Low-Fat Tofu Queso

A white bowl of tofu queso with a blue tortilla chip dipped in it.

Prep Time 5

Cook Time 4

Total Time 9

Servings:2 servings

Author: Lori Rasmussen, My Quiet Kitchen

Tofu Queso Dip is easy to make in just 10 minutes with simple, wholesome ingredients, it's perfect for scooping up with tortilla chips, drizzling on nachos, or using in your favorite Mexican-inspired dishes. Thanks to silken tofu, this dip contains 13 grams of protein per serving, only 2 grams of fat, and is creamy even without oil or nuts!

Ingredients
US Customary | Metric

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

Store tofu queso in an airtight container in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave. Freezing not recommended.

Nutrition