Creamy White Bean Queso

What can’t you turn into queso!? Why not give white beans a “cheesy,” queso-like twist? Spoiler alert! Success! Meet our new favorite creamy dip, white beans queso.

This vegan and gluten-free snack is SO tasty, satisfying, and easy to prepare! Only nine ingredients and just 30 minutes are required. Let’s make this with your favorite chips!

Roasting the jalapeno + garlic will bring out their natural sweetness and richness.

The skins of the white beans are smoothed out by cooking them in the canning liquid. This results in super creamy queso.

This is our vegan version of queso, which has no cheese. Learn more about the origins and history of classic queso by clicking here.

In the Food Processor, add the white beans, along with the roasted peppers and garlic, nutritional yeast to give it a cheesy flavor, smoked paprika to provide it with smokiness, creaminess from cashew butter, and salt for the final touch.


Use half a small jalapeno if you are sensitive to heat.

Two medium cloves of garlic, whole

One teaspoon of olive oil or avocado (to coat garlic and jalapeno)

1 (15 oz.) Cannellini beans (NOT drain)

14 cups nutritional yeast

1/4 tsp smoked paprika

1/8 tsp of ground cumin

Half a teaspoon of sea salt

1/4 cup raw cashew butter* (we like Artisana)


Preheat your oven to 450°F (232°C) and prepare a baking tray.

Place the jalapeno in the pan and lightly cover with olive oil. Place the garlic in a small piece (or parchment) of foil and coat lightly with olive oil. Place the foil pouch on a baking sheet along with the jalapeno. Roast for 15 minutes until blistered.

In the meantime, in a small pan, add the beans and the liquid from the canned. Bring to a rolling boil, reduce heat to simmer, and cook for 4 to 5 minutes. Drain the remaining liquid and reserve 1/4 cup.

Add the drained black beans, cooking liquid (you may need to add water for blending), nutritional yeast, cumin, and smoked paprika into a high-speed blender.

When the jalapenos and garlic have cooled, remove the skin and seeds from the garlic and jalapeno. Place the garlic and jalapeno cloves in the food processor. Note: Wash your hands immediately after peeling the jalapeno to prevent any heat from lingering on your skin.

Process the dip until it is smooth and creamy. You can adjust the flavor according to your taste. Add salt for an overall flavor or nutritional yeast for cheeseiness. Smoked paprika is also a good option for smokiness. You can add water if needed to blend.

Serve hot with chips. The leftovers can be kept in an airtight container for up to 4 days in the fridge. Reheat with a microwave or stovetop. Not suitable for freezing.

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