cheesy shot

LOADED VEGAN QUESO DIP

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Loaded Vegan Queso – this easy vegan dip is a flavor overload! Seriously addictive, it’s super quick and easy to make, and also 100% meat and dairy-free. Whip the queso up in 5 minutes, and top it with homemade guacamole, pico de gallo, and refried beans. Not only is it undetectably vegan, but it’s also so easy to make paleo and low carb – just skip the beans! Vegan + Gluten-Free + Dairy-Free + Paleo Option + Low Carb Option.

loaded chip in vegan queso

Ahhh Austin, TX, what do I miss about you?

The people? Yes, definitely.
The great music every night? Kiiiind of – there are maybe a handful of local bands that I’d love to see at a venue again, but I miss the house show culture more – more intimate, more magic.
What about the food? AYE! Specifically, good Tex-Mex.

We actually have great Mexican food here in Newcastle, but the little 24-hour diners that sell everything from pancakes and tacos to pasta and burgers, and make it really well – there’s nothing like that here. Nada. Zip. That brings me to one of my post-gig hang standards: Magnolia Cafe. Known for their “Sorry, we’re open!” sign and, more specifically, their Mag Mud which is what this recipe is based on.

aerial shot of loaded vegan queso with chips

What is Loaded Vegan Queso Dip a.k.a. Mag Mud?

It is ooey-gooey vegan cheesy goodness, topped with homemade guacamole, pico de gallo, and refried beans. Usually it’s served with a side of salsa which you can add if you like! If you’re on a paleo or low carb diet, just skip the beans! This dairy-free queso is undetectably vegan – you really can’t tell! Dimitris (whose diet is meat, cheese, and bread/pasta) said he would never guess that there was no cheese in this, and was impressed that vegan food could taste so good!

Why you will LOVE this loaded vegan queso recipe:

  • It’s easy! Make the guac, pico, beans and queso separately (this will take about 15 minutes) and throw it all together. SO ridiculously simple.
  • It’s healthy! Queso, healthy?! YES! There’s no cheese, and the queso on its own is under 300 calories. That’s 3 cups of cheese dip for under 300 calories total!
  • It’s quick! The queso takes 5 minutes, the pico and guac take 5 minutes (made at the same time), and the refried beans also take 5 minutes. 15 minutes and it’s ready to munch! 
  • It acts like real cheese! It has that gooey-sticky-melted consistency that you want with queso. SO good!
cheesy shot

How do I make this Loaded Vegan Queso?

Just 3 easy steps:

1. Make the beans (skip if paleo or low carb).

refried black beans

This can be made in two ways – here’s the quick option:

  • Add 1 can of pinto or black beans to a pot on the stove over medium heat and simmer for 3-4 minutes until they’re heated through.
  • Drain, add salt and spices, and then mash for a minute until it’s more of a chunky paste. You can use a blender for this step too. 

The long version (very tasty!):

  • Cover 200g pinto or black beans with water and soak them for at least 8 hours (I usually do 16).
  • Drain the beans and add them to a pot with 1/4 tsp baking soda.
  • Cover with clean water and bring to a boil.
  • Reduce heat and simmer (lid on) for 30-45 minutes until they are cooked.
  • Add salt and spices and mash until it’s more of a chunky paste. You shouldn’t need a blender – they’ll be quite tender.

2. Make the Pico de Gallo & Guacamole:

  • Dice the onions, tomatoes and chili pepper, and finely chop the cilantro.
  • Add everything including the lime juice, salt and pepper to a bowl and mix well.
  • Peel and deseed avocados.
  • Add them to a molcajete, mortar and pestle, or a large bowl.
  • Add half of the pico de gallo to the avocados, plus 1-2 tbsps of the juice from the pico (should be gathered at the bottom.  
  • Mash with a fork, large, rounded spoon, or pestle for about 1 minute, or until it reaches your preferred consistency.

3. Make the queso:

vegan queso in pot it was cooked in
  • Add the milk and then all of the dry ingredients to a pot on the stove and THEN turn it on to medium heat.
  • Don’t start the heat until all of the ingredients are in and you’re ready to stir – I did that the first time and was left with lumpy tapioca.
  • Stir for 5 minutes, until it is a thick consistency. A whisk is recommended – it works really well to combine everything.

Other toppings you could add to load it up even more:

chip in loaded queso dip

More vegan party food you will love:

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Loaded Vegan Queso

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican, Tex-Mex
Keyword: allergy free, dip, guacamole, keto, loaded queso, mexican, paleo, party food, pico de gallo, queso, refried beans, tex-mex, vegan queso
Servings: 12 servings
Author: Bethany

Equipment

  • 2 pots
  • wooden spoon
  • whisk
  • mortar & pestle (optional)
  • molcajete (optional)
  • serving bowl
  • knife
  • chopping board

Ingredients

Vegan Queso

  • 3 cups unsweetened almond milk
  • 1/2 cup + 1 tbsp nutritional yeast
  • 1/4 cup + 2 tbsp tapioca flour
  • 1 tsp salt
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder optional

Refried Beans

  • 200 g black or pinto beans soaked in water
  • or
  • 1 can black or pinto beans
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2-1 tsp salt
  • 1/2 tsp chili powder optional

Pico de Gallo & Guacamole

  • 420 g tomatoes
  • 1 red onion
  • 1 good handful cilantro 10g
  • 1/2 lime juiced
  • salt & pepper to taste
  • 3 avocados for guacamole

Instructions

Vegan Queso:

  • Add the almond milk and then all of the dry ingredients to a pot on the stove and THEN turn it on to medium heat.
  • Don’t start the heat until all of the ingredients are in and you’re ready to stir – it will turn lumpy.
  • Stir with a whisk for 5 minutes, until it is a thick consistency.

Refried Beans (skip if paleo or low carb):

  • Quick option:
  • Add 1 can of pinto or black beans to a pot on the stove over medium heat and simmer for 3-4 minutes until they’re heated through.
  • Drain, add salt and spices, and then mash or blend for a minute until it’s more of a chunky paste.
  • The long version:
  • Soak 200g pinto or black beans for at least 8 hours (I usually do 16).
  • Drain beans and add them to a pot with 1/4 tsp baking soda.
  • Cover with clean water and bring to a boil.
  • Reduce heat and simmer for 30-45 minutes until they are cooked.
  • Add salt and spices and mash until it’s more of a chunky paste.

Pico de Gallo:

  • Dice the onions, tomatoes, and chili pepper, and finely chop the cilantro.
  • Add everything including the lime juice, salt, and pepper to a bowl and mix well.

Guacamole:

  • Peel and deseed avocados.
  • Add them to a molcajete, mortar and pestle, or a large bowl.
  • Add half of the pico de gallo to the avocados, plus 1-2 tbsps of the juice from the pico (should be gathered at the bottom.
  • Mash with a fork, large, rounded spoon, or pestle for about 1 minute, or until it reaches your preferred consistency.

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