• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot Recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegan Dips

    6-Minute Vegan Queso Recipe for Dipping, Nachos, and More!

    Dec 5, 2019 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print
    hand dipping a chip into vegan queso
    bowl of nut-free vegan queso with chips
    hand dipping a chip into vegan queso, text overlay

    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!

    hand dipping a chip into vegan queso
    Jump to:
    • Recipe notes
    • What vegan cheese to use?
    • How to serve it
    • How to store, and reheat it
    • Nut-Free Vegan Queso Recipe
    • Frequently asked questions

    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!

    Recipe notes

    You truly only need two ingredients to make this queso:

    1. a package of vegan cheese slices or shreds (Choose a brand that melts well!)
    2. half a can of tomatoes with green chiles

    That's it!

    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.

    measuring cup of vegan cheese pieces next to a bowl of canned tomatoes and green chilies

    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.

    vegan queso before stirring

    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.

    bowl of nut-free vegan queso with chips

    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!

    hand grabbing a chip from a plate of cheesy vegan nachos

    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.

    hand dipping a chip into vegan queso

    Nut-Free Vegan Queso Recipe

    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!
    Prevent your screen from going dark
    4.84 from 6 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Vegan
    Keyword: nut-free vegan queso
    Prep Time: 1 minute minute
    Cook Time: 5 minutes minutes
    Total Time: 6 minutes minutes
    Servings: 8
    Calories: 89kcal
    Author: Becky Striepe

    Ingredients

    • 1 7-ounce package meltable vegan cheese - see note
    • 1 cup diced tomatoes and green chiles - undrained (about half of a 15 ounce can)

    Instructions

    • 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.

    Equipment

    • microwave

    Notes

    If you don't like to use the microwave, you can make this queso on the stovetop in a small saucepan. Just heat over low heat, stirring constantly, until you have a smooth, creamy cheese dip.
    Leftovers will keep for 3-5 days in the fridge. Reheat in the microwave or on the stove, stirring to combine into a creamy dip.

    Nutrition

    Nutrition Facts
    Nut-Free Vegan Queso Recipe
    Amount per Serving
    Calories
    89
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    0.03
    g
    Monounsaturated Fat
     
    0.01
    g
    Sodium
     
    288
    mg
    12
    %
    Potassium
     
    89
    mg
    3
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    65
    IU
    1
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    28
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Is this recipe nut-free?

    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.

    Is this cheese sauce gluten-free?

    Make sure that the vegan cheese you are using is gluten-free, and you're good to go.

    Can vegans eat queso?

    Yeah, we can! As long as the queso is made with non-dairy cheese, vegans can eat creamy, delicious cheese dip.

    Is Velveeta considered vegan?

    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!

    Do you need a blender for this recipe?

    Nope! You can either make this in the microwave or in a small pan on the stovetop.

    More Vegan recipes

    • raw hot sauce in a bowl with a spoon for serving
      Raw Hot Sauce from Any Peppers
    • bowl of vegan avocado pasta topped with chopped tomato
      Avocado Pesto Pasta
    • serving tray with mini baked potato bites
      Loaded Baked Potato Bites (oven or air fryer!)
    • hand picking up a jar of refrigerator pickled green beans
      Green Bean Refrigerator Pickles

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

      Tried this recipe? Have a question? Leave a reply! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Renee

      February 13, 2022 at 12:11 pm

      5 stars
      I was a little nervous about how this would taste and it was surprisingly delicious and so easy!

      Reply
      • Becky Striepe

        February 14, 2022 at 8:29 am

        I'm so glad you gave it a try! Thank you for coming back to leave a review, Renee!

        Reply
    2. Jill Anderson

      August 17, 2021 at 10:30 am

      5 stars
      OMG BECKY! LOOK AT HER QUESO! ITS LIKE SO GOOD! ?????
      Just whipped this up in the microwave. I am loving it! I also added a ts of garlic powder, onion powder and cumin. Thank you for posting this bomb recipe!

      Reply
      • Becky Striepe

        August 17, 2021 at 12:43 pm

        Jill, I laughed so hard at this comment! I'm so glad to hear you loved the queso, too!

        Reply
    3. Penny

      December 17, 2019 at 3:11 pm

      5 stars
      Made this recently and it reminds me of the easy queso I used to make with Velveeta before going vegan, in the best way! So easy & delicious, thanks!

