Step 1 :
Preparing the Vegan queso; Sprinkle eggplants with salt and let it draw out moisture. Then rinse with cool water and dry it afterwards. Bake the eggplants with olive oil for about 5 minutes, Wrap eggplants in foil to steam, unwrap and peel the skin of eggplants and mix it with almond milk, nutritional yeast, garlic, cumin, cornstarch, chilli and Cheezmir Cheddar Flavoured Vegan Grated cheese, until its smooth and creamy, then warm it up by using saucepan about 5 minutes.
Step 2 :
Heat up the black beans in a saucepan and season with salt and chilli.
Step 3 :
Arrange tortilla chips on a serving platter, and add toppings in the desired order.
10 cups gluten-free tortilla chips
10 slices of eggplant
1 cup salsa
2 ½ cups almond milk
3 tablespoon nutritional yeast
200 g black beans
200g Cheezmir Cheddar flavoured Vegan Grated
½ minced fresh garlic
1 teaspoon cumin
Vegan mayo sauce ( The Veganers by the chef)
1 teaspoon chili powder
2 teaspoon cornstarch