VEGAN QUESO CHEESE DIP RECIPE

Easy vegan queso cheese dip that contains aubergine/eggplant and butternut squash to make it light and low calorie. Perfect for those days where you want something filling and creamy but not too heavy. Nutritional yeast gives this dairy free whole foods dip a cheesy taste.

Simple to make but does take some time while the veggies bake, however the oven is doing all the work while you sit back. Suitable for vegan, dairy free, healthy, plant based oil-free and gluten-free diets.

This recipe is not paleo as it contains a small amount of cornstarch. This is just to thicken and can either be omitted or replaced with coconut flour, tapioca starch or almond flour.

VEGAN QUESO CHEESE DIP RECIPE

Total time: 1h 30mYield: 4 servingsCalories: 130 calPrintPin Recipe

INGREDIENTS

2 Aubergines

½ Butternut squash

1 Onion

1 clove of Garlic

2 tbsp Cashews

1 tsp Cumin

½ tsp Cayenne pepper

½ tsp Turmeric

½ cup / 40g Nutritional yeast

1 tsp Salt

1 tsp Cornstarch

2 cups / 500ml Water

TOP WITH

Smoked paprika

Chilli slices

Chopped tomatoes

SERVE WITH ANYTHING DIPPABLE SUCH AS

Thickly sliced baked potatoes, as shown in the picture

Bread

Tortilla crisps, you can get oil free healthy baked or raw versions

METHOD

Cut the butternut, onion and aubergines in half and place on a baking tray.

Bake at 220 C for about 30-45 mins. Often you will need to take out the aubergine and onion first as the butternut takes about 15m more to bake.

Scoop out the flesh of the butternut and aubergine, once cool enough. The skins are tasty to eat but they are not needed for this recipe as the dip is velvety smooth.

Place everything in a high-speed blender and blend for a few mins until all broken up. You may have to blend in two batches in a small jug blender.

Serve the dip with smoked paprika, chopped tomatoes, chilli spices and coriander.

Best eaten just after made and still warm.

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