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February 4, 2019 Appetizer

Vegan Queso

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  • 6
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This vegan queso is creamy, thick, and full of cheesy umami goodness. Use it as a dip for chips or a sauce for any Tex-Mex dish. Pair it with a vegan chorizo or chili for an indulgent and kind plant-based treat.

Restaurant style vegan queso cheese dip as appetizer

Tex-Mex Tendency

I’ve been on a plant-based Tex-Mex streak lately. Living in Texas, it’s hard to keep the cuisine off my mind. I’d gotten used to eating tacos at least once a week. Queso and chips occasionally. And heavier dishes like enchiladas, also occasionally. I really love the complexity of flavor in these foods and was excited to start recreating them using just plants.

Having already made recipes for enchiladas, chili, chorizo, and migas, I figured queso would be a good dish to have a simple go-to recipe for. It’s addictively tasty, pretty straightforward to make, goes well with many other Tex-Mex dishes, and avoids all the processed ingredients and additives of the standard version. So there are huge benefits to using this recipe, even for those who don’t necessarily avoid animal products.

Simple flavors and textures combined

The best thing about this recipe, beyond flavor and texture, is the simplicity of the ingredients. Nuts, potatoes, onions, garlic, chile powder, and nutritional yeast combine for a rounded cheesy flavor and a rich and creamy consistency.  No mystery ingredients here.

Other recipes call for either potatoes or nuts, but I went for a combined approach to get the best of both. The nuts lend their richness, while the pureed potato makes the texture extra velvety.

The cheesy flavor of queso (and of cheese in general) is not exactly a single flavor. There’s a savory component to it, but there’s also some sourness, some spiciness, and some other elements. The onion, garlic, cumin, and chile help round out the flavor in these other directions, so you taste more than just nutritional yeast.

Vegan cheesy queso dip in a bowl with tortilla chips

Potential applications

Like any cheesy sauce, there are lots of ways to use this queso.

  • If you’re using it as a chip dip, you can add things like plant-based chorizo or chili, tomato salsa, avocado, cilantro, or black beans.
  • It makes a good sauce for tacos, too.
  • And it would go well on roasted veggies inside enchiladas.
  • Drizzle it over your Chipotle-style Buddha bowl.
  • Use it as a topping for your tostada.

You can generally serve alongside any spicy Mexican or Tex-Mex dishes – the creaminess of the queso will balance the spice. And a squeeze of lime will make the queso pop.

Cooking notes

This queso keeps well in the fridge for 4 days and in the freezer for up to a month.

You can always stir in small amounts of hot water to it if it gets too thick at any point.

You will need a blender to combine the ingredients and achieve the intended texture of the dish.

Dipping a chip in some vegan queso on Cinco de Mayo

Vegan queso in a bowl with chips
Print Recipe
4 from 1 vote

Vegan Queso

This vegan queso is creamy, thick, and full of cheesy umami goodness. Use it as a dip for chips or a sauce for any Tex-Mex dish. Pair it with a vegan chorizo or chili for an indulgent and kind plant-based treat.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Appetizer
Cuisine: American, Mexican, Tex-Mex
Servings: 8
Author: Thomas

Ingredients

  • 6 Tablespoons olive or other cooking oil
  • 1/2 large onion chopped (about 8 ounces)
  • 4 ounces potato peeled and sliced thinly
  • 1/2 jalapeno seeded and chopped
  • 1/4 cup nutritional yeast
  • 3/4 cup plant milk
  • 1 cup cashews
  • 1/2 cup water
  • 1/4 teaspoon salt plus more to taste

Spice blend:

  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon mild paprika
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne chile powder

Instructions

  • Heat oil in a large skillet over medium heat When the skillet and oil are hot, add the onion, potato, and salt. Saute for 5 minutes, stirring occasionally. 
  • Add the jalapeno and spice blend. Stir to coat the potato and onion in spices. Saute for 2 minutes, stirring. 
  • Stir in the plant milk, taking care to scrape up any bits of seasoning stuck to the skillet. Once the mixture reaches a simmer, reduce the heat to low. Cover and simmer until the potato turns soft, 5-10 minutes.
  • Transfer mixture from the skillet into a high-speed blender. Add the cashews, nutritional yeast, and water to the blender. Blend at medium speed for 20 seconds, then at high speed for 2-3 minutes, until the mixture is heated through and uniformly combined. 
  • If the blending doesn’t heat the queso enough, you can transfer the mixture back to the skillet and warm it over medium-low heat. 
  • Taste a small amount of the queso and add salt as desired. Serve or store immediately.

Notes

This queso keeps well in the fridge for 4 days and in the freezer for up to a month.
You can always stir in small amounts of hot water to it if it gets too thick at any point.
Vegan queso collage
490 shares
  • 6

Categories: Appetizer Tags: Chip Dip, Mexican, Party, Tex-Mex

Previous Post: « Vegan Breakfast Tacos
Next Post: Shiitake Bacon »

Reader Interactions

Comments

  1. Enric Martinez says

    February 4, 2019 at 10:14 am

    4 stars
    The Tex-mex streak is much appreciated. Here in Europe we only know the supermarket variety (not vegan either)

    This queso should work pretty nicely on a Tlayuda, a huge tortilla with stuff on it like avocado and cheese/ vegan cheese

    Reply
    • Thomas says

      February 6, 2019 at 11:12 pm

      The Tlayuda is a great idea! I’ve experimented with tostadas, but not yet a tlayuda. Do you make them at home?

      Reply
  2. Nina says

    April 19, 2019 at 12:00 pm

    Ah! Wait – your recipe calls for 1 cup of cashews, but the instructions don’t say when/ how to use them! I’m hoping to make this for a dinner party tomorrow – please advise!

    Reply
    • Thomas says

      April 20, 2019 at 8:06 pm

      Sorry for the omission and the late reply! The cashews go in the blender at step 4.

      Reply

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