Cashew-Less Vegan Queso

Cashew-Less Vegan Queso


Ingredients:
Sea salt
1 1/2 - 2 cups unsweetened original almond milk
7-9 rounds of eggplant (sliced 1/4-inch thick // half of a medium eggplant yields 7-9 rounds)
2-3 Tbsp nutritional yeast (see instructions)
Olive oil
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Instructions:
  • First step is Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch). Then sprinkle both sides of the flesh with a little sea salt and arrange in a colander to help draw out some of the moisture and bitterness. Let set for 10-15 minutes. Then rinse with cool water and thoroughly pat dry between two clean towels.
  • And then, Preheat oven to high broil and place an oven rack near the top of the oven. Arrange the dried eggplant rounds on a baking sheet lightly spritzed with non-stick spray and drizzle both sides of the eggplant with a little olive oil. Sprinkle with a very small amount of salt.
  • And then, visit for full instruction : https://minimalistbaker.com/cashew-less-vegan-queso/



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