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Low Dairy Queso

There are a few dishes where it is worth breaking my mostly vegan diet and a great queso is one of them. I'll certainly pay for it the next morning in terms of inflammation and phlegm so I now limit my intake, but I still can't resist a bite or two when its around. Here's my favorite go-to recipe with inspiration from Eating on a Dime. My version is a little lighter on the dairy by adding chicken stock and vegetable oil instead of milk and butter. The flour addition helps everything bind together better.


  • 2 tbsp butter or vegetable oil (or 1 tbsp of each)
  • 1 tbsp flour
  • 1/4 cup diced onion (or 1/2 tsp onion powder)
  • 1 minced garlic clove (or 1/4 tsp garlic powder)
  • 1/4 tsp cumin
  • 1/4 cup chicken stock (more if a thinner consistency is desired)
  • 8 oz white American cheese (6 slices on 3 thickness at the deli counter)
  • 1/4 cup diced green chilies or fresh jalapeno
  • salt if needed
  • Heat the oil in a pan and cook the onion if using fresh until soft and translucent. 
  • Add the flour and stir until smooth and bubbly but before browning.
  • Add the garlic and cumin and cook for 30-60 seconds until fragrant.
  • While whisking/stirring, add the chicken stock until there are no clumps of flour.
  • Add the cheese slices in chunks and stir until melted.
  • Finally add the diced green chilies or jalapenos and mix throughout then serve.