them in so many recipes.
Sarah M. says
Friend-approved, too! I ate the whole jar you gave me in one night. Good thing it’s low-cal, huh?
ha, yes! You literally only ate like 100 calories the WHOLE night ;D (btw, your nooch popcorn is BOMB)
Amy says
It looks amazing. I’m just wondering if it will taste just as good if you cook the eggplant without oil? I”m on a no- oil plan…
Thoughts?
Hard to say as we haven’t tried, but if you experiment with it, report back on how it goes!
Molly @Doughvelopment says
Many of my recipe ideas come to me as I fall asleep too! Unfortunately, I have probably forgotten more than I have remembered in the morning!
Eggplant?! That would never have crossed my mind for this! Genius! Pat on the back to you!
Thanks friend! I try to write down my ideas immediately OR tell John “DON’T LET ME FORGET THIS.” One way or another I get the idea on paper!
Shonalika says
This is nothing less than cheer genius, actually.
I was going to make some sort of savoury dip/spread this week and now I know EXACTLY what it’s going to be – a much healthier one than I’d originally intended! Thanks so much – your recipes are inspiring:)
Thanks! Let me know if you give it a go.
Lynn @ The Actor’s Diet says
Can’t wait to try this – I wonder if I could go really lazy and use the Trader Joe’s ready-cooked eggplant in the Freezer section?
I had a random spark of inspiration the other night when I fell asleep thinking about replacing zucchini with cucumbers in zucchini bread (p.s. it worked)
Nice! Cucumber bread. SUH SMART. Not sure about the ready-cook eggplant. But if you do try it, let me know!
Tieghan says
How you come up with these genius vegan recipes is beyond me. So amazing…and delicious!
*blushing* But YOUR churro milkshake!? That’s GENIUS! ;D
Sarah says
I just recently went dairy free (casein sensitivity) and words cannot express how excited I am to try this!
Laura says
You’re so welcome, Dana!
Like you, I’ve tried numerous cashew based queso recipes, like Isa Chandra’s for example, which is quite good but I’m really trying to consume less nuts. Sadly, I didn’t have any leftover, insert evil laugh lol, but could tell that it would have reheated up nicely if there had of been any remaining in the pot. Oh well, I go shopping in the morning so I will have to be sure to pick up an eggplant or two, or three, etc lol to make more. YUMMMMMMMMMM LOL!!
Right? Dairy is a no go for me, too, no matter how hard I’ve tried to fight it. If you give this a go, let me know!
Laura says
My, oh my!! I just made this queso dip/sauce to go on our brown rice & black bean nachos….MAJOR YUM factor!!!
Yay! So glad you liked it, Laura!
Brittany says
Such a great idea! I can’t wait to try it.
Hannah @ cleaneatingveggiegirl says
I don’t normally LOVE eggplant, but if it was in THIS then I could definitely make an exception. This sounds AWESOME. P.S. I am glad to hear that I am not the only crazy one who thinks of random recipe ideas when in bed. Several times each month I am forced to get out of bed and go write them down for fear of forgetting them… ;)
The best ideas come when we’re least expecting it! I love it when that happens ;D
Colleen Brever says
Have just ordered the minimalist 31 meals – cannot find it in the app- can you send it in the link. I am 87 and the app is difficult to open up to your recipes!! Help! How do I contact you! Thank you
Donna says
JUST…O.M.G….THIS….is nothing short of a spectacular…original…life-changing culinary discovery on your part. Rabid clapping from France. Oh…et MERCI BIEN!!!
Ha! That’s what I thought! Glad you agree :D
Lisa says
I just signed up for your newsletter and am so thankful I did. This recipe is perfect. I love cashew cheese but was wishing for something with fewer calories and a little less of the “cashew” taste. I cannot wait to try it this weekend!
Yay! Thanks for signing up Lisa! Let me know if you give this a try :D
Sarah L. says
Dana, you have me where you want me. I have been on a dip-makin’ kick lately, and it looks like this vegan queso will be my next conquest. Thank you! :)
Elien says
I also get the best ideas when I just got into bed, now there’s always pen and paper next to my bed :p.
An awesome idea indeed.
Nut- and tofufree AND creamy, win-win-win! I must try this soon.
hippymomelizabeth says
Creative, and awesome so I can make cheese with a eggplant sounds good to me…
jackie_blues says
Great concept! I have a bit of an eggplant allergy, so I’m going to attempt something similar with a blend of zucchini and other mild veggies. Thanks for the inspiration!
Let me know how it goes!
michelle says
How did the zucchini replacement work/taste??
Timaree says
I like that its soy free since I can’t have anything with soy anything in it anymore. My son might like this (being vegan and preferring fruits and veggies over cashew stuff anytime) but my daughter won’t be able to eat it as she’s allergic to yeast. It seems nothing is ever safe for everyone anymore. Do you think it matters if you use water instead of almond milk?
