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Vegan Almond Queso

Creamy almond butter, almond milk, cauliflower and roasted red bell pepper come together for a bold, plant-based quest that will be the perfect addition to an appetizer spread at a social event or for delightful, individual snacking with tortilla chips or vegetable crudité. Created by Chef Rob Corliss of All Things Epicurean on behalf of the Almond Board of California.



Serves: 1 Tbsp (13g), Serves: 30
  • 3 oz Almond Butter, Creamy
  • 4 fl. oz Almond Milk, Original, Unsweetened
  • 2 oz Cauliflower, Frozen, Thawed, Small Bits
  • 2 oz Roasted Red Pepper Strips, Drained
  • 1 fl. oz Vegetable Oil, Pure
  • 0.20 fl. oz Lemon Juice, Fresh
  • 0.50 oz Miso Paste, White
  • 0.25 oz Dijon Mustard
  • 0.60 oz Nutritional Yeast, Flakes
  • 0.07 oz Ancho Chile, Ground
  • 0.05 oz Annatto Chile, Powder
  • 0.02 oz Onion Powder
  • 0.01 oz Garlic Powder
  1. Place all ingredients in a robot coupe (or blender) and puree until all ingredients are evenly combined and smooth in texture, approximately 5 minutes.
  2. Place Vegan Almond Queso in a sealed container and reserve refrigerated.
  1. Viscosity will be loose/liquidy upon pureeing, but will set while refrigerated to resemble a prepared cheese-style queso viscosity.
  2. Refrigerate a minimum of 1 hour to fully set and develop flavors.
  3. Utilize the Vegan Almond Queso, chilled, depending on the desired application.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.