Go Back
Print

Vegan Cowboy Queso Dip

A delicious creamy vegan cheese dip loaded with corn, beans & peppers...a great party appetizer to serve along margaritas

Course Appetizer
Cuisine Mexican
Keyword vegan queso
Prep Time 10 minutes
Cook Time 20 minutes
Servings 10
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 3 tbsp vegan margarine
  • 1 tsp chopped garlic
  • 1 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 3 tbsp tapioca flour
  • 2 1/2 cups plant based milk, I used almond milk
  • 1/2 tsp kosher salt
  • 1/4 cup nutritional yeast
  • 3 cups shredded vegan style cheddar cheese
  • 14 oz bag frozen "southwest" blend of beans, peppers, corn & onions (thawed)
  • 1/4 cup bottled red salsa like picante

Instructions

  1. In a sauce pan over medium high heat, melt the margarine, add the garlic, chili
    powder, cayenne and cumin and cook for 4 minutes





  2. Add the tapioca flower and whisk vigorously until well combined, add the plant basked milk and whisk until smooth and starts to thicken, turn heat down to medium









  3. Add the salt, nutritional yeast and vegan cheese, whisking occasionally for about 10 to 12 minutes until smooth









  4. Stir in the thawed southwest blend of beans/peppers/corn and the salsa cook for 3 minutes more until hot again.









  5. Pour into a dip bowl and serve right away with tortilla chips for dipping