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+ servings

Game Day Vegan Queso

5 from 10 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, cooked, dope recipes, latest recipes, Sauces + Dressings, Snack
Cuisine American, Mexican
Servings 6 servings


  • 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


  • 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!


*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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