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Fast & easy chickpea flour queso is sure to please one and all! It is naturally soy-free, grain-free, oil-free and nut-free, and only 51 calories per 1/4 cup serving. Enjoy it with all of your favorite Tex-Mex dishes!

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Tex-Mex Queso Made with Chickpea Flour

First, there was Chickpea Flour Feta Cheese. Next, Chickpea Flour Cheddar Cheese.

Considering that I live in Texas, queso had to be next on the list.

Introducing Chickpea Flour Queso!

Highlights of Chickpea Flour Queso

This queso is so darn scrumptious, you are sure to fall head over heels (perhaps straight into the bowl!). And you might just pass out with glee when you find out that this decadent dip is good for you, too. Specifically, it is:

  • Vegan
  • Oil-Free
  • Nut-free
  • Soy-Free
  • Grain-Free
  • Only 51 calories per 1/4 cup serving
  • Made with only 6 ingredients (plus water and salt)

This queso follows the same initial steps as my feta and Cheddar cheese recipes. However, it is even faster and simpler since the cooling and setting-up steps are not needed. It also means that you should have some tortilla chips and other dippers at the ready for immediate gnoshing.

Ingredients for the Queso

The two major ingredients are chickpea flour and nutritional yeast. Chickpea flour, together with water, creates the silky smooth base, and nutritional yeast contributes cheese-y, umami flavor. Both are high in protein, too.

A bit of tahini (for richness, some fat, and more umami notes), ample spices (chipotle chile powder and cumin), garlic, and a drizzle of vinegar (for cheese-y tang), plus some water and salt, are the only the only other ingredients required. I like to add some sriracha (or other hot sauce) on top, too, but it is optional.

How to Make Chickpea Queso

Begin by whisking the chickpea flour, nutritional yeast, chipotle chile powder, cumin, garlic, vinegar and salt with 1/2 cup of the water until blended and smooth.

The yellow color of the chickpea flour and yeast, plus the red of the chipotle chile powder, equals an orange color akin to traditional queso.

If you want an extra orange color boost, add about 1/8 to 1/4 teaspoon of ground turmeric. You will not taste it (except that it contributes another subtle layer of spicy flavor). The batter below has about 1/8 of a teaspoon of turmeric in the mix.

Next, bring the remaining water to a boil in a small saucepan. Whisk in the tahini and chickpea flour mixture and immediately turn the heat to very low.

Keep whisking! It will start thickening–and looking like queso!– within the first minute, but keep whisking to thoroughly cook the chickpea flour and blend the flavors.

Continue cooking and whisking for about 4 to 7 minutes until the queso is smooth, thickened and glossy. If it gets too thick, simply add a small amount of water until you achieve a thickness you prefer.

The queso will be thick enough for dipping, but pourable while warm.

Though tempting, I decided against a photo of the queso being poured directly into my mouth :).

This is some serious bliss, friends. Be sure to adjust the seasonings (a pinch of salt, a touch more vinegar, a smidge of spice) to your liking. Consider adding a few drops or drizzles of sriracha or other hot sauce on top for some tasty zing (it’s pretty, too; I swirled the drops with the tip of a toothpick).

Like any cheese sauce, this queso will thicken as it cools. It is easily remedied by rewarming in the microwave (and, perhaps, a brief whisking).

Dip, dip, hooray!

The queso will last for about 3 weeks in the refrigerator (although it is unlikely you will have any leftovers :)). Re-warm and whisk it (it will separate to some degree when stored) over low heat for a quick, easy and nutritious snack anytime!

More Delicious & Easy Vegan Cheese Recipes to Try: 

Vegan Chickpea Flour Queso {oil-free, nut-free)

Vegan Chickpea Flour Queso {oil-free, nut-free)

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes

10-minute, 6 ingredient vegan queso, made with chickpea flour! It is naturally soy-free, grain-free, oil-free and nut-free, plus high in protein. Enjoy it with all of your favorite Tex-Mex dishes!


