Vegan Queso Fundido | Sip and Spice

Vegan Queso Fundido

Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 1 hour
Servings 2 cups

Ingredients

  • 1/2 of a medium eggplant
  • Olive oil spray
  • Sea salt
  • 1 1/2 cups almond milk
  • 2 tablespoons nutritional yeast
  • 1 garlic clove
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tsp cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup medium salsa slightly drained
  • 4 oz. soy chorizo
  • 1/4 cup diced red onion
  • Diced tomato scallion and jalapeno, for topping

Instructions

  1. Slice the eggplant into 1/2-inch thick rounds. Arrange the slices in a colander in the sick and sprinkle with salt. Let set for 20 minutes. Rinse with cool water and pat dry between two towels.


  2. Spray a sheet pan with olive oil spray and put the slices on the pan. Spray with olive oil spray and sprinkle with salt. Broil on high for 5 minutes. Flip, then broil on the other side for 5 minutes. Both sides should be golden brown. Remove from the oven and stack in a piece of foil and close. Let the eggplant steam for 15 minutes, then peel the skin. It should peel right off.


  3. Place the eggplant in a blender with the almond milk, nutritional yeast, garlic, cumin, chili powder, smoked paprika, cayenne, cornstarch and salt. Blend on high until smooth. Set aside.


  4. In a small saute pan over medium-high heat, crumble the soyrizo and cook for 5 minutes, stirring frequently. Remove the soyrizo to a bowl and add in the red onion. Cook for 3 minutes on high, then remove to the bowl with the soyrizo. Pour the queso from the blender into the saute pan and let thicken for about 5 minutes, stirring often. Remove from the heat.


  5. Stir the soyrizo and onion back into the queso and pour into a small oven-safe skillet. Place under the broiler for 4-5 minutes, then top with diced tomatoes, scallions and/or jalapenos, grab a handful of tortilla chips and dig in!