Silky, rich potato carrot cheese sauce mixed with spicy Rotel becomes a tasty vegan rotel dip. It's tastes rich, but it's actually light and healthy with no cashews. You and your family will love this plant-based, oil-free, dairy-free and nut-free nacho cheese recipe.
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Game day, movie night, game night, any night is an excuse to make queso, y'all.
This healthy rotel dip is whole food plant based (WFPB), oil-free, soy-free, gluten-free and nut-free (if you use a plant-based milk with no nuts), so it's very allergy friendly.
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🧄 Ingredient notes
This vegan rotel dip is made with potatoes and carrots as the base! This means the dip is low in calories, low fat and full of nutrients and whole foods.
- Rotel - a brand name popular in America for their canned petite diced tomatoes with spicy green chiles. It adds instant flavor and heat to this nacho cheese dip. You can buy it in mild or original (spicier) versions. Look for this in the canned vegetable aisle by the canned tomatoes. If they don't have Rotel brand, get the store-brand.
- Potatoes - Use russet or gold potatoes and be sure to peel them. Humble and nutritious potatoes make this sauce so thick and silky, thanks to their starchiness. It really is amazing. If you've never tried a potato/carrot based cheese sauce, give it a try! It's not going to taste exactly like Velveeta, but it looks the part, behaves like meltable cheese and tastes great.
- Carrots - Gives the cheese sauce color and a little bit of sweetness.
- Nutritional yeast - Makes the nacho cheese sauce taste cheesy.
- Ground turmeric - Gives the cheese sauce color. Don't overdo it or add too much, as it will give the sauce a bitter flavor.
📋 Substitutions and variations
Here are some substitutions you can try for this recipe:
- Rotel - use off-brand or store-brand petite diced tomatoes with spicy green chiles instead of the Rotel brand. (Aldi's version is half the price and just as good!) Rotel is basically petite diced tomatoes with spicy green chiles and a few seasonings. So, you can also substitute mild, medium or spicy tomato salsa for Rotel in the recipe. Another option is canned chopped green chiles or jalapeños (canned, pickled, fresh raw or roasted) instead.
- Potatoes - Up to ½ of the potatoes can be substituted with cauliflower florets (fresh or frozen) in this recipe. The more cauliflower you use, the less thick and starchy the cheese sauce will be.
- Carrot - Instead of fresh carrot, you can use frozen carrot. While I have not personally tested this substitution, you could possibly use butternut squash instead of carrot in this sauce.
- Onion - Instead of using fresh onion, you can use frozen onion. Or, if you're in a pinch, use ½ teaspoon onion powder (add it straight to the blender). Do not use red/purple onion, it will make the cheese sauce change colors.
- Garlic - Instead of fresh garlic cloves, use jarred 2 teaspoons minced or crushed garlic (add it straight to the blender). Or, if you're in a pinch, use ½ teaspoon garlic powder or granulated garlic.
- Almond milk - Instead of almond milk, you can use another plant-based milk that is unsweetened and unflavored, such as: soy milk or cashew milk.
- Lemon juice - Instead of lemon juice, use 1 teaspoon apple cider vinegar, white vinegar or white wine vinegar.
Want to switch up the flavors? Here are some variations to try with this recipe:
- Salsa - Mix in 1 cup of your favorite salsa instead of the canned Rotel
- Taco Seasoning - Mix in one packet (or 1-2 tablespoons) of taco seasoning to the cheese sauce instead of the Rotel.
- Jalapeños - Blend in ¼ cup of canned jalapeños when blending the cheese sauce. Or, mix in diced raw, roasted or sautéed jalapeños and onions instead of the Rotel
- Vegan Chorizo Queso - This variation is not oil-free, unless you have homemade oil-free vegan chorizo. Heat 1 cup of vegan chorizo crumbles in a skillet or small saucepan until hot, stirring regularly. Reduce heat and carefully pour cheese sauce into pan and stir. Bring to a simmer. Enjoy your vegan chorizo nacho cheese dip.
🔪 Instructions
Step-by-step instructions for how to make vegan nacho cheese. This dairy-free rotel dip is super fast if you already have some prepared vegan cheese sauce sitting in the refrigerator. But, if not, it's easy to make.
In a medium-large stock pot, add cut potatoes, carrots, onion and garlic. Cover with water and bring to a boil.
Boil the veggies until they are fork tender, then drain.
Add drained, cooked veggies to blender with nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) smoked paprika and lemon juice, if using. You may need to do this in more than one batch, depending on your blender size.
Blend until completely smooth (I use a Blendtec and press the soup button). If it will not blend, you may need to add a bit more almond milk. Taste the sauce and adjust salt, as needed.
Add blended cheese sauce and the UNdrained can of Rotel (spicy tomatoes with green chiles) in medium sauce pan.
Stir together and heat over medium-low heat.
Heat over medium low heat for 5-8 minutes until hot and bubbly, stirring frequently to prevent burning the bottom.
Serve hot with tortilla chips (store-bought or homemade oil-free chips).
🍳 Equipment
- High speed blender - for blending a completely smooth vegan liquid cheese
- Medium saucepan
👨👩👦👦 Serving suggestions
- Rotel Dip and Chips - Devour this spicy vegan queso with tortilla chips as a dip or appetizer.
- Kid-friendly queso - My kids love it, so if you're making it for kids that are not able to handle spicy food, I would recommend getting the mild version of Rotel.
