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.
Chef Tyler says
Cool idea have the broiler heating up now to try. I know this was posted a while- have you tried making an eggplant cream to put in a savory shoyu vegan ramen broth- trying to replicate that creamy pork tonkotsu broth. Think it would gum it up?
Hi! We haven’t, but will add it to the request list to try out!
Judy says
I guess I’m finding this late but…just made it with only a couple tweeks…I used arrowroot powder and had no issues. I’d forgotten the cumin haha, being careful to add 3/4 tsp chilli pwdr and only 1/4 tsp hot Mexican chilli powder. Then I read the comments on too much cumin , which I know can break a dish so I added about 1/2 tsp or less and it was just right for our taste. I didn’t even know what queso is lol but I wanted a cheesy dip without soooo many nuts and this is a great spicey dip!
I never can detect a cheesy taste with nutritional yeast but my husband and I just enjoy its flavour! So I didn’t even call it a cheesy dip, just a taco dip and scored!!
Haven’t tried it yet with the addition of salsa etc but will next time; love this even more than a babaganoush! Thanks!
Kavisha says
Hi, I just made this recipie, and it’s pretty good, but I think I used a bit too much cumin, so it’s overpowering the taste, it there anything I can do or add to mild it down a bit?
Hi! This may help.
M. Pet says
This is pure genius & You are a savant.
keep up the good work!
Alainna Leonard says
I am sooooo thankful for this recipe. I have been in a predicament for years… I am lactose intolerant(but I still loveeee dairy, especially cheese), but I also have mild allergic reactions to nuts (especially cashews and almonds). Unfortunately, a lot of the vegan recipes for cheese require nuts so I haven’t eaten cheese in forever or the few times that I dared to, I pretty much died. With this recipe, I’m hoping to get an amazing taste, texture, and relief from all of my little quirky physiological reactions to dairy and nuts. Can’t wait to try it out!
Seana says
This is fantastic ! I’m from Tex Mex country and this is a believable sub for the style of queso you find in Mexican restaurants around here. Especially loving the eggplant “sneak”!
Judith says
I am not counting calories but we have to make sure we don’t go overboard on the nuts due to my DHs health. This recipe is excellent as a dip and in TexMex recipes.
britt says
I haven’t made this yet but thank you , its so frustrating finding vegan creamy recipes without cashews they are the ONLY thing i am allergic to .
Amy says
I just made this, and my dad even liked it! It’s so much smoother than anything I’ve made with cashews which is so refreshing since my blender isn’t a Vitamix.
I think a personal touch would be less cumin and chili powder and more nooch for more of a straight up cheese taste since I’m not a big fan of seasoning. Still though, I’m pouring this allll over my vegan nachos at school tomorrow haha
Alex says
I just made this recipe tonight – unfortunately it came out gross and brown even after I tweaked it. I personally hated the taste but I left out the tomatoes but GET THIS – I put it on my boyfriend’s burrito and he LIKED IT !! So must just be different for everyone…
Danielle says
Thank you so much for this!!! I’ve been trying to phase dairy out of my diet as much as I can, but I have a nut allerrgy and can’t eat things like almonds, cashew, hazelnuts, etc. This eggplant based recipe sounds AWEOME and I can’t wait to make it. :D
Sarah Victoria says
I made this the other night and after reading the reviews I added a bit of butternut squash that I boiled in vegetable broth and the queso turned out beautiful with a nice orange hue. It was delicious and my husband LOVED it (even though he hates eggplant but I love hiding vegetables he “hates” in recipes… It makes me feel good to point it out after he’s done eating and declaring his love for it). I’m from Austin but I live in Italy now and I really miss my queso. I don’t miss the calories, though, so I’ve been on a mission to compensate for both of those things which I’ve definitely found in this recipe. Thank you so much!!
Dorota says
This is the first recipe from Your site that I followed 100% (I tend to go by my guts usually and in the middle of cooking forget that there was a recipe…) and I am so dissappointed :/ It doesn’t taste like cheese AT ALL. It maybe looks like one, but the taste, although not bad, is sooo far away from what I was expecting :/ Are the cashew cheeses more cheesy? I love cheese, I cannot go for it now since my baby is milk intolerant. I actually have dreams at night about cheeseburgers (both meet and cheese are off limits :////////)
Claudia Anaya says
I made the “20 Minute Vegan Queso” version in your book… It was very tasty but the color was waaaaay off for me. Any clue on what I might have done wrong?
