Easiest Not Quite Queso Dip

If you're looking for a creamy, deliciously melty dip that satisfies, then this allergy friendly take on queso dip from is for you! Dairy & nut free.

5 from 1 reviews

If you’re looking for a creamy, deliciously melty dip that satisfies, then this allergy friendly take on queso dip is for you! Also, it’s dairy & nut free, with an adaptation to avoid coconut products.




SOFTEN: Pour 1 tablespoon / 15 ml of the avocado oil into a small saucepan over low medium heat. When the oil is warmed through, add the diced red onion and cook until it begins to soften, about 7 minutes. Add the green onions and cook until softened, about another 2 minutes.

BLEND: While the onions are softening, add the cooked white sweet potato, coconut mil, broth, the smaller amount of nutritional yeast, garlic, cilantro, salt & oregano to a blender pitcher. Blend until completely smooth and combined. Taste and add the additional nutritional yeast if you like.

THICKEN: Scoop the blended cheese sauce from the pitcher into the saucepan and stir to combine with the softened onions. Warm the sauce through over low heat, stirring often. Measure the tapioca flour into a small jug or jar and add enough water to whisk it into a slurry. Pour the tapioca slurry into the queso dip base in the saucepan, a little at a time, stirring constantly. Cook until the queso dip is warmed through, has thickened and will coat the back of a spoon evenly. Remove the queso dip from the heat and stir through the white wine vinegar. Serve immediately. The queso dip can be stored in the refrigerator for 3 days and re-warmed just before serving.


I always make this with leftover, plain roasted sweet potatoes, plus you can roast them a few days in advance and keep them in the fridge whole until you’re ready to make dip! Roasting removes any excess water for a firmer sweet potato and a thicker sauce. You can swap in steamed or boiled sweet potato instead if you like, but you may want to reduce the amount of broth to compensate for the higher moisture content of those cooking methods.

To make this coconut free, omit the coconut milk, increase the broth to 3/4 cups / 180 ml and add an additional 1 tablespoon / 15 ml of avocado oil. Start with half the amount of tapioca starch and then adjust the thickness to your liking.

If you wish to make this vegan, substitute a mild flavored vegetable broth for the chicken broth. Make sure that it is light in color and not too mushroom heavy, or the finished color will be too dark and the mushroom flavor overwhelming.

If you’re looking for a non fortified nutritional yeast, this is a good brand.