Vegan Queso Cheese Dip

Vegan Queso Cheese Dip



I was looking for a recipe that is free of nuts, seeds, beans, plant milk, and oil. I was able to find this simple recipe for pourable vegan cheese dip made from potatoes, onions, and carrots. It has a sweet, tangy, slightly spicy, and creamy taste. It reminds me of when my mom used to buy those huge containers of cheese dip, but since this isn’t a tub of fat it doesn’t make me feel sluggish. This cheese dip is less spicy than the mild cheddar Fritos cheese dip. This would be great on enchiladas or mixed with diced tomatoes and jalapenos.

Makes 1140g, 5 cups, 960kcal.

Original Recipe:

Keywords: soy free, fat-free, nut free, seed free, oil free, gluten free, vegan, vegetarian, sugar free, animal free, no added sugar, no added fat, no added oil, no added salt


554g, 4 – Potatoes
264g, 4 – Carrots
234g, 1 – Onion
216g, 2 – Tomato
20g, 1 – Jalapeno
52g, 1 cup – Nutritional Yeast unfortified
2 TBSP – Lemon or Lime Juice
2 tsp – Garlic Powder
2 tsp – Onion Powder
1-½ tsp – Chipotle
¼ tsp – Turmeric
108g, ¾ cup – Vegetable Broth or Water


1. Chop everything and add to the Instant Pot steamer basket using vegetable broth or water Steam for 20 minutes then do a quick release.

2. Move everything to the blender and blend as necessary.

3. Then add spices, lime juice, and water as necessary and continue blending.

4. Serve warm or allow to cool and then refrigerate.


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