Spicy, cheesy, creamy - this plant-based queso is the perfect companion for nacho chips. Whip it up in minutes – everything goes in the blender then straight into the saucepan where a quick heat turns it into a hot and bubbly dip.
Ingredients
First, let's note what this queso doesn't contain. It has no dairy, no mayonnaise, no cream cheese, no tofu, and no cashews!
About the Mother Mix
The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and store in your pantry.
Use it to jumpstart over 16 different creamy and cheesy plant-based recipes - from Spinach Dip to Scalloped Potatoes and Veggie Pot Pie.
You can also use it on its own -- just add water, blend, and heat -- to make a simple vegan cream sauce, delish over roasted veggies!
About the Mother Mix
The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and store in your pantry.
Use it to jumpstart over 16 different creamy and cheesy plant-based recipes - from Spinach Dip to Scalloped Potatoes and Veggie Pot Pie.
You can also use it on its own -- just add water, blend, and heat -- to make a simple vegan cream sauce, delish over roasted veggies!
Visual Overview: Making Easy Vegan Queso
Notes:
- You need a blender for this recipe.
Put all ingredients, except the tomatoes/salsa/Rotel into the blender and blend on high for 1 minute.
Making vegan queso with all the ingredients in the blender.
Top-down view of blended queso ingredients for vegan queso
Pour the dip into a saucepan. Cook over medium heat, stirring occasionally, until the dip is thick and creamy, about 5-10 minutes.
Making vegan queso, heating the queso dip.
Making vegan queso dip
If adding the tomatoes/salsa or Rotel, turn off the heat and stir in.
If you add tomatoes/salsa or Rotel to the dip, it will be a chunkier consistency, pictured below.
Related Recipes
Other Mother Mix Recipes
More Plant-Based Snacks
Recipe Card
Crazy Easy Vegan Queso
Ingredients
- 2 teaspoons garlic powder
- 1/2 teaspoon turmeric (optional, for colour)
- 1 teaspoon red pepper flakes
- 1 t teaspoon chili powder
- 1 teaspoon sea salt (or sub regular table salt, but reduce to 1/2 teaspon, adding more to taste)
- 1/2 cup coconut cream (this is thick layer at the top when you open a can of coconut milk. If your coconut milk is blended, just use the milk.)
- 1/2 cup nutritional yeast
- 2 cups water
- 2/3 cup Mother Mix
Optionally, if you don't have the Mother Mix:
- 1/2 cup almond flour (also called blanched almond flour, ground almond meal - ensure it's skinless, finely goround)
- 1 tablespoon tapioca starch (also called tapioca flour)
- 1.5 tablespoons nutritional yeast (this is in addition to the nutritional yeast above)
Optionally, if you want your queso to be chunky
- 1/4 cup diced tomatoes, or tomato salsa, or Rotel
For serving
- 1 tablespoon jalapeno pepper, finely diced
- 2 tablespoons diced tomatoes, tomato salsa, or Rotel
Instructions
- Put all ingredients except tomatoes/salsa in blender and blend on high for 1 minute.
- Transfer to saucepan, and cook and stir over medium high heat until hot and bubbly.
- Optionally, stir in salsa/diced tomatoes/ Rotel and heat through.
- For serving, top with additional salsa/tomatoes/Rotel and jalapenos.