A healthy spin on queso dip, this vegan kimchi queso is easy to prepare, made with only pure, whole food ingredients and still has all the flavor of the traditional recipe. Enjoy this dip warm with your favorite tortilla chips!
Everyone has a vice, right? For some, it's ice cream. Others it's cookies. Or even potato chips. For me though, my vice? Tortilla chips.
Open a bag of tortilla chips around me and I'm donezo. They're one of those snacks that I have a hard time controlling myself with. Portion control, in general, isn't a strong suit of mine, but I'm a goner if tortilla chips are in the mix. Plus, they're like pretty much the ultimate dipping vessel.
When it comes to dips, I'm honestly not that picky. Of course, guacamole is always on the top of the list, but I also adore salsa (fresh or jarred), bean dips, hummus, and now…vegan kimchi queso!
How to Make Vegan Queso Dip
Like many vegan cheese dips, the base of this recipe is soaked raw cashews. The cashews get blended up with nutritional yeast, hot sauce, and a few spices and then warmed on the stove so it gets nice and thick.
Then you can just stir in the kimchi and serve it with your favorite chips!
Why Do You Need Starch to Thicken?
The other trick? Tapioca starch.
I know it sounds a bit out of place, but here's the thing: when you heat tapioca starch up it acts as a thickener which gives this queso dip the perfect texture.
Instead of it just being a thick sauce, it gets a little stretchy, so it almost has that cheese-like pull. It's incredible! And promise, it doesn't affect the flavor at all.
After all, it's also about the texture when it comes to queso!
What the heck is Kimchi?
Okay, we can't leave today's post without talking about the addition of kimchi.
If you don't know what kimchi is, let's do a quick recap:
Kimchi is a traditional Korean side dish made of fermented vegetables and spices. The base is usually cabbage but can be made with a variety of different veggies. What's great about kimchi is that, just like other fermented dishes, it's filled with good-for-your-gut bacteria. It's something I highly recommend that everyone incorporate into their diet on a daily basis to keep your gut healthy and strong.
And adding it to queso dip? Healthy AND delish!
For the flavoring options, we're using sriracha sauce, kimchi juice, and smoked paprika to give it a lovely spice, but also mashing up the classic Mexican flavors with an Asian spin. And you guys, it's amazing!
This is hands down one of my FAVORITE dips of all time!
I served it warm with scallions and cilantro on top, with a big bowl of yellow corn tortilla chips. It was gobbled up by all my girlfriends and the only downside is that I wish I had made two batches! Hope you enjoy it as much as we did 🙂
More Healthy Vegan Dips to Try:
Vegan Kimchi Queso Dip
- 3/4 cup raw cashews soaked at least 2 hours
- 1 cup almond milk
- 1/3 cup nutritional yeast
- 2 teaspoons sriracha sauce
- 2 tablespoons kimchi juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt & pepper
- 1 tablespoon tapioca starch
- 1/2 cup chopped kimchi
- Scallions cilantro and additional paprika to garnish
- Add all the ingredients to a high-powered blender and blend on high until smooth.
- Add blender contents to a small saucepan and heat on low until warm. Whisk constantly to avoid clumping and stir until slightly thickened, about 3 - 5 minutes. Transfer to a serving bowl and sprinkle with green onions, cilantro and a dusting of paprika.
- Serve warm with tortilla chips and enjoy!
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13 comments on “Vegan Kimchi Queso Dip”
I love kimchi and I love vegan queso, so I need this in my life!! Thanks for the inspiration! 😀
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I am making this as we speak. Question! Your video state 2 teaspoons of Sarot just sauce and the recipe says 2 tablespoons. Which is it?
I’d say go with 2 teaspoons, taste and then add more if you want!
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What brand kimchi do you use? There are so many!
I like the brand Mother in Laws!
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Can you use sauerkraut instead of the kimchi? I know the flavors will change since Kimchi is full of pungent spices, but the fermented component is still there. I have a ton of sauerkraut right now & would love to use it in a dish.
I don’t see why not! 🙂
OOOH yes – I have added kimchi to salsa to mix it up so it totally makes sense to do this! I suppose this goes without saying but make sure if you want to keep it completely vegan you are also using vegan kimchi. Traditional kimchi typically uses a fish sauce or shrimp paste or something like that so it isn’t completely vegan 🙂 Great recipe and can’t wait to try!
I can’t wait for you to try it!!