Creamy Vegan White Bean Queso

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Dipping a tortilla chip into a bowl of creamy vegan white bean queso

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!

White beans, cashew butter, nutritional yeast, garlic, jalapeño, salt, cumin, olive oil, and smoked paprika

It begins with roasting jalapeño and garlic, which lessens their intensity and brings out their natural sweetness + richness.

Jalapeño on a baking sheet next to hands wrapping whole garlic cloves in foil

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.

Heating white beans in a saucepan

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.

Food processor with white beans, cashew butter, garlic, jalapeño, nutritional yeast, and smoked paprika

A few swirls in the food processor and you’ve got QUESO!

Bowl of vegan white bean dip topped with sliced jalapeños and smoked paprika

We can’t WAIT for you to try this vegan white bean “queso”! It’s:

& 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

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!

Tortilla chip above a bowl of vegan white bean dip

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
Dipping a tortilla chip into a bowl of vegan white bean queso
5 from 2 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


  • 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)


  • 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.



*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

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, if using a food processor, the cashews won’t break down fully. It might work in a high-speed blender!

  1. BA says

    Is there a substitute for the cashews? We have a nut allergy in our house. This looks soooo good though!

  2. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leigh, it makes the skins more smooth, resulting in an ultra creamy queso!

  3. 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!

  4. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, that should work. However, it will have a stronger cashew flavor than raw cashews or raw cashew butter would!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.