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Easy Vegan Queso Dip

This Easy Vegan Queso Dip recipe is going to knock your socks off – even if you aren’t vegan! It’s creamy and delicious hot or cold served with chips or veggies.

Honestly, this dip is amazing! I gave a bite to my teenage son and he wanted more. He even ate it cold! It’s delicious either way and it really is easy to make.  I am pretty sure that I will have this recipe memorized pretty soon because it is a new family fav!

Chips and vegan queso

How To Make Vegan Queso Dip

For this vegan-friendly dip, you need the following plant-based ingredients:

  • 1 8-ounce package vegan cream cheese
  • 1 10-ounce can mild green chili enchilada sauce
  • 3 Tablespoons nutritional yeast flakes
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Take the vegan cream cheese and place it in a microwavable bowl and microwave on HIGH for 20 seconds.  Take it out and stir.  Repeat until it is smooth and stirs easily.

Next, pour the green chili enchilada sauce over the cream cheese.  Stir it to combine and then stir in the nutritional yeast flakes, garlic powder, salt, and pepper.  

Let it cool for about 5 minutes.  You can eat it immediately or cover and refrigerate for up to 7 days.  When ready to serve, heat it in the microwave in 30-second intervals until it is heated through.

Easy Vegan Queso Dip

Marly McMillen Beelman
Make this creamy, cheesy Easy Vegan Queso Dip with only six ingredients.  It also takes less than 10 minutes to make, and it is perfect served over baked potatoes or burritos or with nachos or tortilla chips.


5 from 1 vote
Prep Time 4 mins
Cook Time 1 min
Total Time 5 mins
Course Appetizers
Cuisine Mexican
Servings 6 servings
Calories 142 kcal

Ingredients
  

  • 1 8-ounce package vegan cream cheese
  • 1 10-ounce can mild green chili enchilada sauce
  • 3 Tablespoons nutritional yeast flakes
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Scoop vegan cream cheese into a small microwavable bowl and microwave about 20 seconds.  Remove, stir, and repeat until sauce is smooth and stirs easily.
  • Pour green chili enchilada sauce over cream cheese.  Stir to combine.  Stir in nutritional yeast flakes, garlic powder, salt, and pepper.  Let cool about 5 minutes before covering and refrigerating up to 7 days.
  • To serve, remove from refrigerator and cook in microwave in 30-second intervals until heated through.

Notes

Excerpted from The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman. Copyright © 2019 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.

Nutrition

Serving: 1Calories: 142kcalCarbohydrates: 10.5gProtein: 2.4gFat: 11.3gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 17mgSodium: 703mgFiber: 0.5gSugar: 2g
Keyword dip, queso, vegan
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!

This recipe was created by Marly McMillen Beelman, the genius behind the blog Namely Marly.

Not only does Marly have an incredibly beautiful blog that features easy vegan recipes, but she has also published The Everything Vegan Meal Prep Cookbook: Includes: * Vegan Chocolate Waffles * Sweet Potato Dinner Rolls * Pesto Veggie Burgers * Vegan Chick’n Taquitos* Chunky Monkey Cake … and hundreds more!

chip and vegan dip

The Everything Vegan Meal Prep Cookbook

The Everything Vegan Meal Prep Cookbook

This book is a great resource for everyone, regardless of the diet that you follow.  If you are just starting a vegan diet, then this is perfect for you because Marly breaks down the vegan diet and covers the benefits (ie, weight loss, reduced environmental impact, heart benefits, etc.) of the vegan diet in the first chapter.

The second chapter is about Meal Prep.  Let’s face it – we’re all pushed for time and that old adage has some truth.  Those who fail to plan, plan to fail.  In this chapter, readers learn how to get organized from designing a meal plan to writing a grocery list to storing meals.

The bulk of the book is dedicated to recipes and is broken down into 14 chapters, starting with breakfast and ending with gourmet meals.  You thought I was going to say dessert, didn’t you?  If you are a dessert lover, don’t despair – she has over 50 vegan dessert recipes in two chapters that will satisfy your sweet tooth.

Here are some of the recipes that you will find in The Everything Vegan Meal Prep Cookbook:

  • German Chocolate Overnight Oats
  • Coffee Cake
  • Toasted Coconut Donuts
  • Carrot Cake Muffins
  • Vegan Caesar Salad
  • Ginger Peanut Butter Dipping Sauce
  • Air-Fryer French Fries
  • Vegetable Lettuce Wraps
  • Vegan White Chili
  • Pineapple Fried Rice
  • Kung Pao Cauliflower
  • Vegan Jambalaya
  • Vegan Skillet Enchiladas
  • Easy Penne Pasta with Red Peppers
  • Stuffed Pasta Shell
  • Chocolate Chip Peanut Butter Dip
  • Chocolate Brownie Magic Bars
  • Key Lime Pie
  • Crispy Orange Tofu

Look for The Everything Vegan Meal Prep Cookbook at your local bookstore.  

Hungry for more?  Check out the recipe for Tomato Curry Sauce here at Southern Kissed.

jar of tomato curry sauce

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