If you’re on the hunt for a creamy, dreamy dip that’s perfect for game day, movie night, or just a casual snack, look no further than this Vegan Queso. Packed with flavor and made from wholesome ingredients, this recipe takes the traditional cheesy dip and gives it a plant-based twist that everyone will love. Whether you’re serving it with tortilla chips, drizzling it over tacos, or using it as a topping for nachos, this Vegan Queso is sure to become a favorite in your household.
Top Reasons to Make Vegan Queso
1. Healthier Alternative: This recipe is made with whole foods and eliminates dairy, making it a guilt-free indulgence.
2. Simple Ingredients: With just a few key components, you can whip up this delicious dip in no time.
3. Versatile: Use it as a dip, a topping, or even as a sauce in your favorite dishes.
4. Customizable: Adjust the spice level and ingredients to suit your taste preferences.
5. Perfect for Sharing: Great for gatherings, parties, or just a cozy night in with friends and family.
What We’re Using
- 5 cups cauliflower florets: About 1 medium head of cauliflower, providing a creamy base.
- 4 cloves garlic: Peeled but left whole, adding a rich depth of flavor.
- 1 medium yellow onion: Cut into 1/2-inch slices for a savory sweetness.
- 1 tablespoon extra-virgin olive oil: For roasting and enhancing the flavor.
- 2 tablespoons low-sodium seasoning: Plus additional 1 1/2 teaspoons to taste, ensure it’s dairy-free.
- 1 cup raw cashews: Soaked in water to create a creamy texture for the queso.
- 1 cup unsweetened almond milk: Or your milk of choice, to achieve the desired consistency.
- 1/2 cup nutritional yeast: This ingredient gives the dip a cheesy flavor without the dairy.
- 1 teaspoon kosher salt: Omit if using regular taco seasoning or adjust to taste.
- 1 can diced tomatoes and green chilies: (10 ounces) drained, or 1 1/4 cups well-drained chunky salsa for added zest.
- Optional toppings: Sliced jalapeños, fresh cilantro, diced tomatoes, finely chopped red onion.
Before You Start: Equipment
- High-powered blender: Essential for achieving a silky-smooth consistency.
- Roasting pan: For roasting the vegetables to bring out their natural sweetness.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Large pot: For boiling the cashews if you choose the quicker soaking method.
Cooking Vegan Queso: The Process
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Place the cauliflower florets, whole garlic cloves, and onion slices on a roasting pan. Drizzle with extra-virgin olive oil and sprinkle with 2 tablespoons of low-sodium seasoning. Toss to coat evenly. Roast for 25-30 minutes, or until the cauliflower is tender and the onions are caramelized.
Step 2: Soak the Cashews
If you haven’t already, soak the raw cashews in cool water for at least 4 hours or overnight. If you’re short on time, you can boil them in hot water for 1 hour and then drain.
Step 3: Blend the Ingredients
In your high-powered blender, combine the roasted vegetables, soaked cashews, unsweetened almond milk, nutritional yeast, and kosher salt. Blend until smooth and creamy, adding more almond milk as needed to reach your desired consistency.
Step 4: Add the Tomatoes
Stir in the drained diced tomatoes and green chilies or chunky salsa. Blend briefly to combine, leaving some texture if desired.
Step 5: Taste and Adjust Seasoning
Taste your Vegan Queso and adjust the seasoning with additional low-sodium seasoning or salt if necessary. If you like it spicier, consider adding some chopped jalapeños.
Step 6: Serve and Enjoy
Transfer the Vegan Queso to a serving bowl and garnish with optional toppings like sliced jalapeños, fresh cilantro, diced tomatoes, or finely chopped red onion. Serve warm with tortilla chips, or use it as a sauce for tacos, burritos, or nachos.
Dietary Swaps & Alternatives
- For a nut-free version, substitute the cashews with sunflower seeds that have been soaked.
- Use coconut milk instead of almond milk for a richer flavor.
- For a spicier kick, incorporate diced habaneros or chipotle peppers.
- Replace nutritional yeast with vegan cheese shreds if desired.
Things That Go Wrong
While making Vegan Queso is generally straightforward, here are a few common pitfalls:
- Too Thick: If your queso turns out too thick, simply add more almond milk to reach the desired consistency.
- Not Creamy Enough: Ensure that the cashews are adequately soaked for optimal creaminess; if you have a high-powered blender, this may not be a concern.
- Overly Salty: Be cautious with seasoning, especially if using pre-packaged taco seasoning, as it may contain added salt.
- Flavorless Dip: Always taste and adjust the seasonings to ensure a flavor-packed dip. Don’t hesitate to add more spices or a splash of lime juice for brightness.
How to Store & Reheat
Leftover Vegan Queso can be stored in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, stirring frequently. If the queso thickens, add a splash of almond milk to loosen it up.
Reader Q&A
Can I freeze Vegan Queso?
Yes, you can freeze it! Just make sure to store it in an airtight container. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
Is Vegan Queso gluten-free?
Absolutely! All the ingredients in this Vegan Queso are naturally gluten-free. Just check the labels on your seasoning and salsa to ensure they are gluten-free as well.
Can I make Vegan Queso ahead of time?
Yes! You can prepare Vegan Queso a day in advance. Just store it in the refrigerator and reheat before serving.
What can I serve with Vegan Queso?
Vegan Queso is perfect with tortilla chips, but you can also drizzle it over tacos or use it in dishes like Steak And Queso With Rice, or use it as a topping for Taco Oyster Crackers. The possibilities are endless!
Final Bite
Vegan Queso is the ultimate crowd-pleaser, bursting with flavor and creaminess that rivals any traditional cheese dip. With its wholesome ingredients and ease of preparation, you can indulge without the guilt. Whether you’re hosting a party or simply enjoying a quiet night at home, this dip will elevate your snacking experience and leave everyone asking for more. So grab your tortilla chips, gather your friends, and dig into a bowl of this delightful Vegan Queso!
Vegan Queso
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C). Place the cauliflower florets, whole garlic cloves, and onion slices on a roasting pan. Drizzle with extra-virgin olive oil and sprinkle with 2 tablespoons of low-sodium seasoning. Toss to coat evenly. Roast for 25-30 minutes, or until the cauliflower is tender and the onions are caramelized.
- Step 2: If you haven’t already, soak the raw cashews in cool water for at least 4 hours or overnight. If you’re short on time, you can boil them in hot water for 1 hour and then drain.
- Step 3: In your high-powered blender, combine the roasted vegetables, soaked cashews, unsweetened almond milk, nutritional yeast, and kosher salt. Blend until smooth and creamy, adding more almond milk as needed to reach your desired consistency.
- Step 4: Stir in the drained diced tomatoes and green chilies or chunky salsa. Blend briefly to combine, leaving some texture if desired.
- Step 5: Taste your Vegan Queso and adjust the seasoning with additional low-sodium seasoning or salt if necessary. If you like it spicier, consider adding some chopped jalapeños.
- Step 6: Transfer the Vegan Queso to a serving bowl and garnish with optional toppings like sliced jalapeños, fresh cilantro, diced tomatoes, or finely chopped red onion. Serve warm with tortilla chips, or use it as a sauce for tacos, burritos, or nachos.
Notes
- For a nut-free version, substitute the cashews with sunflower seeds that have been soaked.
- You can use coconut milk instead of almond milk for a richer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
