When I think back to high school, my friends and I practically lived at Chili’s—skillet queso, Cajun chicken pasta, and everything in between. These days my stomach isn’t as forgiving, so I stopped eating there years ago. On a recent family road trip I ordered the queso out of habit and paid for it with an upset stomach. Still, that warm, salty, slightly spicy queso stuck with me, and I wanted to recreate it at home in a way my body could handle. The result: a creamy, dairy-free copycat of Chili’s skillet queso that’s full of flavor and a little nostalgic.
This version uses a quick, paleo-friendly enchilada-style sauce base, browned lean beef for texture and savory depth, and cashew-based queso for creaminess. If you’re aiming for a dairy-free or paleo-friendly party dip that still feels indulgent, this recipe delivers. It’s easy to make on the stovetop, comes together in about 20 minutes, and serves about six people as an appetizer. Serve it with your favorite tortilla chips and optional pico de gallo for brightness.
I was honestly surprised at how close this copycat came to the original Chili’s queso in flavor and texture. The spice blend and tomato paste-based sauce give it that familiar tang, while the cashew queso provides the silky, cheesy mouthfeel you expect from queso without any dairy. Below is the full recipe with ingredient amounts and step-by-step instructions. Tips and serving suggestions follow the recipe to help you get the best results every time.
Dairy-Free Chili’s Queso
Ingredients
- 1 tsp + 1 tbsp avocado oil
- 1/2 lb lean ground beef
- 1/4 cup finely chopped white or yellow onion
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional; increase for more heat)
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- 1 tsp arrowroot flour
- 1 tbsp tomato paste
- 1/2 cup beef broth
- 1 jar (10.8 oz) cashew queso (mild nacho flavor recommended)
- Pico de gallo, for serving (optional)
- Chips for serving (grain-free or your preferred tortilla chips)
Instructions
- In a large skillet, heat 1 tsp of oil over medium-high heat. Add the onion, ground beef, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking the meat up with a spoon, until no longer pink and fully cooked, about 5 minutes. Drain any excess fat and set the meat aside.
- In a large saucepan, heat the remaining 1 tbsp of avocado oil over medium heat. Add the cayenne (if using), chili powder, cumin, garlic powder, oregano, and smoked paprika. Whisk and cook for 1 to 2 minutes until the spices are fragrant and slightly toasted.
- Add the arrowroot flour and whisk until smooth and lump-free. Stir in the tomato paste; the mixture may form a thick paste—that’s expected.
- Slowly whisk in the beef broth until the sauce is smooth. Bring the sauce to a simmer and cook uncovered, stirring occasionally, until the sauce begins to thicken, about 3 to 5 minutes.
- Stir the cooked beef into the sauce, then add the cashew queso. Stir until the queso is fully warmed and the mixture is smooth and combined. Taste and adjust seasoning with additional salt or cayenne if desired.
- Serve immediately topped with pico de gallo if you like, and provide chips for dipping. Enjoy warm.
Nutrition information is automatically calculated and should be used as an approximation only.
Additional Info
Author: Alex Snodgrass
Course: Appetizer
Servings: 6 people
Notes & Tips
If you prefer a vegetarian version, swap the ground beef for crumbled seasoned mushrooms, cooked lentils, or a plant-based crumbled meat alternative. To make the dip spicier, increase the cayenne or add a pinch of chipotle powder for a smoky heat. Arrowroot acts as a thickener here; if you don’t have arrowroot, use a small amount of cornstarch or reduce the broth slightly and simmer longer to concentrate the flavors.
For best results, warm the cashew queso slightly before adding so it incorporates more smoothly into the sauce. Serve with freshly made pico de gallo, sliced jalapeños, or a sprinkle of chopped cilantro for brightness. This queso is best enjoyed the day it’s made but can be gently reheated on the stove over low heat, stirring frequently.
Like this recipe? Leave a comment below and tell us how you served it—or share your favorite add-ins!