An Easy Vegan Crockpot Queso

This vegan crockpot queso is a simple, creamy, dairy-free dip made with plant-based ingredients—just toss everything in the slow cooker and enjoy!

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Queso Origin

Queso, a beloved Tex-Mex staple, is thought to have originated in Mexico in the 19th century, though its exact beginnings remain unclear. The earliest known recipe appeared in 1896, with variations like Mexican rarebit and chiles verdes con queso which gained popularity in the early 20th century. In modern times, American's use processed cheese to emulate a traditional queso. Today, queso is a party favorite and remains a key dish in both Tex-Mex and Mexican cuisine!

Jump to:

• Queso Origin
• Why You'll Love This
• Ingredients
• Substituions & Variations
• Equipment
• Instructions
• Serving Suggestions
• Storage
• FAQ
• Related
• Pairing
• Crockpot Vegan Queso

Why You'll Love This

You’ll love this vegan crockpot queso recipe because it’s not only rich and creamy, but also bursting with flavors from the combination of fire-roasted tomatoes, zesty lime, and spices like cumin and turmeric. The slow-cooked cashews create a velvety texture, and the addition of harissa gives it a unique, smoky kick. Plus, it’s very easy to make—just set it and forget it while the flavors meld together, and you’re left with a delicious, dairy-free dip that’s perfect for sharing!

Ingredients

Let's dive into the ingredients needed for this dish!

• Olive oil: Adds a smooth base and mild fruity flavor.
• Yellow onion: Provides sweetness and depth when caramelized.
• Garlic: Enhances the dish with an aromatic, savory kick.
• Raw cashews: Create a creamy, nutty texture for the queso.
• Water: Ensures the right consistency for dipping.
• Fire-roasted tomatoes with green chilis: Add smoky, tangy, and slightly spicy flavor.
• Lime juice: Brightens the queso with a zesty, refreshing kick.
• Lime zest: Boosts the lime flavor with a citrusy punch.
• Harissa: Gives a smoky, spicy complexity to the queso.
• Nutritional yeast: Provides a cheesy, umami flavor for a vegan twist.
• Turmeric: Adds earthy warmth and a golden hue.
• Chili powder: Brings mild heat and rich smokiness.
• Cumin: Offers earthy warmth and depth.
• Salt: Balances and enhances all the flavors.
• Freshly minced cilantro: Adds freshness and herbal brightness.
• Sliced jalapeño: Provides an extra layer of heat and spice.
• Blue corn tortilla chips: Offer a crunchy, salty base for dipping.

See recipe card below for a full list of ingredients and measurements!

Substituions & Variations

These tips below can help you adjust the recipe!

• Cashew Allergy: Try soaked silken tofu or coconut cream for a similar creamy texture without the nuts.
• A More Mild Dip: Swap the harissa with smoked paprika or chipotle powder to maintain a smoky flavor without the heat.
• Lime alternative: Replace with lemon juice and zest for a slightly different citrus flavor!

Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.

Equipment

All you will need for this vegan crockpot queso is in the name, a crockpot, a small mixing bowl and a zester.

Instructions

Let's get started on this delicious vegan crockpot queso!

Start by preparing the ingredients for your vegan crockpot queso. Begin by adding 1 tablespoon of olive oil to the base of your slow cooker. Use a mandoline or a sharp knife to thinly slice the peeled yellow onion and add it directly into the slow cooker. Then, grate the three cloves of garlic using a zester and stir them in with the onions. This will create a fragrant base for the queso!

Next, add 1 cup of raw cashews to the slow cooker, followed by 1 cup of water and the 20 oz. can of fire-roasted tomatoes with green chilis, making sure to include the liquid from the can. Drizzle in 2 tablespoons of freshly squeezed lime juice and 2 teaspoons of lime zest for a citrusy flavor. Add 2 teaspoons of harissa paste for a smoky, spicy kick, and stir to combine all the ingredients. Make sure you stir and disperse!

In a small bowl, combine ½ cup of nutritional yeast, 2 teaspoons of chili powder, 2 teaspoons of cumin, 1 tablespoon of turmeric, and ½ teaspoon of salt. Stir the spices together and then add them into the slow cooker, mixing thoroughly to ensure the flavors are well incorporated. Once everything is mixed, cover the slow cooker with its lid and cook on LOW for 10 hours. The slow cooking will allow the cashews to soften and the spices to meld together, creating a rich and creamy base for the queso.

After the cooking time is up, carefully transfer the mixture into a blender. Blend until smooth and creamy. Once blended, pour the queso back into the slow cooker to keep warm.

Serving Suggestions

Serve your vegan crockpot queso warm and garnish with freshly minced cilantro, sliced jalapeños, and an extra drizzle of harissa paste for added flavor and heat. Pair with blue corn tortilla chips for dipping, and enjoy this delicious, dairy-free queso at your next gathering!

This recipe serves up to 10-12 people.

Storage

This vegan crockpot queso is best refrigerated and appropriately covered for up to 5 days. When ready to enjoy again, simple reheat in crockpot or in a microwave!

FAQ

Related

Looking for other recipes like this? Check out these pretzels with whiskey cheese sauce and more!

Pairing

These are my favorite dishes to serve with the Vegan Crockpot Queso: