The plant-based queso from Good Foods is extremely popular, including with the Vegan Costco group on Facebook. Unfortunately, it’s also unavailable in a lot of places. This copycat recipe for plant-based queso is so delicious, and so much less expensive, that you may end up making it your go-to recipe when you are jonesing for vegan queso! Plus, it doesn’t use any perishable items, and uses only ingredients that you probably already have in the house!
The ingredients in the Good Foods plant-based queso are cauliflower, red peppers, almonds, water, almond butter, apple cider vinegar, red onions, lemon Juice, garlic, sea salt, nutritional yeast, chia protein, cumin, curmeric, and cayenne pepper.
Good Foods Queso is Delicious – If You Can Find It
We actually really like the Honest Stand brand of plant-based queso as well. Unfortunately, here at Chez Casa we have tested reactive to potatoes, which are in the Honest Stand queso (as well as being in a whole lot of other vegan things, including most vegan cheeses).
Delicious and Available But We Can’t Have It :~(
Ingredients: water, potatoes, cashews, onions, vinegar, sea salt, natural flavor, garlic powder
So we were really excited to perfect this recipe for the copycat of the Good Foods vegan queso, because it has great ingredients, and nothing that we personally can’t have, which means it probably doesn’t have anything that you can’t have either! Best of all, you probably already have all of the ingredients in your kitchen right now!
You will note that our recipe calls for fewer ingredients than the Good Foods plant-based queso, and as such it is not a 1-to-1 copycat. However it is equally delicious and satisfying and cheesy, and it also doesn’t call for any fresh produce, and given that right now we are locked in and quarantined just as many of you are, that is something that we find really convenient. It means that you can whip up a batch of this on the fly, whenever you want.
Here’s the recipe!
Gluten-Free Vegan Plant-Based Queso Copycat Recipe
Note that this recipe calls for cauliflower. We use shelf-stable packets of riced cauliflower – you can get 6-packs of Earthly Choice riced cauliflower at Costco for just $12 and change! If you are using one of these envelopes of cauliflower rice you do not need to cook it first, just open the envelope and dump it into your food processor. Otherwise, we highly recommend using frozen cauliflower which you have cooked and cooled, because it comes out much softer than fresh cauliflower.
Riced Cauliflower Packets from Costcco
One envelope riced cauliflower OR 1 1/2 cups cooked and cooled cauliflower florets or cauliflower rice
6 Tablespoons nutritional yeast
3 Tablespoons almond butter (don’t have almond butter? All you need is almonds and our homemade almond butter recipe!)
1 Tablespoon apple cider vinegar (ACV)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon of garlic powder (optional but yummy!)
salt and pepper to taste
Put all of the ingredients in a food processor fitted with an ‘S’ blade, and process until smooth, stopping to scrape the sides occasionally if need be.
You can eat this right away, however it tastes even better if you let it sit (covered) overnight in the fridge, letting the flavours blend together.
We like to eat this with the Simple Mills gluten-free crackers, but of course tortilla chips are more traditional.
Queso and Crackers and Trivial Pursuit
make for a good evening while shut in!
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So, how will you use your new plant-based queso?
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6 thoughts on “Copycat Recipe for Good Foods Plant-Based Vegan Queso Dip”
If you used the rice cauliflower packets, do you have to cook the packet in the microwave first?
You do not cook it (thanks for pointing out that this should be in the recipe!)
Can you do this in a blender or with a hand blender?
You can absolutely make it with a high-speed blender such as a Vitamix; we’ve never tried it with a hand blender, so if you do, please report back and let us know how it went! 🙂
Thanks for posting this recipe! How much red pepper? Do you use the preserved kind in the jar?
Hi Jackie! We don’t use red pepper, but if we were going to we’d use powdered cayenne pepper to taste (maybe start with a quarter teaspoon and work your way up from there, depending on how spicy you like it).