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Vegan queso dip in a bowl with tomatoes and green onions
5 from 1 vote

Vegan Black Bean Queso

Nutrition-wise, this knocks "real" queso dip right out of the park. It's both healthy and satisfying!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time10 minutes
Soak Time:1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American, Gluten-Free, Vegan
Servings: 5 side servings


  • 1 small onion
  • 3 cloves garlic
  • 15 oz. can black beans

For the vegan cheese sauce:

  • 1 cup raw cashews
  • 1/2 cup nutritional yeast
  • 2 cups vegetable broth
  • 1 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. turmeric
  • 2 tsp. apple cider vinegar
  • Salt to taste


  • Soak cashews for at least an hour* (or overnight). Drain and rinse.
  • Make the cheese sauce: place all sauce ingredients in a blender and blend until smooth.
  • Dice onion, mince garlic.
  • In a large skillet over medium heat, saute onion for about 7-8 minutes or until soft.
  • Add garlic, cook for 30 seconds.
  • Add black beans and cheese sauce. Heat over med-low for about 8 minutes, stirring often, until sauce has thickened.
  • Best served warm.


*If you're short on time, you can "quick soak" the cashews: simply submerge them in hot/boiling water and let soak for 10 minutes.
Cheese sauce adapted from Vegan Military Wife


Calories: 261kcal | Carbohydrates: 29g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Potassium: 594mg | Fiber: 9g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg