vegan cheese dip

<p>Delicious nut-free Vegan Cheese Sauce made with potatoes, carrots, and onion. It's smooth, creamy, low-fat, and healthy! Pour over veggies or use to make some incredible guilt-free nachos.</p>

Vegan Cheese Sauce (Nut-Free)

potatoes,

carrots, diced

onion

nutritional yeast

lemon juice

garlic powder

onion powder

salt

warm water

Boil the potatoes, carrots, and onion until soft &#8211; usually 15-20 minutes. Once they&#8217;re finished drain them and add to your blender. 

Place all the remaining ingredients in your blender and blend until the cheese dip is smooth and creamy. If it&#8217;s too thick you can add a little more water while you&#8217;re blending. You shouldn&#8217;t have to heat up on the stove as the veggies will still be hot.

Store leftovers in airtight container up to a week.

Thanks, Linda! And, I LOVE the sweet potato idea. Have a great day!!!

It's a good recipe but I agree to much smoky from paprika. I decide to add fire roasted tomatoes with green chilies . Probably not greatest canned addition but helped me handle taste.

Hi Shane, i was making enchildas and wanted something to take the place of cheese. Wasn’t sure how this sauce would work when baked inside a tortilla. Fabulous! Will definately make this again.

15yr old son approved. That means a great deal!

I just love this recipe! My favorite vegan cheese sauce and I’ve tried so many. Thank you!!!

I loved this sauce. I poured it on my asparagus , cauliflower, and tonight on whole wheat pasta. It's just me eating it so tomorrow it be on baked tortilla chips and beans for nachos.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

This Easy Vegan Cashew Queso is the perfect plant-based cheese dip. It's great for the big game or any gathering. Healthy, dairy-free, and delicious!

Easy Vegan Cashew Queso

raw cashews (soaked

water

yeast

salsa

turmeric

smoked paprika

If you don&#8217;t have a Vitamix or high-speed blender, soak your cashews for 20-30 mins. and they will soften. It will make them creamier as they are blended.

Put all ingredients, EXCEPT SALSA, into a blender and process until smooth and creamy.

If you want, you can warm this in a small saucepan on low to low-medium heat. Stir regularly so it doesn&#8217;t burn. It will thicken even more as it heats up.

This is delicious! Thank you so much. We poured it over some potatoes and veggies for a quick dinner.

I'm totally going to make this for Christmas Eve tomorrow!

Thanks, Donna! I hope you enjoy it. And, thanks so much for your kind words. Peace.

Made this as a topper tonight! YUM! The best vegan cheese sauce I have made thus far. I've tried different recipes and none worked. The taste for your's was perfect! Kid approved. Adding to my rotation of recipes. Thanks for sharing!

I know I keep leaving comments on how delicious every recipe of yours is that I make, and here I am doing it again!! This Queso Dip is a creamy bowl of deliciousness!! It is super simple to make and over the top yummy!! Try it, you will not be sorry!

I have made this several times and my husband and I both love it! So versatile and frankly I think it’s way better then regular greasy cheese! I wanted to also thank-you for your many tasty, easy recipes. When I have friends wanting to try plant based eating I will always recommend your recipes, they are awesome! 😋👍🏻

I have made SO many vegan cheese sauce recipes over the 4 years I've been plant based and I loved the simplicity of this one and the flavor. I think the smoked paprika gives it the perfect punch. I also added some fresh onion and garlic before I mixed it. We have made it twice now because it can come together so fast. Will definitely continue to make this one!

I haven’t made it het. Just wonder ignorance i can blend t in a high speed blender until cooked. Really want to avoid the additional on additional and meds mess of cooking as a saucepan.

Very good! I added a fourth of a canned roasted red pepper and it gave it a really "cheesy" look. YUM!

Shane, you make me (almost) want to recycle all my vegan cookbooks and just cook from Shane and Simple...your recipes are top-of-the-charts!!

Finally made a WFPB queso that my teens approved! They say it tastes like cheese! Thanks so much Shane, your recipes are very dependably tasty!

Shane, this is wonderful! I made the tortilla chips also. When I clicked on your link to the Homemade Tortillas, it came to the chips baked in the oven. I'm asking if you make your own flour tortillas and where can I find that recipe? Thank you.

Here's what you need: bananas, frozen mixed berry, vanilla extract, almond milk

Banana Berry Nice Cream Recipe by Tasty

bananas

mixed berry

vanilla extract

almond milk

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Cut the bananas into coins, then place in a resealable bag. Freeze overnight, or until solid.

Add the frozen bananas, berries, vanilla, and almond milk to a food processor and blend on high speed until smooth.

