This Tofu Queso Dip is a creamy, plant-based alternative to traditional dairy-based cheese dips. Easy to make in just 10 minutes with simple ingredients, it's perfect for pairing with tortilla chips, drizzling on nachos, and topping your favorite Mexican-inspired dishes. Thanks to silken tofu, this dip contains 13 grams of protein per serving and just 2 grams of fat! It's also oil-free and nut-free.
You may have seen the viral “healthy queso” trend on TikTok made with combination of cottage cheese and shredded cheese.
While using cottage cheese seems like a clever way to lighten up traditional queso and boost the protein, let’s be honest — anything made with dairy isn’t exactly what I’d call healthy.
Not only is the production of dairy inherently cruel and resource heavy, dairy comes with cholesterol, saturated fat, and casein, a common allergen that has been linked with an increased risk of cancer (source).
On the flip side, this silken tofu queso contains no cholesterol, saturated fat, or casein.
It's rich in plant-based protein and contains naturally occurring Omega-3s from soybeans. It's also significantly lower in total fat than classic queso, nut-free, and oil-free, making it accessible for those of us with various dietary needs.
Now, maybe you're thinking, "Okay, Lori. But does it taste good?"
You bet! I'm picky about dairy alternatives and wouldn't share the recipe if I wasn't super impressed with both the flavor and texture.
This recipe was inspired by my tofu pasta sauce and makes a great low-fat alternative to my vegan cheese sauce and cashew queso recipes.
For more tasty vegan cheese recipes, check out my vegan pizza cheese, vegan pimento cheese, and vegan queso fresco next.
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Why You'll Love It
- Quick & Easy: You can whip up this cheesy dip in under 10 minutes, making it perfect for when you need a last-minute appetizer or snack.
- Special Diet-Friendly: This recipe is nut-free, oil-free, gluten-free, and vegan!
- Wholesome: This vegan tofu queso has all the creamy, cheesy goodness without the cholesterol and saturated fat of traditional queso. It's 100% plant-based and made with real food.
- Customizable: It's easy to adjust the spices, salt, and acidity to suit your preferences.
Ingredient Notes
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- Silken Tofu: I prefer the refrigerated type of silken tofu, typically found near the produce section in the grocery store. For this recipe, you'll only need half of a block (8 ounces), so you can make this dip again or use the other half to make one of the delicious recipes in this silken tofu recipe collection. If you want to use the shelf-stable type of silken tofu, like Mori-Nu, note that these come in 12-ounce packages. Therefore, you could use one box and multiply all the other ingredients by 1.5.
- Nutritional Yeast: I recommend a non-fortified version, such as the Sari Foods brand. Although it is a bit more expensive, I feel it's worth it when it's a big part of the flavor like in this recipe. You'll notice it's not as bright yellow as other popular brands, but it has a really nice cheesy flavor.
- Lemon Juice: Fresh is best here when it comes to flavor, but if you have bottled lemon juice on hand, feel free to use it.
- Garlic: This gives the queso a savory flavor and adds to the cheesiness. You only need one clove for this recipe. Or sub ¼ teaspoon garlic powder.
- Seasonings: Cumin adds a warm, smoky vibe, and dried chipotle flakes bring a touch of heat. Salt enhances all of the other ingredients and is key to creating cheesy flavor.
- Salsa: Adds tangy flavor and contributes to the overall texture. Feel free to substitute with Ro-Tel if you prefer.
- Tapioca Starch: A half teaspoon is all you need to thicken the tofu queso enough to make it great for dipping, while still keeping it milky and creamy. Feel free to use arrowroot or cornstarch instead if that's what you have on hand.
See the recipe card below for amounts and full step-by-step instructions.
How to Make Tofu Queso
Step 1: Blend. Add all of the ingredients besides the tapioca starch to a blender, and blend until smooth. Taste and adjust the amount of salsa and seasonings as desired. Then, add the tapioca starch and blend again.
Step 2: Warm the queso. Pour the mixture into a saucepan and cook over medium-low heat, whisking constantly, until slightly thickened. This not only helps to enhance the flavors, but it also activates the tapioca starch, allowing the queso to thicken and reach the perfect consistency.
Serving Suggestions
- Serve this dairy-free queso with some tortilla chips for dipping. It's perfect for parties or satisfying snack cravings!
- You can also drizzle it on a plate of loaded nachos made with refried black beans and all your favorite toppings, like pickled jalapenos and corn salsa.
- Use this queso for all your Mexican-inspired dishes like vegan taco bowls, quick TVP tacos, and this enchilada casserole. You could also swap out the cheese sauce in these vegan cabbage rolls for some tofu queso.
Equipment
For the smoothest consistency, I recommend using a blender. However, you can use a food processor instead if that's what you've got. Just be sure to grate or mince the garlic first to avoid large chunks in the queso.
FAQs
If you can't find silken tofu, you can use soft tofu instead. However, note that you will need to add a little water or plain, unsweetened non-dairy milk to the blender to get the right consistency.
Store in an airtight container in the refrigerator for 4-5 days. Enjoy cold or reheat on the stovetop or in the microwave.
Helpful Tips
- Make ahead. If you're not serving the queso right away, skip the warming step and transfer it straight from the blender to an airtight container. Keep it in the fridge until you're ready to heat and eat.
- For less spicy heat: Reduce the amount of dried chipotle flakes to ⅛ teaspoon, or replace with smoked paprika to retain the smoky flavor without the spiciness. Also, choose a mild salsa.
- For more heat: Increase the dried chipotle flakes to ½ teaspoon or mix with a pinch of cayenne pepper for an extra spicy kick.
- For a milder flavor: Use ⅛ teaspoon instead of ¼ teaspoon or omit the cumin entirely if you want a more neutral queso.
- Taste and adjust: Taste the sauce after blending and again after heating to adjust the salt, lemon juice, and/or seasonings.
More Silken Tofu Recipes
I hope you enjoy this easy and healthy tofu queso! If you give it a try, comment below to let us know.
Recipe
Low-Fat Tofu Queso
Equipment
Ingredients
- 8 ounces silken tofu - I like the refrigerated kind
- ⅓ cup salsa - or more to taste
- ¼ cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 clove garlic, peeled
- ¼ teaspoon ground cumin
- ¼ teaspoon dried chipotle flakes
- ¼ teaspoon fine sea salt - or more to taste
- ½ teaspoon tapioca starch - can sub arrowroot or corn starch
Instructions
- Combine all ingredients except the tapioca starch in a blender. Blend until smooth. Taste and add more salsa or seasonings as desired. Add the tapioca starch, and blend again.
- If not serving right away, transfer to a covered container and refrigerate until ready to use. Otherwise, pour the tofu queso into a small saucepan. Whisk and cook over medium-low heat until slightly thickened, 3 to 4 minutes. Serve hot with tortilla chips or as a cheese sauce for your favorite Mexican-inspired dishes.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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