This is a super quick and easy vegan queso dip that comes together in less than 5 minutes due to the use of pantry spices, and it is truly delicious. If you want to amp up the flavor even more, feel free to roast some garlic and onions and substitute those in for the garlic and onion powder. You can also char bell peppers and jalapenos on the grill or under the broiler for some extra smoky flavor. Then peel and chop the peppers into small pieces and stir in at the end.
Toppings make everything better, so go ahead and add chopped cilantro, a squeeze of lime or toasted seeds before serving alongside your favorite tortilla chips (we love Late July).
Many other vegan queso recipes use nutritional yeast for that “cheesy” flavor. We simply don’t like the flavor or texture of nutritional yeast in this recipe. Luckily, the Watermelon Seed Butter has enough richness and depth to satisfy our cheesy cravings, but feel free to add some nutritional yeast if you’d like.
- 1/3 cup 88 Acres Watermelon Seed Butter with No Added Sugar
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon black pepper
- 1/8 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sriracha
- Salt to taste
- 1/8 teaspoon turmeric (optional, for color)
- 1/2-3/4 cup water
Note: depending on the brand and freshness of your spices, the flavor can vary quite a bit. Use the measurements as a guide, but always taste as you go and adjust the seasonings to your preferences.
In a medium bowl, add the Watermelon Seed Butter and all of the dried spices. Stir to combine.
Then, using a whisk, slowly add in water a tablespoon at a time, whisking vigorously after each addition until completely combined. We like to turn the faucet on low and whisk over the sink, adding water slowly until we reach the desired consistency. If you’d like warm vegan queso, use hot water instead of room temp.
Note: Water and Watermelon Seed Butter are the base for many of our sauce and dip recipes. When you’re adding water to a seed butter, you’re essentially creating an emulsion. Don’t worry if your seed butter-water mixture looks separated at first, that’s just phase one. Continue to whisk and add water until mixture comes together.
Once your queso is dippable, stir in any roasted garlic or veggies, if using. Transfer to a serving dish, add all of your toppings and dig in!