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A big bowl filled with dairy free queso dip with fresh cilantro, tomatoes, and a chip on top. More chips, mini peppers, avocados, cilantro, and fresh flowers are next to the bowl on a wood tabletop.

Amazing Plant Based Queso Recipe

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican
Calories: 47
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • blender
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Cooking pot

Method
 

  1. Drain and rinse the beans. In cool water, drain and rinse the cannellini beans, removing any bad beans from the can.
  2. 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.
  3. 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.
  4. Serve and enjoy.

Notes

  • 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.