Spicy Vegan Queso

Ingredients:

1 Eggplant (sliced into ¼-½” rounds)

1 Shallot (peeled and roughly sliced)

2 tbsp. Extra virgin olive oil

½ tsp. Salt

Ground black pepper (to taste)

1 ½ c. Unsweetened almond milk

¼ c. Farmer Foodie Golden Chedda Cashew Parm

4 Garlic cloves (peeled and chopped)

1 Chipotle in adobo

2 tsp. Arrowroot starch

1 tsp. Ground cumin

½ tsp. Paprika

½ tsp. Chili powder

⅓ c. Chunky salsa

Tortilla chips (to serve) 

Optional Ingredients:

1 tbsp. Fresh cilantro leaves (chopped)

¼ Jalapeño (sliced)

Method:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Place the sliced eggplant rounds and roughly sliced shallot on a baking sheet. Drizzle with 2 tbsp. Of Extra Virgin Olive Oil and season with ½ tsp. of Salt and a pinch of ground Black Pepper. Transfer to the preheated oven and roast for about 20 minutes, flipping the eggplant halfway through cooking.
3. Let cool for 10 minutes, then remove the skin from the eggplant (compost the skin). 
4. Add the peeled and cooked eggplant and shallot mixture to a blender. Add the remaining ingredients (except for the salsa) to the blender: 1 ½ c. Unsweetened almond milk, ¼ c. Farmer Foodie Golden Chedda Cashew Parm, 4 Garlic cloves (peeled and chopped), 1 Chipotle in adobo, 2 tsp. Arrowroot starch, 1 tsp. Ground cumin, ½ tsp. Paprika, and ½ tsp. Chili powder. Blend on high until completely smooth, about 30-60 seconds. 
5. Pour the contents in the blender into a large saucepan over medium heat. Bring to a simmer for about 5 minutes, stirring often, until thickened.
6. Stir in the salsa. Taste and adjust the seasoning, adding more salt and black pepper if desired. 
7. Option to top the queso dip with freshly chopped cilantro leaves and jalapeño slices.
8. Serve warm with tortilla chips and enjoy!