Finally! A Nut-Free Vegan Queso that’s as creamy as any cashew-based version. (Seriously!)
Let’s talk queso. Warm, savoury, perfect for dipping basically anything… it’s pure comfort. But for vegans with nut allergies, finding a creamy and satisfying vegan queso can feel like searching for a culinary unicorn – especially if also looking for one that’s oil-free. 🦄
Many vegan versions of cheese dips rely heavily on cashews or almonds. While delicious, these version aren’t an option for everyone. And then there are nut-free versions using vegan cheese substitutes that are quite heavy in added oils and can lack depth of texture and flavor.
Well, search no more! Today I am sharing a recipe for a creamy, luscious, genuinely cheesy-tasting vegan queso that is NUT-FREE.
Nut-Free Vegan Queso: What’s the Secret?
Today, we’re ditching the cashews and embracing an unsung hero of the nut-free world: pumpkin seeds (pepitas)!
That’s right, those humble pepitas can blend up into a surprisingly luscious, flavourful, and entirely nut-free vegan queso. Forget disappointing alternatives – this pumpkin seed queso delivers a smooth texture and a rich flavour profile that will impress you and your guests.
Many years ago I created a vegan cheese dip that I called my “Vegveeta“. This recipe rivals that very popular dip from Let Them Eat Vegan. In fact, I think it’s better!
Why Pumpkin Seeds?
Pumpkin seeds are such a brilliant plant-based food, and are often overlooked and underutilized in vegan recipes. In addition to this pumpkin seed queso recipe, you’ll find my love for pumpkin seeds in this little-known recipe, and also this NEW recipe, and this hot new favorite.
Wait, pumpkin seeds to create a fudge sauce?… 😲 Yes! The list goes onc and on.
Besides being a fantastic nut-free option for texture and flavor in recipes, raw pumpkin seeds are nutritional powerhouses packed with magnesium, zinc, iron, protein, fiber, and healthy fats. When soaked and blended correctly, they transform into an incredibly creamy base, perfect for sauces and dips like this queso.
While many nut-free recipes use sunflower seeds, I prefer the flavor of pumpkin seeds. I notice the flavor of sunflower seeds is more pronounced, and too strong for me in many recipes. Pumpkin seeds have a more neutral flavor and work beautifully in this nut-free queso.
Which pumpkin seeds to buy? I like this brand on amazon.ca and amazon.com. Very reasonable price!
Nut-Free Vegan Queso: Dreena’s Kind Kitchen
Before I continue with the recipe, I must acknowledge that this recipe comes from Dreena’s Kind Kitchen. I am sharing the recipe with you for free here, and if you haven’t yet picked up a copy of DKK, I’d love if you could support the book. Not for income, because authors make about $2/book, so unless your book hits big, cookbook income is negligible. Rather, your support will help with the book’s longevity. 🙏
Moreover, if you are looking for nut-free oil-free vegan recipes, Dreena’s Kind Kitchen will be a gem for you. It was one of my goals with this cookbook, to offer nut-free vegan recipes as good as the nut-based counterparts. There is an oil-free nut-free vegan cheesecake in this book that will blow your mind!
You will find plenty of nut-free recipes using pumpkin seeds and other ingredients, and the results are just as delicious, much like this nut-free oil-free vegan queso.
Extra Tips & Serving Suggestions: Oil-Free Nut-Free Queso
Before we get to this vegan queso recipe, here are extra ideas for variations and serving suggestions:
- Spice it UP: The base recipe isn’t “hot” spicy. To add more heat, try the jalapeno option in the recipe, or add a splash of hot sauce (chipotle will add some smoky-heat) or a pinch of cayenne.
- Make it Smoky: Use smoked paprika for that delicious smoky flavor that won’t be overpowering.
- Chunky Style: After blending, stir in extras like drained black beans, corn, pico de gallo, or chopped cilantro.
- Consistency: The queso will thicken as it cools. If needed, reheat on the stovetop or reblend adding a splash of water or plant milk to thin it out as desired.
Serving Suggestions
- tortilla chips (classic!)
- roasted or fresh vegetables for dipping
- drizzled over chili, tacos, burritos or buddha-bowls
- drizzle over baked sweet potatoes or white potatoes
- with breads or soft pretzels for dipping
So there you have it – a wonderfully creamy, flavour-packed, nut-free vegan queso powered by the humble pumpkin seed!
Let me know in the comments if you try it and what you think. Enjoy! x Dreena
Nut-Free Vegan Queso (“Kin Queso”)
There are many vegan and dairy-free cheese sauce and queso recipes, but most have nuts and/or oil. This one has neither—instead, it has pumpkin seeds, which gave it its name! Plus, it’s made straight in the blender. It’s rich and flavorful, and will for sure become a keeper. If you want to make this a straightforward cheese sauce without the queso flair, see the notes.
Ingredients
- 1 1/4 cups plain unsweetened nondairy milk
- 1 cup cooked red or Yukon Gold potato flesh cooled
- 1/2 cup mixed chopped raw red bell pepper and carrot
- 1/3 cup raw pumpkin seeds
- 21/2 tablespoons fresh lime juice
- 2 tablespoons canned coconut milk see note
- 2 tablespoons nutritional yeast
- 1 medium-large clove garlic
- 1/2 – 1 teaspoon mild chili powder adjust to spice preference
- 1/2 – 3/4 teaspoon sea salt
- 1/2 teaspoon cumin seeds
Add-Ins for Heat (optional)
- 1-2 tablespoons brine from jar of jalapeños or 2–3 tablespoons chopped jarred jalapeños see note
- Few pinches crushed red pepper
- Few splashes chipotle hot sauce or other hot sauce
Toppings (optional)
- Your favorite salsa or pico de gallo
- Sliced fresh jalapeños
- Chopped fresh cilantro
- Lime wedges
Instructions
-
Starting with half the milk and 1/2 teaspoon sea salt, combine all the queso ingredients (including the optional add-ins for heat) in a high-speed blender (see note for standard blender). Puree and, as the mixture becomes smooth, add the remaining milk. Puree for a couple of minutes, to heat through (use the “soup” feature on your blender if you have one). Taste and season with the extra salt and additional seasonings if desired. Top with any optional toppings you like and serve.
Notes
Jalapeño Note: If you’re adding jalapeño brine, you can blend it with the other ingredients. Stir in the chopped jalapeños after blending.
Blender Note: If using a standard blender, puree mixture until very smooth, then transfer to a saucepan. Heat over low/low-medium heat for 5–8 minutes, until mixture begins to slowly bubble and thicken, stirring frequently as it thickens to prevent scorching
