Skillet filled with Vegan Green Chili Queso surrounded by tortilla chips
4.92 from 23 votes

Vegan Green Chili Queso

Creamy, flavorful Vegan Queso infused with green chilis for a subtle spice! The perfect plant-based dip for Mexican meals.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Category: Appetizer, Dip
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days



  • 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


  1. Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle - about 1 minute.
  2. 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.
  3. Add flour 1 Tbsp at a time and whisk (see notes for flour-free version).
  4. 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).

  5. 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.

  6. Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness, or sweetener for flavor balance.
  7. Transfer back to skillet or saucepan and simmer on low for 5 minutes, whisking or stirring often, to thicken.
  8. 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!

  9. 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.


*In place of flour, you can sub arrowroot starch or cornstarch to keep this recipe gluten-free. I find the consistency to be not quite as creamy, but it still works!
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Per Serving (1 of 8)