Hmm I am not sure! Did you change anything in the recipe? Hope it was still delicious!
Paige says
I just made this dip. I had high hopes for this recipe and it was even better than I expected!! So delicious and a great way to sneak a veggie into a snack food. I would highly recommend it. I think it is something even non-vegan cheese lovers could enjoy.
gaby says
I made this and I failed ?? I’m not sure what I did wrong.
el says
I followed this recipe exactly as is… it was rather bland and definitely did not have an orange-y hue. It was grayish greenish… not sure what went wrong and where.
Libby Vish Carl says
This was amazing! I couldn’t top eating it! Thank you! I did not need to make any modifications (and I almost always make modifications when I cook.) I used a whole (be it small) eggplant.
Rebecca S. says
I just made this for Super Bowl today! It’s pretty great. While it may not give off the exact flavor of cheese, thats normal I’d say! Vegan often has a slightly different flavor than things full of dairy/animal products.
I don’t mind that, because I don’t want to feel like I’m eating something NOT vegan! I find it odd when others are upset because it doesn’t taste exactly like an animal-product based food.
Anyway, it’s delicious. My coloring was fine…..you will see when I tag you on Instagram…..I added a little extra yeast and just 1/4-1/2 tsp of chipotle powder. It’s excellent! Thank you for always helping our family enjoy traditional foods in a non-traditional way! Can’t wait to see what hubby thinks when we eat it at the party later! Cheers! :)
Joan says
The flavor was just okay…I used almond milk (unsweetened) and followed the recipe.Besides the mostly lack of flavor the color looked like a mixture of tomato and split pea soup.Grade:C-minus.
Bridget Dubé says
I just made this today in preparation for ‘taco night’- I was skeptical, but WOW! So Delish!! GReat job!
Holly says
I made this last night to top our vegan enchiladas and it was AMAZING. Mine was more sauce than dip even with extra corn starch and more brown than the picture, but the taste was very queso-y. I think I will be making this much more in the future!
Paul says
Could the eggplant and milk base be sweetened with dates or raisins as a low fat nut free custard?
Kelly says
Oh my!!!!!! A perfect queso to complement the can of jackfruit languishing in my pantry! Carnitas nachos! I adore eggplaeggplant and nooch. I can’t wait to try this. Thank you
Katie says
I made this and it was super yummy! I hardly used any almond milk, omitted the cornstarch and avoided the last step and it was perfect!
jaye says
Nevermind. It’s great. (I posted unnecessary edits before). The sauce by itself is gross. The magic ingredient is the salsa. Then it’s awesome. Thx
jaye says
I made this as is and it was gross. But I hate throwing out recipes because vegan ingredients are too expensive to waste.
I dunno if its the quality of the eggplant that makes the difference in outcome??? To save this I added/adjusted the ingredients to try to save this recipe. But this only makes it passable. I won’t be making this recipe again. But for others who wanna try and save their recipe before throwing it out. This makes it taste a little more nacho cheesy. (Also came out brown not yellow). I added based on another recipe I love.
1 tablespoon lemon juice
2 1/2 tablespoons nutritional yeast flakes
1 tablespoon chili powder
2 teaspoons tamari
1 teaspoon Celery salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric powder
Jenesse says
I made this. I’m vegetarian so I don’t usually replace cheese. I would make this again but mine had terrible color compared to yours for some reason. Next time I will try turmeric for color.
Jamie says
I just want you to know that your blog has made me a better vegan and you’re my hero…And I may very well love you…Not as much as I love this cheese, but I feel like that’s understandable.
Ana says
I Really want to try this! Only concern is the almond milk. My family is allergic to nuts in general, is there a good substitute for that?
rice milk!
Meg says
Made this exactly as is tonight and it was delicious! I eat everything but my roommate recently went vegan so I’ve been trying to be accommodating ;) don’t think I could do it without your site Dana!
Matilda says
This recipe didnt work for me at all ): it looked so creamy and cheesy and delicious on the photos but mine was just gray and sad. it didnt taste like cheese, it just tasted like eggplant with spices and nutritional yeast ?
It was still pretty good though so i put it on top of some zucchini noodles with a bunch of seeds.
Im sorry i won’t rate this very high :c
I still love what you guys do on here ♡
Carrie says
Just made this. I swear I followed the recipe to a T but my dip isn’t at all orange? How did I go wrong? :(
Hi there! Did you add all of the spices? Including the salsa/tomatoes at the end?
Carrie says
Hi!
Thanks for the reply.
I sure did. The flavor was good but the color was more brownish; definitely not orange. I just, that day, bought The Minimalist Baker cookbook after having found your 7 layer dip recipe (of which this queso is a part) online the night before.
I’m meticulous by nature and even triple checked nonetheless, as the color was so very off. I was sure you’d respond saying that the orange color was just there as a result of editing. Not sure what to make of it now.
Rebecca says
This is a great recipe. It did require a lot of tweaking as was noted in earlier comments. I did 1/2 inch slides, probably doubled the nutritional yeast and added a touch of lemon juice. More garlic, salt and black pepper was added too. I didn’t experience the off color that others did. Mine was pretty yellow but I used a bit of turmeric too. I also added half a package of vegan chorizo which gave it a nice burnt orange color and added to the texture. For the salsa I drained some pace and used about 3/4 cup. Will see how it’s received at a family party tonight. My husband and I are vegan and his father is gluten free so this is a perfect potluck dish, just a little tedious getting it right!
Craig says
Hi
I didn’t wade through all the comments because so many, but that must mean you have made a successful recipe! congrats
Just wanted to ask, could I use Tapioca starch instead of the cornstarch?
I am of course going to subscribe to your email, because of this intriguing recipe
I would recommend arrowroot! Haven’t tried it with tapioca
Crystal says
Could adding tumeric maintain the color or would that also throw off the flavor?
It would affect the flavor, but only a little! It’s worth a shot!
londontami says
ok, so i tried this again…. tweaking it just so my last two eggplants wouldnt go to waste. this time i used my bullet blender instead of food processor and cut way back on ghe almond milk, doubled the yeast, increased the salt and added chilis with tomatoes. it was sensational! i also peeled the eggplant completely before baking. no, its not pretty and next time i might add turmeric but i have a feeling that will only make it green, i agree on cutting back on the cumin, its way too cuminy, but i am very happy with this and will be using it instead of high calories cashews!
allison says
Hi Dana, I wanted to point out that in the ingredients list you wrote 1/4 inch thick but in the instructions it’s “under 1/2 inch”. Which works better?
Shaina says
This is great! I have a severe nut allergy. And don’t get along well with soy either. So the obvious cheese replacements don’t work terrifically well for me. Very creative as well as delicious!
Emily Estes says
Woah! Two years later and I am just finding this recipe. I went vegan about a year ago, and desperately missed queso dip. Thank goodness I found this – it will be my go-to for future cravings.
A.F. Jordan says
I just made this and used coconut milk. It is fantastic! My (picky) husband lapped it up and loved it. He thinks I’m a genius. . . do you mind if I don’t tell him about your site?
NOT AT ALL! :)
tami says
this was horrible! it was not pretty and orange, it was grey and ugly and was not tasty at all, in fact, it had no taste, whatsoever! so disappointed!
Allison says
This is really good. It actually does taste like queso! And the consistency is just right. I added 2 more teaspoons of cornstarch in the pot and whisked it in to get the consistency I wanted. And a squeeze of lemon juice for tanginess
Reka says
I just made this and I’m quite disappointed. I used tapioca starch instead of cornstarch (on some blogs they say it’s even better) and simple diced tomatoes as I didn’t have salsa at home and result was.. well nothing that reminded me of cheese (consistency- , taste- and color-wise).
Sounds like your swaps might’ve been the culprit. The green chilies + diced tomatoes are key. And I don’t think tapioca would work the same here. Sorry!
Carrie says
I was googling for a GF apple crisp and I stumbled across your blog. I love that recipe and I am getting lost in all the other ones like this that look so great too! I’m so glad I found you!
Nicole says
I made this last night and it was delicious! I drizzled it over some tortilla chips and walnut meat. Voila! Vegan Nachos. However, I would love to know how you got that bright orange color! I followed the directions “to a T” and mine came out brown/tan. Tasty, but not pretty. I would love some feedback so I can make this for guest/parties in the future!!
Sarah says
This is straight up cumin sauce…terrible. So far from queso! Definitely not. Going back to my cashew ways
Bea says
Perfectfor snacking time! Thanks for share ,sweetie!
Vegan Recipes says
Thank you for another fantastic recipe! I tried cashew cheese before and I really loved it, but I will definitely try this cashew-less version, sounds so delicious! :)
Tanya says
Dana,
Followed your recipe exactly and it tastes great, but it’s not yellow looking enough. I tried a little turmeric but the flavor profile started going wonky. Other than cumin and chili powder, how did you achieve the deep yellow color?
Dani says
Dana, I’m officially in love with you! I never ever liked eggplant neither did my boyfriend. He went to the store for me tonight and I added eggplant to the list. He was like what’s that for?! But he trusted me. I actually made this as a garnishment to your quinoa tacos. By the end of the meal he was hoarding this dip ready to hockey check anyone who dared to get another spoonful. We’re all very very pleased. Being vegan has never been easier for either of us. My four year old couldn’t get enough either. Thank you so much. I can’t wait to try another recipe. You never disappoint.
Nice! Thanks Dani! xoxo
Ashley says
I never leave comments, but I was compelled here! This is FABULOUS! I have been on a bit of a nut overload and wanted to try an alternative, so amazing! True, it is not orange, more like a mustard brown, but who wants day-glow food anyway?!? I used about 2 1/2 tablespoons of nutritional yeast and added some salt to my taste. I threw this together with the quinoa taco meat, some black beans, red peppers and corn for nachos! Love!
Meg says
Can’t wait to try this – just finished my dinner of gnocchi with a cashew mozzarella cheese – the second cashew/tapioca recipe I’ve tried – and I just really don’t like the cashewy taste that is so hard to mask :( So super excited to try this, especially as I LOVE your recipes!
Krista says
I couldn’t find eggplant at Aldi so I’m trying squash… this should be interesting! Hopefully it works. I’m sure it’ll still be tasty!?!
Krista says
It worked! Although the chili powder was a bit overwhelming for me. I did not have cumin so I used ground red pepper (1/2 tsb) which was nice, but spicy! I can’t wait to try it again when I find some egg plant!
Tiffany says
I can’t seem to figure out how to make my cashew cheese creamy. It tastes amazing, lol, but like a dip (might be my food processor, to be fair!). I love love love your site. I can’t wait to try this!
Amal says
Could someone help me with changing the quantities to an amount enough to serve two people? I don’t want to make too much queso but I don’t know how to properly convert the measurements.
Halve the ingredients!
Sam says
When I tasted it after I finished blending, I thought it was a little bland and was nervous my non-Vegan husband would hate it. But then I added juice of half of a lemon, a dash of salt and pepper, a little bit of cayenne pepper, and a few more sprinkles of nutritional yeast. Turned out he loved it! And so did I. The only thing that gives it away as non-Vegan is lack of cheese-like texture, but the taste is spot on.
Rafaela Huguenin says
Hey Ana, is it possible to prepare this eggplant in the microwave or even in the pan? I live in a models apartment and here unfortunatelly we dont have any oven :/
Brittany says
I’ve made this twice and it’s delicious, but I cannot get it to look orangey. It’s always brown, kind of like Dijon mustard. I tried the turmeric trick but it didn’t help much. It doesn’t taste super cheesy to me either but still good so oh well
Rachel says
I am not vegan, but we had some vegan friends over for New Year’s Eve and I wanted to make sure that we had food they could eat. This was their absolute favorite, and I agree that it was very, very good. So good, in fact, that they have asked me to make it for their wedding reception. The eggplant is a really ingenious way to make a vegan queso dip. My husband refused to eat it (he said that all he would be able to taste were the lies), but if I hadn’t told him beforehand that it was vegan, I think he would have loved it.
Kira | A Better Life Lived says
I had to comment on your husbands comment about tasting the lies. Absolutely something my husband, who IS vegan, would say. There’s just no pleasing a cheese-loving husband, is there? :)
Rebecca says
Helloooo, has anybody tried making these into cheese squares in the fridge? Does it work please? I’m trying to find a veggie cheese slice recipe for my cafe :)
I don’t think that would work, unfortunately.
Nikki says
I couldn’t even find a cheese sauce this good before I was eating vegan that didn’t involve processed cheese like Velveeta. I’ve been eating vegan for less than a week and this was a perfect recipe to start with making vegan cheese. My young kids and my husband loved it too. We made nachos with taco-seasoned lentils, black beans, and kots of veggies. Thank you so much for this wonderful recipe!
So kind! Thanks, Nikki!
