Spicy Vegan White Bean Queso Recipe
This vegan white bean queso is creamy, smoky, and just spicy enough to keep you coming back for more. Made with cannellini beans and chipotle peppers, it blends into a smooth, rich dip that tastes bold and cheesy, not like beans. Serve with chips as a dip, drizzle over nachos, or spoon into tacos.
Servings 15 servings
Ingredients
- 2 15-ounce can cannellini beans drained and rinsed
- 1 cup nutritional yeast
- 1 cup vegetable broth or dairy-free milk
- 2 chipotle peppers from adobo sauce
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Instructions
- Add all of the ingredients to a high-speed blender or food processor. Blend on high for 2-3 minutes, stopping to scrape down the sides as needed. Once completely smooth and creamy, taste and adjust seasonings, if needed. You may want to add more salt, lemon juice, or spice.
- Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, add a splash of plant-based milk or broth if the sauce thickens too much after chilling.
Notes
This recipe yields about 5 cups of queso. For serving size, plan on about ¼ cup per person as a dip, which equals roughly 20 servings. If using as a sauce for tacos, bowls, or nachos, servings will be slightly larger and the total number of servings may be closer to 10-15 depending on how much you use.
