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–+ servings

Creamy Vegan White Bean Queso

Super snack-able, creamy vegan queso made with protein- and fiber-rich white beans! Ready in 30 minutes with just 9 ingredients, it’s our new favorite dip for chips and beyond.
Author Minimalist Baker
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Dipping a tortilla chip into a bowl of vegan white bean queso
4.72 from 14 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (~1/4-cup servings)
Course Dip
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

  • 1 small jalapeño (if sensitive to heat, use half)
  • 2 medium cloves garlic, left whole
  • ~1 tsp olive or avocado oil (to coat jalapeño and garlic)
  • 1 (15 oz.) can cannellini beans (NOT drained)
  • 1/4 cup nutritional yeast
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 cup raw cashew butter* (we like Artisana)
US Customary - Metric

Instructions

  • Preheat your oven to 450 degrees F (232 C) and set out a baking sheet.
  • Place the jalapeño on the baking sheet and lightly coat with olive oil. Place the garlic cloves in 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 jalapeño. Roast for 15 minutes until blistered.
  • Meanwhile, to a small saucepan, add the beans, including the liquid from the can. Bring to a boil, then reduce to a simmer, cooking for 4-5 minutes. Reserve 1/4 cup of the cooking liquid from the pot and then drain what’s left.
  • To 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 jalapeño and garlic are done roasting and cool enough to handle, carefully remove any seeds/stems from the jalapeño and skin from the garlic. Place the jalapeño and garlic cloves into the food processor. (Note: Be sure to wash your hands after peeling to avoid getting 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 preference, adding salt for overall flavor, nutritional yeast for cheesiness, or smoked paprika for smokiness. If needed for blending, you can add a little water.
  • Serve warm with chips. Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop. Not freezer friendly.

Video

Notes

*If nut-free, try subbing tahini, but know that the queso will have a more noticeable sesame flavor.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 (~1/4-cup) serving Calories: 108 Carbohydrates: 11.3 g Protein: 6.1 g Fat: 4.7 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0.4 g Trans Fat: 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