Diary of an ExSloth

Tales of Food, Fitness & Healthy Living

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Contact
    • Work With Me
  • Blog
  • Recipes
    • Recipe Index
      • All Recipes
      • Breakfast
      • Desserts
      • Drinks
      • Lunch + Dinner
      • Snacks
    • Recipe Roundups
    • Tea Reviews
  • Health
    • Healthy Eating Tips
      • Healthy Baking Substitutions
    • Healthy Living Tips
  • Fitness
    • Fitness Tips
    • Workouts
  • Lifestyle
    • Blogging
    • Favourite Things
    • Quotes + Inspiration
  • Start Here

Easy Nut-Free Vegan Queso Dip

26 April, 2017 by Giselle Rochford 6 Comments

This nut-free vegan queso dip is easy to make, budget friendly and a great alternative to cashew-based vegan cheeses. Plus is spicy, creamy and perfect with chips or nachos.

This nut-free vegan queso dip is made with potatoes instead of cashews but is just as creamy and flavourful | ExSloth.com

I don’t know about you but when it comes to chips and dip, I’m definitely not a one dip kinda gal. I need 3 kinds of salsa, guac, hummus, spicy bean dip and most recently, this easy creamy, nut-free vegan queso dip.

Oh and margs. Cuz what’s a chips and dip party without margaritas?

But I digress. Back to the vegan queso dip.

This nut-free vegan queso dip is made with potatoes instead of cashews but is just as creamy and flavourful | ExSloth.com

Cheese was actually the food group I missed the most after going dairy-free and then vegan. At the time, the options for dairy-free cheese weren’t all that great so I avoided them as much as possible.

Luckily, vegan cheese has improved by leaps and bounds over the last couple years and as I’ve became more comfortable with vegan cooking, I’ve even started making my own vegan cheese.

This nut-free vegan queso dip is made with potatoes instead of cashews but is just as creamy and flavourful | ExSloth.com

My first attempt was this cashew cheese ball that was pretty freaking amazing, if I do say so myself.

But as much as I love it, it’s a little too labour intensive to make regularly. Plus, cashews are kind of expensive so they’re not something I have on hand that often.

But potatoes? They’re cheap AF and I always have at least a couple in my pantry.

This nut-free vegan queso dip is made with potatoes instead of cashews but is just as creamy and flavourful | ExSloth.com

The recipe for this vegan queso dip is fairly simple and only calls for about 10 ingredients. It starts with boiling the potatoes until just soft, draining them, then blending them together with dairy-free milk, my trusty pickled jalapeños, nooch and a bunch of spices.

Then you just have to heat it up until it thickens, add in salsa and more jalapeños if you want and BAM. You’ve got yourself a creamy, delicious, nut-free vegan queso dip that’ll have cheese connoisseurs everywhere weak at the knees.

This nut-free vegan queso dip is made with potatoes instead of cashews but is just as creamy and flavourful | ExSloth.com

If you make this nut-free vegan queso dip, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

More easy appetizers:

  • baked rice paper rolls
  • bbq jackfruit pizza
  • red cabbage slaw

This nut-free vegan queso dip is made with potatoes instead of cashews but is just as creamy and flavourful | ExSloth.com

Easy Nut-Free Vegan Queso Dip
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
This creamy vegan queso dip is easy to make, nut-free and perfect for serving with chips or nachos
Author: GiselleR @ ExSloth.com
Recipe type: Appetizer
Cuisine: Vegan
Serves: 2½ cups
Ingredients
  • 2 cups white potato, peeled and cubed
  • ¾ cup sweet potato, peeled and cubed
  • ⅓ cup sunflower oil
  • ⅓ cup non-dairy milk
  • juice of 1 lime or ½ a lemon
  • 10 pickled jalapeño slices
  • ¼ cup jalapeño pickling liquid
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 2 - 3 tbsp nutritional yeast
  • 1 tsp mustard
  • ¼ - ⅓ cup salsa of choice
  • optional: 2 tsp corn starch + a little water
Instructions
  1. Boil potatoes for about 10 minutes or until soft and cooked through. Be sure not to over boil or dip will be too starchy
  2. Drain the potatoes and add to a blender along with oil, almond milk, lime/lemon juice, jalapenos, pickling liquid, mustard, nutritional yeast and spices
  3. Blend until smooth then transfer to a skillet and warm over low heat
  4. Add salsa and stir gently until dip begins to thicken
  5. If too thin, mix together corn starch and water in a small bowl and stir into the cheese sauce
  6. Continue to warm, stirring gently until desired thickness is reached and the dip is heated through
  7. Serve immediately with chips, nachos or any other food you think needs a hit of spicy cheesiness!
Notes
Adapted from Hot for Food
3.5.3226

 

If you enjoyed this post, you'll love these

  • Spicy Vegan Cilantro Pesto PastaSpicy Vegan Cilantro Pesto Pasta
  • get started today!Get started on your healthy lifestyle today!
  • Vegan Chunky Monkey Ice Cream Bars (Klondike bars with banana ice cream, brownie bits, walnuts & chocolate) via @ExSloth | ExSloth.comVegan Chunky Monkey Ice Cream Bars
  • Yummly, giveaway winner, salads and more

Filed Under: Mains, Apps & Sides, Recipes

« 10 Ingredient Spicy Bean Dip
Zucchini Orange Coconut Yogurt Scones »

Comments

  1. priya says

    27 April, 2017 at 2:25 am

    ah giselle this looks amazing! so creamy!

    Reply
  2. Emily says

    2 May, 2017 at 12:40 am

    WOAH! I was shocked that this was vegan and nut free. It’s beautiful.

    Reply
  3. Kat says

    13 March, 2019 at 7:43 am

    I used leftover pumpkin soup instead of potatoes. 😉
    No garlic, and I think I used a half cup of nutritional flakes, plus a little mustard, paprika, and onion powder to help bring out the “cheezy” flavor. Actually came out great!

    Reply
  4. Kat says

    13 March, 2019 at 7:46 am

    Oops, meant to ask, have you ever tried freezing and thawing any of this? I was concerned I would ruin it…
    But would be great if could be made ahead.

    Reply
  5. Greg Mahnke says

    15 January, 2021 at 5:03 pm

    Thanks you, Your blog is great and this recipe very usefull with me. I will try it today.
    Greg Mahnke recently posted…Making the Perfect Chocolate Fudge from Scratch

    Reply

Trackbacks

  1. Crispy Baked Vegan Cheese Stuffed Mushrooms - Diary of an ExSloth says:
    2 June, 2017 at 6:30 am

    […] been using any and every excuse to make and devour this easy vegan queso. After using it as a dip for all the things, I eventually gave up the pretence and just started […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

new reader sidebar

Thinking of going dairy free? Get the Guide!

GET ACCESS TO THE RESOURCE LIBRARY

with free cheat sheets, workbooks & mini eBooks (like that one↑)

recipe redux
  • Contact
  • Privacy Policy and Disclaimers
  • Work With Me
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress