This dairy-free queso is the perfect dipper for nacho chips. Whip it up in a minutes – everything goes in the blender then straight into the saucepan where a quick heat turns this vegan queso into a hot and bubbly dip.
You can make a more chunky queso by adding diced tomatoes (or salsa or Rotel), or leave them out to make a more creamy version, pictured below.
About the Mother Mix
This recipe uses the Mother Mix, a 3-minute DIY shortcut for making creamy or cheesy plant-based recipes. If you haven’t made the Mother Mix yet – don’t worry, the recipe includes the equivalent ingredients and it’s still super fast and easy.
Here’s an alphabetical list of all the recipes that you can make with the Mother Mix. Some of the recipes are on the site, while others are available in our free ebook.
- Acorn Squash Mac and Cheese (Dairy-Free, Vegan) – in free ebook.
- Broccoli Cheese Soup (Dairy-Free, Vegan)
- Sauced-Up Roasted Cauliflower (Dairy-Free, Vegan)
- Crazy Easy Vegan Queso (Dairy-Free, Vegan)
- Corn Chowder (Dairy-Free, Vegan) – in free ebook.
- Cream of Mushroom Soup (Dairy-Free, Vegan) – in free ebook.
- Dairy-Free Green Bean Casserole
- French Onion Dip (Dairy-Free, Vegan) – in free ebook.
- Green Pasta Sauce (Vegan, Vegetarian, and Meat versions)
- Hot Spinach Dip (Dairy-Free, Vegan)
- Mexican Corn Chip Casserole (Vegan with jackfruit, or with Chicken)
- Mexican Stuffed Peppers (Vegan, Vegetarian, and Meat versions)
- Mushroom Tetrazzini (Dairy-Free, Vegan) – in free ebook.
- Refried Bean Quesadillas (Dairy-Free, Vegan) – in free ebook.
- Savoury Vegan Cheesecake (Dairy-Free, Vegan)
- Scalloped Potatoes (Dairy-Free, Vegan)
- Veggie Pot Pie (Dairy-Free, Vegan)
- Zucchini Fritters (Vegan)
Other Dip Ideas
- Garlicky Chimichurri (vegan, gluten-free)
- 3-ingredient Sundried Tomato Hummus (vegan, gluten-free)
- Beautiful Beet Hummus (vegan, gluten-free)
- Hot Spinach Dip (vegan, gluten-free)
- French Onion Dip (in our free ebook)
Crazy Easy Vegan Queso
- 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:
- 1/4 cup almond flour
- 1 tablespoon tapioca starch (also called tapioca flour)
- 1.5 tablespoons nutritional yeast (this is in addition to the nutritional yeast above)
- 1/4 cup diced tomatoes, or tomato salsa, or Rotel
- 1 tablespoon jalapeno pepper, finely diced
- 2 tablespoons diced tomatoes, tomato salsa, or Rotel
- 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.
Storage and Reheating.You can keep this stored in the refrigerator in a well-sealed container for 2-3 days. This tastes best served hot. Reheat it over low heat, adding a bit of water as needed to thin it out.
About Coconut CreamThe coconut cream adds the creamy mouthfeel to this recipe. Coconut cream is just the thick layer of cream that you see when you open a can of coconut milk. Some brands of coconut milk are more homogenous, with the milk and cream blended together. If yours is like that just add the cream.
Nutritional InformationNutritional information is an estimate only, and does not include garnishes.
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