Why You’ll Love Creamy Vegan Queso Recipe
This vegan queso is creamy without dairy, quick to make, and full of cheesy flavor. It comes together in about 10 minutes using simple ingredients and a blender. It is also easy to adjust for spice, thickness, and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- raw cashews
- hot water
- taco seasoning
- nutritional yeast
- canned chopped green chilies
- pickled jalapeño juice, optional
- chopped pickled jalapeños, optional
- salt
- tortilla chips, for serving
Directions
Add the cashews and hot water to a blender. Blend until completely smooth and creamy.
Add taco seasoning, nutritional yeast, chopped green chilies, and jalapeño juice if using. Blend again until the queso is silky and combined.
If the queso is too thick, add more water a tablespoon at a time until it reaches your preferred consistency.
Taste and season with salt or extra taco seasoning if needed. Spoon into a bowl and top with chopped pickled jalapeños if desired.
Servings and timing
Servings: Makes about 1 1/2 cups
Prep time: 10 minutes
Total time: 10 minutes
Variations
For a spicier queso, use hot green chilies and add extra pickled jalapeños. For a milder version, skip the jalapeño juice and use mild green chilies. For a thinner sauce, blend in more hot water. For extra smoky flavor, add a pinch of smoked paprika.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The queso will thicken as it chills, so stir in a splash of water or unsweetened dairy-free milk before reheating.
Reheat gently on the stovetop or in the microwave, stirring often. For the smoothest texture, blend again after reheating if needed.
FAQs
Can I make vegan queso without soaking cashews?
Yes. A high-powered blender can usually blend raw cashews smoothly without soaking.
Should I soak the cashews?
Soaking helps if your blender is not very powerful. Soak them in hot water for about 30 minutes, then drain.
Is this vegan queso spicy?
It can be mild or spicy depending on the green chilies and jalapeños you use.
Can I make it ahead of time?
Yes. Make it ahead and refrigerate it for up to 5 days.
Can I freeze vegan queso?
Yes. Freeze it for 1 to 2 months, then thaw in the refrigerator before reheating.
Why is my queso too thick?
Cashew queso thickens naturally. Add a little water or dairy-free milk and stir or blend until smooth.
What does nutritional yeast do?
It adds a savory, cheesy flavor and gives the queso a light golden color.
What can I serve with vegan queso?
Serve it with tortilla chips, tacos, burritos, nachos, roasted vegetables, or quesadillas.
Can I use store-bought taco seasoning?
Yes. Store-bought taco seasoning works well.
Can I make this nut-free?
This recipe depends on cashews for creaminess, so a nut-free version would need a different base, such as cooked potatoes, carrots, or white beans.
Conclusion
Creamy Vegan Queso is a fast, flavorful, dairy-free dip that works for snacks, parties, and weeknight meals. With its smooth cashew base, cheesy flavor, and easy spice options, it is a simple recipe you can make again and again.
Creamy Vegan Queso
A creamy, flavorful vegan queso made with wholesome plant-based ingredients, perfect for dipping chips or drizzling over your favorite dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 cup raw cashews
- 1 cup potatoes, peeled and chopped
- 1/2 cup carrots, chopped
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1 cup water (more as needed for consistency)
- 1 tablespoon olive oil (optional)
Instructions
- Soak the cashews in hot water for 20 minutes, then drain.
- In a pot, boil the potatoes and carrots until tender, about 10-12 minutes. Drain.
- Add the soaked cashews, cooked vegetables, nutritional yeast, lemon juice, spices, salt, and water to a blender.
- Blend until completely smooth and creamy, adding more water as needed to reach desired consistency.
- Taste and adjust seasoning if necessary.
- Serve warm with tortilla chips or drizzle over nachos, tacos, or vegetables.
Notes
- For a spicier queso, add jalapeños or a pinch of cayenne pepper.
- If you don’t have a high-speed blender, blend longer and add extra liquid as needed.
- Store leftovers in the refrigerator for up to 4 days and reheat gently before serving.
- You can substitute sweet potatoes for a slightly sweeter flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
