Best Vegan Queso
Easy, creamy vegan queso made in just 5 minutes. This cashew-based, dairy-free cheese dip is made simple in a blender. Enjoy with your favorite dippers as is or warmed up.
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Confession: Queso was one of the hardest foods for me to give up before going vegan. And I don’t think I’m alone in that. I hear so often that cheese is the reason people struggle going totally vegan.
Good news: This 5-minute easy vegan queso recipe is delicious and tastes so dang close to the real thing. It’s made with a few simple ingredients and there’s no soaking or cooking necessary!
This is the perfect dip for your next game day. Serve it alongside Garlic Parmesan Oil-Free Air Fryer Chips for a crowd-pleasing vegan appetizer spread.
Ingredients
Here’s what you need to whip up a delicious, plant-based queso dip:
- Cashews. Choose unroasted, unsalted nuts.
- Green chilis. These aren’t super spicy, but they add a gentle heat to your dip.
- Red pepper flakes. Use as many as you like to taste.
- Nutritional yeast. If you don’t like nutritoinal yeast or can’t find it, you can omit it.
How to Make Vegan Queso
See the recipe card for the full, printable recipe.
Step 1: Add all of the ingredients to a blender. If you have a high-powered blender, you don’t need to soak cashews. However, if you aren’t working with a powerful blender like a Vitamix, Ninja, or a Blendtec, I would recommend soaking the cashews overnight or in hot water for 20 minutes.
Step 2: Blend until super creamy. If desired, you can warm this homemade queso up on the stovetop or in a microwave. Store any leftovers in the fridge.
Serving Suggestions
This vegan queso is a perfect appetizer for dipping tortillas in, adding to vegan crunchwraps, lentil tacos, breakfast potato tacos, and so much more!
It is a great recipe to add to your meal prep arsenal to make all the food more delicious. Plus, it’s one of my favorite snacks to enjoy while watching Netflix when the day is done. Basically, what I am saying is, you need this queso in your life.
Storage
Store leftover queso in an airtight container in the fridge for up to five days.
You can also freeze it for up to 3 months. Thaw in the fridge or microwave on low power, mixing frequently.
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Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Vegan Queso
Ingredients
- 1 heaping cup raw cashews
- ¾ cup non-dairy milk unsweetened, plan
- 1 can (4.5 oz) diced green chilis
- 2 tablespoons nutritional yeast
- ¼ to ½ teaspoon red pepper flakes
- salt to taste
Instructions
- Blend all ingredients in a blender until smooth and creamy.
Hi Karissa, can left over queso be frozen? It is so good!!
Yes, it can be frozen for up to 3 months 🙂
I made this for me and my husband tonight. I added some shredded vegan cheese to this recipe just because i felt it needed something else. Adding the cheese really didn’t do anything. I am not saying that it is nasty because we ate it. we made nachos. Vegan sausage, black beans, rotell, salsa, and avocado went well with the cheese flavor. HOWEVER, the cashews made this mixture kind of sweet and we did not really care for that part. I am not sure if we will be making this again, but try it for yourself.
How important is the yeast as I am allergic to yeast?
It can be left out 🙂
Delish! Made this tonight I used a can of jalapeños instead gave it a little extra heat flavor and texture was perfect . Thank you definitely will make this again
Yay!
We have a cashew nut allergy in the family, can you suggest anything other than cashews? Would raw almonds work too?
I haven’t tried it with almonds, but I think it would work! Just make sure to soak them as they are harder than cashews.
Very yummy!! Keep em coming!
Thank you, Regina!
uhhhh….how much of each ingredient? Or should we guess from the picture?
All ingredients and amounts are listed in the recipe card.