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large wooden bowl filled with vegan salsa con queso and topped with salsa and cilantro. a chip scooping out some of the queso

Vegan Salsa Con Queso

  • Author: Brita Britnell
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Vegan salsa con queso is easy to make and so ridiculously delicious considering it’s dairy free!


  • 1 15 ounce can of white beans (I used cannellini beans), drained and rinsed
  • 1 1/2 cups of vegetable broth (I use this broth base)
  • 1 large jalapeno, roughly chopped
  • 1/2 cup of red bell pepper, chopped
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • 1/3 cup of nutritional yeast
  • 2 tablespoons of dijon mustard
  • 3 heaping tablespoons of all purpose flour*
  • salt and pepper to taste (but it doesn’t need much!)
  • 1 cup of chunky salsa (could also use rotel)
  • 4 ounce can of green chiles, drained


  1. In a medium pot, stir together the beans, broth, jalapeno, bell pepper, and spices. Bring to a boil.
  2. Reduce heat to a simmer. Stir in the nutritional yeast, dijon. Whisk in the flour and continue to whisk until the sauce begins to thicken, bout 2-3 minutes. Remove from heat.
  3. Blend the mixture using an immersion blender OR add it to the base of a blender/ food processor and blend until creamy.
  4. Pour the queso into a large bowl and mix in the chunky salsa and green chiles. Serve immediately and ENJOY!


*oat flour or a gluten free blend would also work well

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: dip
  • Method: stovetop
  • Cuisine: american


  • Serving Size:
  • Calories: 160
  • Sugar: 7 g
  • Sodium: 1542 mg
  • Fat: 1 g
  • Carbohydrates: 27.1 g
  • Protein: 8.2 g
  • Cholesterol: 0 mg

Keywords: vegan queso, vegan salsa con queso, vegan cheese dip