Best Vegan Queso Dip (Dairy-Free)

Best Vegan Queso Dip (Dairy-Free)The best vegan queso dip in under 20 mins! Using cashews, nutritional yeast and a few other ingredients, you can make an incredible creamy vegan queso at home!

This simple, gluten-free, vegan queso sauce is the perfect recipe for any occasion!  Serve with lots of tortilla chips and enjoy this cheesy vegan queso dip as an easy appetizer or snack for movie night!

Related Recipe: Vegan Hummus Dip

Dairy-Free Queso DipVegan Queso Dip

DAIRY-FREE & GLUTEN FREE 

For a super easy, whole-foods based appetizer, this vegan queso dip is rich and cheesy! Serve in a wide dish with lots of tortilla chips and dig into this savoury cheese dip with a kick!

Vegan Queso Dip RecipeINGREDIENTS FOR VEGAN QUESO BLANCO DIP:

Seasonings:

KITCHEN EQUIPMENT I USED:

FULL RECIPE DOWN BELOW!Vegan Queso Recipe

How to make the cheesiest vegan queso dip?

Well, a potato’s natural starch blended with cashews and soy milk will give you the gooiest, velvety cheese texture. The Nutritional yeast and typical queso seasoning mix-ins will give you a queso dip so rich and flavourful, you won’t miss the dairy. 

I like soy milk best for this recipe because it’s thick and has a high protein content which helps the texture of the dip. Soy milk also won’t make this recipe too sweet, but you could opt for an unsweetened plant-based milk. If you want a soy-free version of this recipe, or you prefer another type of milk, unsweetened oat, rice or cashew milk will work as well. 

5.0 from 2 reviews
Best Vegan Queso Dip
 
Prep time
Cook time
Total time
 
The best vegan queso dip in under 20 mins! Using cashews, nutritional yeast & a few other ingredients make an incredible creamy vegan queso. Serve in a wide dish with lots of tortilla chips and let everyone dig into this savoury cheese dip with a kick!
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: Roughly 4 cups
Ingredients
Instructions
  1. Boil potato in salted water until soft, roughly 15 mins.
  2. In the meantime, place the following in a blender: cashews, soy milk, vegetable broth, nutritional yeast, pickled chilli juice, onion powder, garlic powder, cumin, mustard powder, and pickled chillies (optional for spice).
  3. Drain potato and reserve the liquid.
  4. Place potato also in the blender. Blend until very smooth.
  5. Add reserved liquid as necessary until the desired consistency is reached.
  6. Taste and salt if desired.
  7. Add the vegan queso into a serving dish and stir in diced chillies and tomatoes. Garnish with additional tomatoes, pickled chillies, and cayenne.
  8. Serve with tortilla chips.
Nutrition Information
Serving size: ½ cup Calories: 143 Fat: 7.5 Carbohydrates: 12.5g Sugar: 2g Sodium: 175mg Fiber: 2.5g Protein: 5.9g

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