This creamy 5 minute vegan Queso is made in a blender and is entirely nut free, tofu free, and coconut free! No store bought vegan cheese yet the flavor is rich and just perfectly spiced!

bowl of vegan Queso with toppings

If you’re over soaking cashews for hours or subbing in a block of tofu to get super creamy homemade vegan cheeses, then look no further. 

This ultra velvety and creamy vegan Queso is not only quick and easy to make (we’re talking start to finish, under 10 minutes), it’s also made without cashews, tofu, coconut, NOR any store bought vegan cheeses.

But how?

chip dipping into vegan Queso

We’re using cannellini beans as the base instead! Like my homemade vegan mozzarella cheese (which is also nut free!), cannellini beans serve as a really creamy base that when combined with some tapioca starch and specific flavorings can yield a deliciously dairy free cheese dip. 

We’re building quite the unusually made vegan cheese repertoire (just see my vegan cream cheese and vegan mascarpone 😉 ). And I’m not mad about it!

B seriously, this vegan Queso actually tastes like Queso. My husband took one bite and was speechless…then proceeded to exclaim that he couldn’t believe this Queso was vegan! 

It goes wonderfully on top of roasted veggies too, like roasted red cabbage or roasted Brussels sprouts.

It’s perfectly spiced and full of rich “cheesy” flavor without the need for store bought cheese, which is saying something! So make this dip for your next Super Bowl party, football Sunday gathering, or even a holiday appetizer! 

Everyone will love it, vegan or not! Let’s make this:

Where does Queso come from?

Queso dip is widely found in Texas, as it became popularized in the early 1900’s as an Americanized form of a cheese fondue that Miguel Martinez served at his restaurant in 1918 as a cheese dip for his customers. 

While it’s popular in America, it draws on prominent flavors from Mexican culture, making it a delicious part of Tex-Mex cuisine!

close up of vegan Queso dip with chiles on top

8 Main Ingredients You Need:

  • Cannellini beans: Instead of cashews, tofu, or coconut, we’re using cannellini beans to create the base of our vegan Queso! This makes this recipe super quick and easy with zero prep needed beforehand. 
  • Filtered water: To blend our beans into a thick sauce.
  • Garlicyou can also sub in garlic powder if you’d prefer.
  • Lemon juice: To give that cheesy tang.
  • Nutritional yeastThis helps to provide that super cheesy flavor, and give a bit of nutritional boost with B12 and some protein!
  • Olive oil: for creaminess!
  • Spices: I used a blend of onion powder (though you can sub in chopped onions), cumin, paprika, chili powder, and sea salt.
  • Tapioca starch: This helps to thicken our vegan Queso so that it’s as cheesy and stretchy as traditional Queso!
vegan queso ingredients on marble

How to make Vegan Queso in 5 Minutes (Step by Step photos)

How to store leftovers

You can store any leftovers in an airtight container and in the fridge for up to 4 days. When you’re ready to heat, simply pour the desired amount into a saucepan, and heat on medium heat.

Serve again and enjoy!

What to serve with queso dip

Once you’ve topped your vegan Queso with the classics: diced green chiles, tomatoes, and cilantro (or even some pickled jalapeños would be really good!), here’s what to serve it with:

  • Tortilla chips (a classic)
  • Chopped raw vegetabels, like carrots, celery, broccoli or cauliflower
  • Roasted Brussels sprouts 
  • Roasted sweet potatoes
  • In vegan Mac and cheese
  • As a salad dressing
vegan queso being dipped into.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

5 Minute Easy Cheesy Vegan Queso (No Cashews, No Tofu, No Coconut) pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of vegan Queso with toppings

Easy Cheesy Vegan Queso without Cashews (No Tofu, No Coconut!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 20 1x
  • Category: Sides
  • Method: No Bake
  • Cuisine: Tex-Mex
  • Diet: Vegan


This creamy 5 minute vegan Queso is made in a blender and is entirely nut free, tofu free, and coconut free! No store bought vegan cheese yet the flavor is rich and just perfectly spiced!


  • 2 8-ounce cannellini beans
  • 1 cup (240 mL) filtered water
  • 3 cloves garlic, minced
  • 2 tbsp tapioca starch
  • 2 tsp chili powder
  • 1 tsp paprika or smoked paprika
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • Juice from 1 lemon
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil


  • Chopped tomatoes or rot-l tomatoes
  • Picked jalapeños
  • Sliced red or green chiles
  • Cilantro
  • Tortilla chips


  1. Puree: Place all ingredients into a high-speed blender or food processor and blend until smooth and creamy.
  2. Heat: In a saucepan or medium pot, pour the blended vegan queso and heat on medium heat. Continue to stir until the Queso begins to bubble. Then reduce the heat to low, and continue stirring until it thickens, about 3-4 minutes.
  3. Serve: Pour the thickened vegan Queso into a serving dish and top with your desired toppings. Dip chips, raw vegetables, or use as a dipping sauce for roasted vegetables and more!


See blog post for serving suggestions!