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! 
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


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


  • 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!


Calories: 186kcal | Carbohydrates: 28g | Protein: 10g | Fat: 4g | Sodium: 87mg | Potassium: 661mg | Fiber: 6g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 27.3mg | Calcium: 121mg | Iron: 3.6mg