A plant based queso better than the original is a big statement but I am making it. This vegan queso is creamy and flavorful, is ALSO nut free and gluten free, and contains quality ingredients that could actually qualify it as a health food 😉
Who has always wanted to dive head first into a bowl of queso? I am currently raising both my hands and legs. Queso has a special place in my heart and I don’t think it is something anyone should have to go without, regardless of dietary restrictions or allergies. So I set forth to make a vegan queso that is also a nut free queso. And WOW is it good. It is also made with really great ingredients that dare I say make this a healthy queso. You won’t want to go back to the old stuff once you have tried this.
Ingredients Needed for the BEST Nut Free Vegan Queso:
- Cannellini beans – these are a white bean and we use them as our base. It not only makes this queso SUPER creamy, it makes it high in protein and fiber!
- Nutritional yeast – this is what is going to make our queso taste cheesy. Never heard of nutritional yeast? Check out my post on it here.
- Dairy free milk – now this is where you get to decide if this is nut free or not. I have made this with almond milk (which has nuts of course), but I have also made it with unsweetened oat milk which is nut free! You can use any dairy free milk you prefer.
- Apple cider vinegar – just a littttle bit, gives this a little acidity
- Olive oil
- Onion
- Garlic
- Tapioca flour – this helps make the queso extra thick and creamy!
- Spices – for flavor of course
- Jalapeno – I like a little kick in my queso. Feel free to omit if you do not.
Substitutes:
Here are some subs you can make if something above doesn’t sound like your jam
- You can use any white bean for this, it doesn’t have to be cannellini.
- like I mentioned, any milk will do too!
- If you don’t have apple cider vinegar, you can swap with lemon juice for that acidity.
- No tapioca flour? You can swap with corn starch or just omit – it won’t ruin the queso.
- Don’t have any fresh onion or garlic? You can always sub with garlic and onion powder.
Tips for the BEST Nut Free Vegan Queso!
- Spice it as you like. Start with what I use below, and taste as you go! If you want more flavor, feel free to add more of anything you want!
- No food processor? You can use a regular blender or an immersion blender too.
- Start slow on the milk. If you think it is too thick you can just keep adding more!
- If using oat milk, be sure to get unsweetened oat milk. A lot of oat milks have added sugar or are vanilla flavor, and we don’t want that sweetness!
That is it! If you have a question I didn’t answer feel free to leave a comment below asking, or shoot me a DM over on Instagram.
In addition to the listed ingredients, you will need:
- a medium sized pot
- a food processor
Enjoy your fiesta!
Print
The BEST Nut Free Vegan Queso
- Total Time: 15 minutes
- Yield: ~ 2.5 – 3 cups
- Diet: Vegan
Description
Gluten Free, Vegan, Nut Free, Refined Sugar Free
A plant based queso better than the original is a big statement but I am making it. This vegan queso is creamy and flavorful, is ALSO nut free and gluten free, and contains quality ingredients that could actually qualify it as a health food 😉
Ingredients
- 1 tbsp olive oil
- 1/3 yellow onion, diced
- 1 tsp (or two cloves) garlic, minced
- 2 (15.5 oz) cans of cannellini beans
- 1/2 cup nutritional yeast
- 1 and 1/4 cup dairy free milk (+ more to preference)
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1.5 tbsp tapioca flour
- 1 fresh jalapeño, seeded and diced
- 1/4 – 1/2 tsp apple cider vinegar*
Instructions
- Place a pot on your stove over medium heat, add the oil and then the diced onion and minced garlic. Sautee until fragrant (about 5 minutes).
- Drain and rinse your beans, add to your food processor along with the nutritional yeast, spices, apple cider vinegar, tapioca flour, 1 cup of milk. Add your onion and garlic once done.
- Blend until you get your desired consistency. Add more milk if it is too thick.
- Once blended, put back on the stove over low to medium heat and warm to desire temperature, then mix in diced jalapeno.
Notes
Do not use high heat when reheating. the mixture will get thick and a little clumpy. Only use low to medium heat, and if you find that it has gotten too clumpy, you can always put back in food processor and blend, and even add a little more milk if you want.
Use a nut free milk to ensure this is nut free (unsweetened oat milk, hemp milk, etc)
Also ensure your milk doesn’t have added sugar if that is important to you 🙂
Feel free to add/omit spices as you like!
*start with 1/4 tsp of apple cider vinegar (a little goes a long way!) and if you want more acidity after tasting it, bring it up to 1/2 tsp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dips
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
If you try this recipe please leave a rating and a review in a comment below! It would mean the world to me 🙂 If you remake on Instagram please also tag me at @donutworry_behealthy when you share so I can see your creation!
↓PIN ME FOR LATER↓
You didn’t post a suggested amt of apple cider vinegar.
thank you so much for pointing that out! I updated it 🙂 I suggest starting with 1/4 tsp and then adding another 1/4 after tasting it if you want. a little goes a long way!