10-minute, 6-ingredient vegan queso, made with chickpea flour! 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!
Considering that I live in Texas, queso had to be next on the list.
Introducing Chickpea Flour Queso! It is so darn good, you are sure to fall head over heels for the flavor. And you might just pass out with glee when you find out that this decadent dip is good for you, too. Specifically, it is:
*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.
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.
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 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!Print
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 chickpea flour
- 1/4 cup nutritional yeast flakes
- 2 teaspoons chipotle chile powder
- 1 teaspoon ground cumin
- 1 clove garlic, mashed (or 1 teaspoon garlic powder)
- 1 teaspoon cider vinegar
- 1/2 teaspoon fine sea salt
- 2 cups water, divided
- 1 and 1/2 tablespoons tahini (see notes for options)
- Optional: sriracha or other hot sauce
- In a medium bowl, whisk the chickpea flour, nutritional yeast, chipotle chile powder, cumin, garlic, vinegar and salt with 1/2 cup of the water until blended and smooth.
- 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. Cook, whisking constantly (it sets up very quickly!), for 4 to 7 minutes, until the mixture hot, bubbling, and thickened.
- 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.
- Category: Vegan cheese
- Serving Size: 1/4 cup
- Calories: 51
- Sugar: 0.6 g
- Sodium: 152.8 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 5.1g
- Fiber: 1.4 g
- Protein: 3.4 g
- Cholesterol: 0 mg