Vegan queso blanco, or white cheese dip, is a creamy and delicious dip with no nutritional yeast. It's a quick, easy dip that is flavor-packed and sure to win over everyone, vegan or not. It's perfect for parties, game days, movie nights, or as a delicious addition to any meal.
While this is one of my favorite Vegan Game Day Dips and Sauces, it’s also perfect for tacos, bowls, sandwiches, or anytime you need a deliciously versatile condiment!
You've probably noticed that nutritional yeast is a staple in the plant-based culinary world. Now, don't get me wrong, I totally get the appeal of 'nooch' – its cheesy flavor can be a game changer, like in this Easy Vegan Cashew Queso. But I wanted to offer a queso blanco that's just as rich and satisfying without leaning on this go-to ingredient for those who don't want it or can't have it.
The result? A creamy, dreamy queso that stands out in its simplicity, letting the natural flavors of the other ingredients shine. To learn more about nutritional yeast, visit Nutritional Yeast: 9 Easy and Quick Recipes.
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Why I Love This Recipe
- It's free from gluten and dairy, making it a great dip if you are serving a variety of diets.
- This recipe doesn't need hard-to-find ingredients. The ingredients are found in all major grocery stores, making it easy to whip up anytime.
- You can have an appetizer or a flavor-boosting sauce ready in less than 10 minutes.
- The blend of spices creates a depth of flavor everyone loves. This dish is a great way to introduce plant-based eating to friends and family without compromising taste.
Does Vegan Queso Blanco Taste Like Traditional Queso Blanco
Short answer—almost. Taste is subjective, so dairy lovers will notice a difference, while those familiar with plant-based options may find this vegan queso blanco surprisingly close. Thanks to tapioca starch, it nails that gooey, creamy texture similar to traditional queso blanco—just be careful not to overcook it (check the tips section!).
Flavor-wise, it’s rich, savory, and packed with familiar queso notes, though it doesn’t replicate dairy cheese exactly. That said, it stands out as a delicious dip or topping in its own right. Whether you’re a die-hard cheese fan or just open to plant-based options, this vegan queso blanco might surprise you. Give it a try and let me know what you think!
Ingredients
Here is the lineup for this recipe. The ingredients are easy to find at all major grocery store chains. See the recipe card for quantities.
- If you don't have a high-speed blender, soften the cashews in water for about 4 hours. See Guide to Soaking Cashews for faster alternatives.
- I think fresh garlic is the way to go in this recipe. Using garlic powder is an alternative, but it does alter the taste of the original recipe.
- Canned green chilies can be found in the international aisle of all major grocery stores. You can substitute it with a can of chopped jalapeños or fresh jalapeños.
- Fresh lemon juice is a must for this recipe. Freshly squeezed lemon juice has a vibrant, tangy taste that's hard to beat. It's like the difference between hearing a live concert and listening to a recording – both are great, but one has that extra 'oomph'.
- I've played mad scientist with both corn starch and potato starch in this recipe, but let's say the results were more 'oops' than 'eureka' so don't substitute.
Variations
- Add ½ cup of salsa instead of green chilis to vary the flavor profile.
- Roasted garlic is milder and sweeter than raw garlic so add it instead of raw garlic for a deeper, more nuanced flavor.
- Add fresh or dried herbs like chives or parsley for more variations on flavor.
- A bit of liquid smoke or smoked paprika adds a smoky flavor that pairs wonderfully with the creamy base.
Instructions
For those who like visuals, here's what you'll be doing. See the recipe card for more information.
Step 1: Combine all ingredients, except green chilies, in a blender until smooth.
Step 2: Pour the blended mixture into a medium-sized pot over medium heat to activate the tapioca flour and thicken the sauce.
Step 3: Stir in green chilies and butter, stirring to prevent burning. IMPORTANT NOTE: When you notice it begins to thicken, remove it from heat. It will thicken as it sits.
Step 4: Enjoy the warm vegan queso with tortilla chips and veggies or as a topping for Mexican dishes, pretzels, and wraps.
Top Tips
- The queso should be velvety and pourable. It will become much thicker and more gelatinous if you cook it too long. It still tastes fine, but it is not what people expect when you say queso blanco. If it gets too thick, add a tablespoon of more plant-based milk at a time.
- Stirring the queso regularly prevents it from getting a little bit of skin on the top as it sits, but that does not alter the flavor or consistency at all. Just give it a good stir.
- It's important to keep stirring the sauce when thickening so it doesn't burn the bottom of the pot. When you see it begin to thicken, remove it from heat immediately for maintaining the best consistency.
Serving Suggestions
- Serve it with tortilla chips, soft pretzels, pita chips, raw veggies, or crunchy breadsticks for a classic snack or appetizer.
- Drizzle it over a plate of chips loaded with black beans, jalapeños, olives, diced tomatoes, guacamole, and vegan sour cream.
- Use it to add a creamy, cheesy element to tacos, burritos, fajitas, or enchiladas.
- Spoon it over baked potatoes or sweet potatoes. Add steamed broccoli, chives, and vegan bacon bits for a complete meal.
- Spread it inside tortillas or on bread to make vegan quesadillas or grilled cheese sandwiches.
Vegan Queso Blanco FAQS
Vegan queso blanco can be stored in an airtight container and last up to 5-7 days in the refrigerator. It may thicken when cold, so gently heat it up while stirring, and add a little plant milk if necessary to bring back the creamy texture. I do not recommend freezing it - it never tastes the same.
Yes, you can prepare it in advance and reheat it gently on the stove or in the microwave. You may need to add a bit of plant milk to adjust the consistency but the flavor will remain.
Have a minute? I'd love for you to dive into the comments and rate this Vegan Queso Blanco (White Cheese Dip). Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Creamy Vegan Queso Blanco (White Cheese Sauce)
Ingredients
- 1 ½ cups raw cashews soaked for 4 hours if you don't have a highspeed blender
- 2 cups oat milk sub with soy or almond
- 2 teaspoons tapioca flour
- 1 tablespoon lemon juice ~half a lemon
- 1 teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 clove garlic ~⅛ teaspoon of garlic powder
- ½ teaspoon onion powder
- 1 tablespoon vegan butter
- 1 4-ounce can diced green chilies or jalapeños mild or hot, you choose
- fresh cilantro and sliced jalapeños for garnish optional
- pepper flakes
Instructions
- Blend The Mixture: Add all the ingredients except the green chilies and butter to a blender. Blend until everything is well combined.
- Chilies and Butter: Place the mixture in a medium-sized pot on low to medium heat and add the chilies and butter.
- Heat: Heating it will activate the tapioca flour and thicken the sauce. When you see the sauce just beginning to thicken, remove it from the burner. It will thicken more as it sits.
- Serve: Serve the vegan queso blanco warm with tortilla chips, sliced vegetables, or as a sauce over your favorite Mexican dishes. It's also great with pretzels and wraps.
Frankie says
I recently stumbled upon this Vegan Queso Blanco recipe and, let me tell you, it was a delightful surprise! The ease of preparation was a total win for me - a bit exotic yet didn't hours in the kitchen. It's amazing with chips, but I also tried it with some veggies, and it was a hit! This recipe is definitely going into my 'favorites' list for its simplicity and the surprisingly rich taste it packs. A must-try for anyone who enjoys a good dip!