You only need two ingredients to make this creamy, nut-free vegan queso recipe. No blender, no cashews, and it's ready in six minutes!
Y'all, before we get to the 6-minute vegan queso recipe, I do what to throw one caveat out there: this recipe uses the microwave. (Please, don't yell at me!)
But good news!
If you don't like to use the microwave, you can make this cashew-free vegan queso on the stovetop in a small saucepan. Just heat over low heat, stirring constantly.
Either way, this dip is quick, easy, creamy, dreamy queso perfection!
You truly only need two ingredients to make this queso:
- a package of vegan cheese slices or shreds (Choose a brand that melts well!)
- half a can of tomatoes with green chiles
If you're using slices, you're going to treat the stack of cheese slices like a single block of cheese here. Grab a knife, and slice the "block" into on-inch cubes.
Place the vegan cheese cubes or shreds into a microwave-safe glass dish.
Then, add the tomatoes and green chiles from the can. No need to stir. Just dump them right on there, then stick the bowl in the microwave.
Cubes melt more slowly than shreds. For cubes, microwave your queso on high for three minutes, and give it a good stir. If you're using shreds, start with one minute.
Depending on the power of your microwave and the type of cheese you used, your vegan queso may be done now.
It's finished cooking when you have a smooth, creamy mix after stirring. There may be some lumps in your finished queso before you stir. They will melt down after a few seconds of stirring.
If your queso needs more time, just stick the bowl back into the microwave for an additional minute, and stir again. Repeat the one-minute-then-stir situation until the queso turns smooth with stirring.
What vegan cheese to use?
It's crucial that you choose a vegan cheese that melts, whether you go with a block or with shreds.
I've made this queso many times with different vegan cheeses, and it works well with:
- Chao slices - the photos here are of Chao Creamy Original, though the tomato variety also works well.
- Daiya shreds - cheddar, mozzarella, pepper jack, or their Mexican-style shreds all work
- Violife cheddar shreds
- So Delicious mozzarella shreds
How to serve it
Serve your vegan queso anywhere you'd use dairy queso! Here are some ideas:
- with chips for dipping
- poured over a plate of vegan nachos
- on top of vegan taquitos
- poured over stacked enchiladas
- as a topping for tacos
- as a baked potato topping
Anywhere you can use some melty, cheesy goodness, this queso is here for you!
How to store, and reheat it
Leftover queso will keep in an airtight container in your refrigerator for three to five days. To reheat, just pop it into the microwave, one minute at a time and stirring in between, until it's nice and creamy again.
I do not recommend freezing this queso. Every vegan cheese is different, and I just can't vouch for how they'll behave after freezing.
Nut-Free Vegan Queso Recipe
- 1 7-ounce package meltable vegan cheese - see note
- 1 cup diced tomatoes and green chiles - undrained (about half of a 15 ounce can)
- Put cheese and tomatoes into a small microwave-safe bowl.
- If you're using a cut up block of vegan cheese, Microwave on high for 3 minutes, and stir. Keep microwaving in 1-minute increments, stirring well each time. Your cheese will be fully melted before it looks fully melted. Before deciding to pop the dip back in, try breaking up the chunks of cheese with your spoon. They might just need a little bit of help to combine into the queso.
- If you're using shreds, microwave on high for 1 minute, and stir. Keep microwaving in 30-second increments, stirring well each time. Your cheese will be fully melted before it looks fully melted. Before deciding to pop the dip back in, try breaking up the chunks of cheese with your spoon. They might just need a little bit of help to combine into the queso.
Frequently asked questions
As long as the vegan cheese block/shreds you chooses is nut-free, so is this recipe! No cashews, almonds, or other nuts of any kind.
Make sure that the vegan cheese you are using is gluten-free, and you're good to go.
Yeah, we can! As long as the queso is made with non-dairy cheese, vegans can eat creamy, delicious cheese dip.
It isn't. Velveeta contains milk ingredients, so it's not vegan. Luckily, there are plenty of non-dairy cheeses out there that work in this recipe!
Nope! You can either make this in the microwave or in a small pan on the stovetop.