Whole foods, easy to make, loads of flavor vegan queso blanco dip. Get your chips ready because this Mexican white cheese will blow your mind!
I am officially obsessed with making cheesy creamy vegan sauces and dips. And that makes you the lucky recipient of my efforts. Have we all seen THIS ridiculous creation? It’s amazing. But this vegan queso blanco is still one of my favorites!
I set out to create a dip that was super simple, not a lot of prep and quick to make. And I definitely wanted it made with whole foods. There are quite a few Mexican white cheese dips out there that include things like vegan cheeses such a Daiya, vegan sour cream, oil, butter, etc. but this one has none of those!
But how do you make such a creamy vegan queso?!
The creaminess is a combo of potato, cashews and cashew milk, with flavor coming in from all of the other ingredients. All whole food, all amazing. My dirty little secret is the pickled jalapeño juice, it gives it that true white queso dip flavor: creamy, cheesy, with the jalapeño tang! This vegan queso blanco dip is perfect for Cinco do Mayo, the upcoming days of summer, or really any time!
Ole Ole Ole Ole, Fellin’ Hot Hot Hot!
I’m going to warn you, if you make this, prepare to eat it and try not to burn your tongue. I may or may not have a few less taste buds due to cheese burn. Just sayin’.
I brought this vegan queso blanco to a party, slipped it on the table and watched as it was devoured. No one knew it was vegan. Everyone stuffed their face and it was glorious. It’s best served warm, like borderline hot. I put it in a mini crockpot and it was perfect. Be careful not to put it on high because it will burn.
Vegan or not, food must be amazing
This is how I approach my food. I want it made with whole foods. I want it plant based. But I also want it GOOD. This vegan queso blanco dip recipe has it all! And it is easy to make. Throw it all in a blender and BOOM. Bathe worthy dip at your tongue tips.
There is no time to waste! Grab a potato, your cashews, chiles, jalapeños and get blending! I won’t judge you if this is dinner. Or lunch. Or heck, even breakfast! Get your stretchy pants, find a good movie and curl up on the couch.
- 1 cup cooked potato , about 1 medium sized potato (see note)
- 4 cloves garlic , roasted (add up to 4 more for extra garlic flavor)
- 3/4 cup raw cashews , soaked overnight if not using high speed blender
- 1 1/2 cups veggie broth (use low sodium to keep the salt low)
- 1 cup unsweetened cashew milk (almond would work too)
- 4 ounces chopped mild chiles (one small can)
- 1/2 cup jarred mild pickled jalapenos , divided
- 1 tablespoon pickled jalapeno juice (juice from slices above)
- 1 teaspoon cumin
- 1 teaspoon sea salt (see note)
- Add last 1/4 cup jalapenos and pulse until chopped. You can also just add them at the beginning but I liked the flavor of some chopped jalapenos in the dip.
- Pour the liquid into a pot and heat over medium low heat on stove until it reduces and gets nice and thick and gooey. Depending on your stove, you may need to up the heat to get it to thicken nicely, even bring it to a boil then reduce the heat.
Stir frequently to prevent sticking. It took about 10 minutes for me to get the right consistency but you can make it however you prefer it. Serve hot!
Makes 3 cups. Serving is 1/2 cup per person
You can boil, microwave or bake the potato but keep in mind if you boil it the moisture so you will need to let it cook longer.
I used a veggie broth without tomato in the base. You can sub water for the broth but the flavor will change a bit and you may need more salt.
The amount of salt needed may vary depending on the sodium in your broth.
If you freeze this, and you can, take out of the freezer the night before and slowly defrost to room temp. Then heat in the microwave or stove top on low heat whisking well until the smooth creamy texture returns.
Tips to prep ahead: Soak cashews if needed. Roast garlic. Boil potato.