This Vegan White Bean Queso is what Mexican fiesta dreams are made of! It’s:
- seriously flavourful
- rich and creamy
- 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
- Miso Pumpkin Soup
- Vegan 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 pricey, and potato-based cheese sauces can be quite starchy. They’re also nutritious, and add extra protein and fibre.
The flavour for this Vegan White Bean Queso comes from onion, garlic, sweet sundried tomatoes, earthy cumin, smokey paprika and spicy cayenne. I also added green pepper, but you can use a jalapeño instead. I like to serve it sprinkled with some chopped fresh coriander (cilantro) too.
The white beans become seriously creamy when blended, but I also added unsweetened almond milk for extra creaminess. The almond milk can easily be substituted with unsweetened oat milk for a nut-free version.
The ‘cheesy’ flavour comes from salty, umami-rich miso, nutritional yeast, and tangy vinegar.
I really hope you’ll love this Vegan White Bean Queso – it tastes so indulgent and is full of flavour, but is secretly healthy too.
For more dips, check out my:
- Homemade Domino’s Pizza Garlic Herb Dip
- Miso Aubergine Dip
- Pumpkin Sage White Bean Hummus
- Italian Hummus
- Sweet Potato Hummus Without A Blender
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 on Instagram! Thank you.
Helpful tools to make this Vegan White Bean Queso:
This Vegan White Bean Queso is seriously flavourful, rich and creamy and much healthier than the traditional version!
- 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
- 1 onion, sliced
- 1 garlic clove, roughly chopped
- 1/2 green pepper, roughly chopped (or sub one deseeded jalapeño)
- 3 sundried tomatoes, roughly chopped
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sweet or smoked paprika
- Pinch cayenne chilli pepper, to taste
- 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
- 120 ml (1/2 cup) tinned tomatoes
- 120 ml (1/2 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
- Fresh coriander (cilantro), roughly chopped
- Tortilla chips (ensure gluten-free if necessary)
- Vegetable crudités
- Heat up oil in a pan and add onion and garlic once hot
- Cook for around 10 minutes until softened
- Add the green pepper, sundried tomatoes, cumin, paprika and chilli, and fry for a couple of minutes until fragrant
- Add the white beans, tinned tomatoes, 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
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