This light vegan queso cheese dip contains aubergine 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. It’s also great being high in vegetables and vitamins.
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, oil-free and gluten-free diets.
Light Queso Cheese Dip Recipe
- Total time: 1h 20m
- Yield: 4 servings
- Calories: 130 cal
- Print Recipe
- 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
- Smoked paprika
- Chilli slices
- Chopped tomatoes
Serve with anything dippable such as
- Thickly sliced baked potatoes, as shown in the picture
- Tortilla crisps, you can get oil free healthy baked or raw versions
- 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.
- Best eaten just after made and still warm.
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 as it is not heated. 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. I had them as a tasty snack while trying to get the right photos and video for this recipe.