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Vegan Queso Dip

Prep Time1 min
Cook Time5 mins
Total Time6 mins
Servings: 2 cups
Author: Sarah De la Cruz


  • 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


  • 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.


* 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.