Vegan Queso Recipe

Vegan Queso Recipe (Gluten-Free and Nut-Free)

Today I’m sharing a vegan queso recipe we have been making on a weekly basis. It’s creamy, flavorful, and extra cheesy! My vegan queso recipe will knock out the need for dairy-based queso dips! This dip is perfect for parties and for drizzling over nachos. The best part is that it can be made under 15 minutes!

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This recipe is actually based off of the tofu sauce on my Southwestern nacho recipe only it’s even more flavorful now! I’ve tweaked it to be perfect on it’s on and given it a kick with the addition of jalapenos and chiles! It’ll warm you up all fall and winter long!

Vegan Queso Recipe (Gluten-Free and Nut-Free)

Ingredients

14 oz firm tofu, drained

1/2 cup filtered water

1/4 cup extra virgin olive oil

1/4 cup reduced sodium tamari

1/2 lemon, juiced

3 tablespoons nutritional yeast

1/2 tsp sea salt

1/2 tsp chili powder

1/2 tsp coriander

1/4 tsp cumin

1/4 tsp paprika

1/8 tsp garlic powder

1/8 tsp onion powder

1/2 cup sliced jarred jalapenos

1 tablespoon mild green chiles

Directions

1. Cut the tofu into 4 strips vertically. Steam for about 7-8 minutes in a steamer basket in a medium pot over medium heat.

2. Meanwhile, add the water, oil, tamari, nutritional yeast, lemon juice, and spices to a food processor. Then add the steam tofu and process until smooth.

3. Add the jalapenos and chiles and pulse 5-6 times, until the jalapenos are chopped and incorporated.

4. Serve immediately or if desired, transfer to a pot and heat over medium-low heat until it reaches desired temperature. Enjoy!

*Note: Add more jalapenos for spicier queso! The amount I have listed makes it a mild queso but 2/3 cup jalapenos would give the queso more of a kick!

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6 Comments on Vegan Queso Recipe

  1. Ashley
    December 7, 2015 at 7:07 am (2 years ago)

    Oh my yum! This looks seriously awesome, and I never would have thought to use tofu as the base for a queso dip. Seriously brilliant.

    Reply
  2. By The Shore (life + style)
    December 7, 2015 at 4:29 pm (2 years ago)

    This sounds SO divine and I can’t wait to try it!!! Honestly, if you ya lived closer I’d be running over with a bottle of wine. Hope you’re having a fabulous week, lovey!! xo

    Reply
    • Karissa Bowers
      December 7, 2015 at 8:15 pm (2 years ago)

      Thanks Veronika!! I wish we did live close to each other because that sounds like so much fun! If you are ever in San Diego we will have to do that :)

      Reply
  3. TC
    December 14, 2015 at 11:16 am (2 years ago)

    Hi Karissa,

    This recipe looks great I can’t wait to try it but, I have a few questions.

    I have seen in a lot of vegan queso recipes with 2 schools of thought:

    – Lemon Juice
    – Apple Cider Vinegar

    Have you thought of or experimented with using apple cider vinegar in this recipe?

    You list Lemon juice in yours but fail to say at what point to add it in the directions, I assume it should be when adding the water and everything else to the food processor?

    Also, have you thought of or experimented with marinating the tofu in Tamari/apple cider vinegar/lemon juice? individually or a mixture?

    This looks great though.

    Reply
    • Karissa Bowers
      December 14, 2015 at 11:30 am (2 years ago)

      Thanks for pointing out the missing lemon juice in the directions! I have corrected that! But sure you could try apple cider vinegar! I would only do a small amount though (maybe a teaspoon or two) so it doesn’t overpower the flavor.

      I don’t like to marinate the tofu for this recipe due to the fact that the spices, jalapenos, and nutritional yeast flavor it plenty but you could also give that a shot! Enjoy :)

      Reply

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