Easy Vegan Queso Dip

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Unbelievably creamy Easy Vegan Queso Dip is the absolute best dairy-free version of queso. This simple dip will be your go-to appetizer or snack because all you need is a blender and 10 ingredients! Serve up this spicy Tex-Mex vegan cheese dip in just minutes.

It is possible to enjoy snacks and maintain a focus on both your health and weight loss. In fact, for many people, snacks play a crucial role in their weight loss journey. Skipping snacks could lead to overeating during the next meal, which would be counterproductive to your goals.

I love healthy snacks so much that I even have vegan spinach artichoke dip, baba ganoush, and these easy spring rolls. But when I’ve got a craving for a creamy, cheesy dip, this vegan queso is the best.

I know it can be challenging to give up cheese when going vegan, but once you do you’ll realize how much better you feel! I didn’t even realize I had sinus issues until I gave up dairy. Thankfully, there are alternatives that will help during the transition like this vegan cheese sauce.

Once you try my Easy Vegan Queso Dip, you won’t ever go back to the dairy version. Did I mention how easy it is to make? All you need are 9 ingredients and a blender!  

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I love how easy it is to make. I also love that my vegan dip recipe has potato and cashews which makes it healthier and you won’t feel that dairy bloat or have sinus issues after devouring it. My vegan queso recipe is dairy-free, cholesterol free, and has fewer calories than typical queso blanco. I think it’s the perfect dip – healthy, low-fat, and just a little spicy!

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VEGAN QUESO INGREDIENTS

I served this vegan dip to friends and family and they gobbled it up. They used it as a dip for their pizza, tortilla chips, and veggies. It was awesome!

With the right ingredients, you can produce the most velvety smooth queso, without any cheese! Here’s what you will need:

Potato: I suggest using a starchy potato, but any potato will work – except sweet potato.

Cashews: Be sure to use raw cashews.

Vegetable broth: You can substitute water or plant-based milk, but it will change the flavor of the dip. Do not use a tomato-based broth.

Plant-based milk: I used oat milk for its creaminess, but you can use any plant-based milk.

Jarred jalapenos: You can substitute fresh jalapenos, but I like to use the brine from the jar to give the queso an extra zing.

Garlic powder: You can substitute fresh roasted garlic for a great flavor. Try roasting it when you cook your potato.

Nutritional yeast: This will give your dip a savory, umami flavor and may help lower cholesterol, boost your immune system, and give you vitamins and minerals. You can always omit it if you want. I like this one.

Seasonings: I like adding a little cumin and chili powder for flavor.

Salt: A dash of salt enhances the overall flavor, but if your veggie broth is salty then omit this ingredient.

HOW TO MAKE VEGAN QUESO

It’s so simple! Throw it all in a blender and heat. This easy vegan queso dip is dairy-free and delicious!

Here’s what you’ll need to do:

• STEP 1: Blend all ingredients until smooth.
• STEP 2: Pour into a pot, heat, and stir until thick.
• STEP 3: Enjoy!

FAQ’S & TIPS

IS QUESO VEGETARIAN OR VEGAN?

No. Typical queso is loaded with dairy, but this queso recipe is vegan since it is dairy-free. Bonus – since it is vegan that means its also cholesterol-free.

WHAT IS VEGAN QUESO MADE OF?

This healthy queso recipe is made with all plant-based whole foods. The creaminess comes from potatoes and cashews. The spiciness comes from jalapenos and seasoning. Some recipes call for vegan cream cheese, but this recipe doesn’t need all that fuss. Simple ingredients for fantastic queso.

IS QUESO HEALTHY?

No, typical queso is loaded with dairy, fat, and calories. This vegan queso blanco is healthy because it is dairy-free, cholesterol-free, and lower in fat. This queso has potassium, iron, and fiber.

CAN QUESO DIP BE FROZEN?

This cheesy vegan queso dip can be frozen for up to 3 months in an airtight container. Thaw in the refrigerator overnight and reheat in a saucepan over low, whisking continuously, until warmed through.

CAN I USE A DIFFERENT NUT INSTEAD OF CASHEWS?

Yes, you can use almonds or macadamia nuts instead.

CAN I MAKE THIS RECIPE NUT-FREE?

Yes, you can substitute sunflower seeds instead of cashews to make nut-free vegan queso.

IS QUESO BLANCO GLUTEN-FREE?

Yes, this recipe is naturally gluten-free.

CAN I MAKE THIS RECIPE AHEAD OF TIME?

Yes, you can make it up to 2 days ahead of time and store it in an airtight container in the refrigerator. Reheat in a saucepan over low heat stirring continuously.

IS QUESO BLANCO SPICY?

Yes, this vegan queso blanco has some spice from the jalapenos, but you can adjust it accordingly.

WHAT CAN I SERVE WITH QUESO BLANCO?

You can serve this vegan version with tortilla chips, taco salad, nachos, taquitos, this skinny taco soup, burritos, tacos, these taco cups, soft pretzels, french fries, baked potatoes, pasta, vegan scrambled eggs, power bowls, veggies, anywhere you would normally add a spicy cheese.

TIPS FOR MAKING VEGAN WHITE QUESO DIP

Use starchy potatoes. Also, you don’t want the added moisture, so it’s better to bake or microwave the potato.

Add more flavor. You can add vegan chorizo, salsa, or extra slices of jalapeno.

Save time. If you don’t have time to soak the cashews overnight (or you forgot), boil them for 30 minutes.

HOW MANY CALORIES ARE IN A VEGAN CHEESE QUESO?

This healthy vegan queso has only 149 calories! Compared to a regular queso blanco that has about twice that!

HOW TO STORE LEFTOVER EASY VEGAN QUESO DIP

You can store leftover queso in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.

When you’re ready to serve, simply defrost in the refrigerator overnight and reheat in a saucepan over low heat until heated through.

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EAT TO LOSE!

MORE VEGAN APPETIZER RECIPES

I hope you enjoy your vegan queso dip! Please come back and try these other vegan appetizers soon.

• Cheeseball – Dairy-Free
• Savory Mushroom Tarts
• Vegan Ranch Dip
• Brownie Batter Hummus
• Deconstructed Spring Rolls

RECIPE

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Hey, I’m Cindy! I used to be morbidly obese! I had high blood pressure, high cholesterol, and a family history of heart disease and cancer.

Slowly, I began to steadily change my habits and nourish my body with a plant-based diet. Now, I weigh 125 lbs less, my blood pressure is 110/70, no more high cholesterol, and best of all – no medications!

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If you’re interested in how I did it and if it will work for you, check out How to Start a Plant-Based Diet.

Or if you just want to dip your toe into plant-based eating… snack smart with one of these fantastic recipes for FREE!

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Did you make the Easy Vegan Queso Dip? Do you have a question I can answer? I’d love to hear from you!