Vegan Queso Dip
This vegan queso dip is a silky and indulgent plant-based cheese sauce made with potatoes, carrots, and nutritional yeast instead of dairy. It is the ultimate vegan snack for parties, movie nights, and game days that even non-vegans will love.
A creamy and cheesy vegan queso dip made from blended vegetables and nutritional yeast.
Nutrition per serving
Ingredients
base
flavor
liquid
seasoning
aromatics
Instructions
Boil the Vegetables
Add the diced potatoes, carrots, and garlic to a medium pot and cover with water. Bring to a boil and cook for fifteen minutes until the vegetables are completely fork-tender and soft.
Drain and Transfer
Carefully drain the cooked vegetables and immediately transfer them to a high-speed blender while still hot. Hot vegetables blend much more smoothly for a creamy queso.
Blend the Queso
Add the vegetable broth, nutritional yeast, chili powder, lemon juice, and salt to the blender with the vegetables. Blend on high for two minutes until completely smooth and velvety.
Adjust Consistency
Check the consistency of the queso. If too thick, add vegetable broth one tablespoon at a time and blend again until you reach a smooth, pourable dipping consistency.
Serve Warm
Pour the queso into a serving bowl or small slow cooker to keep warm. Serve immediately with tortilla chips, vegetables, or drizzle over nachos.
Substitutions
Common mistakes
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