Dairy-Free Queso Dip

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 05/22/21
Dairy-Free Queso Dip

The Spruce / Qi Ai
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
96 Calories
6g Fat
8g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 96
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 191mg 8%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 5g
Vitamin C 2mg 8%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 177mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chile con queso is a Mexican cheese dip typically prepared with cheese, chile peppers, onions, and spices. This recipe is great as a dip for crackers, chips, or veggies, but it also makes a rich cheesy sauce for burritos and quesadillas. Feel free to substitute fresh homemade salsa of your choice in place of the prepared varieties.​

Ingredients

  • 3/4 cup unsweetened soy milk

  • 2 teaspoons apple cider vinegar

  • 1 tablespoon cornstarch, or arrowroot powder

  • 1/2 cup raw cashews

  • 1 1/2 cups water

  • 1/4 cup lemon juice

  • 1/4 cup nutritional yeast flakes

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon mustard powder

  • 2 tablespoons tahini

  • 1/2 cup store-bought spicy salsa, drained

  • 1/4 teaspoon salt, more to taste

  • Tortilla chips or pita, optional, for serving

Steps to Make It

  1. Gather the ingredients.

    Dairy-Free Queso Dip ingredients

    The Spruce / Qi Ai

  2. In a small dish or bowl, combine soymilk and vinegar and let rest for 3 to 5 minutes or until thickened slightly.

    combine soymilk and vinegar in a bowl

    The Spruce / Qi Ai

  3. Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.

    cornstarch added to the soymilk mixture in the bowl

    The Spruce / Qi Ai

  4. In a blender or food processor, process cashews until finely ground. Set aside.

    process cashews until finely ground in a food processor

    The Spruce / Qi Ai

  5. In a small saucepan over medium heat, combine water, lemon juice, nutritional yeast, spices, and tahini. Stir in ground cashews and soymilk mixture until well blended.

    combine water, lemon juice, nutritional yeast, spices, and tahini in a saucepan

    The Spruce / Qi Ai

  6. Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.

    Dairy-Free Queso Dip cooking in a saucepan

    The Spruce / Qi Ai

  7. Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas, or burritos.

    Dairy-Free Queso Dip served with chips

    The Spruce / Qi Ai

**This recipe is suitable for dairy-free, vegan, vegetarian, egg-free, and lactose-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden  dairy-derived ingredients (or other allergens, if these apply to you).