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This homemade vegan queso recipe is easy and tastes just like queso. Loaded with sautéed onions, spicy jalapeños, and a blend of spices to create the most delicious dairy-free queso dip in 20-minutes. It’s my favorite non-dairy appetizer to make for parties; even non-vegans love it!
Vegan Queso Recipe
This incredible creamy vegan cheese sauce is made with pantry staple ingredients and vegan cheese. I always have these ingredients on hand, so if I need a quick appetizer, this is at the top of the list. My family and friends love it, and it’s one of my most complimented recipes. This recipe uses evaporated coconut milk to help create that classic velvety, rich texture in traditional queso.
Ingredients
- White Onion: Adds a savory, slightly sweet base to the dip.
- Red Bell Pepper: I love the subtle sweetness sauteed red peppers give this queso.
- Jalapeños: For a mild heat and subtle earthiness to balance out the sweetness.
- Unsalted Vegan Butter: I used my homemade vegan butter to add to the creamy texture.
- Fresh Garlic: Fresh garlic for a garlicky kick that complements the peppers and onions.
- Cornstarch: I used cornstarch as a thickening agent.
- Red Pepper Flakes: Pepper flakes for a little extra heat. You can omit these.
- Cumin: Adds a warm, earthy flavor that complements chipotle chili powder’s smokiness and the creamy base’s richness.
- Garlic Powder: Garlic powder brings a savory, slightly spicy depth that enhances the “umami” quality of vegan queso.
- Chipotle Chili Powder: This chili powder adds a deep smoky flavor to the vegan cheese sauce.
- Evaporated Coconut Milk: A thick creamy liquid to add to the texture of the vegan dip.
- Vegan Cheese: I like Violife or Daiya cheddar. You can use your favorite brand.
Tips and Suggestions
- Check all of your ingredients to ensure they are gluten-free and vegan. Don’t forget to read the cross-contamination warnings on packages as well.
- Feel free to omit the red pepper flakes if you prefer a less spicy queso. Jalapeños give the queso a mild spice which enhances the cheesy flavor.
- As the mixture cools, it will start to form a thin film over the queso. This is totally normal—just give it a stir to recombine the ingredients.
- Vegan shredded cheese takes longer to melt than regular dairy cheese, so keep this in mind as you whisk the mixture.
Serving Suggestions
I love serving this out with just tortilla chips or throwing it on gluten-free chili, tacos, and burrito bowls.
Storage Instructions
Leftovers can be stored in a sealed food-safe container in the fridge for up to 4 days. To reheat, microwave for about 30 seconds.
This does not freeze well. All leftovers should be eaten out of the fridge within 4 days.
More Dairy-Free Recipes
- Gluten-Free/ Vegan Pizza
- Dairy-Free Cheesy Potatoes
- Gluten-Free Buttermilk Biscuits (Dairy-Free Option)
- Dairy-Free Tzatziki
- Dairy-Free Ranch Dressing
Vegan Queso
Ingredients
- ¼ cup white onion, finely diced
- ¼ cup red bell pepper, finely diced
- 2 tablespoons jalapenos, diced; canned or fresh
- 2 tablespoons vegan unsalted butter
- 1 tablespoon garlic, minced
- ½ tablespoon cornstarch
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground black pepper
- 1/8 teaspoon salt
- 12 ounces evaporated coconut milk
- 12 ounces vegan cheese, shredded
- optional toppings: , green onion, diced tomatoes, additional sliced jalapenos, chopped cilantro
Instructions
- In a medium saucepan, combine onion, bell pepper, diced jalapenos, vegan butter and minced garlic.
- Saute over low heat until onions have started to soften slightly. Do not overcook or you’ll burn the garlic.
- Stir cornstarch, red pepper flakes, cumin, garlic powder, chipotle chili powder, black pepper and salt into the sautéed mixture. Stir until no lumps of cornstarch remain.
- Whisk in the evaporated coconut milk until fully mixed. Bring to a light simmer over low-medium heat and let simmer for 3 minutes.
- Reduce heat to low and add in the vegan cheese. Whisk until cheese is fully melted. Vegan shredded cheese takes longer to melt than regular dairy cheese so keep this in mind as you’re whisking the mixture.
- Remove from heat and serve hot with gluten-free tortilla chips.
- Store leftovers in a sealed food-safe container in the fridge for up to 4 days. Reheat leftovers in the microwave for about 30 seconds.
Notes
- Check all of your ingredients to ensure they are gluten-free and vegan. Don’t forget to read the cross-contamination warnings on packages as well.
- Feel free to omit the red pepper flakes if you prefer a less spicy queso. Jalapeños give the queso a mild spice which enhances the cheesy flavor.
- As the mixture cools, it will start to form a thin film over the queso. This is totally normal—just give it a stir to recombine the ingredients.
- Vegan shredded cheese takes longer to melt than regular dairy cheese, so keep this in mind as you whisk the mixture.
- Leftovers can be stored in a sealed food-safe container in the fridge for up to 4 days. To reheat, microwave for about 30 seconds.
- This does not freeze well. All leftovers should be eaten out of the fridge within 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Vegan Queso Step-by-Step
Using a medium-sized skillet, saute ¼ cup finely diced white onion, ¼ cup finely diced red bell pepper, 2 tbsp diced jalapeños, and 1 tbsp fresh garlic in 2 tbsp vegan unsalted butter over low heat. Saute until the onions soften slightly, being careful not to burn the garlic.
Stir in ½ tbsp cornstarch, ½ tsp red pepper flakes (optional), ¼ tsp ground cumin, ¼ tsp garlic powder, ¼ tsp chipotle chili powder, ¼ tsp black pepper, and ⅛ tsp salt. Keep stirring until there are no more lumps of cornstarch.
Using a whisk, stir in 12 oz of evaporated coconut milk until fully combined. Turn the stove to low-medium heat and bring the sauce to a low simmer. Simmer for 3 minutes.
Reduce the heat to low and add 12 oz of vegan shredded cheese. Whisk the cheese in until it’s fully melted. Remember that vegan cheese takes longer to melt.
Take the vegan queso off the heat and serve hot with gluten-free tortilla chips. Enjoy!
