Vegan Queso

A creamy, cheesy Vegan Queso Dip served warm with just the right amount of spicy heat. Made nut-free with sunflower seeds, Yukon gold potatoes, and cauliflower, this plant-based queso is addicting with pickled jalapeños, diced tomatoes and green chilies mixed in.

I was always the one to order queso dip before I started eating primarily plant-based. I especially loved when queso was served over warm refried beans, or when diced tomatoes were mixed in—better yet, jalapeños mixed in! Honestly, the more mix-ins the better! When it comes to warm comfort food, there's no better snack than queso dip.

I've been making my Sunflower Seed Queso for years now, drizzling it on (or dunking it on, let's be real) my Tofu Nachos. This queso could be enjoyed as is, but I wanted to make something with a bit more umph! This Vegan Queso recipe packs in diced green chilies, diced tomatoes, and pickled jalapeños to give this irresistible dip a savory, addicting flavor that can't be beat. 🙂

Where Did Queso Originate?

While you'll certainly find queso at nearly every Mexican restaurant in the states, the queso dip we are familiar with actually originated in Texas in the early 1900s. It is quite different from Mexico's queso fundido, which likely inspired our American version.

In Mexico, queso fundido is typically made with soft white cheeses, while Tex-Mex queso, or chile con queso, is usually made with processed American cheese.

Of course this Vegan Queso is not made with cheese at all! This plant-based version gets its creaminess from cooked potatoes and cauliflower, and its cheesiness from sunflower seeds and nutritional yeast.

Why You'll Love This Queso Recipe

While you might already be drooling at just the mention of queso, here are a few more reasons to give this recipe a try. 😉

• It's easy to throw together! While boiling the potatoes, cauliflower and sunflower seeds, add the remaining ingredients to the blender. Simply strain the potatoes, cauliflower and sunflower seeds, adding them to the blender when done. Blend everything together, warm if you need to, and you've got a delicious, creamy queso dip.
• An indulgent queso dip that's wholesome too! While it might feel incredibly indulgent to snack on this queso dip, it's made with nutrient-rich ingredients like cauliflower, sunflower seeds, nutritional yeast, and garlic. When all of the ingredients are plants it's a win-win!
• It's versatile. Enjoy this Vegan Queso as is, or make a large batch to use throughout the week. Use it for nachos, breakfast burritos, or tacos!

Chef Tips

Here are a few things to note before jumping into this simple recipe.

• You can control the level of heat. With the way the recipe is written the dip is not spicy. However, if you wish to increase the heat, simply increase the amount of pickled jalapeños and juice, or stir in freshly chopped jalapeños.
• Boil the potatoes, cauliflower, and sunflower seeds first. Get started on cooking these ingredients before gathering your ingredients for the blender. This will save some time and give you something to do while the other ingredients cook.
• Taste and adjust at the end. Once everything has blended, pour the queso into a small pot to heat back up. Taste the queso and add more salt, pepper, vinegar, jalapeño juice, or even hot sauce based on your taste preferences.

Vegan Queso Ingredients

Yukon gold potatoes and cauliflower florets are boiled until tender to give the queso a smooth, creamy base. Sunflower seeds are added to provide a toasty, cheesy flavor.

Nutritional yeast is added for additional cheesy, savory flavor, and water, olive oil, and red wine vinegar thin out the sauce to create the perfect texture. The vinegar offers a tangy, acidic layer, and garlic cloves add some nice pungence.

Diced green chilies, pickled jalapeños, and pickled jalapeño juice add a lovely amount of spice and edge. And diced tomatoes weave in some fresh, sweet flavor.

A little salt goes a long way in helping the flavors come alive and black pepper adds a little extra bite.

Ingredient Substitutions

• Potatoes and cauliflower: If you only have one of these ingredients, just increase the amount to 2 cups.
• Sunflower seeds: You can use hemp seeds instead, but add them to the blender not the pot with the potatoes and cauliflower.
• Red wine vinegar: Other vinegars work okay here too, like white wine vinegar or apple cider vinegar. It will change the flavor slightly.
• Diced tomatoes: You can swap this with salsa if you already have it.

Queso Dip Add-Ins

Take your queso dip to the next level with these add-ins!

• When warming the Vegan Queso over the stove, stir in a can of diced tomatoes and green chilies, adding the desired amount.
• For extra heat, stir in freshly chopped jalapeño. Leave the seeds out for less heat, add the seeds if you want it extra spicy.
• Hot sauce is another great way to add heat!
• Warm up refried beans, spread them onto a small serving dish and top with queso.

How to Make this Plant-Based Queso Dip

Cook the potatoes, cauliflower, and sunflower seeds. Add the peeled and diced potatoes to a small pot, along with the cauliflower florets and sunflower seeds. Add enough water to the pot to cover everything. Place on the stove and turn the heat to high, bringing the pot to a boil. Once boiling, turn the heat down to medium and cook until the potatoes and cauliflower are soft and fork tender—about 10 minutes.

Blend the ingredients together. While the potatoes, cauliflower, and sunflower seeds are cooking, add the remaining ingredients to the blender.

When the potatoes, cauliflower, and sunflower seeds are ready, drain them in a fine-mesh strainer. Make sure the holes in the strainer are small enough that the sunflower seeds don't spill through. Pour the potatoes, cauliflower, and sunflower seeds into the blender, using a spoon to scrape everything out of the strainer. Blend on high until smooth and creamy.

Serve warm. The queso should be hot and ready to serve, but I like to transfer it back to the small pot and warm until ready to sit down and enjoy. Serve with fresh jalapeños chopped on top, additional diced tomatoes, a drizzle of hot sauce, or served over warm refried beans.

Frequently Asked Questions

How do I store Vegan Queso?

Let the queso cool first before storing. Then pour into an airtight container and place in the fridge for up to 5 days.

How do I reheat the queso dip?

I like to add a small amount of oil to a pot or pan before adding the queso dip. Then stir over medium-low heat until just starting to bubble. Be careful not to let the queso get too hot too quickly or burn, or else it will dry out.

How else can I enjoy queso besides as a dip?

Add this queso to a plate of nachos, drizzle on top of tacos, burritos, or burrito bowls, or add it to a Mexican or Tex-Mex salad. You can also use it as a sauce for vegetables—think broccoli or Brussels sprouts!

More Snack Recipes!

• A Vegan Cheese Board Perfect for Parties
• 5-Ingredient Black Bean Dip
• White Bean Artichoke Dip

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