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Game Day Vegan Queso
5
from
10
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course
Appetizer, cooked, dope recipes, latest recipes, Sauces + Dressings, Snack
Cuisine
American, Mexican
Servings
6
servings
Ingredients
1x
2x
3x
12-16
oz
vegan ground beef
Salt and pepper
to taste
2
tbsp
taco seasoning
¼
cup
vegetable broth
8
oz
vegan Monterey Jack cheese
small cubed
16
oz
vegan cheddar
small cubed
1
cup
non-dairy milk
2
tbsp
can jalapenos
diced (optional)
10
oz
can Rotel Tomatoes
partially drained
1
cup
black beans
drained and rinsed
1/4
cup
red onion
finely diced
2
tbsp
fresh cilantro
chopped
Instructions
Place your vegan cheese cubes and non-dairy milk into a medium pot on medium-high heat. Stir occasionally.
As the cheese begins to melt, reduce the heat and stir for another 5 minutes, until the cheese is mostly or fully melted. Set aside.
Cook and break up the vegan ground beef over medium-high heat in a large pan until mostly cooked (about 4 to 5 minutes).
Add in the salt & pepper, taco seasoning, and stir until well coated.
Add vegetable broth, stir, and reduce heat to medium.
Stir in the melted cheese until evenly distributed throughout the pan.
Add in the beans, red onions, jalapenos, and rotel tomatoes with juice (without juice if you want a thicker consistency). Stir until well combined.
Turn off heat and top your dip with fresh cilantro, then serve!
Notes
*Note: If you can’t find the vegan cheddar and Monterey Jack in the store, then use my homemade
Nacho Cheese sauce
.
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