The Ultimate Chunky Vegan Queso (Nut Free)

5 from 8 reviews

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!


  • 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)


  1. 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.
  2. 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. 
  3. 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.
  4. Finally, add the Salsa and diced Jalapeños to the Queso. Pulse until evenly combined, then serve as desired.
  5. Keep any leftovers sealed in the fridge for up to 6 days.


  • 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.