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Vegan Chile Con Queso

  • Author: Lexi
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 8-10 1x


This vegan chile con queso is spicy, cheesy, rich, absolutely delicious, and perfect for serving a crowd! We'll be serving this up at our Super Bowl party with plenty of tortilla chips to go around.


  • 3 tbsp olive oil
  • 1 diced yellow onion (1 1/2 cups)
  • 1 ½ tbsp garlic, minced
  • 4 cups button mushrooms, finely diced (16 oz)
  • 1 tsp salt
  • 3/4 tsp chipotle chile powder
  • 2 cups cooked brown lentils (1 cup dry)
  • 3-4 cups low sodium vegetable broth
  • 1 14.5 oz can diced tomatoes with green chiles

Chipotle Queso Sauce:

  • 1 1/2 cups raw cashews, soaked for 2-3 hours in room temp water
  • 1 cup roughly diced carrots (2 medium carrots)
  • 2 cups Yukon gold potatoes, quartered (2-3 potatoes) 
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp cumin
  • 1 1/2 tsp agave
  • 1 chipotle pepper in adobo sauce
  • 1 tbsp sauce from can of chipotles in adobo
  • 1/3 cup olive oil

Tortilla chips for serving


  1. Soak cashews in a bowl with filled with room temp water for 2-3 hours. Drain and rinse. 
  2. Preheat oven to 375˚F. 
  3. Toss carrots and potatoes in a bit of olive oil, salt and pepper. Roast for 25-30 minutes, until fork tender. Let cool. 
  4. While vegetables are roasting, cook 1 cup of dried lentils separately in a small pan according to package directions in 3 cups low sodium vegetable broth.  You may also use salted water if you wish.
  5. Preheat large sauté pan over medium heat. Add oil and diced onions and sauté for 5-7 minutes. Add mushrooms, salt, and chipotle powder and stir well. Cook for additional 10 minutes. Add the cooked lentils and diced tomatoes. Stir well and let cook over medium-low heat for 10 minutes.
  6. Add roasted potatoes and carrots, cashews, water, nutritional yeast, and lemon juice, salt, cumin, agave, chipotle pepper, adobo sauce and olive oil to a blender. Blend until completely smooth and creamy. Taste and adjust spice and salt as desired.
  7. Pour cheese sauce over lentil mixture and stir well to combine. Serve hot with tortilla chips. 
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dips
  • Method: Stovetop
  • Cuisine: Tex-Mex


  • Serving Size:
  • Calories: 526
  • Sugar: 8.1 g
  • Sodium: 936.1 mg
  • Fat: 27.5 g
  • Saturated Fat: 4.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 55.9 g
  • Fiber: 9.4 g
  • Protein: 19.7 g
  • Cholesterol: 0 mg

Keywords: vegan chile con queso

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