Creamy Vegan Queso
Photo Credit: Kite Hill

Creamy Vegan Queso


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Creamy Vegan Queso

Creamy Vegan Queso

Total Time: 20 minutes
Course: snacks
Keyword: kite hill, plant-based, queso
Servings: 8
Author: Kite Hill


  • 3 tablespoons vegan butter
  • 4 cloves garlic minced
  • 2 jalapeno (remove seeds and chop)
  • 4 tablespoons all-purpose flour
  • 1 16oz Kite Hill Plain Unsweetened Yogurt
  • 6 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon agave or maple syrup (or sub sweetener of choice)
  • 1/2 teaspoon hot sauce
  • Cilantro, chopped (optional)
  • Tomato, chopped (optional)


  • 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 and jalapeño peppers and stir. Cook for 1-2 minutes, stirring frequently, then turn down heat.
  • Add flour 1 tablespoon at a time and whisk
  • Cook for 1 minute, then whisk in 16 oz yogurt, ½ cup at a time, until creamy.
  • Cook in skillet for 2 minutes, whisking frequently. Add nutritional yeast, salt, sweetener of choice, and hot sauce. (Optional: add to blender on high until creamy and smooth.)
  • Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness, or sweetener for flavor balance.
  • Simmer on low for 5 minutes, whisking or stirring often, to thicken.
  • Turn off heat and garnish with tomato and fresh cilantro (optional).
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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