Cheesy Vegan Queso DIp

If you’re a fan of Mexican cuisine, you’ve probably tried Chipotle’s famous Queso Blanco. This creamy, delicious sauce is the perfect topping for tacos, burritos, nachos, and just about anything else you can imagine. But if you’re a vegan, you might think you have to give up this tasty treat. Not so! With a few simple ingredient swaps, you can make a delicious Vegan Chipotle Queso Blanco that’s every bit as good as the original.

What is Vegan Chipotle Queso Blanco?

Chipotle’s Queso Blanco is a white cheese sauce made from a blend of cheeses, including Monterey Jack or white cheddar, vegan cream cheese and cashews. It’s seasoned with chili pepper and spices for a creamy, spicy sauce that’s perfect for drizzling on your favorite Mexican dishes.

WATCH THE VIDEO

Ingredients you’ll need:

raw cashews (soaked overnight if needed)
medium-large russets potatoes peeled and chopped
nutritional yeast
vegan cream cheese
vegan white cheddar or Monterey Jack cheese shreds
minced garlic
chili powder
paprika
salt
mild/medium salsa
pickled jalapeno
shallot
pablano pepper chopped
red chilis chopped
plant milk

Instructions:

Boil and strain potatoes until fork tender.
Drain and rinse the soaked cashews. (Note: If you have a high speed blender like a vitamix, there is no need to soak the cashews)
To a medium pan over medium heat, sear the shallot, poblano, garlic and red chilis. Cook until shallot is translucent and peppers are slightly browned and softened. Remove from heat and set aside.
In a high-speed blender, combine the cashews, potatoes, Vegan cheese shreds, vegan cream cheese nutritional yeast, chili powder, salt, cumin, and plant milk.
Blend until smooth and creamy, about 2-3 minutes.
Pour the cheese sauce into an oven safe dish and add onion and pepper mixture, salsa, and pickled jalapeños, Stir to combine.
Serve warm over tacos, burritos, nachos, or anything else you can think of!

Frequently Asked Questions:

Can I use a different nut in place of cashews? A: Yes, you can use almonds or macadamia nuts instead of cashews if you prefer.
Can I make this recipe without a high-speed blender? A: Yes, you can use a regular blender or a food processor, but you may need to blend the mixture for longer to get a smooth and creamy consistency.
Is this recipe gluten-free? A: Yes, this recipe is naturally gluten-free.
Can I make this recipe nut-free? A: Yes, you can use sunflower seeds instead of cashews to make a nut-free version of this recipe.
Can I make this recipe ahead of time? A: Yes, you can make this recipe up to 2 days ahead of time and store it in an airtight container in the refrigerator. Reheat in a saucepan over medium heat until warmed through.
Is this recipe spicy? A: Yes, this recipe does have some heat from the chili powder, but you can adjust the amount to suit your taste.
Can I freeze this recipe? A: Yes, you can freeze this recipe in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in a saucepan over medium heat until warmed through.
Can I use this recipe as a dip for chips? A: Yes, this recipe makes a delicious dip for tortilla chips, crackers, or veggies.

Want More Recipe Like This?

Try these!

Vegan Queso (Chipotle Copycat Queso Blanco)

Author: Gregs Vegan Gourmet

Print Recipe

Description

Ingredients

3/4 cup raw cashews (soaked overnight if needed)
2 medium-large russets potatoes peeled and chopped
2 tbsp nutritional yeast
2 tbsp vegan cream cheese
1 cup vegan white cheddar or Monterey Jack cheese shreds
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon paprika
1–2 teaspoon salt
1 tbsp mild/medium salsa
1 tbsp pickled jalapeno
1 shallot, chopped
1/4 cup pablano pepper chopped
2 tbsp red chilis chopped
1 1/2 cups plant milk

Instructions

Boil and strain potatoes until fork tender.
Drain and rinse the soaked cashews. (Note: If you have a high speed blender like a vitamix, there is no need to soak the cashews)
To a medium pan over medium heat, sear the shallot, poblano, garlic and red chilis. Cook until shallot is translucent and peppers are slightly browned and softened. Remove from heat and set aside.
In a high-speed blender, combine the cashews, potatoes, Vegan cheese shreds, vegan cream cheese nutritional yeast, chili powder, salt, cumin, and plant milk.
Blend until smooth and creamy, about 2-3 minutes.
Pour the cheese sauce into an oven safe dish and add onion and pepper mixture, salsa, and pickled jalapeños, Stir to combine.
Serve warm over tacos, burritos, nachos, or anything else you can think of!