Vegan Mexican Street Corn Queso

This Vegan Street Corn Queso Dip is the ultimate healthy appetizer for your next get-together! Made with our delicious vegan queso + sweet corn and black beans, and then baked to cheezy perfection, this queso dip can’t be beat.

Prep: 25 minutesCook: 30 minutesTotal: 55 minutes
Fat 9 Carbs 24 Protein 9
Yield 8 1x


Vegan Queso Ingredients

  • 1/2 large red pepper, chopped
  • 1 large carrot, cut into coins
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons shallot, chopped
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 cup raw cashews, soaked in water overnight and rinsed*
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/3 cup nutritional yeast
  • 1/4 teaspoon cayenne pepper
  • 1.5 cups water
  • 2 tablespoons white vinegar
  • 2 teaspoons hot sauce

Other Ingredients

  • 1 15-oz. can sweet corn, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, minced


Vegan Queso

  1. First, preppare our homemade Vegan Queso. You can find the directions for that recipe HERE.*

Vegan Mexican Street Corn Queso

  1. Once you’ve prepared the vegan queso, set that aside.
  2. Next, preheat the oven to 375ºF and spray an 8×8-inch baking dish with cooking spray.
  3. Add corn and black beans to the baking dish and then pour all of the vegan queso into the baking dish. Mix well.
  4. Bake at 375ºF for around 30 minutes or until hot.
  5. Remove from the oven and use a large spoon to mix.
  6. Top with fresh cilantro. Serve with tortilla chips or fresh vegetables.

Tips & Notes

*Place cashews in a large bowl and completely submerge them with water. Soak cashews overnight so that they soften. Alternatively, you can flash boil the cashews by bringing a pot of water to a rolling boil, turning off heat, and add cashews to the water. Let soak for 15-20 minutes.

Nutrition Facts

Serving Size: 1/8 Calories: 208 Sugar: 4 Fat: 9 Carbohydrates: 24 Fiber: 5 Protein: 9
Author: Linley RichterCategory: AppetizersMethod: OvenCuisine: Mexican

Keywords: street corn queso

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