  • 1/2 cup (60 g) chickpea flour
  • 1/4 cup nutritional yeast flakes
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon ground turmeric
  • 1 clove garlic, mashed (or 1 teaspoon garlic powder)
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon fine sea salt
  • 2 cups (475 mL) water, divided
  • 1 and 1/2 tablespoons tahini (see notes for options)
  • Optional: sriracha or other hot sauce


  1. In a medium bowl, whisk the chickpea flour, nutritional yeast, chipotle chile powder, cumin, turmeric, garlic, vinegar and salt with 1/2 cup of the water until blended and smooth.
  2. In a small saucepan, bring the remaining 1 and 1/2 cups water to a boil. Reduce the heat to very low and whisk in the chickpea mixture and tahini.
  3. Cook, whisking constantly (it sets up very quickly!), for 4 to 7 minutes, until the mixture hot, bubbling, and thickened.
  4. Transfer queso to a serving bowl and drizzle with sriracha, if desired. Serve immediately with your favorite chips and other dippers.


Storage: Store in an airtight container in the refrigerator for up to three weeks. Reheat in a small saucepan set over low heat, whisking until smooth, or reheat in the microwave in 30 second intervals.

Tahini-Free Variation: If you do not eat seeds (tahini is made of sesame seeds), you can use an equal amount of oil (e.g., olive oil or avocado oil), or unsweetened almond butter or cashew butter.

Nutrition Information
Serving Size 1/4 cup (60 mL)
Amount Per Serving Calories 51Total Fat 1.9gSaturated Fat 0.3gCholesterol 0mgSodium 152.8mgCarbohydrates 5.1gFiber 1.4gSugar 0.6gProtein 3.4g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. What would you use instead of the chili powder and Cumin. I can’tdo any Pepper’s the current recipe I use has Cilantro, Oregano, Red onion and Green onion with White Sweet Potatos.

    1. Hi Jennifer,
      Cumin is not a pepper, but perhaps it does not work for you? I love ground coriander in Mexican recipes (the ground seeds of coriander—another name for cilantro—plants). Oregano and cilantro , ad you mentioned, will also add depth of flavor. Onion powder and garlic powder are great for adding savory notes, too.

    1. Hi Heidi,

      Yes, definitely! A smooth almond, cashew or sunflower seed butter (preferably without sweetener, but it would likely be fine even if it does have a small amount of sweetener added). I love peanut butter, but… that might be a little weird. Although… ?

    1. Hi Shirley,
      Alas, no, this will not worked with canned chickpeas. If you have a coffee grinder or a high speed blender, though, you can make some chickpea flour from dried chickpeas (other white beans will work, too). Process until the beans are a fine flour. I hope this helps!

  2. Oh my gosh, this is so good! I’ve been wanting a good vegan cheese sauce that doesn’t involve cashews (I love them, but they are so spendy!) and this was incredible! I’m making nachos for dinner and just whipped up a batch in 10 minutes flat. Even my mother who outright hates chickpeas, and anything made from them, and loves real cheese actually liked this! Win win in my book!!
    Thank you!!

  3. I have been making this recipe over the last years, and in the last few months it has become a staple in my cooking!
    I often replace the spices with cracked black pepper and the salt with white miso.
    I love it on backed no-oil fries, on sweet potato, in mac and cheese (I am European so never ate the non-vegan kind but it’s fun when it’s cold out).
    Thank you for creating such an amazing recipe! I am obsessed!

    1. Hi Kellie,
      The nutritional yeast is essential for giving the queso a “cheesey” flavor without adding cheese. I’m sorry, but there is not a substitute, and without it, this will not taste cheesey at all.

  4. WOW! I just tried this yesterday and it is incredible!! My entire family (they still eat dairy sometimes) chugged it down!
    I want to make it again and again and try so many variations! I will check out your other chickpea cheeses and recipes.
    Thank you for this fantastic recipe! And love that it is refined oil free!

  5. Just tried this and it was really very nice. I had roasted some cauliflower and broccoli and dipped them in the queso. Superb. I have parked your site in my favourites on my PC so I can try out your other recipes. I am soaking some split red lentils for tortillas as I type! Many thanks from a rainy UK!

    1. Yum! You are reminding me that I need to stop and eat lunch, Christopher! Hope you get some sun, soo–we have more than our fair share here in Texas.