Think you wouldn't like vegan queso? Try these recipes at home Nondairy dips are surprisingly tasty

Creamy Vegan Queso Dip works well with chips and even better with crudité. Creamy Vegan Queso Dip works well with chips and even better with crudité. Photo: Melissa Phillip, Houston Chronicle Photo: Melissa Phillip, Houston Chronicle Image 1 of / 3 Caption Close Think you wouldn't like vegan queso? Try these recipes at home 1 / 3 Back to Gallery

No need to feel sorry for vegans when it comes to chile con queso. Those who do not consume animal products are not left out of the fun because there are cheese-free versions of the Tex-Mex cheese dip. Quite a lot of them, in fact.

Looking for the best queso in town? Houston Chronicle restaurant critic Alison Cook went on a queso quest and picked her favorite eight.

Most recipes we found online called for raw cashews to create body and nutritional yeast, which imparts nutty, cheesy flavors.

Others involved eggplant, boiled potatoes, cauliflower and butternut squash to provide some heft.

It was nice to see that Ro-Tel, for many an integral component in traditional queso made with processed cheese, figured into vegan recipes, as well.

Here are two to try at home.

10 Minute Vegan Queso

From Vegan Richa, veganricha.com

Our notes: We couldn't believe how much we liked this easy-to-make dip, with its smoky heat and true queso consistency. It was great on its own with chips, but you also could mix in a tablespoon or two of salsa and/or pickled jalapeño in the end, and garnish with cilantro. You can cool the final mixture slightly and chuck it in the blender to make it creamier and smoother, too.

Makes 4 servings

1½ tablespoons oil (olive oil or organic safflower)

2 cloves garlic, finely chopped

2 tablespoons finely chopped onion

3½ tablespoons unbleached all purpose flour

¼ cup finely chopped green bell pepper

¾ teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon chipotle chile powder

¼ teaspoon onion powder

¼ teaspoon ground mustard (optional)

1¾ cup unsweetened non-dairy milk, such as almond milk or soy milk

4 tablespoons nutritional yeast

½ teaspoon salt

1 teaspoon soy sauce (optional)

Instructions: Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 2 minutes. Add flour and mix in.

Cook the flour in oil for 2 to 3 minutes, stirring occasionally.

Mix in the bell pepper and cook for 30 seconds.

Mix in the spices and cook for a few seconds.

Mix in about half the non-dairy milk and all of the nutritional yeast. Whisk frequently to prevent lumps. Add the rest of the non-dairy milk and bring to a boil.

Cook until thickened. Taste and adjust salt and flavor as needed. Add more cumin or smoked paprika for smokier queso, more chipotle powder for heat.

Add soy sauce and a pinch of turmeric for color if you like, and mix in.

To make this recipe gluten-free: Use 1 tablespoon of rice flour and 2 tablespoons of cornstarch or arrowroot starch instead of flour and tamari instead of soy sauce.

Creamy Vegan Queso Dip

From thekitchn.com

Our notes: While the finished product sported a texture that was more like silken hummus, it had a nice, pleasing flavor thanks to the squash, green chiles and chile powder. It made for a nice dip with tortilla chips, an even better one for crudité. We could easily see using this sauce with pasta.

Makes 4 cups

2 tablespoons olive oil

2 medium cloves of garlic, pressed

½ large yellow onion, finely chopped

2 large carrots, finely chopped

1 cup thinly sliced buttternut squash

2 teaspoons salt, divided

1 teaspoon cumin

½ teaspoon chili powder

¼ teaspoon black pepper

1 cup vegetable stock

1 (4-ounce) can diced green chiles

1½ cups unsweetened plain almond milk

1 cup raw cashews, soaked for 30 minutes or up to overnight and drained

¼ cup nutritional yeast

½ cup chunky salsa

1 tablespoon apple cider vinegar

Instructions: Heat the olive oil in a large saucepan over medium heat. Once oil is hot, add the garlic and onions. Sauté until the onions are soft and garlic is fragrant.

Add the carrots and butternut squash.

Stir together and add 1 teaspoon of salt along with cumin, chili powder and black pepper.

Allow mixture to cook several minutes, then add vegetable stock.

Allow mixture to simmer, stirring frequently, until the vegetables are soft and tender. They should be soft enough to purée in blender.

Place vegetable mixture in blender. Add green chiles, almond milk, cashews, nutritional yeast, chunky salsa, apple cider vinegar and remaining salt.

Blend, scraping down sides.

Add more almond milk to desired consistency.

Serve in a bowl with tortilla chips and garnish with your favorite toppings.