Easy Vegan Queso Dip
This super easy vegan queso dip is made with just a few basic ingredients: vegan cheese, plant-based milk, and salsa. No cashews, no nutritional yeast, and no blending required. You can even make it in a slow cooker and keep it warm for your party!
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Why make this recipe
If you want an easy way to make the most delicious vegan queso ever, this is what you have been looking for. Just toss everything into a pot (or a small slow cooker), heat and serve. It’s that easy! No soaking raw cashews, no need for a high-speed blender, just delicious queso in minutes.
I love tossing everything in my mini slow cooker about an hour before a party, and then have the perfect dip hot and ready to go. It works great for dipping tortilla chips, making taco bars, making nachos, or baking potatoes. Perfect for parties or just a delicious, nut-free cheesy sauce.
Ingredients and substitutions
- Vegan Cheese – you will need 1 (8 oz) bag of store-bought vegan cheese. I like Violife vegan cheddar, but you can use any brand or flavor that you wish.
- Plain Flavored Plant-Based Milk – I usually use oat milk or soy milk since they are the creamiest, but you can use any type of vegan milk. Just be sure to use plain and not vanilla.
- Salsa – You can use mild, medium, or hot salsa depending on your taste.
- Cumin – I like to spice up my queso with a dash of cumin for extra flavor. You can also add some cayenne, red pepper flakes, taco seasoning, or chili powder.
- Salt – I like to add a little extra salt since the plant milk waters down the flavor a bit. You can also add a dash of garlic powder, onion powder, or nutritional yeast for more flavor.
Helpful tools
- A small saucepan (or a small Slow Cooker) – to warm the sauce in.
- A whisk or large spoon to stir the sauce.
How to make easy vegan queso
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Add 2 cups (a full 8-oz bag) of shredded vegan cheese, 3/4 cup of plant-based milk, 1/2 cup of salsa, 1 teaspoon of cumin, and 1/8 tsp of salt to a saucepan.
Step 2 – Turn the heat to low and heat, stirring slowly every minute or two. Continue heating and stirring the queso dip until it is smooth and creamy.
Slow cooker instructions
If using a small slow cooker, place all the ingredients in the slow cooker, stir well, then set it to low for 1 hour. Stir well, then set the slow cooker to warm. Keep warm until served. (Be sure to use a small 2-quart slow cooker; it will burn in a full-sized one.)
Use this vegan queso cheese sauce on nachos, burritos, tacos, or as a dip for chips or pretzels.
Pro Tips
- Add a little less milk for a thicker sauce or a little more for a thinner sauce.
- Heat the sauce slowly and stir frequently to prevent burning.
- If using a slow cooker, turn to warm after one hour on low to avoid overheating.
- Add chopped fresh green chiles or fresh or pickled jalapeños for more spice.
Is this vegan queso gluten-free?
As long as you use a gluten-free vegan cheese as the base, your dairy-free queso will be gluten-free. Be sure to check the packaging; some vegan cheeses contain wheat.
Storage and reheating
Refrigerate: Leftover vegan queso will keep well in an airtight container in the fridge for up to 5 days.
Reheating: Reheat the queso dip by adding a tablespoon of water, then heating it in a saucepan over low heat.
More vegan cheese sauces
I have a ton of vegan cheese recipes on my site, plus a free mini guide to vegan cheese for subscribers. You can find my full collection in my cookbook, The Ultimate Guide to Easy Vegan Cheese Making.
- Vegan Mac and Cheese
- Veggie Cheese Sauce
- Vegan Beer Cheese
- Cheesy Vegan Sauce
- Vegan Cheddar Cheese Sauce
- Easy Vegan Cheese Sauce
Easy vegan queso recipe
Easy Vegan Queso Dip
Ingredients
- 2 cups vegan shredded cheese
- 3/4 cup oat milk, or soy milk (plain)
- 1/2 cup salsa
- 1 teaspoon cumin
- 1/8 teaspoon salt
Instructions
- Add 2 cups (a full 8-oz bag) of shredded vegan cheese, 3/4 cup of plant-based milk, 1/2 cup of salsa, 1 teaspoon of cumin, and 1/8 tsp of salt to a saucepan.
- Turn the heat to low and heat, stirring slowly every minute or two. Continue heating and stirring the queso dip until it is smooth and creamy.
Slow Cooker Instructions
- Add 2 cups (a full 8-oz bag) of shredded vegan cheese, 3/4 cup of plant-based milk, 1/2 cup of salsa, 1 teaspoon of cumin, and 1/8 tsp of salt to a saucepan.
- Turn the slow cooker to low for 1 hour. Stir well, then set the slow cooker to warm. Keep warm until served.
Notes
- Add a little less milk for a thicker sauce or a little more for a thinner sauce.
- Heat the sauce slowly and stir frequently to prevent burning.
- If using a slow cooker, turn to warm after one hour on low to avoid overheating.
- Add chopped fresh green chiles or fresh or pickled jalapeños for more spice.
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