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.

4.0 from 1 reviews
Vegan Queso Dip
Prep Time
Cook Time
Total Time
Recipe Type: Appetizer
Serves: 8 servings
  • 1 can cannellini beans, drained
  • 1 tbsp olive oil
  • ½ onion, chopped
  • ½ - 1 jalapeno, seeded and chopped
  • 2 cloves garlic, smashed
  • 1½ cups nondairy unsweetened milk
  • 1 tbsp tapioca starch
  • 1 tbsp white miso
  • 2 tbsp nutritional yeast
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • 1 tsp garlic powder
  • 1-2 tsp salt, to taste
  • 1 tsp cumin
  • *to serve: guacamole, soy chorizo, and fresh cilantro*
  1. In a medium pot over medium-high heat, add in the oil, onion, garlic, and jalapeno. You can use more or less jalapeno depending on how much spice you like!
  2. Add in some of the salt, and cook, stirring often, until vegetables are soft and starting to become golden brown. Add in the drained can of beans, and turn heat down to medium-low.
  3. In a small bowl, combine about ½ cup of the milk with the tapioca starch. Whisk well to ensure there are no lumps. Now, add all your milk (including the tapioca mixture) into the bean and veggie mixture.
  4. Add in all the remaining spices, nutritional yeast, and miso, and turn heat down to low, stirring often. Beans will become soft and mushy and mixture should become thick. This should take 15-20 minutes.
  5. When ready to serve, use an immersion blender or pour mixture into blender, and pulse until smooth and creamy. You can add a little bit more milk if needed.
  6. Serve hot with soyrizo, guacamole, and fresh cilantro on top.
  7. *NOTE: if desired, you can also stir in a can of DRAINED Rotel into the queso after blending.*

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