Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

‘Vegveeta’ Cheese Dip [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This warm ‘cheesy’ dip has a mild flavor that can be used to accompany many foods… and also combines very well with salsa to mimic the velveeta/salsa dip from years ago. I make this without nutritional yeast, but if you like it, feel free to add in the nooch!

'Vegveeta' Cheese Dip [Vegan]




  • 1/2 cup raw cashews
  • 1 tablespoon tahini (or 1/8 cup pine nuts)
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 cup and 1-3 tablespoons plain unsweetened almond milk (see note)
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon prepared yellow mustard
  • 1 tablespoons arrowroot powder
  • 1/2 teaspoon paprika
  • 1/8–1/4 teaspoon turmeric (for color)
  • optional: 1 1/2 -2 tablespoons nutritional yeast


  1. Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tablespoon milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tablespoonp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!

Nutritional Information

Total Calories: 451 | Total Carbs: 32 g | Total Fat: 33 g | Total Protein: 19 g | Total Sodium: 1509 g | Total Sugar: 4 g

Calculation includes the optional addition of the nutritional yeast (2 tablespoons).


Use plain unsweetened almond milk in this cheese dip. It has a more neutral flavor than soy milk, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.

*The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops.

For a nacho “Vegveeta”-style dip, try stirring about 1/3 – 1/2 cup of your fave salsa into the heated sauce. Other add-in’s to consider (add after blending/warming sauce):
- a handful of sliced green onions
- chopped sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes
- sliced olives
- chopped parsley or cilantro.
- for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce.





Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Dreena has appeared on television and radio and is a contributor for sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM.  She has written for Yoga Journal, VegNews, alive magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog. Join Dreena’s community, at Plant Powered Kitchen.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Swedish Meatballs With Rosé Pepper and Thyme [Vegan, Gluten-Free]

Vegan Swedish Meatballs with Rosé Pepper and Thyme [Vegan, Gluten-Free]

Coconut Snowballs With Macadamia Core [Vegan, Grain-Free]

Vegan Grain-Free Coconut Snowballs With Macadamia Core

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

28 comments on “‘Vegveeta’ Cheese Dip [Vegan]”

Click to add comment
One Green Planet
9 Days ago

Thanks for sharing everyone!

Jeffrey Stephens
9 Days ago

I've wanted vegan queso for so long. Made it once, but it didnt' come out so amazing. I want it to taste like queso, though. It should have a little bit of spicy to it. What is this mild bullshit?

Amy Marie
06 Dec 2017

Try this one! https://minimalistbaker.com/roasted-jalapeno-vegan-queso-7-ingredients/

Dianne Nord
10 Days ago

Haley Nord

Meagan Wheeler
10 Days ago

Corinah Batt

Yvonne L'Oréal Newton
10 Days ago

Patricia L. Newton

Patricia Cunningham DeMartino
10 Days ago

Make it all the time...WINNER! Thank you, Dreena Burton :)

Jeanne Stone
10 Days ago


Damon Caster
10 Days ago

No thanks

Jessica Spiby
10 Days ago

Dave McMahon

Jessica Spiby
10 Days ago

Aidan Rouse


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×