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    Recipes » Recipes » Lunch & Dinner

    Vegan Queso (GF)

    Last updated - July 14, 2021; Published - January 1, 2018 By Rhian Williams 6 Comments

    Jump to Recipe Print Recipe
    A blue bowl of orange vegan quest topped with green pepper and chopped coriander on a pink background with chopped vegetables and a dark blue bowl of tortilla chips with a tortilla chip being dipped into the quest

    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!

    A blue bowl of orange vegan queso topped with green pepper and chopped coriander on a pink background with chopped vegetables and a dark blue bowl of tortilla chips

    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.

    Sliced onion and green pepper in a silver pan against a white background

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

    Sliced onion and green pepper and spices in a silver pan against a white background

    • 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.

    Sliced green peppers, nutritional yeast, white beans, tomato purée and almond milk in a silver pan against a white background

    • Transfer to a blender or food processor.

    Sliced green peppers, nutritional yeast, white beans, tomato purée and almond milk in a food processor against a white background

    • Whizz until completely smooth.
    Tip: Add more almond milk or water to thin out if necessary.

    An orange vegan queso in a food processor against a white background

    How to serve this Vegan Queso

    Scatter over fresh coriander (cilantro) and serve alongside tortilla chips and vegetable crudités, if desired. Best enjoyed immediately!

    A blue bowl of orange vegan queso topped with green pepper and chopped coriander on a pink background with chopped vegetables and a dark blue bowl of tortilla chips with a tortilla chip being dipped into the 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.

    A blue bowl of orange vegan quest topped with green pepper and chopped coriander on a pink background with chopped vegetables and a dark blue bowl of tortilla chips

    Vegan Queso (GF)

    This Vegan Queso is seriously flavourful, rich and creamy and much healthier than the traditional version! 
    4.67 from 6 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 onion , sliced
    • 2 garlic cloves , roughly chopped
    • 1 green pepper , cored and sliced (or sub one deseeded jalapeño)
    • ¼ teaspoon ground cumin
    • ½ teaspoon (¼ teaspoon) sweet or smoked paprika
    • Pinch cayenne chilli pepper , to taste
    • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
    • 1 tablespoon tomato purée
    • 120 ml (½ cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
    • 2 tablespoons nutritional yeast
    • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
    • 1 heaped teaspoon miso (ensure gluten-free if necessary)
    • Salt + pepper to taste

    To serve (suggestions):

    • Fresh coriander (cilantro) , roughly chopped
    • Tortilla chips (ensure gluten-free if necessary)
    • 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.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Joanne

      January 02, 2018 at 5:18 am

      I can't wait to try this it looks amazing!

      Reply
      • Rhian Williams

        January 02, 2018 at 6:10 am

        Thank you so much, I hope you like it!

    2. Rebecca

      May 02, 2018 at 3:54 pm

      5 stars
      Will be making this for my family at the weekend!

      Reply
      • Rhian Williams

        May 02, 2018 at 4:00 pm

        Thank you!

    3. Jessica Nelsen

      September 12, 2019 at 1:21 am

      I have been looking for a great and healthy(er) queso recipe. I can't wait to try this. How does it fare if stored in the fridge after making?

      Reply
      • Rhian Williams

        September 12, 2019 at 3:40 pm

        Thank you! 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 water to thin it out if necessary!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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