Maybe if you aren’t vegan (FYI I’m not a vegan), you might be a little spooked by the name but let me tell you…when I was making this my sister walked in the kitchen and was like it smells like cheese! So, I’m feeling pretty good about this one. That was exactly what I was hoping to accomplish! The Spicy Vegan Queso is delicious and ridiculously easy to make (I love easy if you can’t already tell). The balance between all of the spices help give it those rich cheesy flavors with a kick. Happy Cinco de Mayo!! 🙂
What’s so good about this “Cheese?”
Cannellini Beans – They are a creamy and versatile bean to cook with. These beans also have plenty of health benefits and contain protein, fiber, folate, iron, and magnesium.
Olive Oil – This gives the cheese the full taste of cheese because of the healthy fats. It completes the cheesy flavor from the nutritional yeast.
Nutritional Yeast – The cheesy flavors come from the Nutritional Yeast (I call it nooch). When fortified, it contains vitamins B6 and 12.
Cumin + Garlic – A match made in heaven for the queso taste. If you don’t have any of these ingredients but have store bought vegan cheese in your fridge, add cumin + garlic, heat it up together, and mix. It will taste so much more like queso for nachos.
Smoked Paprika – This adds some extra cheesy color and flavor.
Red Pepper Flakes – Because spice!
Almond Milk – Adds extra creaminess to the recipe while thinning out the thickness from the beans.Print
Spicy Vegan Queso
A delicious, healthy queso. Cashew-free, dairy-free, gluten-free + vegan.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 bowl(s) 1x
- Category: Appetizer, Side Dish, Snack
- 1 can cannellini beans
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
- 2 tbsps water
- 1/4 tsp sea salt
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- 1/4 cup almond milk
- cracked pepper to taste
- 1/2 diced tomato (optional)
- scallion, red pepper flake, or smoked paprika garnishes (optional)
- Blend all of the ingredients on high except for the almond milk.
- Add the ingredients to a pot on the stove.
- Bring up the heat to medium high and add the almond milk.
- Stir until mixed together well with a wooden spoon.
- Add diced tomatoes and mix them in.
- Serve hot.
Go by taste and add or subtract what you like more of and add in more water if it’s too thick. However, it does thicken quickly when it isn’t hot. It still tastes good, but it will get a different, thicker texture.
Keywords: Spicy, Vegan, Cashew-free, Queso
If you liked this recipe, try my roasted broccoli + carrots 🙂