Cheeseless Queso

Cheeseless Queso

Table of Contents

Calories Per Serving: 50

Servings: 12 (1/3 c per serving)


1 T coconut oil, melted
pink salt
1 medium eggplant
2 carrots
3 c unsweetened almond milk
1/3 c nutritional yeast
1/2 t minced garlic 
2 t cumin
2 t chili powder
1/2 t xanthan gum, optional (to thicken sauce)
1 c chunky salsa, drained
smoked paprika and/or hot sauce, optional


  1. Slice eggplant in 1/4 inch rounds
  2. Sprinkle eggplant rounds lightly with salt and place in colander for 10-15 minutes
  3. Peel carrots and cut into 1/2 inch rounds
  4. Bring medium saucepan of water to boil and add carrots
  5. Preheat oven to Broil and place oven rack on top level
  6. Rinse eggplant with cool water and pat dry 
  7. Arrange eggplant rounds on foil-lined, lightly greased baking sheet
  8. Brush both sides of eggplant rounds lightly with coconut oil and sprinkle with pink salt
  9. Broil on 2 1/2 minutes, flip rounds, broil another 2 1/2 minutes
  10. Remove boiled carrots from heat, drain, rinse with cool water, then set aside
  11. Remove eggplant from oven and wrap loosely in foil to steam for 5 minutes
  12. Unwrap foil and peel skin off rounds 
  13. Blend eggplant (should be about 2 cups), carrots, almond milk, nutritional yeast, garlic, cumin, chili powder and xanthan gum in blender until smooth and creamy
  14. Taste and adjust seasonings, xanthan gum, and almond milk, as needed
  15. Transfer to medium saucepan and warm over medium heat 5 minutes or until slightly thick and bubbly 
  16. Remove from heat and stir in drained salsa
  17. Top with smoked paprika and/or hot sauce, if desired

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