Get ready to dive into something spectacular with our vegan queso blanco dip! It’s the creamiest, dreamiest concoction that’s effortlessly simple and endlessly versatile.
Over 20 years ago before I went vegan, I used to love eating queso blanco dip at a small Mexican restaurant in South Carolina. It was a perfect pairing: velvety cheese dip with an endless supply of piping hot, crispy homemade tortilla chips that always hit the spot. Like many vegans, transitioning away from dairy didn’t equal deprivation. It just inspired me to reimagine my favorite foods!
I’m excited to share a vegan version of this cheesy dip that doesn’t compromise on creaminess or flavor. By combining full-fat, unsweetened coconut milk, tapioca flour, and a dash of coconut vinegar, I’ve recreated the comforting texture and rich taste of the original. This recipe isn’t just about replicating a flavor—it’s about celebrating all that’s rich and creamy, minus the dairy.
I hope this vegan queso blanco dip adds a touch of nostalgia to your gatherings if it’s something you crave. Whether you’re hosting a game night, searching for the perfect potluck dish, or just indulging yourself, this dip celebrates the flavors we love while keeping it vegan. Get ready to enjoy this dip that’s as rich and velvety as the original—without the dairy.
Why You’ll Love This Recipe
Say hello to your new snack obsession: this vegan queso blanco dip. It’s creamy, it’s dreamy, and it’s ready to make snack time a whole lot more exciting. Here’s why you’ll love it:
- Unbelievably Creamy: You’ll be amazed at how rich and smooth this dip is, all thanks to the magic of coconut milk.
- Simplicity at Its Best: No fuss, no muss—this dip comes together faster than you can say “more chips, please!” Perfect for those last-minute cravings.
- All About the Flavor: With a perfect balance of tang and a subtle kick, it’s a taste that’ll keep you coming back for just one more dip.
- Party Favorite: Watch it disappear at your next gathering! This dip’s not just a crowd-pleaser—it’s a crowd-wower.
- Versatility Galore: Beyond tortilla chips, this queso is a champ on Taco Tuesday, perfect with chili, and drizzled over nachos or burritos.
- Nut-Free and Gluten-Free: Ideal for guests with dietary restrictions, this dip is naturally gluten-free and nut-free (just make sure to verify individual sensitivity to coconut). It’s perfect for serving a group with sensitivities to dairy, nuts, and gluten.
Hey, Won’t This Taste Like Coconut?
Worried about an overwhelming coconut taste? Let’s clear that up: the strategic use of coconut milk and coconut vinegar in this recipe ensures a creamy, neutral base, not a tropical flavor burst. Coconut vinegar, despite its name, doesn’t impart a coconut taste; instead, its mild acidity is key in balancing and neutralizing the richness of the coconut milk. A pro tip: avoid apple cider vinegar here—it introduces a fruity note that disrupts the delicate balance we’re aiming for.
What Is Coconut Vinegar?
Derived from the fermented sap of the coconut tree, it’s a staple in many Asian kitchens known for its subtle acidity and flavor-enhancing properties. In this dip, it doesn’t just add tang; it subtly enriches the overall flavor profile, allowing the other ingredients to shine without any coconut overtone. Find coconut vinegar at any Asian market, health food store, or online.
What Is Agar Agar Powder?
Agar agar is a culinary whiz kid, hailing from the world of seaweed, where it’s harvested to bring us a plant-based gelatin alternative that’s both versatile and effective. In the kitchen, it’s a champion at setting things straight—literally. When heated to a boil, agar agar activates, transforming liquids into lush, firm textures that are perfect for anything from jellies to our creamy, dreamy vegan queso blanco dip.
Why does it work so well here? Its neutral flavor ensures it thickens without altering the taste, making it a go-to for achieving that quintessential cheesy cling without the dairy drama. Just remember, for agar to work its magic, it must reach a boil, ensuring your dip sets up with just the right consistency. Find it online or any Asian market. I like Telephone brand!
Key Ingredients
These vegan queso dip ingredients not only create an amazing flavor and texture but also stay true to the creamy qualities of classic queso blanco. Ready to dip into something deliciously different? Here’s what you’ll need for the recipe:
- Full-Fat, Unsweetened, Good-Quality Coconut Milk: The hero of our story, full-fat coconut milk swoops in to provide that irresistibly creamy texture that hugs your chips just right. Opt for a high-quality brand to ensure every dip is luxuriously smooth. I love Thai Kitchen brand.
- Tapioca Flour: Think of tapioca flour as the secret behind that little stretch. It transforms our coconut milk into a dreamy, melty delight that’s perfect for those swoopy, cheesy moments we all adore.
- Coconut Vinegar: This brings a gentle acidity that perfectly tempers the richness of the coconut milk. Despite its name, it doesn’t taste like coconut at all. It just adds a subtle tang that rounds out the flavors beautifully.
- Agar Agar: This vegan wonder is our setting agent, stepping in to give the dip just enough body to confidently scoop up. Agar agar, along with the tapioca flour, ensures our queso has that ideal clingy texture, making every scoop perfect. To activate its setting properties, it’s important to bring the mixture to a boil. This step ensures that the mixture thickens properly, helping create a perfect consistency.
- Salt: The flavor enhancer of any good dish, salt works its magic by amplifying the creamy, tangy notes of our dip, making all the other ingredients pop.
- Chopped Green Chiles or Jalapeños (optional): For those who fancy a bit of a kick, tossing in some green chiles or jalapeños can turn up the heat and add a spark of freshness to the creamy blend.
- Tortilla Chips: Serve with tortilla chips or make your own! To do this, just slice up prepared corn tortillas with a pizza cutter, brush both sides with neutral oil and a little salt. Place on a baking sheet in a single layer and bake at 350 for about 15 minutes or until crisp.
How To Make
Whipping up this creamy vegan queso blanco is a breeze. Here’s a quick rundown to get you from pantry to party in no time!
- Whisk It Up: Start by whisking the coconut milk in a saucepan until smooth.
- Add the Rest: Mix in the tapioca flour, coconut vinegar, agar agar, and salt.
- Heat and Stir: Bring the mixture to a gentle boil over medium-high heat, stirring continuously.
- Simmer: Once boiling, reduce heat and let it simmer for a few minutes to thicken.
- Spice It Up: Optional, but if you like a kick, add the chopped green chiles or jalapeños.
- Serve Warm: Enjoy your dip warm, right out of the pot, or keep it heated in a crockpot for serving.
How To Serve
Who says vegan queso blanco dip is just for dipping? While it pairs beautifully with chips, this creamy concoction is ready to jazz up a host of dishes with its velvety charm. Here’s how you can spread the joy of this rich dip:
- Ultimate Vegan Nachos: Imagine a heaping plate of crispy tortilla chips, generously drizzled with our warm, melty vegan queso. Add layers of black beans, diced tomatoes, sliced jalapeños, and a sprinkle of fresh cilantro for nachos that are nothing short of epic.
- Burrito Bliss: Elevate your burrito game by smothering them with this creamy queso. It adds a rich, gooey layer that clings to every ingredient, turning a simple burrito into a gourmet experience.
- Trendy Tortilla Hack: Jump on the viral tortilla wrap trend! Spread some queso on a tortilla, add your favorite fillings, fold it up, and grill until crispy. This dip transforms the wrap into an irresistibly tasty creation.
- Terrific Tostadas: Slather a lavish layer of this dip on crunchy tostadas. Top them off with shredded lettuce, fresh chopped tomatoes, seasoned beans, and a generous dollop of guacamole.
- Quirky Quesadillas: Begin your quesadilla adventure by spreading a creamy foundation of this dreamy queso inside each tortilla. Pack them with a mix of sautéed mushrooms, onions, and peppers, then toast each one until the outside crisps into a golden hug around all that melty goodness.
FAQs
You might notice a hint of coconut, but it’s very subtle. The flavors of the tapioca flour, coconut vinegar, and spices meld together in such a way that the coconut flavor becomes just a delicate background note, enhancing the overall richness without overwhelming the palate.
For the best results, it’s crucial to stick with full-fat, unsweetened coconut milk. The richness of full-fat coconut milk is key to achieving that irresistibly creamy texture that closely mimics traditional dairy queso. Light coconut milk simply won’t give the dip the same decadent feel or consistency.
No, it’s important to use coconut vinegar for this vegan queso blanco dip. Coconut vinegar is crucial for its neutral taste, which perfectly balances the other flavors without overpowering them. Other vinegars, like apple cider or white vinegar, can introduce unwanted flavors that might dominate rather than enhance the dip.
Stored properly in an airtight container, this dip will keep in the refrigerator for up to 3 days. Make sure it’s cooled to room temperature before sealing and chilling.
Yes, this dip is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Just ensure that all individual ingredients, like the tapioca flour and spices, are certified gluten-free to avoid any cross-contamination.
