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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Vegan Tomato Queso Dip

Posted on by Alisa Fleming in Alisa's Recipes, Appetizers, Dairy-Free Recipes with 15 Comments

Alisa Fleming ~ The queen of easy vegan recipes, Robin Robertson, has another new cookbook out (what is she at, like 328 cookbooks?), and I think all of you set-it-and-forget-it mavens are going to love it! Fresh from the Vegan Slow Cooker contains 200 vegan recipes for your crockpot (I mean it, how does she come up with SO many recipes??). Here is a quick rundown of the chapters / recipe types in Robin’s slow cooking arsenal:

  • Fresh from the Vegan Slow Cooker by Robin RobertsonChapter 1 Slow Cooker Basics
  • Chapter 2 Snacks and Appetizers
  • Chapter 3 Soups That Satisfy
  • Chapter 4 Stews and Chili
  • Chapter 5 Beans and Grains
  • Chapter 6 Hearty Main Dishes
  • Chapter 7 Simply Stuffed
  • Chapter 8 Vegetable Love
  • Chapter 9 Condiments from the Crock
  • Chapter 10 Don’t Forget Dessert
  • Chapter 11 Breakfast and Bread
  • Chapter 12 Hot Drinks

Some of the recipes that immediately caught my eye in Fresh from the Vegan Slow Cooker included the Savory Mediterranean Cheesecake, Seven-Spice Cashews, Chipotle Corn Chowder, Slow Cooker Pho (vegan pho! I so want to try this), Creole-Style Jambalaya, Artichoke Risotto, Jerk Tempeh with Sweet Potatoes and Onions, Puttanesca Pizza, Just the Stuffing, Maple-Dijon Glazed Root Vegetables, Butternut Butter, and Chocolate–Peanut Butter Cheesecake.

Of course, I dog-earred all of the above mentioned recipes after I had already trialed a recipe from this cookbook. I literally made it as far as the very first recipe when I said, “That looks easy and I have every ingredient on hand!” And off to the kitchen I went …

Vegan Tomato Queso Dip Recipe

Robin’s Vegan Tomato Queso Dip served with Tortilla Chips and Alisa’s Zucchini Fries

Vegan Tomato Queso Dip Recipe

And a close-up

Though it did have a cheesy flavor vibe, what we liked most about this dip was its rich texture and full-bodied flavor. For a dip that is relatively low in fat, this vegan slow cooker recipe has amazing comfort food appeal.

Here is my version of the recipe …

5 from 1 reviews

Vegan Tomato Queso Dip
Prep time

Cook time

Total time


This recipe is adapted from Robin Robertson’s cookbook, Fresh from the Vegan Slow Cooker. The unchanged portions are reprinted with permissions. To note, my version is low fat, but Robin’s original recipe is virtually fat-free! For her recipe, get a copy of Fresh from the Vegan Slow Cooker.
Serves: about 2 cups

  • ¼ cup cashews
  • 1 (14.5-ounce) can diced tomatoes, undrained (Robin uses diced green chiles and less chili powder, but I only had plain diced tomatoes)
  • ½ cup nutritional yeast (I use Bob’s Red Mill)
  • 1 teaspoon yellow mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ tablespoon chili powder (mild, medium, or hot – your choice!)
  • ½ teaspoon salt, or to taste
  • ¼ to ½ cup water
  • 1 tablespoon fresh lemon juice
  • Freshly ground pepper, to taste

  1. Grind the cashews in your spice grinder until powdered, about 30 seconds.
  2. Place the tomatoes with juice in your blender or food processor and puree until smooth. Add the ground cashews, nutritional yeast, mustard, onion powder, garlic powder, cumin, chili powder, and salt, and blend until smooth.
  3. Lightly oil the insert of the slow cooker or spray it with cooking spray, and transfer the queso mixture to the cooker.
  4. Stir in the water until well incorporated (use less for a thicker dip, you can add more later if it thickens too much).
  5. Cover and cook on Low, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn’t thick after 2 hours, turn the setting to High, remove the lid, and cook for 20 to 30 minutes longer.
  6. When ready to serve, spoon about ⅓ cup of the queso into a small bowl, stir in the lemon juice, then stir the mixture back into the slow cooker.
  7. Taste, add pepper to taste, and adjust the seasonings, if needed.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. Sara SawochkaSeptember 13, 2012 at 5:25 amReply

    Thank you so much for the delicious-looking pictures and for sharing your recipes. Another great site for recipes is ChooseVeg.com.

  2. Blog Tour: Fresh from the Vegan Slow Cooker — Robin RobertsonSeptember 13, 2012 at 6:18 amReply

    […] Wednesday September 12:  GoDairyFree.org […]

  3. Fresh from the Vegan Slow Cooker BLOG TOUR » Harvard Common PressSeptember 13, 2012 at 9:01 amReply

    […] HERE for the post (Vegan Tomato Queso […]

  4. GabbySeptember 14, 2012 at 9:06 amReply

    So was the queso dip any good? What’s the verdict? Thanks!

    • Alisa FlemingSeptember 14, 2012 at 9:35 amReplyAuthor

      Hi Gabby, I wouldn’t post a recipe that I didn’t like! This is the version of the recipe from my kitchen.

  5. Alyssa | Queen of QuinoaSeptember 14, 2012 at 10:03 amReply

    Umm this looks so delicious I don’t even know what to say! I NEED to make this, like right now :)

  6. Fresh from the Vegan Slow Cooker in the News » Harvard Common PressOctober 23, 2012 at 12:08 pmReply

    […] 9/12/12 GoDairyFree.org posted about Robin’s Vegan Tomato Queso Dip. […]

  7. NickyNovember 25, 2012 at 10:30 pmReply

    Thanks for reviewing.
    I’m looking for a book for vegan.
    Very helpful.

  8. TonyJanuary 24, 2013 at 3:26 pmReply

    Tomato Queso Dip? Amazing. I never would of thought you could cook up this in a Slow Cooker. Going to try it myself tomorrow!

  9. Top 3 Must-Have Dairy-Free Ingredients + 21 Recipes | daily digestJuly 18, 2013 at 2:01 amReply

    […] Vegan Tomato Queso Dip […]

  10. AlyssaSeptember 10, 2013 at 7:40 amReply

    Made this for my dairy-loving bookclub last night and everyone LOVED it! Perfect dip for football season!

  11. BriannaOctober 26, 2013 at 12:08 pmReply

    Can I just leave out the cashews or should I sub with something else? We have a tree nut allergy.

    • Alisa FlemingOctober 26, 2013 at 4:33 pmReplyAuthor

      Brianna, the cashews give it body, richness, creaminess, and cut into the acidity a bit. Though not identical, you can trial substituting ground sunflower seeds or full fat coconut milk.

  12. Guide to Nutritional Yeast plus 20 Delicious Nutritional Yeast RecipesSeptember 18, 2014 at 3:04 pmReply

    […] Vegan Tomato Queso Dip […]

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