Cristina says
Thank you! Having Hashimoto’s and chronic kidney stones, and leaning vegan for 2 years, I need to be both gluten and nut – free, preferably without dairy and meat! Ha. It’s a tall order that you have filled perfectly. I am a dip fanatic. And this is wicked yum. It’s now pretty much always in my fridge. Thanks for your whole food insight and innovation! And for having epiphanies at midnight! You have made frustrated, lonely dietary restricted people feel satiated and happy again!
Cristina says
Oh, and with kidney stones, nuts are a BIG no-no. Which is why cashew-based is not in my best interest :(
lisa says
I was really looking forward to this and made sure I followed the steps to the T. Unfortunately it looked and tasted nothing like queso. I looked at other comments saying to take out the cumin so i did. It came out brown- like a babaganoush. :( how does yours look so creamy and orange?! maybe try it with cauliflower or white beans instead of eggplant?
Nikki says
Cumin helps to make the color more cheese-like so I wouldn’t take out all of it. I also found that my chili powder added to the brown coloring so next time I think I will halve that. You can also add termeric to make the color more yellow but that changes the flavor slightly too.
Jocelyn says
This turned out very cheesy! I upped the nooch to 4TBSP, didn’t use the cumin, and subbed in green chile powder from New Mexico. This fooled my non-vegan, totally carnivorous, dairy loving husband.
Kat says
Thank you so much for this, I can’t wait to try it! Cashews make me ill so it has been really hard finding good ‘cheese’ recipes, yet I don’t know that I can give up animal products without a replacement for my cheese addiction!
Jenny says
I didn’t really follow the recipe but took it more as a guideline, which may explain why it doesn’t taste like queso. However, it does taste amazing! I used 1 T yeast, about 1 tsp. onion powder, and a garlic spice mix, and some turmeric. I didn’t cook it either, just blended the spices and eggplant ( a small one) with about a quarter cup of rice milk and some vegan mayo. It is absolutely amazing and wonderful! Oh, and also when roasting the eggplant I brushed the slices with a mix of soy sauce and a couple of drops of liquid smoke. So good!!
Melissa says
Once again I’m so happy you create these recipes! The Queso, along with many other recipes of yours I’ve tried, was amazing. Also non-vegan husband approved ? Thank you!
Tricia says
I’ve never had a bad recipe from you guys!
When I made this I did have to add tumeric for some color and the smell of it while it cooked wasn’t appitizing at all :( in the end it tasted okay. Not like I wanted though.
BUT I had to use up the rest of the eggplant so I made it again – I tweaked it! I added a chunk of onion, more garlic, nooch and salt. Also a small bit of red pepper.
This is what I was hoping to taste the first time through!
All in all thanks for posting this recipe – I can finally eat eggplant!
anne says
Did not love this. My husband did though. Didn’t love the cumin, lacked zing, and not fond of the pastiness from the flour. I think I may have liked it more with less milk, and no flour.
Amanda says
There’s no flour listed in this recipe. Why did you add flour? That seems like a user error.
Ellen says
Just made this with zucchini (seeds and all) and a few hefty shakes of turmeric for color. So tasty! Nachos in my future!
Bronwyn says
Do you think roasted zucchini would work as a substitute?
Give it a try! Let me know how it goes.
Caitlin says
Okay, realtalk:
*How did you get your dip to look so yellow and cheesy??!*
I followed the recipe and mine turned out quite brown. Not that the color really matters, but I am just totally curious to know what you did to impart such a lovely delicate color.
I also found that 9 slices of egglpant were not nearly enough…
Was there any reason to use the slice, roast, peel, puree method? After realizing the first slices wouldn’t produce enough sauce, I went ahead and threw the whole rest of the eggplant under the broiler. I broiled the skin until it was all blistery and it came right off, and the eggplant was nice and soft and cooked on the inside. Then I threw the rest of it in the blender. Seemed to do the trick in terms of adding body. It just seemed so much easier….but maybe the flavor is different if it’s salted and roasted?
Just curious. Thanks! Your recipes are pretty much a weeknight staple every single night.
Kevin says
Cumin is a strong flavor. I always use 1/4 of what a recipe states. If i don’t, that is all one tastes! easy does it, like Joanne Weir says works for me. Otherwise I can’t wait to try this
Jess Oliver says
Just made this for the second time, love it! Thank you!
dave says
left comment on Blueberry breakfast cookies under this recipe. Feel free to move it if you can….. I can’t.
