It always happens. Just as I’m about to drift off to sleep at night, a recipe idea zings into my brain out of nowhere. This time, for vegan queso.

Origins of Queso

Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. It’s believed to have originated in Texas in the early 1900s (source).

Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses. You can learn more about the history and differences here.

Our plant-based version is not traditional, but is inspired by the creaminess and heat of chile con queso!

Eggplant Vegan Queso

EXCITING NEWS.

I’ve tried vegan cheese based with cashews. It’s good, and it’s the first way I learned to mock cheese texture and flavor without using dairy. But I knew there had to be a better way.

I mean, not that I’m into counting calories, but cashews are very high in calories and fat and you can detect them in sauces unless you really build up the flavor from spices and otherwise.

So, the thought was, “What else is creamy but neutral and would make a good base for cheese sauce?”

The zinger I got at midnight whilst falling asleep: EGGPLANT!

Eggplant is amazingly versatile, especially once roasted. I enjoy it in pastas, whirled into baba ganoush or even roasted and layered into a hearty veggie sandwich. I adore the creaminess of baba ganoush and suspected its eggplant base would make an excellent base for vegan queso.

DING DING DING. I was correct.

This sauce starts with roasted eggplant. I speed up the process by slicing it into thin rounds and broiling. A little steam in foil and then you can pull away the skin with ease. Then, just throw it into a blender with almond milk, nutritional yeast and a handful of spices and you’re good to go.

Look at that creamy queso goodness.

A little cornstarch in the mix helps it thicken up once heated in a saucepan for serving. This is an optional step but I recommend it for that ultimate luxurious cheesy texture. (If you don’t use cornstarch, try another thickener, such as arrowroot powder.)

All that’s left to do is add in a few Tbsp of slightly drained Rotel (just like real queso dip!) or your favorite chunky salsa. This really sends the texture and flavor over the top to mock the real thing.

Oh. My. Word.

You’re not gonna believe how delicious this is. And guess what? HUSBAND APPROVED!

John tried it, and he doesn’t like cashew sauces, and he really liked this dip! We agreed that it was ridiculous how close it was to real queso dip. Seriously amazing!

So what does it taste like?

Creamy

Velvety

Savory

Super cheesy

Slightly spicy

Perfectly dippable

Totally pourable

Begging to be added to all your favorite dishes

Don’t worry. I have a few recipes in the works utilizing this dreamy dip! And another bonus: It reheats extremely well! If you’ve ever made cashew cheese you know it doesn’t exactly reheat well. But with this, you can just pop it in the microwave or put it back in a saucepan and it’s just as good!

Yet ANOTHER bonus? This dip is cashew-, soy-, dairy-, and gluten-free!

And did I mention it’s way lighter in fat and calories than nut- and dairy-based quesos? Just 55 calories and 3.5 grams of (healthy) fat per serving! What’s not to love? Make this dip! And if you do, take a picture and tag it #minimalistbaker on Instagram so I can see! Cheers!