Fast & straightforward chickpea flour queso for the win! It has 6 grams of protein per serving and is nut-free, gluten-free, grain-free, and so satisfying. Enjoy it as a dip, or with all of your go-to Tex-Mex dishes!!
Tex-Mex Queso Made with Chickpea Flour
First, there wasChickpea Flour Feta Cheese. Next,Chickpea Flour Cheddar Cheese.
Considering that I live in Texas,quesohad to be next on the list.
IntroducingChickpea Flour Queso!
Recipe Benefits
This chickpea flour queso is so darn scrumptious, you are sure to fall head over heels (perhaps straight into the bowl!). And you might just pass out with glee when you find out that this decadent dip is good for you, too. Specifically, it is:
- Vegan (egg-free, dairy-free)
- Oil-Free
- Nut-free (no cashews, in particular)
- High protein (6 grams protein per serving)
- Soy-Free
- Grain-Free
- Made with only 6 ingredients (plus water and salt)
This queso follows the same initial steps as my feta and Cheddar cheese recipes. However, it is even faster and simpler since the cooling and setting-up steps are not needed. It also means that you should have some tortilla chips and other dippers at the ready for immediate gnoshing.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
The two major ingredients are chickpea flour and nutritional yeast. Chickpea flour, together with water, creates the silky smooth base, and nutritional yeast contributes cheese-y, umami flavor. Both are high in protein, too.
A bit of tahini (for richness, some fat, and more umami notes), ample spices (chipotle chile powder and cumin), garlic, and a drizzle of vinegar (for cheese-y tang), plus some water and salt, are the only the only other ingredients required. I like to add some sriracha (or other hot sauce) on top, too, but it is optional.
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
Step One: Whisk the Ingredients
Begin by whisking the chickpea flour, nutritional yeast, chipotle chile powder, cumin, garlic, vinegar and salt with1/2 cupof the water until blended and smooth.
The yellow color of the chickpea flour and yeast, plus the red of the chipotle chile powder, equals an orange color akin to traditional queso.
If you want an extra orange color boost, add about 1/8 to 1/4 teaspoon of ground turmeric. You will not taste it (except that it contributes another subtle layer of spicy flavor). The batter below has about 1/8 of a teaspoon of turmeric in the mix.
Step Two: Heat the Water
Next, bring the remaining water to a boil in a small saucepan.
Step Three: Cook the Queso
Whisk in the tahini and chickpea flour mixture and immediately turn the heat to very low.
Keep whisking! It will start thickening–and looking like queso!– within the first minute, but keep whisking to thoroughly cook the chickpea flour and blend the flavors.
Continue cooking and whisking for about 4 to 7 minutes until the queso is smooth, thickened and glossy. If it gets too thick, simply add a small amount of water until you achieve a thickness you prefer.
The queso will be thick enough for dipping, but pourable while warm.
Though tempting, I decided against a photo of the queso being poured directly into my mouth :).
Adjust Seasonings to Taste
This is someserious bliss, friends. Be sure to adjust the seasonings (a pinch of salt, a touch more vinegar, a smidge of spice) to your liking. Consider adding a few drops or drizzles of sriracha or other hot sauce on top for some tasty zing (it’s pretty, too; I swirled the drops with the tip of a toothpick).
Like any cheese sauce, this queso will thicken as it cools. It is easily remedied by rewarming in the microwave (and, perhaps, a brief whisking).
Dip, dip, hooray!
Storage
Store the cooled queso in an airtight container in the refrigerator for up to one week.
FAQ
- How Should I Rewarm the Queso?Reheat in a small saucepan set over low heat, whisking until smooth, or reheat in the microwave in 30 second intervals.
- What is a Good Substitute for Tahini?If you do not eat seeds (tahini is made of sesame seeds), you can use an equal amount of oil (e.g., olive oil or avocado oil), or unsweetened almond butter or cashew butter.
- Can I Leave out the Nutritional Yeast?Yes, you can. However, without it, the queso will not have a cheese-y flavor.
Vegan Chickpea Flour Queso (Oil-free, Nut-free)
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Total Time: 9 minutes
- Servings: 4 servings (1/2 cup each)
Ingredients
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast flakes
- 2 teaspoons chipotle chile powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric (more or less, to taste, and to color the queso)
- 1 teaspoon garlic powder
- 1 teaspoon cider vinegar
- 1/2 teaspoon fine sea salt
- 2 cups water, divided
- 1 1/2 tablespoons tahini see notes for options
- Optional: sriracha or other hot sauce
Method
- In a medium bowl , whisk the chickpea flour , nutritional yeast , chipotle chile powder, cumin, turmeric , garlic powder, vinegar and salt with 1/2 cup of the water until blended and smooth.
- In a small saucepan, bring the remaining 1 and 1/2 cups water to a boil. Reduce the heat to very low and whisk in the chickpea mixture and tahini.
- Cook, whisking constantly (it sets up very quickly!), for 4 to 7 minutes, until the mixture hot, bubbling, and thickened.
- Transfer queso to a serving bowl and drizzle with sriracha, if desired. Serve immediately with your go-to chips and other dippers.
Notes
Storage: Store in an airtight container in the refrigerator for up to one week. Reheat in a small saucepan set over low heat, whisking until smooth, or reheat in the microwave in 30 second intervals. Tahini-Free Variation: If you do not eat seeds (tahini is made of sesame seeds), you can use an equal amount of oil (e.g., olive oil or avocado oil ), or unsweetened almond butter or cashew butter.