Also made the queso dip tonight. Liked it. I used entire eggplant (medium size) as wasn’t sure when I get around to cooking the rest. Really ended up with just over a cup of eggplant after pulling off the skin. Taste great. Need to add more salsa when I reheat it.
I think I will share and call it a roasted eggplant with salsa dip. If I say ‘queso’ or ‘rotel-like’, I think people will be disappointed. If I say ‘roasted eggplant with salsa dip’ then people will be pleased and like the taste. Managing expectations is so important. Not trying to ‘fool’ anyone. Enjoy the dip for what it is.
Shirley says
I think you are correct in renaming this before sharing it with others. It’s good as a sauce, but it doesn’t really taste as much like a cheese dip as the cashew/ cheese dip I have made in the past. Also, mine came out looking like an old avocado dip rather than queso. I added turmeric, but it didn’t change the color.
dave says
I was recently referred to your website at a yoga community potluck. Found two recipes I just had to try. For a Saturday night, Maha Shavaratri kirtan in Boulder, I am bringing the Blueberry cookies. Taste great, worth sharing, and should appeal to the Boulder kirtan crowd. I NEVER cook with peanut butter (memories of 8th grade home ec class and burnt peanut butter cookies). So bought Almond butter. Only the seal was broken, so I had to use the peanut butter I had in refrigerator. Next time, almond butter! And I can’t write/say “never” bake with peanut butter again….. Thanks for recipe.
Mika says
I used cajun spice mix and jarred marinara sauce but this turned out great! Looking forward to stirring it into some shells!
Candice says
Is there a way to make this with out almond milk?
Duck says
I made this tonight and put it on homemade vegan nachos along with green bell peppers, onions, olives, refried beans and roasted corn. It was AMAZING! I’ve read all these reviews saying it didn’t work or it didn’t taste like queso. I don’t understand because it tasted just like queso to me. It was such an amazing substitute and I never would have guessed eggplant was the star of the show.
I made a few small adjustments: I used 1/2 tsp of cumin rather than 1 tsp and added 1/2 tsp of smoked parpika. I added some turmeric for color. I used 1 tbsp miso paste instead of nutritional yeast because I personally do not like nutritional yeast. And I didn’t add salsa because it was perfectly delicious without. I can’t wait to use this on more things! I plan to put it in a burrito next! :)
Katie says
I made this today with a few changes that might help with the color (after it’s been sitting out, not that this was around long enough to even check) but I roasted one red pepper and one small eggplant, followed the rest of the steps… Added 3 cloves of garlic, 4 tablespoons nutritional yeast, 1/2 teaspoon seasalt, cumin, chili powder & corn starch as you have mentioned. I used 1.5 cups of water (to keep it nut and soy free) and blended. Added half a can of drained rotel and cooked a few minutes to warm and thicken. It was perfect with our vegan burritos today, my husband originally didnt know it wasn’t real cheese. I could just eat this queso by the spoonful. Thank you so much!!
Pauletta says
I just tried this for Super Bowl!! I am not vegan but just dairy-free due to my sensitive baby that I’m still nursing. I added ground turkey which I seasoned with chili powder, salt and pepper and cumin for more of a chili con queso feel but didn’t want the beans. It was very good! I wish I had more time to work with the recipe and get it thicker. I was trying to make too many recipes from scratch which took too long. I added what the recipe called for right away but wasn’t able to see if that was enough before serving. Other than that I loved it! I will definitely make this again!
Jessie says
Thank you Dana! I have been searching for an alternative to Cashew “Sauce” Two of my daughters have peanuts and tree nut allergies so this is perfect!!!
Amanda says
I made this dip last night – and although it was very delicious – it was not at all “cheesy” (at least, not to me). It tasted more like a chili-bean dip than a cheesy queso (which was still very good – just not what I was expecting). I think I will try adding more nutritional yeast next time so that the colour isn’t so brown. Definitely will have to try try again! Thanks :)
Olive says
-Minus tahini, this is baba ganoush. :-)
Anna says
THANK YOU so much for sharing! I’m highly allergic to cashews and was always disappointed that they were the go-to substitute for cheese in healthy recipes. Eggplant, though- I LOVE! Delicious recipe! YAY! :)
texasgirlfarfromhome says
You mention in the recipe that if the dip sits out a while it looses color. Have you tried a dash of tumeric powder to keep the rich golden/yellow color?
Rich says
Any thoughts on using a food processor rather than a blender? My blender has met it rather pathetic end?
Ahweey says
Is there something we can sub for the yeast? We are allergic to it :( thanks!
Jess T. says
I never leave comments on food blogs, but I absolutely had to this time, because I LOVE this vegan queso! I’m not even a fan of eggplant, but this recipe is absolutely amazing. It has all the flavor of real nacho cheese with none of the lactose or fat. Thank you so much for sharing this, you’ve inspired me to use this recipe as a base for everything from pasta sauces to moroccan chicken dishes. Keep up the great work! :)
Beacon says
This recipe is a sign from the Gods and the Heavens! I’m looking at vegan cheese recipes because I wanted to try something new, and my next search would have been eggplant because I have one on hand but I’m clueless when it comes to eggplant. I’m literally going to make this RIGHT NOW.
Gabriela Rodriguez says
Hi¡ I am new to cooking vegan (I love to eat vegan but havent cooked things myself). I want to know what is the purpose of the nutritional yeast… It could be replaced by something else?
Thanks!!
It can’t be replaced because it’s the thing that makes it cheesy!
Duck says
I recommend miso paste!
Mike says
I followed the directions precisely, and as a queso, I didn’t love it. The creaminess of it wasn’t much like actual queso, and it was missing that tang. I added more nutritional yeast to try and up the cheesy flavor, but it still was just kind of a tan colored cream sauce. I like the eggplant as cream sauce idea, and I think it would be great as the base of a cream of mushroom type of soup, but I’ll keep looking for a queso recipe that hits the spot for me.
April says
I agree. Mine turned out awful
kate says
I tried this recipe today and love the flavor! Mine came out a little bit mealy, do you have any suggestions to make it smoother? I was hesitant to just add more soy milk (didn’t have almond around) , i didn’t want it liquidier, just creamier… Might halve the cumin next time too. What a great way to use eggplant, thanks for the recipe!
Danielle says
just a guess, but maybe need a more powerful blender?
Diane says
(I may have already reviewed this here but I am not sure) This is an awesome recipe! I made it for my strictly non-vegan husband and son…they LOVED it! My husband actually told me he wouldn’t mind if I made this often. That is a rave!! Thank you for this.
Ana says
Made this last night, and it was quite good, though I would cut WAY down on the cumin next time. Maybe only a 1/4 tsp. Because it was a little like “oh, and here’s my cumin dip, everyone.” I also think that pre-spices, this would be a great base for a spinach-artichoke dip.
anne says
as much as cumin is a stable in my kitchen, I agree with you comment about cumin,
Sarah says
Totally agree. I just made this and it wasn’t that cheesy queso flavour even with extra nutritional yeast. Creamy cumin dip is accurate. Even after adding a slurry, it didn’t get very thick either. I think I’ll try cashew cheese queso next time.
Krista says
I used ground red pepper (1/2 tsp) instead (which was real spicy), but to me the chili powder was a bit much for me. I also used yellow squash, because they did not have egg plant at the store, but surprisingly I could not taste the squash! I might try eating it with some quinoa and beans tonight!
sherry says
How can you give this only three stars when you changed two major components of the recipe?
Jill says
I make this all the time and we love it!!!! It’s effin amazing. Last night I added chopped green chilis to it. So good. Thanks for the recipe! The ONLY way I can choke down eggplant. LOL.
Carly says
Just finally tried this for Christmas! It turned out great! Just had to adjust some seasoning after blending and then was perfect!! Genius idea!
Dana says
So this tastes great – but I didn’t get an orange hue – more like…brown. What did I do wrong here?
Jill says
Crystal Tenty says
October 9, 2015 at 3:42 pm
When I make it I add turmeric and that seems to help the color stay yellow/orange
Reply
Annie says
I’m so happy I stubbled upon your lovely blog. I recently made Love and Lemons vegan mac & cheese and absolutely ADORED it. However, I try to stick to a high carb, low fat vegan diet so I was on the hunt for cashew-less mac. Then, BAM. I found this recipe and I ended up making it tonight along with some noodles and some cooked spinach! I actually used components of your recipe and also Love and Lemons recipe for the sauce because I wanted the same flavor from the cashew sauce. Let me tell you, it was delicious. The eggplant completely made up for the cashews.
Can’t wait to try more of your recipes. Everything looks fabulous!
Lovely, thanks for sharing, Annie!