Vegan Queso Dip

If you’re not able to eat dairy, this vegan queso dip is about to cure your cravings. It’s fully loaded with fun toppings and is nut free.

I feel like I’ve become a bit of a queso queen, with my 5-Ingredient White Queso as my all-time most popular recipe, and the 6-Ingredient Yellow Queso not far behind. The most logical next step was to create a VEGAN queso, of course! This Fully Loaded Vegan Queso is 100% vegetable based {no cashews!}, super quick and easy to make, and topped with soyrizo and guac because we all know those are the best things in life. Get. In. My. Belly.

This dip is seriously so creamy, thick, and satisfying! It has that savory, spiced flavor you know and love from regular queso, but veggie-based instead! Of course the texture is not quite the same as cheese, because it’s difficult to get the stringy-melty effect with VEGETABLES, but this is still creamy nonetheless. I also realized after the fact that I basically made plain vegan queso, but you could easily add in a can of drained Rotel for more flavor and it would be delicious.

Here are some other vegan recipes for inspiration… You can make my Cheesy Vegan Pulled Pork Nachos, Vegan Jalapeño Ranch Dip, or Vegan Pretzel Dogs.

Vegan Queso Dip

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

• Author: Valentina Celant
• Total Time: 30 minutes
• Yield: Serves 6
• Diet: Gluten-Free, Vegan

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Description

Creamy, cheesy, and totally vegan! This dip is perfect for parties or a cozy night in. Serve with your favorite tortilla chips.

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Ingredients

Units USM Scale 1x2x3x

• 1 cans (1 can) cannellini beans
• 1 tbsp olive oil
• 0.5 onions (0.5 onions) onion
• 0.5 - 1 jalapenos (0.5 - 1 jalapenos) jalapeno
• 2 cloves garlic (2 cloves) garlic
• 1.5 cups (355 ml) nondairy unsweetened milk
• 1 tbsp tapioca starch
• 1 tbsp white miso
• 2 tbsp nutritional yeast
• 0.5 tsp smoked paprika
• 0.5 tsp turmeric
• 1 tsp garlic powder
• 1-2 tsp salt
• 1 tsp cumin
• guacamole, soy chorizo, and fresh cilantro

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Instructions

1. In a medium pot over medium-high heat, add the oil, onion, garlic, and jalapeno.
2. Cook, stirring often, until the vegetables are soft and starting to become golden brown.
3. Add the drained can of beans and reduce heat to medium-low.
4. In a small bowl, whisk together about ½ cup of the milk and the tapioca starch until smooth.
5. Add the remaining milk (including the tapioca mixture) to the bean and vegetable mixture.
6. Add the remaining spices, nutritional yeast, and miso. Reduce heat to low and stir frequently until the beans are soft and mushy, and the mixture thickens (15-20 minutes).
7. Use an immersion blender or pour the mixture into a blender and pulse until smooth and creamy. Add a little more milk if needed.
8. Serve hot with soyrizo, guacamole, and fresh cilantro.
9. Stir in a can of drained Rotel after blending, if desired.

Notes

• For a smoother queso, blend until completely smooth; you may need to add a tablespoon or two of extra milk.
• To adjust the spice level, start with half a jalapeño and add more to taste.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Simmering
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 5
• Sodium: 400
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Carbohydrates: 30
• Fiber: 10
• Protein: 10

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