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–+ servings

Vegan Queso Blanco

This vegan queso blanco is nut and soy free! It is spicy, creamy, salty, and ready in about 15 minutes. Perfect to pair with a yummy drink.
5 from 10 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Servings 6 servings

Ingredients
 
 

  • 1 and ¾ cup non-dairy milk unsweetened and unflavored, divided
  • ¼ cup tapioca flour
  • 1 tablespoon nutritional yeast
  • 1 tablespoon jalapeño brine
  • 1 ounce pickeled jalapeño chopped
  • ¼ teaspoon red pepper flakes or to preference
  • 3 tablespoons salsa
  • ½ teaspoon salt or to preference

Instructions
 

  • In a pot whisk together 1 cup (240ml) non-dairy milk, tapioca flour, red pepper flakes, nutritional yeast, jalapeño brine, and salt. Whisk for about 30 seconds until smooth and well incorporated.
  • On the stove cook over medium high heat for 5 to 10 minutes until thickened and bubbling.
  • Heat up ¾ cup (180ml) non-dairy milk to be warm and pour that into the vegan cheese, along with the chopped jalapeño and salsa. Mix until well incorporated and smooth. The texture should be thick but easy to dip.
  • Pair with your favorite veggies or chips and enjoy.

Video

Notes

  • I like to use a Sweet & Spicy Pickled Jalapeño.
Keyword queso blanco, vegan cheese recipes, vegan queso
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