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:
& 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
- 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.
*Nutrition information is a rough estimate.