Transfer the mixture to a loaf pan and smooth the top with a rubber spatula. Freeze for 1 hour, or until solid.

https://vid.tasty.co/output/146778/landscape_480/1569516833

The most amazing Vegan Queso Blanco ever! Cheesy, spicy, perfectly creamy and ready in about 20 minutes. No one will believe it&#039;s dairy free!

Vegan Queso Blanco

raw cashews

pickled jalapeños

pickled jalapeño juice

lemon juice (about 1 lemon squeezed)

In a small pot, add the cashews and diced potatoes, then cover with water. Bring to a boil and cook for about 10 minutes, until the potatoes are fork tender.

Drain the cashews and potatoes and add to a blender along with the remaining ingredients. Blend until smooth and creamy. If you have a Vitamix or similar blender, you can simply blend it until hot, without needing to warm it in a pot.

If you have a regular blender or prefer to warm it on the stovetop, pour the mixture into a small/medium pot and stir frequently over medium heat until hot. It will thicken as it heats up, so add more water as desired to thin the cheese sauce.

Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican inspired meal. Enjoy!

This pumpkin cheese ball is perfect for your fall festivities! It is essentially made with a seasoned cream cheese ball, formed into a pumpkin shape, coated with crushed doritos and topped with a bell pepper stem to make it look like a perfect little pumpkin. This recipe is perfect for your thanksgiving appetizers or your next halloween party.

Pumpkin Cheese Ball

oz cream cheese

cheddar-style cheese (80 g)

parsley

dill

tsp salt

tsp black pepper

chilli heatwave doritos (or similar)

bell pepper stem (optional)

Place the cream cheese into a mixing bowl and mix with an electric hand mixer until soft. Add in the shredded cheese and briefly mix to combine.

Next, add the seasoning to the bowl: parsley, dill, onion powder, garlic powder, salt and black pepper.

Whip all ingredients in the bowl until soft and well combined.

Line a small bowl with plastic wrap (cling film) and transfer the cheese mix into the bowl. Wrap tightly with the plastic wrap and shape into a firm ball with your hands.

Use 3 rubber bands and secure them around the cheese ball to create the pumpkin shape.

Place the pumpkin ball back into the bowl and place it into the fridge for at least 2 hours or longer to firm up. Once firm, carefully remove the cheese ball from the plastic wrap and place it onto a serving dish.

Add the doritos (tortilla chips) into a freezer bag and crumble them with a rolling pin to crush them into small pieces and dust. Use your hands to carefully press the dorito crumbles onto the pumpkin cheese ball until completely coated.

To take the pumpkin look to the next level, press a bell pepper stem into the top of the pumpkin shape and serve your cheese ball alongside crackers, crisps and Co for dipping into the cheese.

My go-to cheesy sauce! A quick vegan queso recipe made in one pot and in 15 minutes! The perfect dip or a cheesy topping!

Extra Speedy Vegan Queso, My Proven Go-To

½ tbsp vegan butter

garlic (minced)

hot red chilli pepper, deseeded and sliced (or green chiles

all-purpose flour

nutritional yeast (10 g)

¼ tsp turmeric, optional (for deeper colour)

of black pepper, optional (for better absorption of the turmeric!)

maple syrup to sweeten if desired, optional

In a small saucepan, melt vegan butter over medium low heat until it starts to sizzle. Add the minced garlic and red chilli pepper and cook for 1-2 minutes (turn down the heat if the garlic browns too quickly). 

Slowly add in the flour, whisking to combine. Cook for another minute. 

Slowly whisk in the almond milk ¼ cup at a time. Adding it slowly will allow you to whisk the clumps out of the flour. Cook for 2 minutes.

Whisk in the nutritional yeast, salt, and any spices you&#8217;re adding.

At this point, you can transfer the mixture to a blender if you want to make sure it’s really smooth and blend down the garlic and chilli pepper. Make sure your blender can process hot liquid, otherwise use an immersion blender. Then add the mixture back to the same saucepan and continue to cook on low and allow to thicken for 5 minutes or so. 

If you decide not to blend the mixture, simply continue to cook for 5 minutes until the queso has thickened and the flavours have melded together.

Serve warm as a dip, drizzled over nachos, tacos, savoury breakfast bowls, etc! Once it&#8217;s cooled you can freeze it and then shred it using a box grater when you need it! Use silicone molds to freeze it or line a container with plastic wrap which will allow you to remove it once it&#8217;s frozen!

Keeps well in the fridge for 4-5 days. Simply reheat in the microwave for a few seconds or in a saucepan over low heat. You can add a bit more almond milk when you reheat it if it gets a little thick in the fridge.

https://www.youtube.com/watch?v=lcMF21CG4uA

My extra speedy vegan “queso” is my go to vegan “cheese” recipe. One pot, 15 minutes, and just a few pantry staples is all you need for this warm dip, mac & cheese sauce, or cheesy drizzle. PLUS… you can freeze it and SHRED IT!

