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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.

There is no need to salt aubergines these days. In times gone by they were bitter and benefited from salting. However modern varieties have been crossbred to be sweet without any bitterness.

Light Queso Cheese Dip Video Recipe

I don’t roast any of the vegetables with oil as they don’t need it and many oils become unhealthy once heated. I do sometimes add a bit of cold pressed extra virgin olive oil while blending and after its cooked.

Blend for a few mins until it’s all broken down and warm as this will help the corn starch to thicken this light dip.

Rather than using any shop bought almond or soy milk I just add a few cashews as its much cheaper and healthier. If your blender is not very powerful then do soak the nuts for an hour before blending.

As we are a healthy eating website there are no chips dipped in the video. Instead I’ve roughly chopped some potatoes into thick slices with their skins on and baked without any oil. They taste great just out of the oven and still warm.

For years I avoided white potatoes for health reasons (high GI) but they actually do contain a decent amount of vitamins and minerals. Not to mention it’s easy to get local potatoes in the UK so I have reintroduced them into my diet.

You can eat the skins for the aubergine and butternut. After all much of the nutrition is found in and next to the skin. I had them as a tasty snack while trying to get the right photos and video for this recipe.

Cashew Nut free Vegan Queso Dip

You can make this cashew nut free if you like by replacing the cashew nuts in this with another nut. I think macadamia nut is the best alternative but it also works well with pistachio or pecan nuts. You can use any nut but will give it a slightly different taste.

Nut free Vegan Queso Dip

To make this totally nut free use sunflower seeds in place of the nuts.

For optimum health, raw sunflower seeds that are soaked in water overnight are best. However taste wise sunflower seeds that have been roasted for a few minutes many people do prefer.

Paleo Vegan Queso Dip

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.

Nutritional yeast is known as many different names over the world including yeast flakes, Brufax, hippie dust, nooch or yeshi. It’s often fortified with b12 so a great addition to a healthy vegan diet.

Yield: 4 servings Light Vegan Queso Dip Print 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. Loaded with nutrition and free of dairy and junk. Prep Time 20 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 30 minutes 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 Instructions 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. This light vegan queso dip is best eaten just after made and still warm. Recommended Products Links maybe affiliated, meaning I earn a commission from purchases but at no extra cost to yourself. Nest and Glow Recipe Book

SAVE 50% Nest and Glow Book Nutrition Information Yield 4 Serving Size 1

Amount Per Serving Calories 251 Total Fat 10g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 6g Cholesterol 13mg Sodium 629mg Carbohydrates 34g Net Carbohydrates 0g Fiber 7g Sugar 7g Sugar Alcohols 0g Protein 10g

If you like this recipe check out my roast cauliflower vegan cheese recipe.