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Queso Blanco Dip (Vegan)
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This vegan queso blanco dip can be whipped up in just 10 minutes. With just a few ingredients, you’ll be on your way to a dairy-free, nut-free, and gluten-free queso that’s so dippable and irresistible!
Ingredients
- 1, 13.66 fl. oz. can of full-fat, unsweetened, good-quality coconut milk (I use Thai Kitchen brand)
- 2 tablespoons tapioca flour
- 2 teaspoons coconut vinegar
- 1 teaspoon agar agar
- 1 teaspoon salt
- 2 tablespoons chopped green chiles or jalapeños (optional)
Instructions
- In a medium-sized saucepan, whisk the coconut milk until smooth.
- Add the tapioca flour, coconut vinegar, agar agar, and salt. Whisk again until smooth.
- Heat over medium-high heat until the mixture comes to a small boil while whisking it.
- Once it has come to a small boil, it will thicken up immediately.
- Reduce the heat to low and allow the vegan queso blanco dip to simmer for a few more minutes. Whisk occasionally.
- Add the chopped green chiles or jalapeños, if desired.
- Serve immediately or transfer to a small crockpot to keep warm.
Notes
Quality of Coconut Milk:
Choose a high-quality, full-fat coconut milk for the best texture and flavor. Lesser quality brands can sometimes have a grainier texture or a more pronounced coconut flavor that could alter the final taste of your dip.
Whisk Constantly:
To prevent lumps and ensure the mixture is smooth, whisk constantly while the mixture heats up. This will also help integrate the tapioca flour and agar agar evenly, avoiding any uneven thickening.
Boiling Point:
Make sure to bring the mixture to a full boil when adding the agar agar. This is crucial as agar agar needs to boil to activate its thickening properties, which are essential for achieving the right consistency in the dip.
Adjust the Heat:
If you find that the dip is thickening too quickly or starting to stick to the bottom of the pan, don’t hesitate to lower the heat. A gentle simmer is sufficient once all the ingredients are combined and beginning to thicken.
Customize the Spice Level:
While the addition of green chiles or jalapeños is optional, adjusting the amount can help you tailor the heat level to your liking. Start with a smaller amount and add more as needed, tasting as you go.
Serving Suggestions:
Serve the dip warm for the best texture and flavor. If you need to keep it warm for guests, consider using a small crockpot or a fondue pot on a low setting.
Storage:
If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Snack, Side
- Method: Boiled, Simmered
- Cuisine: Tex-Mex, American
This post was last updated on July 10, 2024.
Paula Stearn says
Hi!
I would like to make this in the afternoon and serve at night for a gathering. Any suggestions regarding storing the queso until I am ready to serve it? Would I refrigerate it and then rewarm? Or keep at room temp and then rewarm in the crockpot? Looking forward to your reply! Thank you!! Paula
erinwyso says
Hi Paula, This would be okay to chill and then rewarm in a crockpot. I hope you and your guests enjoy!
Paula Stearn says
Hi Erin!
Thank you for your reply!! I am super psyched to make your salas con Queso and was wondering if you know if this would work with homemade cashew milk instead of the coconut milk? So many vegan cheese recipes use raw cashews so thought cashew milk might work well!
erinwyso says
Paula, I’m not sure it would work due to the fat content being different, but if you try with good results, I’d love to know!
casio_barnes says
I followed the recipe exactly…except I used agar flakes instead of powder (it's all I could find in the stores) and it did not turn out at all, haha. Shucks. I'm off to place an Amazon order so I can do it right!
erinwyso says
Yes, agar flakes are hard to dissolve. You can also grind the flakes in a coffee grinder to get a powder as well, good luck!
Avocadess says
Have you tried making your own coconut milk with water, a high-speed blender and shredded (pref. large flakes) coconut? You just blend at a high speed until liquefied, strain through a nutmilk bag or cheesecloth, etc. and viola, fresh homemade coconut milk — much less expensive, much fresher and best of all, never in a can! Am looking forward to trying this recipe sometime. (Right now making your cultured cashew!)
erinwyso says
I have not, but it sounds like I may have to try … thanks for the tip! I hope you enjoyed the cultured cashew cheese, thanks for trying it out!
