• the fed kitchen

Spicy Vegan Queso Dip

Serves: 8

Prep Time: 10 minutes


Our spicy vegan queso dip comes with a kick. It pairs perfectly with chips or veggies plus it can be a sauce for tacos, vegan enchiladas, potatoes and other starchy faves.

If spicy isn't your jam, check out our mild vegan queso dip recipe. It's just as good but a bit gentler on the palate.

This dip is very easy to execute, which makes it one of our most popular go-to snack recipes. It's also a healthier alternative to traditional queso. There's no oil in this recipe and the ingredients are all harm-free.

Game on!


  • 1 can (12-15 oz), Cannellini beans (use the water in the can too)

  • 1 can (12-15 oz), chopped roasted tomatoes

  • 1 small can (2.25 oz), mild green chilies

  • 1/2 cup, nutritional yeast

  • 1/4 -1/2 jalapeño pepper, seeded & chopped (*use 4-6 slices of canned jalapeño if you prefer)

  • 1/2 packet, taco seasoning *or 1.5 TBSP of taco seasoning

  • seal salt, to taste


  1. Place all ingredients (minus sea salt) in a blender or food processor. Blend on medium-high speed until smooth, about 2-3 minutes

  2. Use a wooden spoon or spatula to slowly mix in the sea salt until the desired flavor is achieved

  3. Serve with chips or your favorite crunchy veggies

At the fed kitchen we feature harm-free recipes developed by professional chefs. Each recipe is tested in our kitchens before publication. Find more harm-free culinary inspiration at www.thefedcollective.com.

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