This creamy tahini queso blanco recipe is dynamite for those late-night queso cravings! This healthy amazing plant-based queso has tahini, jalapeño, lime, and cilantro. This flavorful dip is blended and ready for your tortilla chips in no time!
We’ve alllllll been there: its late, you’re hungry, and you have a bag of plain tortilla chips but want a spicy cheezy dip to satisfy the craving. THIS QUESO RIGHT HERE is you new go to! Its quick to make, you can substitute some basic ingredients you don’t have on hand, and its the perfect consistency to dip your heart out. This creamy vegan queso dip is also great to add to burritos, tacos, or enchiladas.
This Creamy Tahini Queso Dip Recipe Is:
- Loaded with Flavor
- Vegan, Dairy Free, and Gluten Free
- Also Whole30 and Paleo friendly!
Blender Queso Blanco Recipe for the Win!
I use my blender to make this creamy vegan queso dip recipe! I’ve owned a lot of blenders, but my Vitamix is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp. I prefer using my blender to my food processor for sauces like this or homemade hummus, as it’s much easier to clean the Vitamix. This is definitely one kitchen appliance we use on a daily basis!
I was having some major queso cravings and came up with this healthy-ish version which is packed with some great flavor and spice. The jalapeño, lime, and cilantro really jazz up the plain cashews and turn them into something magical.
What’s In This Dairy Free Queso Blanco Recipe?
- Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, we absolutely love this tahini!
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted cashews, since everything will be blended together!
- Almond Milk: use an unsweetened plant-based milk for this recipe. I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry!
- Lime Juice: If you don’t have fresh limes, this bottled lime juice is actually a fantastic substitute. I always keep some in the pantry – it’s great for sauces, dips, or even for cocktails!
- Tomatillo Salsa or Salsa Verde: we used a homemade tomatillo salsa for this breakfast sandwich, but this great tomatillo salsa you can get online here is the perfect addition too!
- Jalapenos: if you don’t have fresh jalapenos, these jarred sliced jalapenos are a fantastic addition to the dip! I use these in a pinch, they’re great to keep a jar or two in the pantry.
- Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Fresh Cilantro
One of the BEST Pantry Staple Dinner Recipes
This tahini queso dip recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
Make This Vegan Queso with Tahini for your next Fiesta!
This is great as a dip with plain ol’ tortilla chips or veggie sticks. And if you have any leftovers it can also be used as a sauce for your next Taco Tuesday or fajita night (our favorite is Roasted SheetPan Veggie Fajitas which we have all the time around here). This dip is healthy, plant based, VEGAN, Paleo, Whole30, Dairy free, gluten free…. So folks, dip away!
Get the Same Ingredients I Use For My Tahini Queso Recipe!
As always, if you make this dairy free tahini queso dip be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Tahini Queso Dip Recipe (Vegan, Whole30, Paleo, Gluten Free)
- 1 cup raw unsalted cashews boiled in hot water for 15 minutes
- 1/2 cup plain unsweetened almond milk
- 1/2 cup tahini or nutritional yeast omit tahini if paleo or Whole30
- 1 tablespoon lime juice one half lime, squeezed
- 2 tablespoons salsa of choice
- 1 fresh jalapeño seeded and chopped
- 1/4 teaspoon chili powder
- 1/4 cup cilantro
- Bring a small pot of water to a boil, and boil the raw cashews for about 15 minutes until they begin to soften.
- Drain and add cashews to blender along with the rest of the ingredients. Blend on high for 1-2 minutes until the cashews have completely broken down and the queso has become thick and creamy.
- Taste and adjust seasoning as necessary: adding more jalapeños, salsa, lime juice if needed.
- Serve as a dip for tortilla chips, on tacos or burritos, or use as a spicy veggie dip!