Creamy, savory, and irresistibly satisfying, Dairy Free Queso delivers the comfort of a classic cheese dip—without the cheese. With its silky almond milk base, a splash of spice, and the umami punch of nutritional yeast, this dip offers a bold twist on a party staple. Perfect for casual gatherings or cozy nights at home, it’s the kind of recipe that proves plant-based eating never means compromising on flavor.
Ingredients Breakdown
Homemade almond milk serves as the foundation of this queso, delivering a smooth and velvety base. The process of blending blanched almond flour with water creates a dairy-free alternative that’s neutral in flavor yet rich in texture—ideal for building a creamy dip.
Refined coconut oil brings richness and mouthfeel, mimicking the texture of melted cheese without overpowering the flavor. Its neutral taste allows the other ingredients to shine through while lending the queso a luscious consistency.
The addition of chiles and tomatoes adds depth, tang, and gentle heat. This combination introduces brightness and contrast, cutting through the richness and giving the dip an authentic Tex-Mex character.
Starch and tomato paste work in tandem to thicken the queso and enhance its body. The starch provides the gooey, stretchy element reminiscent of traditional cheese dips, while tomato paste offers a bold savory note and a touch of natural sweetness.
Nutritional yeast is a key component—its naturally cheesy, umami-rich profile is what makes this dairy-free queso taste so satisfying. It’s what brings that familiar “cheesy” taste in a completely plant-based form.
The spice blend, featuring turmeric, cayenne, garlic powder, and mushroom seasoning, introduces warmth and complexity. Each spice plays a subtle role in shaping the overall flavor profile without overwhelming the dip.
Optional garnishes like chopped peanuts, lime wedges, coriander leaves, and sliced red chili add color, texture, and freshness—making this queso not only flavorful but visually appealing.
Step-by-Step Preparation Guide
Begin by crafting the almond milk. Blend blanched almond flour with water until the mixture is fully emulsified and silky smooth. This step is essential for achieving the right texture in the final queso.
Pour the almond milk into a saucepan set over medium-low heat. Add in the strained chiles and tomatoes, followed by the refined coconut oil. This should be done gradually, allowing the ingredients to meld as the mixture warms.
Next, stir in the starch, tomato paste, nutritional yeast, turmeric, garlic powder, mushroom powder, cayenne, and salt. Whisk constantly to ensure the mixture remains smooth and lump-free.
As the queso begins to thicken, continue whisking to maintain an even texture. If it becomes too thick, add one or two tablespoons of coconut oil to loosen it slightly. Avoid adding extra almond milk, which can disrupt the sauce’s structure and compromise its flavor.
Maintain a gentle heat throughout the process—vigorous boiling can cause the sauce to break and lose its silky consistency. Keep the temperature steady and the movement slow to achieve a creamy, gooey finish.
Before serving, taste and adjust the seasoning if needed. A pinch more salt or an extra sprinkle of nutritional yeast can fine-tune the flavor just right.
Recipe Tips & Frequently Asked Questions
Best starches to use and how each affects texture:
Tapioca provides the stretchiest consistency, arrowroot gives a glossy finish, while potato starch results in a thicker, creamier texture.
How to fix overly thick or thin queso without compromising flavor:
If the dip becomes too thick, add a little extra coconut oil. Avoid adding more almond milk—it can thin the sauce too much and dull the flavor.
Tips for creating the smoothest almond milk:
Use hot water when blending and strain through a nut milk bag for a silkier result if desired, though not necessary for this recipe.
Making it ahead for maximum flavor:
Prepare the queso a day in advance and store in a sealed container. The flavors meld and deepen beautifully overnight.
Proper reheating methods to preserve consistency:
Reheat over low heat on the stovetop or in the microwave, stirring every 20–30 seconds. Avoid overheating to keep the sauce from separating.
Can I use store-bought almond milk instead of homemade?
Homemade is recommended for optimal consistency and flavor. Store-bought varieties may be too thin and affect the final texture.
What can I substitute for coconut oil?
Try avocado oil for a similarly neutral flavor, though it won’t provide the same creamy mouthfeel as refined coconut oil.
How long does this queso stay fresh in the fridge?
Stored properly in an airtight container, it keeps well for up to 7 days.
Can I freeze it for later use?
While technically freezable, the texture may change slightly. Reheat gently and whisk well to restore smoothness.
What’s the best way to reheat without breaking the sauce?
Slow, low heat is key—either in a saucepan or microwave with frequent stirring.
What to Serve With This Recipe
Classic tortilla chips are a natural choice—crispy, salty, and perfect for scooping. For a healthier spin, serve with crunchy veggie sticks like carrots, celery, or bell pepper strips. Warm pita wedges or gluten-free crackers also pair wonderfully.
This queso shines when drizzled over nachos, layered into burrito bowls, or spooned atop baked potatoes. Its creamy texture and bold flavor make it an excellent finishing touch for roasted vegetables, tacos, or grain bowls.
Pair with sides like grilled corn on the cob, soft pretzels, or crispy cauliflower bites. This queso brings a savory, cheesy richness that complements just about anything on the table.
