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The ULTIMATE Vegan Queso! Made with only 9 Ingredients, this spicy dairy-free dip is healthy, vegan, and gluten-free. Perfect with Chips or on Burritos, Tacos, and more!
A Vegan Queso that actually tastes like Queso, has only 9 ingredients, and is made from mostly vegetables?! Oh heck yes, I went there 😉
This recipe actually stumped me at first – I thought I would be able to make some basic tweaks to my Vegan Mac & Cheese sauce recipe, but this was not the case. There was way too much Potato in it — the first round of this Queso tasted like Queso, but had the consistency of a thick Potato Soup. Oops?
Luckily, substituting some of the Potato for Zucchini worked perfectly! This Vegan Queso has a smooth and silky texture, but still has some substance to it from both Salsa and some Pickled Jalapeños.
This Queso is kind of a win-win-win, considering it’s Nut Free, Healthy…and actually tastes AMAZING! So that balances out the copious amounts of chips you’re going to want to eat after you taste it 😉
Whether you make it for yourself or bring it to a party, this Chunky Vegan Queso is sure to be a hit! And if you do make this recipe, share it on Facebook or Instagram, and to tag me @FromMyBowl + #FromMyBowl! I love love love seeing your delicious recreations.
A Few Final Thoughts:
- You can easily adjust the spiciness of this recipe based on the heat level of the Jalapeños and Salsa that you use! I went for the hot stuff, but you can go mild as well.
- This recipe stores well in the fridge, but do not freeze/rethaw. I would suggest serving it warm if you’re saving some for later.
- Not sure what to do with your leftover Queso? Think beyond the bowl! It’s great with chips, but I also love to use it on Burritos, French Fries, and even Tacos!
If you’re looking for more Vegan Dip recipes, you’ll also love this Healthy Buffalo “Chicken” Dip and this Vegan Spinach Dip!
PrintThe Ultimate Chunky Vegan Queso (Nut Free)
The ULTIMATE Vegan Queso! Made with only 9 Ingredients, this spicy dairy-free dip is healthy, vegan, and gluten-free. Perfect with Chips or on Burritos, Tacos, and more!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: ~ 4 cups
- Category: Appetizer
- Cuisine: Tex Mex
Ingredients
- 1 cup Peeled & Chopped Russet Potatoes* (about 1/2” cubes)
- 2 Medium Carrots, sliced into small rounds
- 1 medium Zucchini, peeled and chopped
- ¼ cup Red Bell Pepper, diced
- ⅓ cup Nutritional Yeast
- ¼ cup Tahini
- ½ cup + 2 tbsp Filtered Water
- ¼ cup Pickled Jalapeño brine (the liquid from a can of Pickled Jalapeños)
- ¼ cup Salsa
- 3 tbsp Pickled Jalapeño Nacho Slices, diced (mild or hot)
Instructions
- First, add the chopped Potatoes, Carrots, and Zucchini to a medium pot. Cover with water, then bring to a boil over high heat. Reduce the heat to a simmer, and cook for 7-10 minutes, until the Carrots are tender. Drain.
- Add the boiled Vegetables, Red Pepper, and Jalapeño Brine to a high-speed Blender or Food Processor. Blend for 60 seconds, to ensure the mixture is smooth.
- Next, add the Nutritional Yeast, Tahini, and Filtered Water (start with 1/2 cup and increase from there). Blend for another 60 seconds, until everything is well-incorporated.
- Finally, add the Salsa and diced Jalapeños to the Queso. Pulse until evenly combined, then serve as desired.
- Keep any leftovers sealed in the fridge for up to 6 days.
Notes
- I used around 1 medium Russet Potato for this recipe; however, I would highly suggest you measure out 1 cup of Potato vs. using an entire spud. If you add too much, the consistency of the Queso will be off.
- You can easily adjust the spiciness of this recipe based on the heat level of the Jalapeños and Salsa that you use! I went for the hot stuff, but you can go mild as well.
- This recipe stores well in the fridge, but do not freeze/rethaw. I would suggest serving it warm if you’re saving some for later.
???? The texture was amazing! And it tasted so good ???? I doubled the recipe and made the 7-layer dip and then mac and cheese (queso) – omg! I haven’t had legit “cheese” taste since becoming a vegan. To have two meals in a row AND to know it wasn’t some garbage made from chemicals and ?? Miraculous. Thank you SO SO much ❤️
Thanks so much! It’s so satisfying to make something and know it’s not terrible for you!
I made this for my mom, who is literally allergic to everything under the sun. I was shocked at how authentic it tastes!!! Even my husband who is a queso lover loved this! Thank you so much for sharing this <3
Well I’m so glad you found something you could make for your mom!
Insanely good. I’ve been looking for a nut-free recipe forever. This is the best I have ever had, hands down.
★★★★★
So glad you liked it, thanks for the kind words!
My vegan opposed son LOVES this queso! I didn’t tell him it was vegan until he tried it and he couldn’t stop eating it. Then I let him know and he still loves it. I use more of the pickled jalapeno juice and leave out the water since we like it spicier. Thanks for the great recipe!
★★★★★
That’s great to hear! Thanks Brenda
Pro tip- use the leftovers from this recipe as a pasta sauce! Soooo good!
★★★★★
I’ve done that too 😉
Hi, what’s a good subtitute for nutritional yeast? I can’t find any at the store ;_;
There isn’t really a substitute for it – you can buy it online though! You can also leave it out of the recipe, but it will not taste as cheesy
do you think it would work to drizzle this on pizza? before i cook the pizza?
Yes! I have done that before 🙂
I’ve been craving some queso, and would like to try this recipe. Have you ever used Rotel (cannned tomatoes and green chilies)? Seems like it would save a little time and I used to use that when I used real cheese. I also grow and make my own homemade chunky salsa, and I’ll have to incorporate into your recipe as well.
★★★★★
I have not, but I believe that would work perfectly fine!
Hi Caitlin! Do you think this cheese would be good for some spicy mac and cheese as well? Or is the consistency not thick enough for that?
Yes, it will totally work for spicy Mac and Cheese!
I made this last night after my partner randomly craved nachos for dinner. He could not stop eating it! So delicious, thank you for this recipe!
★★★★★
Yaay! So happy to hear that Lauren 🙂
What kind of salsa are you making for this or is it a packaged Tomato salsa from the store?
It’s storebought salsa – you can use any you’d like, or make your own!
What is a good substitute for the jalapeno brine? I only have fresh jalapenos!
Hm…it really “makes” the Queso! You could try pickle brine, but it won’t be exactly the same
Yummy! My son and I couldn’t stop dipping!
Soo good right?! I’m actually making it again today!
Made this for a food day at work and it was a total hit! Definitely going to make it again in the future 🙂
yaaay!
This looks so delicious! I’m excited to try this recipe!
This was delicious! I’m really impressed with the flavor and consistency compared to other vegan cheese sauces I’ve made before. Thank you so much for the recipe(:
★★★★★
I’m not really a queso person, however each recipe of yours that I try where I’m originally hesitant about, I end up loving, so I’m sur it will be the same for this one. I know my dad will love this however so I will try it out when I make it for him and my mom! Have a lovely weekend dear.
http://www.beingisabella.com
Would it be possible to sub in the tahini with anything?
You could substitute it for 1/2 cup of soaked cashews and add extra water as necessary, but I don’t think it will taste as authentic – still yummy though!
Thank you for this recipe! I am going to try it tomorrow with some vegan loaded nachos, I can’t wait! ????
Thank you! I have been looking for a delicious nut-free queso!