Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Vegan Queso Dip

print
Ingredients: 

7-9 rounds of eggplant, sliced 1/4-inch thick (~half of a medium eggplant)
Olive oil
Sea salt
1.5-2 cups unsweetened original 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)
OPTIONAL: Smoked paprika and hot sauce for added color and flavor upon serving.


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook