Vegan Queso Dip

Vegan Queso Dip in 5 minutes!  This easy recipe is so versatile—you’ll find yourself using it to top everything!

Vegan Queso Dip

I have been on a queso kick lately.  Specifically, this Vegan Queso Dip.  It is SO simple to mix up, and basically tastes good on anything….like enchiladas.  Or a nacho bowl.  Or a spoon.  You get the idea.  I’ve been warming it up and serving it to the boys with some tortilla chips for an after school snack and they’ve loved it!  It whips up in about 5 minutes, and you’re ready to dip, dunk, and scoop!

Real Ingredients

There’s no actual cheese in this recipe, dairy based or otherwise.  Rather, it’s almost like a gravy, with cheesey flavors.  Does that even make sense?  I start with a roux of flour and vegan butter, and then add plant milk and seasoning to give it a cheesey taste!  There’s nothing artificial in here either—just real, yummy ingredients!

I’ve got a couple of recipes coming up over the next month or so that will use this Vegan Queso Dip!  The first is a Jackfruit Carnitas Enchilada and it is incredible!  I hope to have that one up next week!  Just look at this—so delicious!

The second recipe I have is for a quick nacho bowl!  Easy, quick, and delicious—loaded up with fresh veggies, rice and beans!  Perfect for the warm weather I hope we get someday soon (Seattle has officially only had 4 sunny days since October, so I’m not holding my breath for spring, but I really hope it comes soon!).

Enough chit chat—let’s get on with the recipe for this yummy Vegan Queso Dip!  I hope you have a chance to give this one a try.  Make it for a party and serve with chips and guac for an easy appetizer!  Or whip up some yummy enchiladas and drizzle the queso on top!  When you do make it, be sure to post a picture to social media and give me a tag!  {#frieddandelions // @frieddandelions}

Print Recipe

Vegan Queso Dip

Prep Time1 minute min

Cook Time5 minutes mins

Total Time6 minutes mins

Servings: 2 cups

Author: Sarah De la Cruz

Ingredients

• 1/4 cup all purpose flour*
• 4 Tablespoons stick vegan butter I like Earth Balance**
• 2 cups plant milk
• 1 Tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 2 Tablespoons nutritional yeast

Instructions

• Melt butter in a small pan over medium low heat.
• Whisk flour into melted butter. Allow to brown for a minute or two, while whisking/stirring.
• Whisk in soy milk, tomato paste, and spices.
• Continue whisking over medium heat until thickened into a sauce. (It will firm up quite a bit as it cools).***
• Store leftovers in the fridge. See notes below for reheating instructions.

Notes

* For a gluten free version, substitute 2 Tablespoons of cornstarch for the 1/4 cup of flour. Follow the rest of the directions as written!

** Feel free to sub olive oil if you don't have vegan butter on hand.

*** The queso will firm up quite a bit once it cools. If you serve it for a party give it a stir every so often to keep it smooth. If you refrigerate it, warm it up and mix in a few teaspoons of water to soften it up to a creamy, dippable consistency.

Don’t forget to pin this recipe!