Cheesy, spicy, creamy Vegan Queso is the easiest dairy-free queso recipe made right in the slow cooker.
This slow cooker vegan queso is perfect for entertaining and for watching the big game. You only need a few minutes of prep time for this recipe too.
The base of the vegan cheese dip I like to use non-dairy milk and nutritional yeast to create a creamy dairy-free dip.
why you'll love this recipe
It’s no surprise that queso dips are a popular recipe to serve at parties and on game day.
This crockpot queso recipe has a spicy kick and perfect for chip dipping. Plus, it couldn't be easier to make.
This vegan queso is also cashew-free! As much as I love making vegan cheese recipe with cashews, sometimes it is nice to have nut-free options.
What You'll Need:
- Rotel- adds a zesty kick to the queso
- Non-dairy-milk- I prefer to use unsweetened soy milk
- Nutritional yeast- this is what makes the queso cheesy
- Spices- I like to use chipotle chili powder, cumin, garlic and onion powder
- Cornstarch- this will help to thicken up the queso
- Lemon juice- at the very end add fresh lemon juice to bring all the flavors of the queso together
how to make vegan queso
For the full printable recipe with exact measurements, scroll to the bottom of the page.
To a high speed blender, add all the queso ingredients expect for the lemon juice. Blend until completely smooth.
Pour the blended mixture into a 2-quart slow cooker. Cook on low for 2 hours.
Once the queso is done cooking, turn off the heat and add fresh lemon juice.
Serve warm with tortilla chips.
More tasty appetizer recipes
> Beet Cashew Dip
> Baked Spinach and Artichoke Dip
> Vegan Cranberry Feta Pinwheels
> Grilled Pineapple Salsa
> Slow Cooker Vegan Chili Sauce and Grape Jelly Meatballs
Questions about this vegan queso? Let me know in the comments below! If you made it, please leave a star rating and review.
Vegan Queso
Cheesy, spicy, creamy Vegan Queso is the easiest dairy-free queso recipe made right in the slow cooker.
Ingredients
Equipment Needed:
Queso Ingredients:
- 1 (10 ounce) Can Rotel Diced Tomatoes with Green Chiles
- ½ Cup Nutritional Yeast
- 3 Tablespoons Cornstarch
- 1 Teaspoon Yellow Mustard
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Chipotle Chili Powder
- ½ Teaspoon Cumin
- ½ Teaspoon Salt
- 1 Cup Unsweetened Plain Non-Dairy Milk
- 1 Tablespoon Fresh Lemon Juice
Instructions
- To a high speed blender, add the rotel tomatoes, nutritional yeast, cornstarch, mustard, onion powder, garlic powder, chili powder, cumin, salt and milk. Blend until smooth.
- Lightly spray a 2 quart slow cooker with avocado oil spray. Pour the blended queso mixture into the crockpot. Cook on low for 2 hours, occasionally give the queso a stir, until the queso is thick.
- Turn off the heat and stir in the lemon juice.
- Serve warm with tortilla chips.
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Nutrition Information:
Yield: 8 Serving Size: ¼ cupAmount Per Serving: Calories: 66Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 371mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 5g
Nutrition information is just an estimate per serving.
Happy Cooking!
Jeni
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