Get your chips ready, friends. We’re about to embark on a queso adventure.
If you’ve followed our blog for a while now, you probably already know about my favorite queso recipe, which is made without cashews and with eggplant instead!
That recipe still has my heart because it uses an entire vegetable in place of butter and cheese and whatever else goes into conventional queso dip. Healthy swaps for the win.
But, sometimes you don’t want vegetables in your “cheese” dip. Sometimes you just want creamy, buttery goodness that’s a little more on the indulgent side.
If that’s the case, then this is the dip for you.
The base is garlic, vegan butter (or oil of choice), unbleached all-purpose flour, and plain almond milk. This roux creates a thick, creamy, undetectably-vegan dip.
Next comes nutritional yeast for that “cheesy” flavor and mild green chilis for heat.
Blend it all together to create the most creamy, luxurious queso dip you’ve ever seen.
Guess what? It’s simple! This recipe requires just 10 ingredients and about 20 minutes to make, so you’ll be out the door and on your way to the party with dip in no time.
I hope you guys love this queso! It’s:
Creamy
Velvety
“Cheesy”
Spicy
Warm
Gooey
& Perfect for dipping
Ready your tortilla chips. This is the perfect dip for Mexican night, sports games, nachos, and more. Serve it alongside my 7-Layer Mexican Dip and watch people swoon.
If you try this recipe, let us know by leaving a comment, rating it (once you’ve tried it!), and tagging a picture #minimalistbaker on Instagram so we can see! Cheers, friends!
Vegan Green Chili Queso
Ingredients
QUESO
- 3 Tbsp vegan butter (or sub avocado oil)
- 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 12 g)
- 1 serrano pepper (seeds removed and finely chopped)
- 4 Tbsp unbleached all-purpose flour*
- 1 3/4 - 2 cups unsweetened plain almond or rice milk
- 5 Tbsp nutritional yeast (plus more to taste)
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 4 Tbsp mild green chilis (divided)
- 1/2 Tbsp maple syrup or organic cane sugar (or sub other sweetener of choice)
- 1/4 tsp hot sauce (optional)
FOR SERVING optional
- Cilantro (chopped)
- Red pepper flakes
- Tortilla chips
Instructions
- Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle - about 1 minute.
- Add minced garlic and serrano pepper and stir. Cook for 1-2 minutes, stirring frequently, then turn down heat if garlic starts to brown too quickly.
- Add flour 1 Tbsp at a time and whisk (see notes for flour-free version).
- Cook for 1 minute, then whisk in almond milk ½ cup (120 ml) at a time until it no longer looks thick and gloppy - about 1 ¾ cups total (amount as original recipe is written // adjust if altering batch size).
- Cook in skillet for 2 minutes, whisking frequently. Then transfer to high speed blender. Add nutritional yeast, salt, cumin, half of the green chilis (2 Tbsp as original recipe is written // adjust if altering batch size), sweetener of choice, and hot sauce (optional). Blend on high until creamy and smooth.
- Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness, or sweetener for flavor balance.
- Transfer back to skillet or saucepan and simmer on low for 5 minutes, whisking or stirring often, to thicken.
- Turn off heat and add remaining green chilis (2 Tbsp as original recipe is written // adjust if altering batch size). Stir to combine. Garnish with red pepper flakes and fresh cilantro (optional). Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
- Store leftovers in a glass jar or container in the refrigerator up to 4-5 days. Reheat in the microwave or in a small saucepan over medium heat. Best when fresh.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Katie says
This was so easy and really phenomenal! I’m trying to incorporate more vegan food in my diet and convince my meat and dairy loving boyfriend to do the same. We both agreed this easily fixes any queso craving. Dangerous to have all these ingredients in my pantry and being able to throw this together any minute. We did not make any modifications.
Thanks so much for the lovely review, Katie. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Joys says
This sounds delicious and I’ll be making it in the next few days. Question…how do you think it would work if I used 1/4 c soaked cashews, blended with minimal water, instead of flour? Cashew cream or what you might call it would thicken up and have a little more nutritional value than flour.
Hmm that might work, though we can’t say for sure as we haven’t tested it. If you experiment with it, report back on how it goes, Joys!
Katie says
I just made a version of this by using chickpeas, and it turned out delicious! Perhaps you could give it a try, and make a bomb bean dip with chickpeas and/or navy beans, and with these ingredients. I didn’t add maple syrup, nor did I measure anything, but I thought about this recipe when I was trying to utilize the leftover chickpeas I had.
Thank you Dana for inspiring this!
Lisa says
Can you use gluten free flour or coconut flour?
We haven’t tried GF flour or coconut flour, but would recommend using arrowroot starch or cornstarch to keep this recipe gluten-free!
orangekot says
P.S.
Just wanted to add that instead of transferring everything into the blender I used IMMERSION blender. Saves washing extra equipment.
orangekot says
I have made modified version yesterday (20-min. vegan queso) without the pepper from your cookbook to be used in Nacho recipe. My non-vegan family liked it a lot! This was the first time I have attempted vegan cheese and was pleasantly surprised! The recipe is a keeper!
Thank you for such innovative and delicious recipes!
SFerd says
The hubby and I are confessed ‘chili-heads,’ so I increased the serranos to 2 and used an entire small can of HOT green chilis. I agree with the earlier comment that the sweetener was not needed, so I left it out. I also added some red chili flakes, a shake or two of cayenne and about 1/2t of lemon juice.
I have a stand-by cashew queso recipe that is still my favorite, but this is second best recipe I’ve found. AND, it is MUCH quicker to make. In fact, I purchased a refrigerated vegan queso which could not hold a candle to this recipe. I also had a difficult time tearing myself away from the pot. ;-)
Note: I used garbanzo bean/chickpea flour which is gf. I don’t have an issue with gluten, but I find this flour works extremely well for thickening sauces without getting ‘gloppy.’ The queso was very creamy.
Thanks!!
Kristin Baker says
Best queso I’ve ever had, hands down. Thank you!
Kristi says
Thank you so much for the garbanzo bean flour suggestion! I was wondering if a GF flour blend would work, but I’m making this with my garbanzo bean flour! :)
Amanda Snyder says
Just made this for lunch today! This is kid approved ( my three loved it)! So yummy and velvety. Thank you for all the great recipes. I bought your cookbook……LOVE IT!
Christina Nuncio says
Thanks fot another amazing and simple recipe! Loved it! I ate about 75% of the pan by myself! Yum!
#Veganuary
Juniece says
Made this tonight to drizzle over stuffed poblano peppers. It was delicious! Loved the spice and creamy texture. I will definitely make this again!
Maria says
Amazing! I keep doing this recipe for every dinner with friends I have. I don’t get tired of it, they neither ;)
Malita says
Is the maple syrup b/c you like it to be sweet or does it serve a structural purpose, like it helps emulsify…etc
Genius_XX says
Great Recipe! Used Adobe peppers.. Soo good! Went perfect with my vegan queso burrito!
Katie says
I make this every time I want dip: so delicious. For added protein and texture I add in chickpeas. Super yummy. :)
Katie says
Didn’t register my stars^
Brittney says
I have a question.. I doubled the recipe exactly but my sauce won’t thicken. Is it because I doubled it? How can I thicken it without ruining the flavor?
Thanks!
Hi Brittney, you could add more flour, arrowroot, or cornstarch to the mix to help thicken it up! To avoid clumping, I usually take about a 1/2 cup of the queso out and then add the thickener to this smaller amount, mixing thoroughly, and finally add it back to the remaining mix!
Sica Bishop says
Addicted!
Jenny says
My boyfriend and I made this last night for a Vegan potluck, and it was FANTASTIC. All the reviews that say this is the best vegan queso ever, are RIGHT ON.
This was an excellent recipe! – and I made it gluten free by using rice flour… A – MA – ZING. Thank you, thank you, thank you for this recipe and all your other amazing, beautiful, delicious recipes. Your blog is my absolute favorite :)
Katie says
Delicious! This is my 2nd time making this dip. Yet this time I used arrowroot powder, and finally got the courage and added the Serrano pepper. Perfect!
I only added 1/2 the pepper, but I’ll add the whole thing next time. I also used 7oz green chilies (whopping $.69 for the can!).
Thanks Dana for such a delicious recipe!
Green Chili says
Nothing like a good bowl of Chili / Chile! If your eating the best bowl of chile your taste buds have ever experienced it’s most likely made with the world famous Hatch Green Chile / Chili or the Pueblo Colorado Mosco, originating from the Mirasol Chile. Mosco originated from the Mirasol Chile/Chili. Green Chile / Chili Peppers, Mosco Chile / Chili has a great flavor and heat consist of a medium to hot Chile.
Kelly says
I just made this and it is SO GOOD. It is by far the best vegan queso I’ve made. Even my non-vegan fiancé loves it :) Thank you!
Emily says
Hi Dana, I just made this as a dip for chips and it is seriously delicious! I’ve never made vegan cheese substitutes myself before, but I have to say, for me this is BETTER than regular queso fundido. It’s so much lighter and healthier, and I just love the addition of green chilis. I can’t wait to try it on top of the stuffed poblano peppers! Looking forward to trying many, many more of your yummy plant-based recipes :)
Dodi says
Yummy! Made this for turkey day weekend campout… let’s say when it is 7 degrees out I can barely eat (gasp) let alone cook no matter how prepared I was with made ahead goodness. We enjoyed nachos once we got home and unpacked on Sunday and I am enjoying again for dinner Monday. My other half didn’t find the flavor too bad and ate a couple of chips before diving into a meat loaded Mexican dish I made. No matter what, I will be making this time and time again and sharing with my aunt [who may already be subscribed and has tried :)] at least!