I do, so I would suggest rice milk in place of almond if you can.
Patricia says
How interesting! I love your discovery & can’t wait to try this! Thanks!
Marfigs says
!! This is *amazing* – what a riveting combination – I cannot wait to make it :D
Emily @ don't miss dairy says
Awesome!! Great idea! I’m trying this out ASAP.
Meaghan says
Holy queso! (My actual first thoughts when looking at this recipe)
Second thought was “those are some good looking hands.”
Yum. (Yum to the queso, not the hands)
He IS available for hire. #handmodeling
Thank you for noticing.
Some people think hands like this just happen. Wrong.
Alyssa says
Right on John. I hand modeled for 10 years and it is not easy to cook and keep your hands camera ready.
Patricia says
LOVE IT!!! Do you think it will work with no sugar soy milk? Or the almond milk is crucial for the recipe? thanks!! :)
I think almond milk yields the best flavor and soy milk will definitely make it taste like soy. Perhaps try rice milk instead?
Maria Jose Guanella says
What about coconut milk? If using rice milk, do you have a good recipe? . No rice milk available here.
Liesel Letzmann says
I actually just made this for the first time ever with coconut milk. Since it’s my first attempt, I don’t have much to compare it to, but it really was delish!
Watsuman says
I suggest a blend of Coconut and Rice milks because the flavors sort of cancel each other. Maybe 1 part coconut to 3 parts rice milk. I do eat almonds so I use a blend of Almond milk and Coconut cream to get the fat content in the milk but without getting the coconut flavor. I think it would work with rice milk too.
Archana @ The Perfect Zest says
that looks so good and you wouldn’t guess it doesn’t have cheese in it.
low calories – whats not to love -another way to get your veggies in!
Agreed! This makes me want to eat the ENTIRE eggplant! ;D
Lisa says
Vegan. Creamy. Cheesy. Low carb. Low cal. G/F, cashew free, soy free. I just died. Off to the kitchen…
Right? I’m obsessed, too!
Mary Frances @ The Sweet Tooth Life says
This is JUST what I’ve been looking for! I’m so impressed that there are no nuts. They do rack up the calories fast, even in just a small dip. I will buy my first eggplant for this recipe – pinned!
Thanks Mary! I hope you love it as much as we did!
Lisa @ Simple Pairings says
So creative and healthy! I love this recipe :)
Andrea says
Dare I say…brilliant? Love that it is made with no cashews!
Thanks, Andrea! I really adore the texture and consistency I got without cashews! Let me know if you give it a go.
Maryea {happy healthy mama} says
Well, you have convinced me and I’m giving this a try!! I will report back how it goes. I’m glad your brain was still in “on” mode at bedtime. :)
It’s always on! ha. Wish I could shut it down sometimes ;D
Anne @aveganadventure says
The eggplant really is a brilliant idea! I can already envision a mac and cheese using a variation on this sauce!
AMEN. This is totally happening ;D
JJ Turner says
Can’t wait to see your recipe! My son is dairy-free, but also allergic to nuts and I would love to make him a mac and cheese with this type of sauce. Love your site!
AJ says
This does have nuts in it from the almond milk!
Jessica Cuccia says
Almonds are not technically nuts, they’re in the drupe family along with peaches :)
Amy says
Could he do coconut milk or soy milk? Trying this recipe tomorrow! I want to try using chipotle in adobo vs rotel
I wouldn’t recommend it.
Jessica says
Rice milk would be a better flavor than coco or soy.
Lily says
Hi, i just tried this recipe with soy milk because it was all i had. It worked for me and was delicious ?
Nuffy says
I’m allergic to Eggplants, any optional ingredients…
Thanks Dana…love your book, fabulous. If your followers haven’t bought the book, please do, you will not be disappointed…
Cheers Nuffy…
Jessica (bakecetera) says
WOW! i can’t wait to try this out this weekend! i love eggplant dips and this takes eggplant to a totally new level.
Agreed! This doubled my affection for eggplant. Swoon!
Averie @ Averie Cooks says
Looks insanely creamy, rich, decadent….and no nuts! that’s amazing! As you said there are times when you’d prefer them not included. I would go to town on this! pinned
Trust me, we DID go to town on this ;D SO good! Thanks for the share, Averie!
Sandy uk says
It has Almond milk. Would Soya milk work too ?
Hi! I think almond milk yields the best flavor and soy milk will definitely make it taste like soy. Perhaps try rice milk instead?
Kelley says
Thanks for this recipe and Rice milk suggestion. I’m a vegan mama with a nut allergic kid-always trying to find recipes that work for both of us!
Sapna says
Did You try this with rice milk? How did it turn out. Would like to do for a school recipe.
Freya says
You might substitute the almond milk for oat milk as well. I have read that oat milk is an excellent milk for vegan cheese making :D.
Cara's Healthy Cravings says
I am sooo intrigued! I can’t wait to try this, brilliant!