Get ready for the SuperBowl {or just because} with this delicious Fully Loaded Vegan Queso, topped with vegan chorizo and guacamole! Super simple to make, and nut-free/gluten-free, too!
Happy Monday, my loves! I am honestly SO PUMPED to be sharing this amazing recipe with y'all today. I feel like I've become a bit of a queso queen, with my 5-Ingredient White Queso as my all-time most popular recipe, and the 6-Ingredient Yellow Queso not far behind. The most logical next step was to create a VEGAN queso, of course! This Fully Loaded Vegan Queso is 100% vegetable based {no cashews!}, super quick and easy to make, and topped with soyrizo and guac because we all know those are the best things in life. Get. In. My. Belly.
So you guys know I had to post this now because the SuperBowl is this upcoming Sunday! I do try to be timely with these things. Good thing is that this vegan queso really takes minimal prep and can be ready in about 30 minutes. Now that's a win! Like I said, it does not use cashews which means you don't have to prep ahead with any soaking or boiling. The main ingredient here is beans! Just your regular, run of the mill canned cannellini beans, mixed with some sautéed onions/garlic/jalapeno and nondairy milk and seasonings. Super simple but it tastes SO good. Now, I won't lie to you. It doesn't taste like cheese, per se. But I've had my fair share of restaurant vegan queso and I think this tastes much better!
This dip is seriously so creamy, thick, and satisfying! It has that savory, spiced flavor you know and love from regular queso, but veggie-based instead! Of course the texture is not quite the same as cheese, because it's difficult to get the stringy-melty effect with VEGETABLES, but this is still creamy nonetheless. I also realized after the fact that I basically made plain vegan queso, but you could easily add in a can of drained Rotel for more flavor and it would be delicious.
I hope y'all will make this amazing fully loaded vegan queso for your SuperBowl feast! Or just for fun! Honestly, it's so good and easy that any excuse is valid. 😉 I'm planning on making a Super Bowl round up later this week, but in the meanwhile here are some other recipes for inspiration... You can make my Cheesy Vegan Pulled Pork Nachos, Vegan Jalapeño Ranch Dip, Garlic Olives in a Blanket, or Vegan Pretzel Dogs. Time to start planning the menu!
fully loaded vegan queso {nut-free}
Ingredients
- 1 can cannellini beans drained
- 1 tablespoon olive oil
- ½ onion chopped
- ½ - 1 jalapeno seeded and chopped
- 2 cloves garlic smashed
- 1 ½ cups nondairy unsweetened milk
- 1 tablespoon tapioca starch
- 1 tablespoon white miso
- 2 tablespoon nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- 1-2 teaspoon salt to taste
- 1 teaspoon cumin
- *to serve: guacamole soy chorizo, and fresh cilantro*
Instructions
- In a medium pot over medium-high heat, add in the oil, onion, garlic, and jalapeno. You can use more or less jalapeno depending on how much spice you like!
- Add in some of the salt, and cook, stirring often, until vegetables are soft and starting to become golden brown. Add in the drained can of beans, and turn heat down to medium-low.
- In a small bowl, combine about ½ cup of the milk with the tapioca starch. Whisk well to ensure there are no lumps. Now, add all your milk (including the tapioca mixture) into the bean and veggie mixture.
- Add in all the remaining spices, nutritional yeast, and miso, and turn heat down to low, stirring often. Beans will become soft and mushy and mixture should become thick. This should take 15-20 minutes.
- When ready to serve, use an immersion blender or pour mixture into blender, and pulse until smooth and creamy. You can add a little bit more milk if needed.
- Serve hot with soyrizo, guacamole, and fresh cilantro on top.
- *NOTE: if desired, you can also stir in a can of DRAINED Rotel into the queso after blending.*
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