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Who else goes crazy for Cinco de Mayo?!!?
The excuse to eat endless amounts of Mexican inspired food. I am on board!!!
Vegan queso!
If you happen to be dairy free, or vegan, you are probably rejoicing right now. If you are not, then you may be wondering how the heck can queso, essentially a cheese dip, be vegan???
Four words: Cashews, and nutritional yeast!
Stick with me here. The cashews provide the rich, saucy creamy texture. The nutritional yeast, provides the “cheesy” taste.
Vegan, or not, I know you will love this cashew queso! It’s ultra creamy, rich, has that nutty, cheesy taste, and is loaded with juicy tomatoes, green chilies, and a few other spices to bring all the Mexican flavors.
Bring on the tortilla chips!!!
Does vegan cashew queso actually taste like cheese?!
No. It doesn’t taste exactly like if you were eating a piece of cheddar cheese, or enjoying a cheese dip made from cheddar cheese.
But, It does taste very similar to queso that’s made with processed cheese:
- It has that similar milky, “watered” down cheese flavor that processed cheese has. (I mean that in a good way, with this vegan queso).
- It has an ultra smooth texture like processed cheese queso does.
- And it provides similar warming, creamy “cheese” dip vibe qualities.
Bottom line: this vegan cashew queso is husband approved. It also has the stamp of approval from a Wisconsin cheese head! (that’s me! LOL)
Ingredients for my vegan cashew queso:
for the cashew queso base:
- raw, unsalted cashews
- nutritional yeast
- cloves of garlic
- pickled jalapeno brine – adds a hint of tang, without adding spice.
- kosher salt
- cumin
- onion powder
- chili powder
- filtered water
- plain, non dairy milk of choice
That’s all you need for a plain vegan queso dip that’s smooth and creamy.
I personally like to stir in some extras for more texture and flavor.
Optional stir ins:
- pickled jalapeno, chopped (optional)
- canned fire roasted tomatoes
- canned green chilies (these aren’t spicy. They do add great flavor).
- chopped cilantro leaves
For serving:
- tortilla chips, of course!!!
How to make vegan cashew queso:
It’s so easy!!
- Add the cashews, spices, garlic, and nutritional yeast to a blender.
- Heat up the water and milk in a sauce pot – add it to the blender.
- Blend until smooth and creamy.
- Stir in the optional add ins!
- Serve immediately while warm, with plenty of tortilla chips.
If you want the dip to be warmer, or want to make the dip in advance and serve it later, there are heating directions in the notes of the recipe card below.
So EASY.
It only takes 15 minutes to make too!!!
Don’t you just love that?!
What if I don’t have a high powered blender?
No problem.
All you need to do is pre-soak the cashews in hot water for 1 hour before making the queso. This helps to soften the cashews to help you get an ultra creamy texture.
What is nutritional yeast?
Nutritional yeast is a deactivated yeast. It is 100% vegan and gluten free.
It has this delicious nutty, almost cheese like flavor to it, making it perfect for making dairy free recipes that taste similar to cheese.
We love it on our popcorn. Check out my recipe for the best stovetop popcorn.
Is nutritional yeast good for you?
Yes.
Nutritional yeast is packed with protein, fiber, and loads of B-vitamins.
What is vegan queso made out of?
There are lots of recipes for vegan queso out there. Some are made with cooked potatoes, and carrots. All of them use nutritional yeast to give the queso a cheese-like taste.
This vegan queso recipe is made using cashews, water, milk, and nutritional yeast. Along with some seasonings, tomatoes, and green chilies for extra flavor.
Is vegan cashew queso healthy?
Yes.
It is made with cashews which is a nut packed with protein, heart-healthy fats, and magnesium. While the nutritional yeast is packed with more protein and B-vitamins.
Also, it doesn’t have any funky processed ingredients in it. Unlike queso that’s often made with processed cheese.
Bottom line: this queso is loaded with portion, fiber, healthy fat, and made with real ingredients you can feel good about.
That being said: it is very rich and creamy in texture, and filling. Which means, it’s very satisfying!
LOVE all of this!
Does vegan cashew queso re-heat well?
Yes.
For best results, you want to re-heat the queso in a sauce pan, over medium-low heat, stirring constantly. It does thicken as it heats up, so if you need to thin it out add a little more liquid.
So, you can easily make this recipe in advance and heat it up just before serving.
I hope you enjoy this recipe as much as we did. Paul got so excited every time I pulled it out of the fridge.
It 100% satisfied that queso dip experience for me, and in a way that didn’t make me feel gross after eating it.