Dawn Balzarano says
Looks great! I've blended coconut vinegar with silken tofu and a few other ingredients as a cheesy-tasting base for vegan quiches and casseroles, so I imagine this flavor is very similar. Can't wait to try your recipe! 🙂 Also, thought you should know that this blogger copied your photo and recipe, didn't give any credit to you that I could see. Hate it when that happens. FYI. http://www.sheknows.com/food-and-recipes/articles/1019711/vegan-queso-blanco-recipe
erinwyso says
Dawn, I hope you enjoy! Thanks for letting me know about the SheKnows article, but no worries — that's me! I shared the content with the site. : )
taytay says
Made this tonight for my boyfriend & I…we loved it! The consistency was just like queso. I added chopped, pickled jalapeño for some added flavor. I will definitely be making this again!
erinwyso says
So happy you liked, thanks for your feedback! : )
Anonymous says
Darn!! I just got my coconut vinegar, but I forgot the tapioca flour. Do you think another type will work as well? I'm dying to try this!!!:)
erinwyso says
There really isn't another good sub for tapioca flour — you can try leaving it out, but the consistency will be a bit thinner.
Anonymous says
Yum!!! This is delicious. I mixed a little with salsa and left most of it plain so we can add whatever we want each time. Super delicious! I think I may try mixing a roasted poblano in with the rest…
Anonymous says
I just had to make this tonight only I did not have any coconut vinegar on hand. Subbed half brown rice vinegar and half AVC plus a 1 teaspoon nooch. Just awesome!!! Can't wait to make with the coconut vinegar, because we'll be finishing this batch off in a hurry.
jennifer says
Well there's the answer to my question about coconut milk! Thanks!
Kris says
I live in Brazil and haven't been able to find coconut vinegar, so I'm going to try apple vinegar and rice vinegar (two separate batches). I'll let you know how it goes.
erinwyso says
Ok, good luck! I've heard mixed results on apple cider vinegar. Thanks for trying it out. : )
apryl says
Just made this for my husband and 5 year old. They are currently shoveling it into their mouth as I type. It's rare when my kid gets this excited about vegan cheese. Thanks for this amazing recipe and I look forward to trying your mozzarella.
erinwyso says
I love to hear that apryl! Thanks for sharing and I hope you enjoy the other cheeses!! : )
HeatherLee says
Oh yummy!
Caitlin says
Do you think this would work with another type of vinegar or is it the coconut vinegar that gives it the cheesy flavour?
erinwyso says
Caitlin, I haven't tried it with another acid/vinegar, so I can't say for sure, but I do think the coconut vinegar is pretty essential for the cheesy taste here.
glimic says
This looks incredible! Is the tapioca flour a must? Do you think a different type of flour might work? Almond or garbonzo?
erinwyso says
Thanks! I've never used almond flour, and garbanzo would probably make this a bit grainy, so I wouldn't recommend it. The tapioca flour gives it that slightly stretchy feel of real queso, so it's pretty important for this recipe. Or you could just leave that completely out — you'll just have a thinner end consistency.
Anonymous says
Thank you so much for this recipe. I've made many different noocho cheeze sauces and nut cheezes since going vegan, but this queso blanco is the closest replication to the cheese sauce I knew and loved as a vegetarian. I had previously tried your ricotta recipe, and it was a bit too coconutty for me; this time around, I used apple cider vinegar instead of the coconut vinegar–it was excellent!
erinwyso says
Anonymous: are you using agar flakes or powder?
Anonymous says
I'm not sure if I did something wrong, but mine didn't get as thick as normal cheese dip. It is quite watery. Do I need to keep it on a higher temp longer, or a lower temp longer?
chow vegan says
I never even heard of coconut vinegar before but I'm totally going to have to get it now just so I can make the dip. It looks awesome! 🙂
Maggie Muggins says
I've never even heard of coconut vinegar until your blog. I need to track some down and finally try some of these cheesy recipes you've been posting. This one in particular looks awesome.
I nomiated you for the versatile blogger award! You can find the info here: http://cookbookaficionado.wordpress.com/2012/04/09/newfoundland-toutons/
erinwyso says
Cara: 1). You can find it at Whole Foods or order it on amazon. It's super-cheap and will last forever. Unless you are me, and have made about a thousand batches of cheese in the past couple of months. : )
2). You are too sweet! <3 Maybe someday!
Cara says
Two questions:
1). Where do I find coconut vinegar?
2). When is your genius cookbook coming out? <–you really NEED to write one. Just saying 🙂
erinwyso says
Thanks Bethany! You can use coconut vinegar like/in place of apple cider vinegar. It has a very distinct taste.
Bethany says
Whoa. This looks genius! I'm curious about coconut vinegar now…any other interesting uses for it?