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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.
Want to save this Ultimate Chunky Vegan Queso for later? Pin the recipe to your Pinterest boards:
This is most queso like vegan queso I have had! And I feel pretty guilt free eating it. I definitely recommend giving this queso a try! The texture is great as its not too heavy and its not grainy. The addition of the pickled jalapenos is also a game changer. We tend to add more salsa and a fresh jalapeno just out of preference. But its amazing as is.
★★★★★
So happy you found it amazing, Robin! Thank you for the review.
Can you make this a day or two ahead of time?
Yes, you can. Make sure to store it properly in an airtight container.
Caitlin is a wizard. Tahini, zucchini, jalapeño brine? Seemingly an odd combo of ingredients turned out to be the best queso ever. I think it’s better than the cheese version. My neighbors even thought it was cheese when I made the 7 layer dip. I had a little bit left over for dipping and added some lime and it was this amazing jalepeno lime sauce omg.
★★★★★
Thank you for the kind words!