      Reply
      • Becky Striepe

        December 17, 2019 at 3:55 pm

        I'm delighted to hear it, Penny! Thank you for taking the time to come back and rate and comment!

        Reply
      • Jami

        June 02, 2022 at 6:23 pm

        Amazing!

        Reply
        • Becky Striepe

          June 03, 2022 at 10:33 am

          Love to hear it! :D

          Reply
    4. Lykia

      August 30, 2019 at 2:10 pm

      I know that this is an older post, but I tried this last night and it was amazing! Recently I realized that dairy is no good for me and have been looking for a dairy free cheese that doesn't taste like wood chips or Elmer's Glue. This cheese was recommended to me be a friend, who is vegan, and then I lucked out to find this awesome recipe. It was perfect! As someone who has recently had dairy based queso and cheese, I can honestly say that this does taste like cheese and further more it tasted like real queso. I wasn't missing anything by using this substitution. Thanks for this post!!!

      Reply
      • Becky Striepe

        September 01, 2019 at 11:16 am

        I am so glad to hear that!! Enjoy the queso, and thank you for taking the time to come back and leave such a thoughtful comment!

        Reply
      • Nicole OShea

        September 08, 2019 at 10:08 am

        Also try bio life cheese!

        Reply
        • Nicole OShea

          September 08, 2019 at 10:08 am

          VIO LIFE , sorry

          Reply
          • Becky Striepe

            September 09, 2019 at 8:49 am

            Yesss! I love their shreds! Great suggestion.

            Reply
    5. Chantel Winfree

      April 08, 2019 at 9:41 am

      Love the review . I have been looking to try a vegan cheese just didn't know where to start. I am not vegan but I love having the option to chose a vegan meal over all else. Great blog

      Reply
      • Becky Striepe

        April 08, 2019 at 11:02 am

        Thank you! I'm glad it was helpful. It's still by far our favorite vegan slices. I even shred it up sometimes for ultra-creamy vegan mac and cheese!

        Reply
    6. Shade

      March 28, 2019 at 11:00 pm

      I love this stuff! I made the quesadillas - and have tried the grilled cheese!!

      Being vegan is so much easier with Field Roast!

      Reply
      • Becky Striepe

        March 29, 2019 at 11:40 am

        These are hands-down my favorite slices, for sure!

        Reply
    7. Dee

      March 15, 2019 at 7:23 am

      The original creamy works great in grilled cheese! I found the best way to get it to melt 100% to dripping cheesey grilled cheese is to cooknit low and slow and with a lid or make a foil tent. If I try to cool it too fast it does not melt as well.

      Reply
      • Becky Striepe

        March 15, 2019 at 9:46 am

        Ooh, I'll have to try doing it with a lid! I've started popping the sandwich into the microwave for 30ish seconds to start the cheese melting, then grilling.

        Reply
    8. Sheena B

      February 15, 2019 at 2:12 pm

      5 stars
      OMG, OMG!! Ok so I love queso but since switching to a plant based diet I just couldn’t find any good vegan cheese! Some of the other cheese were good on sandwiches but I hated the way they melted. Then I was really craving some queso so I looked on Pinterest and came across your recipe! I always saw this brand in my local Winn Dixie but always turned my nose up to it for some reason but when I saw your recipe I instantly recognized the packaging. So I gave it a try. I was shook! This stuff is the truth! I can’t wait to try this in other recipes, thank you so much!!!

      Reply
      • Becky Striepe

        February 16, 2019 at 8:38 pm

        Oh my gosh, this makes my day! Thank you so much for taking the time to rate and comment, and enjoy your queso! :D

        Reply
    9. Monika

      December 28, 2017 at 8:00 pm

      4 stars
      Trying the coconut pepper one tonight.... You are right, one slice just doesn't do. ;). I like this a lot and we're going to try the quesadilla recipe. The one downside to Chao is the lack of real nutrients (no vitamins, minerals, protein, etc) though I wonder if the probiotic content is high. Probably?
      Anyhow, what a fun treat!

