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  • Writer's pictureSimple Vegan Living

Loaded Queso Dip (Vegan, Oil-free, & Gluten free)

Great for your next party or when you are just gathered around watching a football game. It's so delicious! I like to serve it with baked corn chips, but it's also great with potato wedges.

Queso Cheez Sauce Ingredients:

  • 1 medium carrot, peeled and roughly chopped

  • 2 medium red potatoes, roughly chopped

  • 1 small onion, roughly chopped

  • 4 cloves of garlic, peeled

  • 4 oz can of green chilies

  • 1 cup nutritional yeast

  • 2 tbsp white miso paste

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1/2 tsp chili powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/4 tsp red pepper flakes

  • 1/4 cup of water

Additional Ingredients:


  1. Prepare the half batch of TVP and black bean taco filling.

  2. Add your carrot, potatoes, onion, and garlic to a medium sauce pan. Cover with water and bring the water to a boil. Reduce the temperature to medium and cook until the potatoes are soft, stirring occasionally.

  3. Preheat the oven to 350°F

  4. Drain the carrots, potatoes, onion, garlic, and transfer to a blender with the additional cheez sauce ingredients. Blend until smooth.

  5. In a large bowl combine the cheez sauce, taco filling, salsa, hot sauce, and salt to taste. Transfer to a oven safe baking dish. (I used a 9x9 glass dish.)

  6. Bake for 25-30 minutes. Serve with tortilla chips as desired.

Notes: For oil free tortilla chips, cut store bought oil free corn tortillas into triangles. Arrange them in a single layer on a baking sheet and bake at 350°F for 10-15 minutes, flipping half way. They will harden more as they cool, so be careful not to over bake them.

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