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Tortilla chip dipped in vegan queso

Ridiculously Easy Vegan Queso Blanco

Allison Mulcahy
This ridiculously easy vegan queso blanco is the quickest, most delicious, creamiest cheese dip ever! Just a few ingredients (most from your pantry), a blender, and two minutes! The time-saving secret is canned potatoes, which means no peeling, chopping, or boiling! This dairy-free version tastes so much like real queso that you might even fool your cheese-loving friends and family. Top with fresh pico de gallo and serve with tortilla chips for game day, parties, or the perfect snack!
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Prep Time 2 minutes
Cook Time 2 minutes
Course Appetizer, Snack
Cuisine Dairy-Free, Plant-Based, Vegan
Servings 12 Servings
Calories 58 kcal

Ingredients
  

  • 1 15-Ounce Can Potatoes With Liquid From Can
  • ½ Cup Cashews
  • ½ Cup Coconut Milk Full Fat - From a Can
  • 1 4-Ounce Can Diced Green Chiles
  • 2 Garlic Cloves
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Vegetable or Vegan Chicken Bouillon
  • 1 Teaspoon Salt
  • ½ Teaspoon Cumin
  • 1 4-ounce Can Diced Jalapeños
  • 1 Tablespoon Tapioca Starch (Optional)

Instructions
 

  • Blend everything together (except the jalapeños) in a high-speed blender until creamy. Stir in 2-4 ounces of diced jalapeños. If your blender doesn't heat the queso, transfer to a small pot and heat over medium until hot! Optional - Top with homemade or store-bought pico!

Nutrition

Calories: 58kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 267mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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