      Reply
    10. Linda York

      September 05, 2017 at 4:16 pm

      5 stars
      So okay, my husband and I just polished off the ENTIRE BOWL OF THIS STUFF and it's AMAZING!!!! It even got him thinking we could make this and mix it with some Banza Chickpea Rotini Pasta for a zippy mac and cheeze. You could even add some vegan chili for a chili mac, etc. etc. OH MY GOODNESS!! Thank you so much for this inspiration, Becky!!!

      Reply
      • Becky Striepe

        September 05, 2017 at 4:21 pm

        Oh my gosh, I am loving all of these ideas! Let me know what you end up making!

        Reply
    11. Linda York

      September 04, 2017 at 11:49 pm

      I just stumbled across this recipe today on Pinterest. I actually have the Coconut Herb and Tomato Cayenne in my frig right now. This evening for dinner we had a simple grilled cheese sandwich with the Tomato Cayenne. Delicious!! But tomorrow, I am going to the store to buy the Original and a can of Ro-Tel and make this recipe!! Who knew?? This cheese is a staple in our house. We don't think there's a better cheese on the market!!

      Reply
      • Becky Striepe

        September 05, 2017 at 7:09 am

        It's our fave for sure!

        Reply
    12. Mike

      July 18, 2016 at 11:28 am

      I know this is an old post, but this recipe is life changing for me. I am such a huge fan of queso and since switching to plant-based foods, has been a part of my life left sorely unfilled. I've tried a ton of recipes ranging from potato and carrot, tofu, cashew based, daiya, and others...and none have lived up to my expectations. They were all okay, but I'd never crave it and it was more of me forcing myself to want to like it...opposed to actually liking it.

      This is different. This is like heaven. I've made your exact version a few times and love it. This last time I played around with it a bit and figured I'd share for others to try as well. I added some additional diced jalapenos, garlic powder, cumin, paprika, and crushed reds. I also like my queso a bit runny so I added a splash of coconut milk to thin it out.

      Overall, thank you for the inspiration...I can say I will make this every week until I exceed Chao's production capacity.

      Reply
      • Becky Striepe

        July 18, 2016 at 11:37 am

        Mike, this comment is a day-maker! I'm so glad you found this recipe helpful and appreciate you sharing your variations! Thank you so much!

        Reply
    13. Katherine B

      December 22, 2014 at 9:05 pm

      Ahh I just tried the creamy original flavor today and I looved it! Even my dairy-loving mom loved it. Said it tastes like mozzarella. (I don't quite remember tbh.) I made a grilled cheese, too, and it melted so much that it was dripping down when I cut my sandwich in half!

      Reply
      • Becky Striepe

        December 23, 2014 at 11:47 am

        I'm so glad that she liked it! Your comment is making me want to go directly to the store for more, so I can make another grilled cheese!

        Reply
    14. Ellen Lederman

      December 07, 2014 at 6:10 pm

      Where in Atlanta/which WF did you get these at?

      Reply
    15. Ellen Lederman

      December 07, 2014 at 6:09 pm

      Hi Becky,

      Just found your blog, thanks to Vegan Richa. I'm also in Atlanta. Whgere did you get the cheese slices? Whole Foods in Duluth/Johns Creek didn't have them...

      Reply
      • Becky Striepe

        December 07, 2014 at 7:36 pm

        Welcome, Ellen! I found them at the Whole Foods on Ponce.

        Reply
    16. Alina @ Vegan Runner Eats

      November 26, 2014 at 1:44 pm

      Thank you for the review, Becky! Can't wait to try these sometime soon!

      Reply
      • Becky Striepe

        November 26, 2014 at 4:45 pm

        You are so welcome. It was a grueling testing process! :D

        Reply
    17. Cadry

      November 25, 2014 at 10:26 pm

      Oh, you've got me so excited to try these! Field Roast hasn't let me down yet. How great would a grilled cheese and tomato soup lunch be? I'm going to be near a Whole Foods in the next few days. If they stock them, I'll definitely pick up a package or two! Thanks for the review and awesome looking recipe.

      Reply
      • Becky Striepe

        November 26, 2014 at 7:34 am

        I'm with you on Field Roast. They so such a good job with all things vegan!

        Reply

    Primary Sidebar

    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • glass jar of soy yogurt on a blue table with the Instant Pot in the background
    • photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.
    • overhead photo of air fryer tofu in a blue bowl with green onions sprinkled on top

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter