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.
Additional Reporting by Abby Hepworth