A few weeks ago, I was asked to create vegan, gluten-free, nut-free meals for a woman and her family of five. One of the trickiest things to make without nuts is cheese! Cashews and almonds are staples in most plant-based versions—but not this one.
This recipe starts with flour and comes together like a classic béchamel, but with a plant-based twist—nutritional yeast, seasonings, and a little creativity. You can make it as thick or as thin as you want:
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For a dip, skip the stock or use just a splash.
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For a drizzle (like on enchiladas, nachos, or roasted veggies), use all the stock.
It also makes an amazing base for broccoli “cheddar” soup, or drizzled over a veggie scramble.
I make mine gluten-free with a 1:1 gluten-free flour blend, but if you’re good with wheat, go for it! I’m part of the unlucky 5% who have a true wheat allergy and a gluten sensitivity. Gluten can be inflammatory for some of us—it’s a super sticky protein that our bodies sometimes just can’t process well.
For a little kick, I added green Tabasco to mine, and the dip disappeared within hours! Green Tabasco is milder than the original, and I use it on everything—even popcorn.
Anyway, enjoy this one! It’s simple, flexible, and family-approved. When you make it, tag me and let me know what you think.
XOXO,
Chef Steph 💚
Nut Free Vegan Queso
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4-6 cups 1x
- Cuisine: Mexican
- Diet: Vegan
Description
I love this recipe and I think you will too! It is super good with a few dashes of green tabasco!
Ingredients
- 3 Tbsp vegan butter
- 4 cloves garlic, minced (about 4 cloves)
- 4 Tbsp gluten free 1-1 all-purpose flour*
- 1 3/4 – 2 cups unsweetened plant-based milk
- 2 – 2 ½ cups vegetable stock
- 5 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- ½ tsp chili powder
- 4 Tbsp mild green chilis (optional)
- 1 Tbsp green Tabasco
- ½ Tbsp maple syrup or organic cane sugar
Instructions
- Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle – about 1 minute.
- Add minced garlic. Cook for about 1 minute, or until fragrant.
- Add flour 1 Tbsp at a time and whisk. (Don’t worry if it’s a little lumpy).
- Cook for 1 minute, then whisk in milk slowly. Stirring constantly.
- Add vegetable stock and whisk until smooth. Bring to a low boil.
- Add nutritional yeast, salt, cumin, chili powder, maple syrup, and green chilis, and tabasco, if using.
- Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt or tabasco for savoriness, or sweetener for flavor balance.
- Garnish with red pepper flakes and fresh cilantro or pico de gallo. Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
- Store leftovers in a glass jar or container in the refrigerator up to 4-5 days. Reheat in the microwave or in a small saucepan over medium heat. Best when fresh.
Notes
*Makes a great Queso dip! You can use it in a crockpot but be sure to keep a cup of stock nearby so you can add to it as the dip may thicken with the heat.