what can’t Did you turn queso!? We’ve made cashew and eggplant dips like “cheesy” queso, so why not try a protein- and fiber-packed twist with white beans? Spoiler alert: success! Friends, meet our new favorite creamy dip: White beans Queso!
It’s vegetarian, gluten-free, so satisfying + snack-able and easy to make too! only 9 ingredients And 30 minutes Grab your favorite chips needed and let’s do it!
It starts with roasting jalapeños and garlic, which reduces their intensity and brings out their natural sweetness + richness.
We then cook the white beans in their canning liquid, which makes the skins smoother, as a result Super creamy queso!
*Note: When queso Translated to “cheese”, this is our inspired, vegan version with no cheese in sight. You can learn more about the history and origins of classic queso here
Then white beans go into the food processor, along with roasted garlic + chilies, plus nutritional yeast for cheesiness, smoked paprika for smokiness, cashew butter for creaminess, and salt to bring it all together.
A few whirls in the food processor and you’ve got QUESO!
We can’t wait for you to try this vegan white bean “queso”! This is:
& very tasty!
This dip is begging to be served with tortilla chips, but it knows no boundaries. Use it for nachos, bowls, burritos and more! It won’t complain about being at a party with us Fresh Strawberry Margarita (5 minutes), Perfect Roasted PlantainsAnd 1-pot chipotle black pepper. Enjoy, friends!
More Vegan Queso Recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 8 (~1/4-cup serving)
- 1 small jalapeño (If heat sensitive, use half)
- 2 Medium cloves Garlic, whole left
- ~1 teaspoon Olive or avocado oil (to coat the jalapeño and garlic)
- 1 (15 oz.) can cannellini beans (not extracted)
- 1/4 the cup Nutritional Scream
- 1/4 teaspoon Smoked paprika
- 1/8 teaspoon cumin
- 1/2 teaspoon Sea salt
- 1/4 the cup Raw cashew butter (We love Artisana)
Preheat your oven to 450 degrees F (232 C) and line a baking sheet.
Place jalapenos on baking sheet and coat lightly with olive oil. Place the garlic cloves on a small piece of foil (or parchment paper) and lightly coat with more olive oil. Close your foil pouch and place on the baking sheet with the jalapeños. Roast for 15 minutes until blistered.
Meanwhile, in a small saucepan, add the beans with the liquid from the can. Bring to a boil, then reduce to a simmer, cook for 4-5 minutes. Reserve 1/4 cup of the cooking liquid from the pot and then drain what’s left.
In a food processor (or high-speed blender, but you may need water to encourage blending) add the drained beans, cooking liquid, nutritional yeast, smoked paprika, cumin, sea salt, and cashew butter.
Once the jalapeños and garlic are roasted and cool enough to handle, carefully remove the jalapeños and any seeds/stems from the garlic. Place the jalapeño and garlic cloves in a food processor. (Note: Be sure to wash your hands after peeling to avoid any lingering heat on your skin or in your eyes.)
Process the dip on high until smooth and creamy. Taste and adjust flavor to your liking, adding salt for overall flavor, nutritional yeast for cheesiness, or smoked paprika for smokiness. If required for mixing, you can add little water.
Serve hot with chips. Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in microwave or stovetop. Not freezer friendly.
*If nut-free, try subbing the tahini, but be aware that the queso will have a more noticeable sesame flavor.
*Nutrition information is a rough estimate.
Worship: 1 (~1/4-cup) serving Calories: 108 Sugars: 11.3 g Protein: 6.1 g Fat: 4.7 g Saturated Fat: 0.7 g Polyunsaturated Fats: 0 g Monounsaturated Fat: 0.4 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 164 mg Potassium: 243 mg Fiber: 3.4 g Sugar: 1 g Vitamin A: 28 IU Vitamin C: 2.3 mg Calcium: 24 mg Iron: 1.5 mg