Vegan Green Chili Queso

You probably know the queso I love. It’s made with eggplant and without cashews!

This recipe is still my favorite because it uses a whole vegetable instead of butter, cheese, and other ingredients in conventional queso dip. The best healthy swaps.

Sometimes, you may not want any vegetables in your “cheese dip.” You may wish for a creamy, buttery dip that is a bit more indulgent.

Garlic, vegan butter or oil of your choice, unbleached flour, and almond milk are the base ingredients. This roux makes a thick and creamy vegan dip that is hard to detect.

Then add nutritional yeast to give it a “cheesy flavor” and mild green chilies for heat.

What? It’s simple! It’s easy!

Ready your tortilla chips. This dip is perfect for Mexican Night, Sports Games, Nachos, and more. Serve this alongside my Seven-Layer Mexican dip to make people swoon.



  • 3 Tbsp vegan butter (or sub avocado oil)
  • Four cloves of garlic, minced (each clove yields 2 Tbsp. or 12 g).
  • Serrano pepper, seeds removed and finely sliced
  • 4 Tbsp unbleached all-purpose flour*
  • Unsweetened almond or rice milk, 1 3/4 to 2 cups
  • Use up to 5 tbsp nutritional yeast
  • Half a teaspoon of sea salt
  • 1/4 tsp cumin ground
  • 4 Tbsp of mild green chilis, divided.
  • Use 1/2 Tbsp organic cane or maple sugar as a sweetener (or substitute with other sweetener).
  • 1/4 tsp hot sauce (optional)


  • Cilantro (chopped)
  • Red pepper flakes
  • Tortilla chips


  • Heat a large saucepan or skillet over medium heat. Once the pan is hot, add the butter and allow it to melt and sizzle for about a minute.
  • Stir in the serrano pepper, garlic, and minced garlic. Stir frequently and cook for 1-2 mins; if the garlic begins to brown too fast, turn down the heat.
  • Add 1 tbsp of flour at a time and whisk. (See notes for flour-free version).
  • After 1 minute of cooking, add almond milk in 1/2 cup (120ml) increments until the mixture is no longer thick and gloppy. This should be about 1 3/4 cups (amount according to original recipe // adjust for batch size).
  • Cook in skillet for 2 minutes while whisking constantly. Transfer to a high-speed blender. Add the nutritional yeast, cumin, and salt. Half of the green peppers are also added. Blend on high speed until smooth and creamy.
  • Add more nutritional yeast to increase the cheesiness. Salt can be added for a savory flavor. Sweeteners are also good for balance.
  • Stir or whisk often to thicken. Transfer back to the skillet or saucepan.
  • Add remaining green chilis (as per the original recipe; adjust the quantity if you change the batch size). Mix well. Garnish the dish with red pepper flakes and fresh cilantro, if desired. Enjoy this dip with chips or on top of Mexican dishes such as nachos or tacos.
  • Keep leftovers in the fridge for up to 4 days. Reheat leftovers in the microwave or a small pan over medium heat. Fresh is best.

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