What can’t you turn into queso!? We’ve made cashews and eggplant into “cheesy” queso-like dips, so why not try a protein- and fiber-packed twist with white beans? Spoiler alert: Success! Friends, meet our new favorite creamy dip: white bean queso!
It’s vegan, gluten-free, SO satisfying + snack-able, and easy to make, too! Just 9 ingredients and 30 minutes required. Grab your favorite chips and let’s do this!
It begins with roasting jalapeño and garlic, which lessens their intensity and brings out their natural sweetness + richness.
Next we cook the white beans in their canning liquid, which makes the skins more smooth, resulting in ultra creamy queso!
*Note: While queso translates to “cheese,” this is our inspired, vegan version with no cheese in sight. You can learn more about the history and origins of classic queso here.
Then into the food processor the white beans go, along with the roasted garlic + peppers, plus nutritional yeast for cheesiness, smoked paprika for smokiness, cashew butter for creaminess, and salt to bring it all together.
A few swirls in the food processor and you’ve got QUESO!
We can’t WAIT for you to try this vegan white bean “queso”! It’s:
Creamy
Cheesy
Spicy
Savory
Satisfying
Snack-able
& SO delicious!
This dip is begging to be served with tortilla chips, but it knows no boundaries. Use it for nachos, bowls, burritos, and more! It also wouldn’t complain about being at a party with our Fresh Strawberry Margarita (5 Minutes), Perfect Roasted Plantains, and 1-Pot Chipotle Black Bean Chili. Enjoy, friends!
More Vegan Queso Recipes
- 5-Minute Vegan Cashew Queso
- Roasted Jalapeño Vegan Queso
- Vegan Green Chili Queso
- Cashew-Less Vegan Queso
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan White Bean Queso
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)
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
*Nutrition information is a rough estimate.
Marianne says
Can I use almond butter instead of cashew butter?
Hi Marianne, we think almond butter has too much flavor for this recipe, unfortunately! If you wanted to try it, we’d suggest starting with less. Tahini would be the best alternative to cashew butter, but it will have a stronger flavor as well.
Jezebel Napoleon says
Absolutely fire! I could have eaten the whole thing!! Love this platform and all the recipes….thank you MB! 🥰 you never disappoint
We’re so glad you enjoyed them, Jezebel! Thanks so much for the kind words and support!
Andrea says
What a flavorful queso!!
To those who asked about using cashews instead of cashew butter; PB2 cashews powder has gotten me quit of many dilemmas than making recipes. No need for a high power blender. Online at major companies.
Amazing! Thank you for sharing, Andrea!
Hetty says
This is ahhhhmazing! I used raw cashews soaked in boiling water instead of cashew butter as I couldn’t find this item locally. Worked just fine as a substitute. BTW…for all the Weight Watcher fans out there…this is just 1 point!
We’re so glad you enjoy it, Hetty! Thank you for the lovely review! xo
Coby says
MB, this is honestly the best vegan queso I’ve tried – and I’ve tried a lot! It is so incredibly creamy, and the roasted garlic and jalapeno take it over the top! Loved it!
Whoop! We’re so happy to hear it. Thank you SO much for the lovely review, Coby! xo
jean says
Yum! I used raw cashews; soaked & half a small jalapeno. I loved it on butternut squash & peas. I probably could eat it every day. LOVE the increased nutrition. I think I’ll add another garlic clove next time. My hubby loved the smoky flavor and was surprised that it had beans.
Amazing! We’re so glad you both enjoyed it, Jean. Thank you for sharing! xo
Jennie Clingan says
This makes a phenomenal Mac and Cheese!!! Made this more or less per the directions (minor spice alterations and subbed tahini because I love it) then added my cooked pasta with a bit of pasta water. I used the chickpea pasta for extra protein but I’m sure any pasta would work fantastic. You have to try it!!!
Brilliant! We will definitely have to try that. Thanks for sharing, Jennie! xo
Elsa says
Can I use cashews instead of cashew butter? If so, what quantity of cashews should I use? Thx!
Hi Elsa, if using a food processor, the cashews won’t break down fully, but it might work in a high-speed blender! We’d suggest 1/2 cup cashews, soaking them in hot water first for about 20 minutes before draining and adding to the recipe. Let us know if you try it!
Nelle says
This is so incredibly tasty, what a great way to enjoy queso guilt free! Thank you for this great recipe! Now that I am hooked, how freezer friendly is this?
Hi Nelle, we haven’t tested freezing it, but we don’t think it would freeze well. Let us know if you try it!
Cat6 says
Is there a substitute for the liquid in the canned beans? I prefer to rinse them. Maybe a little cornstarch and salt?
Hi, additional salt would be good, yes! It also helps with blending, so we’d recommend water, veggie broth, or oil instead or cornstarch.
Sara J Cary says
Does anyone know what would happen if I used raw cashews instead of butter?
Thanks!
Hi Sara, if using a food processor, the cashews won’t break down fully. It might work in a high-speed blender!
BA says
Is there a substitute for the cashews? We have a nut allergy in our house. This looks soooo good though!
Hi, we have a nut-free option in the notes section 😊
laura s says
My all time favorite vegan blog. Truly the best recipes- i want to make this but was thinking how you think the other vegan queso would taste that you have posted? Since I don’t have white beans or cashew butter on hand.
Thanks!
Aww, thank you for your kind words and support, Laura! We think you might mean how would our other queso taste in the burrito? It would also be amazing!
Leigh says
Hello, I’m curious why the beans are cooked? Thanks
Hi Leigh, it makes the skins more smooth, resulting in an ultra creamy queso!
Kate says
I really loved this queso, especially since it’s made with beans! I didn’t have any raw jalapeños for roasting, so I just added one of those little 4 oz cans of mild chiles to the queso after it was blended. The chiles added a nice chunky element and flavor! Thanks for the great recipe!
Amazing! Thank you for sharing, Kate :)
Susan says
This is my new go-to vegan cheese dip! It’s so delicious and easy I had a some leftover enchilada sauce and mixed it in New level delicious!
Thanks so much for the lovely review, Susan. We are so glad you enjoy it! Sounds extra amazing with enchilada sauce! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Jackie says
This queso turned out fantastic! The flavor was rich with this perfect hint of smokieness, and the spice level was perfect. This is the first dairy free queso that I really loved! Great recipe!
We’re so glad you loved this one, Jackie! Thank you for the lovely review! xo
Gretchen Mosetter says
Will it work to substitute Great Northern beans for cannellini? Thanks!
Hi Gretchen! They should work well!
Lauren says
I have cashew butter but I don’t think it’s ‘raw’. Will that work?
Hi Lauren, that should work. However, it will have a stronger cashew flavor than raw cashews or raw cashew butter would!
Christine says
Can we just use cashews instead of cashew butter?
Hi Christine! You can use 1/2 cup of cashews instead! We suggest soaking them in hot water first for about 20 minutes before draining them and adding them to the recipe to ensure creaminess. Hope you enjoy. xo
Andrea Calhoun says
Can you use almond butter?
Hi Andrea, we think almond butter has too much flavor for this recipe, but you could use 1/2 cup of raw cashews instead! We suggest soaking them in hot water first for about 20 minutes before draining them and adding them to the recipe.
Andrea Calhoun says
Aha, just saw the same question above in regards to not having cashew butter…cashews I have! Thank you!
Amazing! We hope you enjoy!
Molly says
What about tahini?