Vegan Queso (GF)

This Vegan Queso is what Mexican fiesta dreams are made of! It’s seriously flavourful, rich and creamy and much healthier than the traditional version!

I was keen to make a Vegan Queso recipe, and when brainstorming what ingredients to use, I immediately thought of white beans. I love using white beans in vegan cooking as they’re inexpensive, versatile and healthy.

I love the naturally creamy texture and neutral flavour of white beans, and their versatility has allowed me to use them for a number of recipes including:

• White Bean Mac and Cheese
• Pumpkin Soup
• Stretchy Melty Grilled Cheese
• White Bean Tuna Salad Sandwich
• White Bean Scramble

White beans work especially well for this Vegan Queso as cashews can be quite expensive, and potato-based cheese sauces can be quite starchy.

Why you’ll love this Vegan Queso:

• it’s rich and creamy
• it’s “cheesy”
• it’s subtly spiced
• it’s full of flavour
• it’s easy to make
• it’s healthy and nutritious
• it’s a source of protein and fibre
• it’s nut-free optional
• it’s gluten-free
• it’s soy-free
• it’s perfect for sharing!

How to make this Vegan Queso

Scroll down to the bottom of the post for the full recipe.

• Fry the onion, garlic and green pepper for around 10 minutes until softened.

• Add the cumin, paprika and chilli, and fry for a minute until fragrant.

• Add the white beans, tomato purée, almond milk, nutritional yeast, vinegar, miso and salt + pepper.

Tip: Use a measuring jug to measure out the almond milk.

• Bring to the boil and simmer for a couple of minutes.

• Transfer to a blender or food processor.

• Whizz until completely smooth.

How to serve this Vegan Queso

Substitutions you can make to this recipe:

• you can use any type of white beans: cannellini, haricot or butter beans
• you can substitute the almond milk with cashew milk
• for a nut-free version, substitute the almond milk with oat milk.

How long does this Vegan Queso keep for?

It keeps covered in the fridge for up to a few days – if you want to eat it hot then you can reheat it in a pan on the hob (stove top), adding a little extra water to thin it out if necessary!

More vegan cheese recipes:

• Vegan Brie Cheese
• Vegan Stretchy Melty Cheese Nachos
• Vegan Cashew Cheese Ball
• Vegan Stretchy Melty Cheesy Fries
• Vegan Stretchy Melty Cheese Quesadillas

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Queso (GF)

This Vegan Queso is seriously flavourful, rich and creamy and much healthier than the traditional version! 

4.5 from 4 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: Mexican

Keyword: vegan cheese, vegan queso, vegan white bean cheese sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 186kcal

Author: Rhian Williams

Ingredients

• 1 tablespoon oil (coconut, vegetable, rapeseed or olive)1 tablespoon oil (coconut, vegetable, rapeseed or olive)
• 1 onion , sliced1 onion , sliced
• 2 garlic cloves , roughly chopped2 garlic cloves , roughly chopped
• 1 green pepper , cored and sliced (or sub one deseeded jalapeño)1 green pepper , cored and sliced (or sub one deseeded jalapeño)
• 1/4 teaspoon ground cumin1/4 teaspoon ground cumin
• 1/2 teaspoon (1/4 teaspoon) sweet or smoked paprika1/2 teaspoon (1/4 teaspoon) sweet or smoked paprika
• Pinch cayenne chilli pepper , to tastePinch cayenne chilli pepper , to taste
• 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
• 1 tablespoon tomato purée1 tablespoon tomato purée
• 120 ml (1/2 cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free)120 ml (1/2 cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
• 2 tablespoons nutritional yeast2 tablespoons nutritional yeast
• 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
• 1 heaped teaspoon miso (ensure gluten-free if necessary)1 heaped teaspoon miso (ensure gluten-free if necessary)
• Salt + pepper to taste Salt + pepper to taste

To serve (suggestions):

• Fresh coriander (cilantro) , roughly chopped Fresh coriander (cilantro) , roughly chopped
• Tortilla chips (ensure gluten-free if necessary) Tortilla chips (ensure gluten-free if necessary)
• Vegetable crudités Vegetable crudités

Instructions

• Heat up oil in a pan and add onion, garlic and green pepper once hot
• Cook for around 10 minutes until softened
• Add the cumin, paprika and chilli, and fry for a minute until fragrant
• Add the white beans, tomato purée, almond milk, nutritional yeast, vinegar, miso and salt + pepper
• Bring to the boil and simmer for a couple of minutes
• Using a blender or food processor (or hand-held blender), whizz until completely smooth - add more milk or water to thin out if necessary
• Serve into a bowl and scatter over fresh coriander and serve alongside tortilla chips and vegetable crudités, if desired
• Best enjoyed immediately
• Keeps covered in the fridge for up to a few days - if you want to eat it hot then you can reheat it in a pan on the hob (stove top), adding a little extra water to thin it out if necessary!

Nutrition Facts

Vegan Queso (GF)

Amount Per Serving

Calories 186 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 87mg4%

Potassium 661mg19%

Carbohydrates 28g9%

Fiber 6g24%

Sugar 2g2%

Protein 10g20%

Vitamin A 170IU3%

Vitamin C 27.3mg33%

Calcium 121mg12%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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