After making my friend Chocolate Cover Katie’s fabulous!!! cheese sauce. I was intrigued, what other vegetable would give me that creamy consistency and adapt to flavors really well? EGGPLANT! I was excited to make this dish, because most of the time when you come across vegan “cheese” its based with nuts.
Don’t get me wrong I love nuts, I have a serving a day, but its one of those things that you can easily over due, so I am constantly keeping myself in check. I can seriously polish off a bag of raw cashews, dangerous! Anyways back to the nacho cheese dip! its creamy and taste indulgent. I enjoyed it with vegetables, marry’s crackers, I have yet to try it over pasta but I am sure it would be amazing! Feel free to doctor it up with hot sauce and cayenne pepper for that extra kick! Plus don’t you love that its not only nut free, dairy free, oil free, but soy free as well!
1 medium eggplant sliced into rounds
1 1.5 cup unsweetened almond milk
3 tablespoons Nutritional Yeast
3 tablespoons lemon juice
3 tablespoons apple cider vinegar
1 clove of garlic
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon paprika
1/2 cup drained diced tomatoes from can
1. Roast eggplant at 375 15 minutes, then flip roast additional 15 until its nice and brown. let cool and remove skin.
2. Place eggplant in a blender with remaining ingredients EXCEPT tomatoes!
3. Blend till smooth,taste and adjust, i found mine needed a drop more salt and acid (lemon) heres where i added hot sauce and extra spices.
4. Pour into a small pot bring to a boil, let simmer for 20 minutes, add your tomatoes and serve!
serve warm or cold great dipping sauce or dressing for vegetables pasta etc endless options!