Recipe Links:
Extra Speedy Vegan Queso: https://tastythriftytimely.com/extra-speedy-queso-my-proven-go-to/
Cashew Mozzarella: https://tastythriftytimely.com/easy-stretchy-cashew-mozzarella-from-scratch/
“Queso” Taco Mac & Cheese: https://tastythriftytimely.com/queso-taco-mac-cheese-doesnt-get-better/
Vegan 7 Layer Party Dip: https://tastythriftytimely.com/vegan-7-layer-party-dip-youll-want-a-big-scoop/
Ultimate Breakfast Bowl: https://tastythriftytimely.com/scramble-potato-breakfast-bowl/

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

Follow us on Instagram for more new recipes every week and tag us so we can see your tasty creations! https://www.instagram.com/tastythriftytimely/

Key Moments: 
00:00 Introduction
01:15 Ingredients
02:00 How To Make Vegan "Queso"
02:47 Tips For A Smooth Sauce
03:12 How To Use It
03:49 Tips For Freezing & Shredding
04:23 Taste Test With Bryan
05:18 When To Double The Recipe
05:44 Recipe Cost
07:08 Coming Up Next

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Vegan “Queso” (makes 295ml)
1 ½ tbsp vegan butter
2 cloves garlic (minced)
½ hot red chilli pepper, deseeded and sliced (or green chiles for a more traditional version)
⅛ cup (16 g) all-purpose flour
1 ¼ cup (296 ml) unsweetened plant milk 
⅛ cup (10 g) nutritional yeast 
¼ tsp salt
¼ tsp turmeric, optional (for deeper colour)
pinch of black pepper, optional (for better absorption of the turmeric!)

Click the link above for the full method on our blog.

We love to hear from you. Find us on:
Instagram: https://www.instagram.com/tastythriftytimely/
Pinterest: https://www.pinterest.ca/kathrynatTTT/created/
Facebook: https://www.facebook.com/TastyThriftyTimely

#tastythriftytimely #vegancheesesauce #veganqueso

*Our videos include quick cutting and some brief flashes.

My Go-To Vegan "Cheese" Sauce (Shreddable!)

Quick irresistible vegan 7-layer dip layers refried beans, guacamole, vegan cheese, &amp; more for a bold, crowd-pleasing Taco Tuesday, party, and game day appetizer!

Vegan 7 Layer Dip (Quick and Easy)

avocados

cumin

salt (plus more to taste)

black pepper (plus more to taste)

lime juice (plus more to taste)

cilantro (chopped)

sour cream

taco seasoning mix

refried beans

Olive oil (as needed)

Roma tomatoes (seeded and diced (about 2 cups))

green

vegan Mexican-style shredded cheese

black olives (drained and finely chopped)

Prepare a 9x9 container with a lid and set it aside.

In a bowl, mash the avocados with the cumin, garlic powder, salt, and black pepper until chunky. Add the lime juice and cilantro, then mash further until creamy with slight chunks. Place an avocado pit in the bowl (to help prevent browning), cover, and refrigerate.

In a small bowl, mix the vegan sour cream with the taco seasoning. Taste and adjust seasoning as needed. Cover and refrigerate.

If the refried beans are too dry, drizzle a little olive oil and mix until smooth and creamy.

First layer: Spread the refried beans evenly on the bottom of the container.Second layer: Add dollops of the vegan sour cream mixture on top of the beans, then gently spread to cover without mixing layers.Third layer: Add dollops of guacamole on top of the vegan sour cream, gently spreading to cover evenly.Fourth layer: Evenly sprinkle the diced tomatoes over the guacamole.Fifth layer: Sprinkle the green onions evenly over the tomatoes.Sixth layer: Spread the vegan shredded cheese evenly over the green onions.Seventh layer: Top with the finely chopped black olives.

Serve immediately, or cover the container and refrigerate until ready to serve.

To assemble the dip:

Love how tasty this dip turned out! So good!

Top 7 vegan cheese dip recipes from across the web

The most viewed vegan cheese dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Cheese Sauce (Nut-Free)

Easy Vegan Cashew Queso

Banana Berry Nice Cream Recipe by T...

Vegan Queso Blanco

Pumpkin Cheese Ball

Extra Speedy Vegan Queso, My Proven...

Vegan 7 Layer Dip (Quick and Easy)

Top 7 vegan cheese dip recipes from across the web

The most viewed vegan cheese dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cheese Sauce (Nut-Free)

Easy Vegan Cashew Queso

Banana Berry Nice Cream Recipe by T...

Vegan Queso Blanco

Pumpkin Cheese Ball

Extra Speedy Vegan Queso, My Proven...

Vegan 7 Layer Dip (Quick and Easy)

The most viewed vegan cheese dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine