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5-Minute Vegan Blender Queso

If I told you this quick blender queso was nut-free, oil-free, and dairy-free would you believe me? Well you should! This speedy sauce is made from oats, and couldn’t be easier.

Bowl of bright orange queso dip on a plate with chips, on pink background with text overlay "5-minute Vegan Blender Queso"

I first made this recipe and even started drafting this post out almost a year ago, but I think moving and all that jazz bogged me down for a bit. Now, just in time for this sports-oriented weekend, I have what may be one of the easiest queso recipes you’ll ever make.

Assorted ingredients in ramekins, like oats, salsa, etc on a cutting board

This idea actually started when a good friend of mine was having some digestive issues, so I wanted to make us some meals that were plant-based but also low-fat (otherwise I love me some fat). And what inspired me was actually my popsicle recipes, in that you rely on the gooey-ness of over-blended oats to make things really creamy without added fat from nuts or coconut.

Image collage of pouring oats in blender then pureeing them

And because of the process, this recipe is very allergy-friendly! No nuts, soy, gluten, and no oil for those avoiding it. You may see my blender and think you have to have a high-speed blender to make this recipe and that’s not the case! The reason why you can serve this queso straight from the pitcher is that it utilizes the friction caused by long-term blending to make it warm and smooth, which really can be done in any blender on high.

Image collage of queso blending then a spoon scooping some up

Substitutions & Tips:

  • Rolled oats – I used regular rolled oats here, though quick cooking oats may also work? I haven’t tried them myself, but I can’t think of a real reason why they wouldn’t.
  • Roasted red pepper – this is for a subtle sweetness to balance all of the savory, and add a little color.
  • Spices – you can adjust all of these depending on your preferences, I like my queso with a bit more cumin in it, and didn’t add any cayenne because the salsa I added in was on the hotter side. All that to say, just use what you like!
  • Pickled Jalapeños & Brine – typically I add an acid to my cheese sauces like vinegar or lemon juice, but here I’ve used the pickled jalapeños AND their brine to stand in, but not make it too tangy.
  • Salsa – I suggest something chunkier to pulse into the mixture, and tomato-based. Green salsa may not be as successful here.
  • If you are wanting to serve this at a party or hang out, and would like to keep it in a warming dish like a crock pot, I suggest adding another 1/2 cup of water to the blender when pureeing. That way it doesn’t thicken too quickly as the water evaporates!
  • IMPORTANT TEMPERATURE NOTE: if you have a plastic pitcher blender like I do, blendtec’s site recommends nothing above 179F, luckily 165F is the food-safe mark for serving, but if that’s a bit too close for your liking, just finish this off in a pan on the stove once the mixture is very smooth!
Bowl of bright orange queso dip on a plate with chips, on pink background

So, whip up a batch of this queso, serve it as a dip with all of your favorite dippers, or even use it to make sheet pan nachos! And if you need more appetizer ideas, check the list below:

Bowl of bright orange queso dip on a plate with chips, on pink background

5-Minute Vegan Blender Queso

Yield: 20 ounces
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes

If I told you this quick blender queso was nut-free, oil-free, and dairy-free would you believe me? Well you should! This speedy sauce is made from oats, and couldn't be easier.

Ingredients

  • 3/4 cup (80 g) rolled oats
  • 1 1/2 cups (355 ml) water, divided*
  • 2 tablespoons (10 g) nutritional yeast
  • 2 tablespoons (36 g) roasted red pepper
  • 2 tablespoons (30 ml) pickled jalapeño brine
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon turmeric (for color)
  • 1/4 cup (60 g) store-bought salsa (slightly chunky in style)
  • 1 tablespoon (24 g) diced, pickled jalapeños
  • Optional, top with diced tomatoes and jalapeños

Instructions

  1. Place oats and 3/4 cup (177 ml) water in a blender and blend on high for 45 seconds. Scrape down the sides and let sit to soak oats for 45 seconds to soften. Then, add nutritional yeast, roasted red pepper, jalapeño brine, salt, and spices to the blender and blend again on high for 90 seconds.
  2. As oats start to thicken and heat up, add remaining water and blend for 60 seconds more on the highest setting. (as noted, if you are keeping this warm in a heated dish, add another 1/2 cup (120 ml) water at this point). You want the mixture to be steaming by the end of the last minute**.
  3. Lastly, add salsa and diced jalapenos to queso and pulse to incorporate, you want some texture remaining. Taste and adjust seasonings how you see fit. Serve while hot! As the queso cools it will thicken a lot, though it will still be delicious. Store remaining queso in the fridge for up to 7 days.

Notes

    *If you are wanting to serve this at a party or hang out, and would like to keep it in a warming dish like a crock pot, I suggest adding another 1/2 cup of water to the blender when pureeing. That way it doesn't thicken too quickly as water evaporates!

    **IMPORTANT TEMPERATURE NOTE: if you have a plastic pitcher blender like I do, blendtec's site recommends nothing above 179F, luckily 165F is the food-safe mark for serving, but if that's a bit too close for your liking, just finish this off in a pan on the stove once the mixture is very smooth!

  • Roasted red pepper - this is for a subtle sweetness to balance all of the savory, and add a little color.
  • Spices - you can adjust all of these depending on your preferences, I like my queso with a bit more cumin in it, and didn't add any cayenne because the salsa I added in was on the hotter side.
  • Pickled Jalapeños & Brine - if you don't have access to these, add 1-2 tablespoons (15-39 ml) lime juice.
  • Salsa - I suggest something chunkier to pulse into the mixture, and tomato-based. Green salsa may not be as successful here.

Did you make this recipe?

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Bowl of bright orange queso dip on a plate with chips, on pink background with spoon scooping queso up

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