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!
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)
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
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!