Kimchi Vegan Queso Recipe

Kimchi + Nutritional Yeast = Vegan Queso Magic

I’m getting ready for a road trip so I haven’t kept a stocked fridge for the last couple days.  We’ve been surviving on leftovers from a lunch with Hilah, freezer burritos, and this Kimchi Vegan Queso.  It’s a total accident that’s kinda perfect for Cinco De Mayo.

kimcheese kimchi queso vegan queso

Honestly, I wasn’t even planning on blogging about this experiment.  But it turned out so good, I whipped my camera out before the sun went to bed, and grabbed a few shots so I could share the recipe with y’all!  It comes together really quickly in a small saucepan and cleans up easily – unlike some “real” cheese sauces.

Korean Vegan Queso


  • 1/4 cup nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/4 cup chopped kimchi with its juice (vegan)
  • 3/4 cups water
  • 2 tablespoons coconut oil
  • 1/2 cup salsa


  1. Mix together the nutritional yeast, cornstarch, and salt in a medium saucepan over medium high heat.
  2. Add the kimchi/water and whisk thoroughly until combined and thickened, about 3-4 minutes.
  3. Stir in the coconut oil until melted, then add salsa and mix through.
  4. Remove from heat and serve immediately with chips.


3 thoughts on “Kimchi Vegan Queso Recipe

Comments are closed.