Whole30 Veggie Queso Dip
Home » Whole30 » Whole30 Veggie Queso Dip

Whole30 Veggie Queso Dip - Paleo, Gluten-free, dairy-free, Keto, EASY. Great travel or lunch box snack!

EASY VEGGIE QUESO DIP WITH ROASTED PLANTAIN SLICES –  Paleo, Gluten-free, Dairy-free, Keto, Nut-free, Egg-free. This 5-ingredient veggie-loaded dip is a fantastic snack or lunch box add-on. Excellent with raw veggies like carrots or celery or these roasted plantain slices.

NOTE: The plantains for the slices *have* to be green, not yellow, or they will not get crispy. Store-bought plantain chips are NOT allowed on Whole30, but these homemade slices are Whole30 compatible. If you feel like they are a food with no brakes for you, they may not be right for YOUR Whole30, and leave out. You can read more about this Whole30 rule, The Pancake Rule, here.

I use steam in a bag frozen cauliflower to make this super easy. I don’t recommend tapioca starch for this recipe, as it makes the dip tacky, but you can use it if you can’t find arrowroot or potato starch.

Whole30 Veggie Queso Dip - Paleo, Gluten-free, dairy-free, Keto, EASY. Great travel or lunch box snack!

Whole30 Veggie Queso Dip

Autumn @wholefoodfor7
A veggie-filled dip that is perfect scooped with veggies or homemade plantain chips.
5 from 1 vote
Prep Time 5 minutes
Cook Time 3 minutes
Chill Time 2 hours
Total Time 2 hours 8 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 6 1/3-cup servings
Calories 63 kcal


  • 2 cups steamed riced cauliflower
  • 1/2 cup coconut milk or other compatible dairy-free milk
  • 1/4 cup nutritional yeast
  • 1 1/2 tablespoons taco seasoning see notes for link to my homemade seasoning
  • 1 tablespoon arrowroot or potato starch or flour
  • satl, if needed, to taste


  • In a blender or food processor, blend the steamed cauliflower, milk, nutritional yeast, taco seasoning, and flour until very smooth.
  • Add the blended dip to a small saucepan over medium heat. Cook for 3 minutes, stirring regularly, until dip thickens.
  • We prefer to eat this dip cold, so put the dip in a sealed container in the fridge until chilled, at least 2 hours. Store dip in fridge for up to 1 ½ weeks.


We love this with my Homemade Plantain Chips and I use this easy, budget-friendly Homemade Whole30 Taco Seasoning in this dip. 
Nutrition information is for the dip only, not including chips of choice to eat it with.


Calories: 63kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 69mgPotassium: 238mgFiber: 2gSugar: 1gVitamin A: 59IUVitamin C: 26mgCalcium: 16mgIron: 1mg
Keyword budget-friendly, easy, egg-free, paleo, plant-based, snack, vegan, whole30
Tried this recipe?Let us know how it was!

Homemade Airfryer or Oven Plantain Chips

Autumn @wholefoodfor7
A simple way to make plantain chips at home in your air fryer or oven with two ingredients.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Airfry Cook Time 10 minutes
Total Time 50 minutes
Course Snack
Cuisine Mexican
Servings 6 20-chip servings
Calories 114 kcal


  • 2 large green plantains
  • 2 tablespoons oil to coat avocado or olive
  • salt


  • If using oven, preheat to 350 degrees.
  • Using a knife or mandoline slicer, thinly slice plantains into even slices (the mandoline* slicer is king for this!).
  • In a bowl, toss plantain slices with oil until all are coated.
  • Lay coated plantains in a single layer on either airfryer tray or a baking tray lined with parchment paper. Sprinkle with salt.
  • OVEN: Bake at 350 for 25-30 minutes, until crispy through.
    AIRFRYER: Airfry at 350 for 10-12 minutes until crispy through. Keep in mind you have to do these in a single layer. That works great with a wide airfryer, but not so much with a deep one. Do it in batches or use the oven method.
    No need to flip halfway through!


I love my mandoline slicer, I just got this inexpensive one from Amazon and it works great. I love that it allows me to adjust the size of slice. Keep in mind it's very sharp and watch your fingers! They provide a guard which I used whenever I can, but it didn't stick into the green plantains very well and didn't use it on these. 


Calories: 114kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 2mgPotassium: 291mgFiber: 1gSugar: 10gVitamin A: 674IUVitamin C: 11mgCalcium: 2mgIron: 0.4mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, kid-friendly, nut-free, paleo, plant-based, vegan, whole30
Tried this recipe?Let us know how it was!


  1. 5 stars
    Delicious !! My husband and I loved it warm- i couldn’t wait for it to cool, but will try it cold tomorrow! so easy and tasty

    • I’m so happy you loved this veggie-loaded option! Delicious warm or cold for sure!

  2. I can’t wait to try this! Do you think this would pass on some GF noodles as Mac and cheese?

    • Good question. This is more of a queso with seasonings that lend towards more of a Mexican flair, so I am not sure it would be enjoyed as Mac and Cheese. Delicious as a dip though!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating