How to Make Spicy Vegan Queso Dip That Tastes Like the Real Deal

Just because you’re vegan doesn’t mean you should have to miss out on all the fun of chips and dip. This spicy queso is 100 percent plant-based and a guaranteed crowd-pleaser. (Seriously, even your non-vegan buddies will love it.)

What You Need:
- 1 eggplant—sliced, broiled and cooled
- 1½ cups almond milk, divided
- 3 tablespoons nutritional yeast
- 3 teaspoons cornstarch
- 2 garlic cloves, minced
- 1 tablespoon cumin
- 1 tablespoon chile powder

Step 1: In a blender, combine the eggplant with 1 cup of the almond milk and the remaining ingredients. Blend on high speed until smooth.

Step 2: Pour the dip into a pot and add the remaining ½ cup almond milk. Place over medium heat and stir as the dip simmers for 3 to 5 minutes.

Step 3: Serve hot with an abundance of chips.

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Additional Reporting by Abby Hepworth