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Get ready to dip and dive into this creamy, flavorful vegan queso that will make you forget it’s plant-based. Made in the Instant Pot in under 30 minutes, this queso changes the snacking game.

In less than 30 minutes, you’ll have this smooth queso ready to impress your guests and make your taste buds dance. The pressure cooker not only cooks in record time, but infuses all of the vibrant flavors together leaving you with an irresistible dip.

Although this queso is good enough to drink, I recommend pairing it with baked bean nachos, gluten free tacos, baked potatoes, burrito bowls, or whatever your heart desires. This dip elevates your vegan snacking experience on a whole new level.

This plant-based queso manages to taste just like the real thing with a velvety texture and robust flavors. Made with yellow squash and zucchini for a healthy yer delicious dip…I can promise, you won’t even miss the dairy.

Some of our other favorite vegan snacks include these vegan oatmeal chocolate chip cookies, vegan oatmeal raisin cookies, vegan charcuterie board and vegan gluten free chocolate chip cookies.

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For a main course with this vegan queso, our vegan tikka masala is great. Sweet vegan breakfast burritos and vegan chocolate sauce with dessert nachos are two more recipes you will love.

Why this queso is the best

There’s only three easy steps
It can be enjoyed by everyone, even those with dietary restrictions
Made with veggies for a healthy dip that pairs with almost any main dish
You can make it in under 30 minutes and store in the fridge for up to 4 days

What you’ll need for zucchesuo

Yellow squash – Yellow squash has a mild buttery flavor that blends well with the other ingredients.
Zucchini – You’ve probably seen zucchini included in recipes from brownies to pudding and that’s because it takes on the flavor of whatever it’s cooked with. It’s perfect for a variety of healthy recipes.
Cherry tomatoes – These add a nice citrus touch! You can use whatever type of cherry tomato you find at the grocery store.
Garlic – I prefer freshly minced garlic but you can buy prepackaged garlic as well.
Coconut oil – Used to saute your veggies.
Apple cider vinegar
Artichoke hearts – The nutty and earthly flavor combines well with garlic for a taste you’ll love.
Chickpeas – Not only are chickpeas packed with protein, they also give this queso a thick and creamy texture.

How to make instant pot vegan queso

Step 1: Saute

Using the saute function on the pressure cooker, saute your veggies until the tomatoes start to pop.

Step 2: Throw it all together

Add the remaining ingredients to the bottom of the pot and cook on high pressure. Do a quick pressure release after 4 minutes.

Step 3: Blend

Pour all of the ingredients into a high-speed blender or food processor and blend until smooth. You can also pour into a large bowl and use an immersion blender.

Pro tip: Keep the lid cracked on the blender so that the heat can escape while blending.

Common Questions

Can I make vegan queso ahead of time?

Yes, you can make this 3-4 days in advance. Simply cook and store in the fridge until you’re ready to use. Making ahead is a great idea if you’re cooking for game day or something similar. This way, all you have to do is reheat the dairy-free queso.

Is queso gluten-free?

Yes, this queso dip as well as classic queso, is gluten-free. Make sure you serve with certified gluten-free tortilla chips or taco shells if you have dietary restrictions. This recipe is perfect for those who consume a vegan, and gluten-free diet.

Can I use canned tomatoes?

Although cherry tomatoes work best, you can use a can of tomatoes if you’re in a pinch. Make sure you drain any extra water that canned tomatoes might have or the texture will be off.

Tips for best results

Cut the tomatoes – chop your cherry tomatoes in half before sautéing so they cook faster and release more flavor.
Nutritional yeast for cheesiness – Nutritional yeast is a secret weapon in the world of vegan cooking. It adds a cheesy flavor without any dairy and it’s also packed with so many vitamins, minerals, and protein. Sprinkle in a generous amount before blending for an extra cheesy taste.
Add some spice – If you like spicy food, experiment with the addition of spices to add depth to this cheesy queso. Smoky paprika, cumin, onion powder, chili powder, and a pinch of cayenne are great options.

Storage

Storing – Feel free to store this homemade queso in a glass, airtight container in the fridge for up to 3 days. Make sure you let the queso cool to room temperature before storing. Reheat on the stovetop or microwave when you’re ready to serve.

Freezing – To freeze this queso, place in a ziplock baggie or freezer safe container and freeze for up to 4 months. Again, make sure it’s cooled before freezing. Let thaw in the fridge overnight and then reheat on the stove or microwave.

More vegan recipes you’ll love

I love making a vegan charcuterie board when I have to feed a crowd.
The whole family loves this vegan chocolate sauce with dessert nachos!
These vegan oatmeal chocolate chip cookies are healthy enough for breakfast, but sweet enough for dessert.
For more instant pot recipes, try this indian style rice or these instant pot carrots.

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