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Just because you’re vegan doesn’t mean you should have to miss out on all the fun of chips and dip. This spicy queso is 100 percent plant-based and a guaranteed crowd-pleaser. (Seriously, even your non-vegan buddies will love it.)

What You Need:
 - 1 eggplant—sliced, broiled and cooled
 - 1½ cups almond milk, divided
 - 3 tablespoons nutritional yeast
 - 3 teaspoons cornstarch
 - 2 garlic cloves, minced
 - 1 tablespoon cumin
 - 1 tablespoon chile powder

Step 1: In a blender, combine the eggplant with 1 cup of the almond milk and the remaining ingredients. Blend on high speed until smooth.

Step 2: Pour the dip into a pot and add the remaining ½ cup almond milk. Place over medium heat and stir as the dip simmers for 3 to 5 minutes.

Step 3: Serve hot with an abundance of chips.

RELATED: How to Make Vegan Cauliflower Chowder

Additional Reporting by Abby Hepworth

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