So wonderful! Thanks for sharing, Dodi! xo
Amanda says
I loved it. It was easy to make. The only thing was it turned out more green than yellow. I will be making this again, thanks!
Brittany says
Im super interested in making this for a “friends giving” open house Im having this weekend. Does this do well being left out at room temp? We are going to have a lot of people just coming and going and I want to be able to have munchies that keep well for a few hours just being left on a table.
it does best when warm – can you keep it over a flame or heater?
Emily says
Thinking about making this for a party this weekend. Are the ratios still the same when doubling/tripling the recipe? Also would this recipe keep well in a crockpot?
Love your blog! Thanks!
Yes and yes! Good luck, Emily!
Tiana says
This queso is seriously really good. I added 1 and 1/2 cup almond milk and the consistency was perfect. This will be my go to queso. Thank you!
Boris Jovanovic says
OMG! I think I found my favorite food blog. Nom nom nom
So kind! xoxo
Destanny says
I loved this dip, who am I kidding I love everything you make, this was refreshing to know I don’t need cashews, I spend way too much money on them. I subbed white rice flour to make gf and it was the same texture and thickness as I remember queso to be. My four year old bonus child loved it and my love poored it all over his tacos, he’s not vegan btw, and he didn’t use any shredded cheese. He let me know this was his favorite cheese to date, Thank you!
Charmander says
Very good! I made this to go along with your portobello mushroom fajitas and it added a nice creaminess that I miss from not using real cheese. I used it in conjunction with some sour cream (It’s one of the few things I haven’t been able to give up!) and the flavors worked well together, especially with a bit of spice from the serrano. Next time I think I will eliminate the sweetener and taste test it. I used turbinado sugar and I found the sweetness too prominent for me personally.
Wonderful! Thanks for sharing!
Cassie Tran says
This is the most interesting dip I’ve ever seen!
sally says
Hello Dana, I have been following you for ages and never commented, but this vegan queso looks sooo good! I love your food photography and when I start my health coaching/food blog you are up there in the inspiration department thats for sure. I am making a classic spinach warm dip later and I reckon that could be altered with the nutritional yeast too. Thanks for all you do to inspire :)
So kind! Thanks Sally! xoxo
Jennifer says
Nom nom. Made this last night and it was soooo gooooood. I roasted my garlic and a poblano pepper (the serranos smelled so spicy!), so it wasn’t *exactly* true to the spirit of your queso…but it was still tasty enough that I thought about drinking it like a milkshake. What?!? Maybe…
Ha! That’s always a good sign. Thanks for sharing, Jennifer! So glad you enjoyed it.
Heidi Kokborg says
This dip looks so yummy!
Gabriela Moyar says
This looks amazing! I’m definitely trying this for nachos, I love your blog, keep up the great work!!! And thank you for all this great recipes
So kind! Thanks Gabriela!
dixya | food, pleasure, and health says
i love queso, esp the spicy version. i cant wait to try this healthier one!!!
Yay! Let me know if you do, Dixya!
meridith says
made this perfectly timed recipe last night as it was (taco) tuesday. it’s a really nice alternative to a cashew-based queso, which i make frequently. very creamy with great flavor. it didn’t thicken up as much as other queso recipes i have tried, but makes a great sauce.
Yay! Thanks for sharing, Meridith!
Kelly Smith says
This looks delicious! I can’t wait to give it a go myself. Thanks for sharing :0)
Natalia says
YES! So glad I found your blog. I try to eat very healthy and I get burnt out of my same recipes over and over. This was a refreshing blog to go through and find healthier options. Thank you!
Sara | Tastefulventure says
This looks and sounds so amazing! I will for sure try the Gluten Free version of this! :)
Deb says
Yum….so where is a good place to buy nutritional yeast?
I get mine in bulk at Whole Foods!
Deb says
Awesome! Will get some and try your recipes. Love people like you!
Katie (Veggie and the Beast) says
That red background deserves allll the heart-eye emojis.
Thanks lady! It’s my new crush. xo
Emilie @ Emilie Eats says
Ugh I cannot with this recipe (is that too basic?) It looks SO delicious and creamy!!! Must must make for our next family gathering (or for me by myself in my apartment).
Yay! Let me know how it goes, Emilie!
Emily | Robust Recipes says
Sounds delicious. I made your vegan queso with the eggplant, it was tasty. My husband was very surprised that he liked it as much as he did. I bet this version will be just as amazing! :)
That’s awesome! Hope you love this one, too!
Celeste @The Whole Serving says
This sounds and looks delicious. A perfect addition to my game day eats.
Celeste @The Whole Serving says
This looks and sounds so delicious, it’s a perfect Game Day addition.
Thanks
Melissa @ Eat. Lift. Play. Repeat. says
I have been wanting to buy some nutritional yeast to play around with and this might have to be my first attempt! I love queso!