This vegan rotel dip is a no-cheese cheesy dip the whole family will love. It is thick, full of cheesy flavor and completely plant-based.
Why Make This Vegan Rotel Dip
This queso is gluten- free, allergy friendly an totally vegan.
You get to pick out the spicy level by adding in rol-tel tomatoes.
You can customize this recipe like all of my recipes! Add in jalapeños, onions, anything you love to add to a creamy queso.
This vegan queso is the perfect consistency. You can also make it thick, or thin it out depending on how you prefer your chips and dip.
Ingredients Needed
Nutritional Yeast. This is the main component as far as flavor goes. It gives the queso a nice cheesy flavor, but keeps it dairy free. It also adds color to make it look the same hue of dairy queso! I prefer this brand
Raw cashew pieces. I highly recommend RAW and broken cashew pieces. You will briefly soak these nuts to make the no-cheese cheesy dish thick and creamy. The pieces soften much quicker than the whole cashews, and they cost quite a bit less!
Ro-tel Tomatoes. This is optional! If you want a classic queso flavor, you will want to add some of these tomatoes in. They come in mild, medium and hot so you can customize your spice level.
How To Make This Recipe
This vegan queso requires minimal effort and minimal steps.
Step 1: soak 1 cup of cashews in water (cover them with just enough water). Microwave for 1 minute. Let them cool completely. Microwave again for 1 more minute and then add all the warm water, cashews and other ingredients into a Vitamix or high-speed blender.
Step 2: make sure the consistency is smooth and to your standard. Pour into a bowl top with whatever you'd like.
FAQs And Expert Tips.
For this recipe, yes I would only use cashews as they soften the most.
Yes, jalapeños would be great in here for some spice.
You can store this vegan queso for about 4 days in an airtight container in the refrigerator. You may need to add a little more water to thin it out before re-heating as it does thicken when it sits.
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Vegan Queso
Equipment
- High Speed Blender
Ingredients
- 1 cup raw cashew peices *
- ½ cup nutritional yeast
- 1 tsp chili powder
- 2 garlic cloves
- ¼ cup Ro-Tel Tomatoes
- ¼ tsp salt
Instructions
- Step 1: Soak 1 cup of raw cashews in water (cover the nuts with just enough water ~ about 3/4 cup). Microwave for 1 minute. Let them cool completely. microwave again for 1 more minute and then add all the warm water, cashews, garlic, chili powder, salt, nutritional yeast into a vitamix or high-speed blender.
- Step 2: Blend. Add a tbsp of hot water as needed to get to desired texture. Make sure the consistency is smooth and to your standard. Slowly add in Ro-Tel tomatoes, slightly driaining out the liquid so you don't make your Vegan Queso watery! Pour into a bowl, top with whatever you'd like and dip away.
Megan
Almost tricked my husband with this vegan queso! He still enjoyed it and I love it!
Amanda Perez
Saw you put this on oven baked nachos the other day .... we copied you and made this queso it was SO GOOD!!!! 10/10.
Kelly Patrick
Made this for NYE my boyfriend loved it!
Sam Edmonton
By far the best vegan queso I've had. Better than the restaurant I get it at.
K Pennington
This queso was BOMB I am making it again this weekend for the third time. I use jalapeños in mine to make it even spicier.
Griffith P. Holmes
five stars for this one! Loved the creamy texture. Better than those potato based ones.