This amazing plant based queso cheese dip is creamy, savory, and a little bit spicy that is so easy to mix up that it’s ready in less than 10 minutes to top tacos, pour over nachos, or use in mac and cheese.
Unlike most vegan queso dip out there, this one is made with a base of the humble cannellini bean. Yep, no nuts or raw cashews or even coconuts around here for this recipe!
Made with the beans, nutritional yeast, peppers, and a few spices, this is the perfect dairy-free alternative to traditional queso dips.
This fast and easy vegan queso recipe comes together super quick. With a simple preparation, a few minimal ingredients, and totally dreamy and creamy texture, it’s honestly my go-to recipe.
Seriously, I make up a big batch of this cheesy dip once a week to pour over baked potatoes, to have on top of tacos, drizzle over black bean enchiladas, and to top my taco casserole. And you can’t forget dipping tortilla chips in this! It’s the best!
Why You’ll Love this Dairy Free Queso
- Totally free from nuts and coconut!
- Easy to make with simple grocery store ingredients
- Make it as spicy as you like
- Oil free so it’s perfect for a whole foods plant based diet
- Soy free, Gluten free
Here is a quick rundown of what you’ll need to make this dairy free queso dip. For the ingredient measurements, please see the recipe card below.
- Cannellini Beans: This is the base of the vegan cheese sauce. They provide a neutral base to allow the other ingredients to shine and bring the flavor.
- Vegetable Broth: This not only helps to deepen the flavor but also gives the sauce the right consistency.
- Nutritional Yeast: This is what really brings the cheesy flavor to the sauce. It is a type of yeast but not the type that makes dough rise. I suggest the Nutritional Yeast from Bob’s Red Mill for a great flavor.
- Tapioca Starch: Sometimes called tapioca flour, his is what thickens the sauce when you cook it on the stove top. Make sure that you don’t eat the sauce before cooking!
- Jalapeños: Peppers bring the spice! You can make this as spicy as you like. I typically use pickled jalapeño peppers as they are most often what I have in my kitchen. I use about a tablespoon and it is a very mild flavor.
- Lemon Juice: Think of this as the secret ingredient for the best vegan queso recipe. This is added at the end to give it a little zippy flavor and to brighten up the sauce. Don’t add it while cooking, only when you remove it from the heat.
- Spices: A blend of garlic powder, onion powder, paprika, chili powder, and a pinch of sea salt. You can add a bit of cayenne pepper as well to deepen the spice flavor.
Making this is really easy!
Make sure to check out the recipe card below for the full recipe and ingredient list.
First, rinse and drain the cannellini beans. Then add all the ingredients, except for the lemon juice, to a high speed blender or food processor. Blend the ingredients together until smooth and creamy, about 30 to 45 seconds on high speed.
Next, transfer the uncooked cheese sauce to a medium sized pot. Over medium-low heat, stirring almost constantly, cook the cheese sauce for 5 minutes. It should come to a simmer. Cook until thickened.
Finally, add the lemon juice and mix it in very well. And that’s it! Serve immediately or use in a recipe.
No, I don’t recommend this substitution. Brewer’s Yeast is a similar but totally different ingredient and won’t get you the same results.
How to Store
Fridge: Store any leftover queso in an airtight container in the fridge for up to 5 days.
To reheat: Place the queso in a microwave safe bowl and cover with a damp paper towel. Reheat in 30 second increments, making sure to stir it after each heating. Repeat until the sauce is warmed.
I don’t recommend freezing this recipe.
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- Mixing spoons
- measuring cups
- Measuring spoons
- Cooking pot
- 15 oz Cannellini Beans drained and rinsed
- 1 cup vegetable broth
- ⅓ cup nutritional yeast Bob’s Red Mill recommended
- 1 tablespoon tapioca flour
- 1 tablespoon tomato paste
- 1 tablespoon jalapeno slices more or less depending on how spicy you like it
- 1 teaspoon lemon juice
- 1 ½ teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- ½ teaspoon chili powder
- Drain and rinse the beans. In cool water, drain and rinse the cannellini beans, removing any bad beans from the can.
- Blend. Add everything except the lemon juice to the blender (or food processor). Blend on high speed for 30 to 45 seconds or until the cheese sauce is smooth and creamy.
- Cook. Transfer to a pot and cook for 5 minutes on low-medium heat to cook the tapioca flour. Remove from the heat and add the lemon juice. Stir well.
- Serve and enjoy.
- How to Store
- Fridge: Store any leftover queso in an airtight container in the fridge for up to 5 days.
- To reheat: Place the queso in a microwave safe bowl and cover with a damp paper towel. Reheat in 30 second increments, making sure to stir it after each heating. Repeat until the sauce is warmed.
- I don’t recommend freezing this recipe.