Dairy-Free Queso that’s Kindly Nut-Free and Truly Plant-Based

2

There are several dairy-free queso recipes out there, but this version was crafted by one of my all-time favorite vegan cookbook authors, Dreena Burton. She is a master at creating healthy, plant-based eats that actually taste delicious. And this marvelous ‘Kin Queso, as she calls it, is no exception. It’s oil-free, made purely with whole food ingredients, and it’s completely top allergen-free – no nuts, soy, gluten, or even sesame. This remarkable recipe is a sample from her latest cookbook, Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day, which launched today!

Dairy-Free Queso Recipe that's Kindly Allergy-Friendly and Truly Plant-Based - nut-free, soy-free, gluten-free, grain-free, sesame-free, vegan, and even oil-free. From Dreena's Kind Kitchen Cookbook

Dairy-Free Queso that’s Kindly Nut-Free and Truly Plant-Based

As the subtitle proclaims, Dreena’s Kind Kitchen contains 100 recipes that are wholesome and easy enough to enjoy any day. They cover breakfasts, salads, soups, small bites, entrées, dressings and sauces, and of course, sweet treats. Here are a few recipe titles from this cookbook to give you the gist:

  • Dairy-Free Queso Recipe that's Kindly Allergy-Friendly and Truly Plant-Based - nut-free, soy-free, gluten-free, grain-free, sesame-free, vegan, and even oil-free. From Dreena's Kind Kitchen CookbookNext-Level Avocado Toast
  • Potato-Cauliflower Scramble
  • Wow’em Waffles
  • Smoky Caesar Salad & Potato Croutons
  • Seasoned Potato Squashers
  • A-Game Chili
  • White Bean Corn Chowder
  • Truffle-Salted Nut Cheese
  • Beyond BEET Burgers
  • Italian Ratatouille
  • Holiday Dinner Torte
  • 1-Minute Alfredo
  • Lentil Sweet Potato Meatloaf
  • Crackle Blender Brownies
  • Charming Apple Crisp
  • Heavenly Baklava

And of course, this dairy-free queso recipe that you can go make right now …

Dairy-Free Queso Recipe that's Kindly Allergy-Friendly and Truly Plant-Based - nut-free, soy-free, gluten-free, grain-free, sesame-free, vegan, and even oil-free. From Dreena's Kind Kitchen Cookbook

Special Diet Notes: Dairy-Free Queso

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, top allergen-free, oil-free, vegan, plant-based, and vegetarian.

Dairy-Free Queso (Plant-Based)
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Appetiser
Cuisine: Mexican
Serves: 4 to 6 servings
Ingredients
  • 1¼ cups plain unsweetened dairy-free milk beverage, divided
  • 1 cup cooked red or Yukon Gold potato flesh, cooled
  • ⅓ cup raw pumpkin seeds
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped carrot
  • 2½ tablespoons fresh lime juice
  • 2 tablespoons canned coconut milk (see Coconut Milk note below)
  • 2 tablespoons nutritional yeast
  • 1 medium-large garlic clove
  • ½ to 1 teaspoon mild chili powder, to taste
  • ½ to ¾ teaspoon sea salt, to taste
  • ½ teaspoon cumin seeds
Add-Ins for Heat (optional)
  • 1 to 2 tablespoons brine from jar of jalapeños or 2 to 3 tablespoons chopped jarred jalapeños (see Jalapeño Note below)
  • 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
  1. Pour about half of the milk beverage into your high-speed blender (see Blender Note below for standard blender). Add the potato, pumpkin seeds, bell pepper, carrot, lime juice, coconut milk, nutritional yeast, garlic, ½ teaspoon chili powder, ½ teaspoon salt, and cumin seeds to your blender. Puree, and as the mixture becomes smooth, pour in the remaining milk beverage. Puree for a couple of minutes, to heat through (use the “soup” feature on your blender if you have one).
  2. Taste, and season the queso with more salt and/or more chili powder, and blend in any optional add-ins, as desired.
  3. Serve the queso with any optional toppings, if desired.
Notes
Coconut Milk Note: Choose thick canned coconut milk; it need not be refrigerated. If you don’t have coconut milk on hand, use more plain dairy-free milk beverage.
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 the mixture until very smooth, then transfer it to a saucepan. Heat the queso over low to medium-low heat for 5 to 8 minutes, until the mixture begins to slowly bubble and thicken, stirring frequently as it thickens to prevent scorching

This recipe is reprinted with permissions from Dreena's Kind Kitchen by Dreena Burton.
Nutrition Information
Serving size: ⅙ recipe Calories: 90 Fat: 5.7g Saturated fat: 1.8g Carbohydrates: 7.6g Sugar: 1g Sodium: 204mg Fiber: 2.1g Protein: 4.2g

More Plant-Based Recipes from Dreena Burton

Allergy-Friendly Pumpkin Chocolate Pie

Vegan Pumpkin Chocolate Pie Recipe made without Top Allergens (dairy-free, egg-free, nut-free, soy-free, optionally gluten-free)

Creamy Vegan Fettuccine

Creamy Vegan Fettuccine

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

Leave A Reply

Rate this recipe: