It’s summertime and I’m ready to eat my weight in Vegan Queso Dip! Dairy and nut free, it comes together in 15 minutes and is the perfect addition to your summer party. Get on it!
It’s here! A queso for the ages.
To be honest, I never really LOVED queso, mostly because in college, I felt so gross after eating it. I mean, jarred cheese always sounds good in theory until you eat the entire jar yourself. Lactose intolerance for ya! However, after making this Vegan Queso Dip, I promise to convert even the queso skeptics into LOVERS.
Because The Cutting Veg is for queso lovers.
The problem with most recipes for dairy free, vegan queso dip is they have nuts in them. Cashews are the superstars of the nut world but, if you have allergies, that can be a real problem. Well, after eating my weight in beans during the quarantine, I thought why not make queso out of, you guessed it, BEANS!
For this recipe, I used a can of cannelini beans. In general, I find cannelini beans’ texture to be the smoothest and creamiest of all of the beans, but realistically you can use any white bean. Here, we are trying to mimic that smooth texture. Some of my other favorite recipes including white beans are
Next, we add all the usual suspects when it comes to queso. Cumin, jalepeño, and garlic go in the pond because it would not be queso without it. The key to making this super cheesy tasting is nutritional yeast. It makes for a pretty convincing “cheese” sauce, if you ask me.
Then you just add in some bell pepper and blend it up using an immersion blender (this one is the one I use). If you do not have a stick/immersion blender, feel free to use a regular blender or food processor. I just love not having to do extra dishes if I do not have to! Then serve it up with some of your fav Mexican dishes or use it as a dip. It is kind of a cross between a white bean dip and a queso, which I am all here for!
As always, if you make the recipe, please be sure to tag me on Instagram or let me know in the comments below. It’s summertime y’all! Let’s get ready for it!
Yields 2 cups
Serves 2 tablespoons
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 15 ounce can of white beans (I used cannellini beans), drained and rinsed
- 2 cups of vegetable broth
- 1 large jalapeño, roughly chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1/3 cup of nutritional yeast
- 2 tablespoons of dijon mustard
- 2 heaping tablespoons of oat flour (I grind mine using oats. You can also use regular flour)
- 1/2 cup of red bell pepper, chopped
- salt and pepper to taste
- chopped fresh cilantro or avocado, to serve
Heat a medium pot over medium-high heat. Add in the beans, broth, jalapeño, and spices. Bring to a boil, then reduce heat to a simmer.
Stir in the nutritional yeast and dijon mustard. Whisk in the flour and continue to whisk until the sauce begins to thicken. Remove from heat.
Add in chopped bell pepper. Blend the mixture using an immersion blender OR in a blender/ food processor until smooth. Season with salt and pepper, to taste, then top with fresh cilantro and avocado, if deisred. EAT.