No cashews are to be found in this quick, easy, creamy and flavorful best vegan queso recipe made with only a few simple ingredients, including nutritional yeast. Naturally gluten-free, dairy-free, nut-free and oil-free.
5-Stars From Our Readers
“Adventuring into dairy free for a dear friend. This Queso is absolutely delicious! Good for me too because I am on Weight Watchers and it is 0 points
for me!! I do have to count for whatever vessel I use.
Can’t wait for my friend’s reaction! 🤗”
— Chris L.
A Note From Kristen
I’ve made a lot of vegan queso over the years, but this one is hands-down my favorite. It’s super quick to whip up, has that classic cheesy flavor (way better than any cashew version I’ve tried), and works great as a dip or nacho sauce. It’s creamy, savory, and made with wholesome ingredients (plus it’s totally dairy-free, oil-free, nut-free, soy-free, and gluten-free!). Happy eating!
~Kristen
How to Make Vegan Queso
Serving Ideas
- Serve with tortilla chips as a classic dip.
- Pour over chips for vegan nachos.
- Use as a spread for wraps or sandwiches.
- Enjoy as a dip for veggies or burritos.
- Make vegan cheese quesadillas.
- Spoon over baked potatoes.
- Drizzle on pasta for a creamy vegan twist!
Frequently Asked Questions
Yes! You can replace the tapioca flour with arrowroot starch or corn starch, if you prefer.
This entirely depends on what choice of salsa you use. On its own, this vegan queso is not spicy. Use a mild salsa for a mild queso or a spicy salsa for a spicy queso.
To store, keep vegan queso in an airtight container in the refrigerator for up to one week. To reheat, place the queso in a saucepan over medium heat and stir until warm throughout. It makes great leftovers!
Nutritional yeast can be purchased online in places like Amazon and is easily found in grocery stores like Whole Foods or Sprouts.
More Delicious Vegan Dips You Might Love
Vegan Queso Recipe
Ingredients
- 1 ½ cups oat milk or any milk of choice
- 1/4 cup nutritional yeast
- 3 tablespoons tapioca starch
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground yellow mustard
- ½ teaspoon onion powder
- ½ cup salsa of choice
Method
- In a saucepan over medium-high heat add the milk, nutritional yeast, tapioca starch, paprika, cumin, salt, mustard powder and onion powder.
- Whisk continuously until the mixture thickens to queso consistency, about 5 minutes.
- Turn off the heat, then stir in the salsa.
- Serve and enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
this was amazing! I used it as part of a low calorie (340) plant based crunch supreme and it was decadent! next time i will leave out the ground mustard because I could pick it out of a taste bud lineup! but even then, it was still terrific. A+ recipe for sure!
Hi, Lynn! Thanks so much for stopping by. I’m so very happy you enjoyed this recipe and I really appreciate the feedback! 🙂
Adventuring into dairy free for a dear friend. This Queso is absolutely delicious! Good for me too because I am on Weight Watchers and it is 0 points
for me!! I do have to count for whatever vessel I use.
Can’t wait for my friend’s reaction!🤗
Hi, Chris! Thank you for visiting! This makes my day. 🙂 I’m so happy you enjoyed this recipe and I hope your friend does too!
Thank you very much for this delicious and low fat sauce. It was exactly what I was looking for to pour over my steamed veg and salad bowl. Adding this to my recipe book 😊
I’m so happy to hear it! Thank you for taking the time to share here!