- Pair with homemade oil-free tortilla chips - If you're looking for an oil-free, fat-free option for tortilla chips, you can bake your own in about 20 minutes! Here's my recipe for homemade baked tortilla chips.
- Sauce for enchiladas, flautas, taquitos or tacos
- Make Loaded Vegan Nachos
- Pour over a homemade plant-based burrito bowl
- Drizzle over tostadas
🥡 Make ahead and storage tips
All cooked foods are perishable, so please use your good judgment about how long to store something. We comfortably keep this vegan queso stored in an airtight container or mason jar in our refrigerator for up to 5 days.
Can you freeze vegan nacho cheese? Yes! You can freeze this vegan nacho cheese for up to 3 months.
To reheat, thaw overnight in the refrigerator. Or, you can defrost it in the microwave using your defrost setting. Once it's thawed, place it in a small saucepan over medium low heat and simmer, stirring frequently, until it becomes smooth again, all the ice crystals have dissolved and it's bubbly.
❓ FAQ
Yes, you can freeze Rotel dip. To freeze, place in an airtight container and freeze for up to 3 months. To thaw Rotel dip, place in refrigerator overnight. Then, reheat in the microwave or transfer to a Crockpot, slow cooker to reheat. You can also reheat it on the stove over low heat, stirring frequently.
Velveeta is the most common type of cheese used in Rotel dip. Try this dairy-free, vegan velveeta substitute instead. Surprisingly, you can make a fauxveeta cheese using whole food like potatoes and carrots, along with some spices and nutritional yeast for the cheesy flavor.
Yes, canned Rotel is vegan, since there are no animal products in it. The ingredients are: tomatoes, water, chopped green chili peppers, and less than 2% of: salt, calcium chloride, natural flavors, citric acid and cilantro. Rotel is also gluten-free, according to their website.
Vegan nacho cheese can be made of different types of bases, such as: 1) cashews, 2) potatoes and carrots, 3) store-bought vegan cheese, 4) cauliflower, 5) oats or 6) a combination of any of these. The base is then flavored with aromatics and spices, such as garlic, onion, green chiles, jalapeño, taco seasoning, ground chile, Rotel, cayenne, chili powder and more.
Yes, nacho cheese sauce typically contains dairy. Check the label for a "milk" allergen alert or ask your server to make sure.
🗺 Cultural influences
This recipe is inspired by my background as a native of Houston, Texas, where TexMex cuisine is abundant, authentic and celebrated. It's a vegan take on Velveeta and Rotel Dip.
What is the difference between Rotel dip and chile con queso?
Rotel dip is typically made of 2 ingredients: Velveeta cheese and a can of Rotel.
Chile con queso is made of other types of cheese, along with onions, green chiles (jalapeño, serrano, etc.) and cilantro. It may or may not have tomato, spices, ground meat or chorizo.
Both are eaten throughout Texas. But, you'll find chile con queso at restaurants, whereas Rotel dip is often made at home when there's a family gathering or party. It's easy to make in a Crockpot or slow cooker and is always a hit.
If you're at a restaurant and they're serving a velveeta-based Rotel dip, you should seriously consider whether you should be eating there.
See About for more information on my cultural influences and how I attribute recipes.
💜 More recipes you'll love
If you loved this vegan nacho cheese without cashews, then check out my other plant-based TexMex condiments, appetizers and game day faves!
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Vegan Nacho Cheese Rotel Dip without Cashews
Equipment
- High speed blender I use Blendtec, but a Vitamix or Ninja would also work
Ingredients
- 3 cups yukon gold or russet potatoes about 5 medium potatoes (or 530 grams), peeled and cut into large squares
- 1 ½ cups carrot about 5 medium carrots (or 210 grams carrot), peeled and cut into large pieces the same size at the potatoes
- 1 small onion (or 175 grams), quartered
- 5 cloves garlic (20 grams), whole
- 1 cup almond milk unsweetened, unflavored
- 3 tablespoons nutritional yeast
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika optional but highly recommended
- 1 tablespoon lemon juice optional but highly recommended
- 10 ounces Rotel with liquid, do not drain = spicy diced tomatoes with green chiles, Rotel brand or similar
- tortilla chips store-bought or homemade, for serving
Instructions
Make vegan cheese sauce
- In a medium-large stock pot, add cut potatoes, carrots, onion and garlic. Cover with water. Then, boil the veggies until they are fork tender, then drain.3 cups yukon gold or russet potatoes, 1 ½ cups carrot, 1 small onion, 5 cloves garlic
- Add drained, cooked veggies to blender with nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) smoked paprika and lemon juice, if using. You may need to do this in more than one batch, depending on your blender size.1 cup almond milk, 3 tablespoons nutritional yeast, ½ teaspoon ground turmeric, ½ teaspoon sea salt, ½ teaspoon smoked paprika, 1 tablespoon lemon juice
- Blend until completely smooth (I use a Blendtec and press the soup button). If it will not blend, you may need to add a bit more almond milk.
- Taste the sauce and adjust salt, as needed.
Add rotel and heat
- Add blended cheese sauce and the UNdrained can of Rotel (spicy tomatoes with green chiles) in medium sauce pan. Stir together.10 ounces Rotel
- Heat over medium low heat for 5-8 minutes until hot and bubbly, stirring frequently to prevent burning the bottom.
- Serve hot with tortilla chips.tortilla chips
LTaylor says
I’m a big cheese lover but my oldest brother is vegan and I wanted to offer something for him. I found I ate more than he did, it was really good!