Vegan cashew queso would be perfect as an appetizer or side dish when you want a Mexican inspired cheesy queso dip experience.
It would be ideal to serve it with a Margarita, or two, while sitting on the back porch.
Take me there now, please!
More vegan dip recipes for you to love:
- 8 ingredient homemade salsa
- fresh grape tomato salsa (AKA pico de gallo)
- spicy chipotle black bean hummus
- the best ever guacamole
- my go to hummus recipe
More Cinco de Mayo inspired recipes for you to try (not all are vegan):
- easiest pitcher margaritas (made in a blender)
- lentil quesadillas (great for meal prep)
- Chicken tortilla soup with homemade tortilla strips
- smoky instant pot chicken tinga tacos
- sofritas burrito bowls (vegan)
When you make this recipe be sure to leave a comment below, along with a star rating. This really helps my business out, and I love hearing from you. Thanks friends!
Print
Vegan Cashew Queso
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 to 6 1x
- Category: side, appetizer, dips and sauces, easy
- Method: blending
- Cuisine: gluten free, dairy free, egg free, vegan, vegetarian
- Diet: Vegan
Description
This vegan cashew queso is ultra creamy, and has a nice cheese-like taste without dairy. It’s easy to make. The perfect dip for any party.
Ingredients
vegan cashew queso
- 1 cup raw, unsalted cashews (see notes)
- 3/4 cup nutritional yeast
- 2 to 3 gloves of garlic, peeled, but can be left whole
- 3 tablespoons pickled jalapeno brine (see notes)
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 cup filtered water
- 1/2 cup plain, non dairy milk (any kind you like works)
optional stir ins
- Optional: 1 tablespoon pickled jalapenos, chopped
- 1/2 cup fire roasted tomatoes, partially drained
- 3 tablespoons canned green chilies (these aren’t spicy)
- 2 to 3 tablespoons cilantro, chopped (plus more for garnish)
for serving
- tortilla chips
Instructions
- Prepare all of the ingredients: This recipe goes fast so get all of the ingredients ready as instructed above, chop the jalapenos, partially drain the tomatoes, and chop the cilantro – set aside. At this time add the cashews, nutritional yeast, garlic cloves, pickled jalapeno brine, kosher salt, cumin, onion powder, and chili powder to a high speed blender (see notes if you don’t have a high speed blender).
- Heat up the milk and water: In a small sauce pot add the milk and the water, turn the heat on high and heat just until it is hot. Remove from he heat, transfer to your blender that already has the cashews and other ingredients in it.
- Blend the queso: Blend the queso until very smooth, scraping down the sides as needed.
- Add the optional stir ins: Remove the blender from it’s motor base. Use a spoon to stir in any of of the optional stir ins you are using (NOTE: WE ARE NOT BLENDING THESE INGREDEITNS). Taste and adjust any seasonings, or flavors you want. If you want the queso to be more spicy add in some more chopped pickled jalapenos.
- Serve: Transfer to a bowl. Garnish with some extra green chilies, fire roasted tomatoes, or cilantro, if desired. Serve immediately while it’s still warm, with tortilla chips for dipping.
- Optional additional heating step: If you want your queso to be a little warmer, or you aren’t serving it right away, then you can heat it up in a sauce pot on the stove. Here’s how: Transfer the queso to a sauce pot, turn the heat on medium- low and stir the queso constantly, just until it reaches a warm temperature. Remove from the heat. Don’t let the queso simmer for more then 30 seconds, it tends to turn a grayish color when it’s cooked too long. The queso will thicken as it cooks. If you want it to be thinner, simply add in some extra green chilies, along with the liquid (my preferred way to thin it out), or some extra milk. This method also works great for heating up leftovers.
Notes
Raw cashews/tips if you don’t have a high powered blender: If you don’t have a high powered blender then I would recommend soaking your cashews in hot water for 1 hour before making the queso. Drain before making. This will soften the cashews so that you get a super smooth queso sauce. You can skip this step if your blender is high powered.
Nutritional yeast: Nutritional yeast is a deactivated yeast that is packed with B vitamins. It naturally vegan and gluten free. It has a nutty, almost cheese like flavor, making it essential for this recipe. You can buy it at most health food stores (or in the health food section of a regular grocery store), or online.
Jalapeno brine: This adds a nice tang that really helps to flavor the queso, without adding much heat, don’t skip, even if you don’t add the actual jalapenos.
Optional stir ins: You can opt to leave all of the stir ins out if you just want a really smooth queso dip. However, I really recommend them, they add a lovely texture and flavor. You can also choose to add some of the stir ins, and not others – it’s up to you!
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