Whether you’re hosting game night, prepping for a backyard gathering, or just cozying up with a bowl of chips and a good movie, this dip belongs on your menu.
Creative Variations
Spice lovers can easily amplify the heat by adding chopped jalapeños, a splash of hot sauce, or a pinch of smoky chipotle powder. For added texture, stir in black beans, sweet corn, or caramelized onions after the queso is cooked.
If you’re curious to experiment, swap the almond milk base for cashew milk or oat milk—each brings a distinct texture and flavor. Cashew milk offers more body, while oat milk adds a mild sweetness.
Turn this dip into a sauce by thinning slightly and pouring over enchiladas, pasta, or grain bowls. It’s a versatile base that adapts easily to different uses across meals.
Dairy Free Queso is a rich, flavorful twist on a beloved classic—proof that plant-based recipes can be just as satisfying, cheesy, and crowd-pleasing as their dairy-filled counterparts. With a luxurious texture, customizable spice levels, and endless serving possibilities, it’s a recipe worth keeping in your go-to rotation for gatherings, snacking, and everyday meals alike.
Ingredients
Almond Milk for Queso:
3¾ cups water
1 packed cup blanched almond flour
The Queso:
1⅔ cups homemade almond milk (from the recipe above)
½ cup refined coconut oil (refined is ideal for a more neutral taste)
1 (10 oz) can Hatch chiles and tomatoes, strained (Rotel or preferred organic brand)
3 tablespoons starch (tapioca, arrowroot, or potato starch)
1½ tablespoons tomato paste
¼ cup + 1 tablespoon nutritional yeast (preferably one without synthetic folic acid)
¾ teaspoon turmeric
¾ teaspoon Nom Nom Paleo’s Magic Mushroom Powder
½ teaspoon garlic powder
⅛ teaspoon cayenne powder
½ to 1 teaspoon salt, adjusted to taste
Instructions
Begin by preparing the almond milk. Blend the blanched almond flour with water until completely smooth and creamy. Measure out 1⅔ cups of this freshly made almond milk and pour it into a medium saucepan over medium-low heat.
Strain the canned chiles and tomatoes, then add them to the saucepan with the almond milk. Stir in the coconut oil, starch of choice, tomato paste, nutritional yeast, turmeric, garlic powder, mushroom powder, cayenne, and salt.
Whisk everything together continuously over medium-low heat until the mixture thickens to your desired consistency. If the sauce becomes overly thick, gently loosen it with 1–2 additional tablespoons of coconut oil. Avoid adding extra almond milk, as this may disrupt the texture and balance of flavors.
Keep the heat gentle—do not allow the sauce to boil vigorously, as it can cause the mixture to break and lose its smooth, gooey texture.
Serve the queso warm. It reheats well in a saucepan over low heat or in the microwave—just be sure to stir every 20–30 seconds until it’s evenly warmed through. Store any leftovers in an airtight container in the refrigerator for up to one week. The flavor deepens beautifully overnight, making it an excellent make-ahead option for gatherings or parties.
Dairy Free Queso Recipe
Ingredients
Almond Milk for Queso:
- 3¾ cups water
- 1 packed cup blanched almond flour
The Queso:
- 1⅔ cups homemade almond milk from the recipe above
- ½ cup refined coconut oil refined is ideal for a more neutral taste
- 1 10 oz can Hatch chiles and tomatoes, strained (Rotel or preferred organic brand)
- 3 tablespoons starch tapioca, arrowroot, or potato starch
- 1½ tablespoons tomato paste
- ¼ cup + 1 tablespoon nutritional yeast preferably one without synthetic folic acid
- ¾ teaspoon turmeric
- ¾ teaspoon Nom Nom Paleo’s Magic Mushroom Powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne powder
- ½ to 1 teaspoon salt adjusted to taste
Instructions
- Begin by preparing the almond milk. Blend the blanched almond flour with water until completely smooth and creamy. Measure out 1⅔ cups of this freshly made almond milk and pour it into a medium saucepan over medium-low heat.
- Strain the canned chiles and tomatoes, then add them to the saucepan with the almond milk. Stir in the coconut oil, starch of choice, tomato paste, nutritional yeast, turmeric, garlic powder, mushroom powder, cayenne, and salt.
- Whisk everything together continuously over medium-low heat until the mixture thickens to your desired consistency. If the sauce becomes overly thick, gently loosen it with 1–2 additional tablespoons of coconut oil. Avoid adding extra almond milk, as this may disrupt the texture and balance of flavors.
- Keep the heat gentle—do not allow the sauce to boil vigorously, as it can cause the mixture to break and lose its smooth, gooey texture.
- Serve the queso warm. It reheats well in a saucepan over low heat or in the microwave—just be sure to stir every 20–30 seconds until it’s evenly warmed through. Store any leftovers in an airtight container in the refrigerator for up to one week. The flavor deepens beautifully overnight, making it an excellent make-ahead option for gatherings or parties.
