"Queso," Spanish for cheese, originated in Tex-Mex cuisine around 1900 . Chile con queso, often called queso, is a melted cheese dip typically made with American processed cheese and served with tortilla chips as an appetizer or side dish.

Can I replace the apple cider vinegar?

I haven't found another vinegar to substitute this with. I wouldn't omit, however, since this is what gives the recipe its cheesy tang.

Does this cheese melt, stretch or brown?

The consistency of this vegan queso is thick and smooth rather than thin and stretchy. It's best used as a topping, a dip, or mixed into foods rather than as a cheese topping that melts. Check out my Grain-free Lasagna recipe for a dairy-free cheese sauce that browns and stretches.

Vegan Queso Cheese Dip (No Cashews) • Heal Me Delicious

Name: Vegan Queso Cheese Dip Recipe (No Cashews)
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Cuisine: Tex-Mex inspired
Ingredients: 2 TBSP extra virgin olive oil; 1/2 large yellow onion, diced; 3 cloves garlic, crushed; 1/2 cup carrots, diced; 1/2 cup butternut squash, diced; 1 cup zucchini, peeled and cubed; 1/2 tsp sea salt; 1/4 tsp dried thyme; 1 tsp apple cider vinegar; 1/2 cup water; 2 tsps tapioca starch

Description

This velvety smooth Vegan Queso Cheese Dip is quick and easy to make in just 20 minutes! No cashews or nutritional yeast, it’s dairy-free, gluten-free, coconut-free, and AIP/paleo. The perfect vegan queso cheese dipping sauce with nachos, veggies and more!

Ingredients

Units Scale

2 TBSP extra virgin olive oil
1/2 large yellow onion, diced
3 cloves garlic, crushed
1/2 cup carrots, diced
1/2 cup butternut squash, diced
1 cup zucchini, peeled and cubed
1/2 tsp sea salt
1/4 tsp dried thyme
1 tsp apple cider vinegar
1/2 cup water
2 tsps tapioca starch

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Instructions

In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes, stirring frequently until they begin to turn translucent.
Add garlic, carrots, butternut squash, zucchini, sea salt and thyme and cook about 6-8 minutes, or until vegetables become soft.
Once vegetables have softened, add everything from the skillet to a high powered blender, along with apple cider vinegar, water, and tapioca starch. Pulse until combined into a smooth sauce.
Once blended, return vegan queso to pan to warm and thicken over low-medium heat, stirring frequently.* Adjust salt to taste if necessary.
Serve warm.

Notes

*For a thinner or more spreadable consistency, add some more water, 2 TBSP at a time until the queso has reached desired consistency.

Prep Time: 6 minutes
Cook Time: 14 minutes
Category: Sauces/Dips
Method: Stovetop
Cuisine: Tex-Mex inspired