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!
Servings 8
Author Becky Striepe
Ingredients
17-ounce packagemeltable vegan cheesesee note
1cupdiced tomatoes and green chilesundrained (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.
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.