The Best Vegan Queso Dip
This is, hands down, the best vegan queso dip I’ve ever had. I love it on tacos, nachos, burrito bowls, or anywhere else I want a cheesy flavor.
Ooey, gooey cheese dip, no dairy required! This luscious dairy-free queso dip is perfect paired with tortilla chips, tacos, burritos, and more.
Why I love this recipe
I take queso dip very seriously around here. Considering my husband goes through a bag of chips and a few jars of my homemade canning salsa weekly, it’s safe to say that we love a good chip and dip combo.
My chili cheese dip is one of my most popular recipes and one of the most requested recipes in my house.
However, I wanted to create something that wasn’t so heavy and didn’t require a cup and a half of cashews! I love cashews, but they are also energy-dense and expensive.
This vegan queso dip is still creamy, luscious, and cheesy but light enough to pour on whatever your heart desires: my lentil tacos, nachos, instant pot burrito bowls, or straight from the bowl.
Ingredient Notes
- Non-Dairy Butter: The butter is used to help create a roux and to also add a buttery flavor. You can use any butter that you’d like; I typically use Earth Balance.
- All-purpose flour: I haven’t tried other flours in this vegan queso dip, and all-purpose flour is my recommended option for creating a roux that isn’t chalky or gritty. I haven’t tested this with gluten-free flour, but I’ve used a gluten-free blend in other recipes, and it usually works out fine.
- Almond milk: I’ve tried this vegan queso recipe with oat milk and regular milk, but almond milk is my preferred option. However, any unsweetened milk will work.
- Orange or yellow bell pepper: You need this specific color to make the queso dip look like cheese. Do not substitute red pepper or green bell pepper, orange or yellow are needed.
- Nutritional yeast: Also known as “nooch.” This is essential to get a cheesy, umami-packed flavor to the cheese sauce. You can buy this at most grocery stores or online.
- Raw cashews: Most recipes require soaking cashews before hand, but since you are cooking these with the other ingredients, you don’t need to soak first.
- Chunky salsa: Stirring in salsa at the end gives this a queso con salsa flavor. I usually use some of my homemade salsa, but pico de gallo will also work.
How to Make
Step 1: Make a Roux
This dip is similar to how you’d make a regular cheese dip. First, you’ll saute garlic in butter to help with the aromatics and flavor. From there, add in flour to create a roux. Keep stirring the combination to mix it well and cook out the taste of raw flour.
Step 2: Add the Milk
Next, you’ll add almond milk and whisk until the mixture thickens. This is what makes the dip thick enough to dunk chips into, but also light enough that you don’t feel like you’re eating a spoonful of nut butter with every bite.
Add in the peppers and cashews. I’ve made enough queso cheese dips to know that adding a yellow or orange bell pepper is necessary. Not only does it provide color, but the slight pepper flavor really makes or breaks the profile of the dip, so don’t skip it. Likewise, you’ll need nutritional yeast for the cheezy flavor and spices to help round everything out.
Step 3: Blend
Now you’re ready to blend! Using either an immersion blender or a blender, puree until creamy and smooth.
Step 4: Reheat and Add the Salsa
To finish, add the pureed dip back into the sauce saucepan and warm over low heat, stirring so the queso doesn’t burn. Spoon in a 1/2 cup of chunky salsa, and this vegan queso is ready to be enjoyed.
Tips for Success
If you’ve got a little lime lying around, I like to squirt a bit in to help balance everything out. However, I didn’t put it in the ingredient list as it’s not necessary, and I hate asking you to grab something that you only need a tiny amount of in a recipe. If you have it, use it. If you don’t, that’s OK too.
Queso dip is naturally salty, so don’t be afraid to add the salt. If you are subbing in roasted cashews that are salted, then you’ll want to reduce the salt.
I highly recommend my canning salsa in this vegan cheese dip! We are officially addicted to that recipe. I canned 62 jars at the beginning of August, and we’ve already gone through 20. When I say we, I really mean my husband and my son, who easily polish off an entire jar together in a single sitting. Thank goodness I now have a back-pocket queso dip to share with them.
A high-speed blender is a must for this, but you can also use an immersion blender. I love this blender, and it’s a fraction of the cost of a Vitamix and just as good in my opinion!
You can omit the cashews for a nut-free option, but I’d recommend using sunflower seeds or omitting them altogether. It won’t have the same creamy texture as this vegan cashew queso, but it’s OK if you cannot have nuts.
How to serve
We love this one with tortilla chips! It’s a must for parties and football games and I make it almost weekly during football season for my husband and kids. You can also stir in black beans for extra fiber and protein (if you like beans in your queso dip, then you must try my chili cheese dip!)
I also use this as a base for my vegan chorizo nachos with pickled jalapeños. We love that recipe!
Instead of salsa, you can also stir in canned green chiles. It’s also great as a dip for crispy tacos and taquitos.
Frequently Asked Questions
How long does this vegan cheese dip last in the fridge?
This sauce should last about 5 days in the fridge.
How much queso dip does this make?
This dip makes about 3 cups.
Can I make this spicier?
Yes, you can use a spicy salsa or use a spicy chili powder or add in cayenne pepper. For a smokier flavor, you can add in smoked paprika.
How to store this vegan cheese sauce?
Place any leftovers in an airtight container and store in the refrigerator for 3-4 days. When ready to enjoy again, microwave in 30-second intervals, stirring each time, until warm.
If you make this vegan queso recipe, make sure to come back, rate it, and leave a comment. I love seeing you make my recipes, and your feedback helps others.
The Best Vegan Queso Dip
Equipment
Ingredients
- 3 tablespoons non-dairy butter
- 2 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups unsweetened almond milk
- 1/2 cup chopped orange or yellow bell pepper
- 1/3 cup nutritional yeast
- 1/4 cup raw cashews
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 cup chunky salsa
Instructions
- Heat the butter in a small saucepan over medium heat and add the garlic. Simmer for 30 seconds, stirring constantly.
- Add in the flour and cook, stirring 1-2 minutes, or until flour is cooked and lightly golden brown.
- Whisk in the milk and reduce heat to medium-low. Let cook a few minutes, until lightly thickened and add in the bell pepper, nutritional yeast, cashews, salt, cumin, and chili powder. Cook for 5 minutes, stirring occasionally, until thickened.
- Transfer to a blender and puree until creamy, or use an immersion blender and puree until creamy. Return back to the pot, then stir in the salsa—taste, adding salt as needed. Also tastes great with a squirt of lime juice!
Nutrition
This recipe was first posted in 2015 and updated in 2024.