Inspired by a Tex-Mex classic, this loaded vegan queso is cheesy, smokey, and has just the right amount of spice! A signature dip that’s perfect for get-togethers and BBQs … and the best part? It’s so flavorful and delicious, no one will ever know it’s dairy-free and vegan-friendly!

Delicious Vegan Queso Dip Recipe: A Dairy-Free Tex-Mex Classic

If you’re craving a cheesy, smokey, and slightly spicy dip for your next get-together or BBQ, this vegan queso dip is perfect! Inspired by the classic Tex-Mex queso, this loaded vegan version is so flavorful and delicious that no one will ever know it’s dairy-free and vegan-friendly. Grab a drink and let’s get to cookin’!

Why You’ll Love This Vegan Queso Dip

• Dairy-Free and Vegan-Friendly: Perfect for those with dietary restrictions or anyone looking to reduce their dairy intake.
• Rich and Flavorful: The combination of spices, soy chorizo, and vegan cheese creates a dip that’s bursting with flavor.
• Easy to Make: Simple steps and readily available ingredients make this dip a breeze to prepare.
• Customizable: Adjust the spice level, cheese blend, and garnishes to suit your taste. Add more or less jalapeño for heat, or swap in your favorite vegan cheeses for a different flavor profile.
• Versatile: Use this dip as a topping for nachos, a filling for tacos and burritos, or even a sauce for a fun, Tex-Mex inspired pasta!
• Nutrient-Rich: Packed with protein from the soy chorizo and nutrients from the garlic, onion, and spices, it’s a tasty way to add more plant-based goodness to your diet.

How to Make Vegan Queso

If you’re looking for a plant-forward queso dip made from a base of cashews or potatoes, this is NOT the recipe for you (but there many online). Typically, queso is made with velveeta-style cheese, so we’re using vegan cheese shreds, as well as different seasonings to replicate the same flavor and texture! Here’s how to make it step-by-step:

1. Prepare the Soy Chorizo:

Remove casing from the soy chorizo and cook thoroughly in a non-stick skillet over medium heat until completely heated through and slightly crisped, about 5 to 6 minutes. Transfer ¼ of the chorizo crumbles to a plate and set aside.

2. Cook the Aromatics:

To the skillet, add the diced onion, jalapeño, and minced garlic. Continue to cook, stirring often, until the onion is translucent, about 2 to 3 minutes. Reduce the heat to medium-low.

3. Make the Cheese Sauce:

Meanwhile, place 2 cups of the vegan cheese shreds into a blender along with the non-dairy milk, ancho chili powder, chipotle chili powder, salt, and garlic powder. Blend until smooth. Pour the cheese mixture into the skillet, whisking until fully incorporated. Continue to whisk until the cheese sauce is heated through, about 3 to 4 minutes. Taste and adjust seasonings, adding salt if necessary.

4. Serve and Enjoy!

Transfer the dip to a serving dish. Garnish with the reserved soy chorizo, pickled jalapeños, pico de gallo, and fresh cilantro. Serve with tortilla chips or warmed tortillas and enjoy!

Tips and FAQs

• Spice Level: Adjust the amount of jalapeño and chili powder to suit your heat preference. If you prefer a milder dip, reduce the jalapeño or remove the seeds.
• Cheese Blend: Use a mix of cheddar and mozzarella vegan cheese for the best flavor and texture. Experiment with different brands to find your favorite.
• Consistency: If your dip is too thick, add more non-dairy milk a little at a time until you reach the desired consistency. If it’s too thin, cook it a bit longer to thicken.
• Serving Suggestions: Pair with your favorite tortilla chips, or use as a filling for tacos, burritos, or even as a sauce for nachos. It also works great as a topping for baked potatoes or roasted vegetables.
• Make-Ahead: Prepare the dip ahead of time and store it in the refrigerator. Reheat gently on the stove, adding a splash of non-dairy milk if needed to achieve the right consistency.
• Garnishes: Customize with your favorite toppings like diced tomatoes, avocado, or olives. Fresh lime juice can also add a nice tangy flavor.

Can I Use a Different Type of Vegan Meat?

Absolutely! You can use any vegan ground meat or sausage. Just make sure to season it well if it’s not already seasoned.

What if I Don’t Have a Blender?

You can use an immersion blender or food processor to blend the cheese mixture. If you don’t have any blending tools, you can whisk the ingredients together directly in the pan, though the texture may not be as smooth.

How Long Does the Vegan Queso Dip Last in the Refrigerator?

This dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a bit of non-dairy milk if it’s too thick.

Can I Freeze This Vegan Queso Dip?

Yes, you can freeze it. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove, whisking to restore the creamy texture.

What Non-Dairy Milk Works Best for This Recipe?

I prefer unsweetened and unflavored soy milk, but unsweetened almond milk, cashew milk, or oat milk are great choices as well. Make sure to use a plain, unsweetened variety to avoid altering the flavor.

The Best Queso Dip!

This vegan queso dip is a crowd-pleaser that’s perfect for any occasion. Whether you’re hosting a party or just craving a tasty snack, this dip will not disappoint. Try it out and let me know how you like it in the comments below! Don’t forget to snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Vegan Queso Dip

Ashley

Inspired by a Tex-Mex classic, this loaded vegan queso is cheesy, smokey, and has just the right amount of spice! A signature dip that’s perfect for get-togethers and BBQs … and the best part? It’s so flavorful and delicious, no one will ever know it’s dairy-free and vegan-friendly!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Dip, Side Dish, Snack, Starter

Cuisine Tex-Mex

Servings 6

Ingredients

  

1x2x3x

• 12 oz soy chorizo
• ½ cup diced white onion
• 1 small jalapeño, diced
• 6 cloves garlic, minced
• 2 cups vegan shredded cheddar mozzarella blend
• 3 cups non-dairy milk
• 1 teaspoon ancho chili powder
• 1 teaspoon chipotle chili powder
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• Pickled jalapeños, for garnish, optional
• Pico de gallo, for garnish, optional
• Minced cilantro, for garnish, optional
• Tortilla chips or warmed flour tortillas, for serving

Instructions

 

• Instructions:
• Remove casing from the soy chorizo and cook thoroughly in a non-stick skillet over medium heat until completely heated through and slightly crisped, 5 to 6 minutes. Transfer ½ cup of the chorizo crumbles to a plate & set aside.
• To the skillet, add the onion, jalapeño, and garlic. Continue to cook, stirring often, until the onion is translucent, 2 to 3 minutes. Reduce the heat to medium-low.
• Meanwhile, place the cheese shreds into a blender with the milk, and ancho chili powder, chipotle chili powder, salt, and garlic powder. Blend until smooth. Place the cheese in the skillet, whisking until fully incorporated. Continue to whisk, until the cheese sauce is heated through, 3 to 4 minutes. Taste and adjust seasonings, adding salt if necessary.
• Transfer the dip to a serving dish. Garnish with the reserved soyrizo, pickled jalapeños, pico de gallo and fresh cilantro, and serve with tortilla chips or warmed tortillas and enjoy!

Keyword dairy-free queso dip, easy dip recipe, homemade queso, loaded queso dip, party dip, queso dip recipe, tex-mex nachos, vegan queso dip

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