Best Vegan Queso (Quick + Easy Recipe) - The Simple Veganista (2024)

FAQs

What is vegan queso made of? ›

Rich, tangy, gooey, and spicy vegan nacho cheese made with toasted cashews and puréed potatoes provides the creamy base. Crispy, pan-fried vegan chorizo gives the dip some meaty texture. You can use either a can of Ro*Tel tomatoes or diced tomatoes and a can of chopped chiles.

Place cheese, milk, and butter in a medium saucepan over low heat. Stir until cheese is melted. Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth. Thin with more milk if sauce is too thick.

Evaporated milk helps to keep this dip extra creamy as it's thicker than other dairy products thanks to its lower water content. Another incentive to use evaporated milk is that it helps prevent the dip from congealing– especially when combined with cornstarch.

If you find it's getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.

A: Velveeta is a processed cheese which is not vegan. It's made with milk and whey, both come from cows. A great alternative is this vegan nacho cheese.

Vegan cheeses are 100% animal-free and made using vegetable proteins. Usually, they're made from soy; nuts, such as cashews and macadamias; and vegetable oils, such as coconut oil. You can also find cheeses that derive from agar, tapioca, peas and arrowroot.

I've also successfully made this queso with a thick, unsweetened, plain alternative milk (specifically, Forager brand's cashew milk). Cream cheese: Cream cheese makes this dip thick and ultra creamy. It also offers a bit of tang.

Cornstarch. My queso is slightly thickened with a bit of cornstarch before we add the cheese. This helps encourage a smooth melt and silky consistency.

Go thick or thin

If you're going thick and cheesy, use about 2 cups of cheese with ¼ cup milk alternative or water. For a thinner creamy sauce, use the same amount of cheese but add an extra ¼ cup of liquid (½ cup total).

If you're wondering what is queso made of, you needn't look much further than the name. It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola!

Can I use regular milk instead of evaporated milk for queso? ›

Evaporated Milk: This creates a creamy and smooth texture that is ideal for any good queso blanco. Milk, heavy cream, or half and half can be used instead, but evaporated milk has given me the best results.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

To make a thinner cheese dip, you can add more milk a little bit at a time until you reach the desired consistency. This is great scooped up with some tortilla chips, but it is also great for making nachos or burritos!

For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.

In order for the cheese to stay beautifully stringy and melty, the protein needs to stay evenly dispersed with the rest of the moisture and fat (an emulsion). Thing is, once cheese is heated too far beyond its melting point, the proteins firm up and squeeze out moisture—the same way protein does in meat.

But many vegan cheeses are made with coconut oil and other saturated fats that do affect cholesterol — and switching up one saturated fat for another isn't likely to result in a healthier lifestyle.

Enjoy it as a dip or baked on top of your favorite burritos, nachos, or whatever you'd like! It's ready within 30 minutes if you've pre-soaked your cashews - we just use a few, or go with the nut-free option. This recipe satisfies vegan, vegetarian, gluten-free, oil-free, whole food plant-based, and general lifestyles.

Classic Queso Dip: This is the basic and most common type of queso dip, made from melted cheese (such as cheddar or Monterey Jack) mixed with milk, cream, or other dairy ingredients. It's often seasoned with spices and sometimes diced tomatoes or green chilies for added flavor.

If you're wondering what is queso made of, you needn't look much further than the name. It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola!