With just 7 ingredients, this easy Vegan Cashew Queso will satisfy all of your queso cravings! Serve with a side of corn chips for the perfect vegan, gluten-free party snack!
This vegan queso recipe is for all of us daydreaming about the unlimited queso and chips at our favorite TexMex restaurant.
Thanks to cashews and nutritional yeast, this plant-based queso style dip truly does the trick to satisfy that craving! It’s creamy, cheesy and 100% addictive!
If you’re new to vegan “cheese”, raw cashews are a common substitute, as their creamy texture combines with nutritional yeast to provide the perfect cheesy texture and flavor.
It sounds a little crazy but it absolutely works!
This easy vegan queso comes together super quickly, with just 7 ingredients plus chips to dip and optional jalapenos for presentation.
The cashews need to soak for at least an hour (preferably – but you can get away with a quick soak in boiling water) which allows them to soften, but beyond that, this entire recipe comes together in just a few minutes.
I made this dairy-free queso dip for a group of friends recently and it literally disappeared within minutes, I had to get in quick to try some myself!
This is definitely going to become my go-to appetizer for any and all parties and tailgating, as no one (me included!) can get enough of it.
It also works perfectly on nachos, in tacos (try it with one of these vegan meat crumbles!), or in burritos.
Why You’ll Love This Easy Vegan Queso Recipe
- That same addictive, creamy texture of your favorite queso
- Can be used as a dip for EVERYTHING
- Always a party hit
- Perfect for tailgating
- Just a handful of ingredients and super quick to prepare!
Cashew Queso Recipe Ingredients
- Raw cashews
- Olive oil
- Almond milk
- Nutritional yeast
- Smoked paprika
- Sundried tomato
- Green jalapeno – for garnish
- Corn chips – for dipping
How To Make The Best Vegan Queso
Soak cashews for 1 hour in boiling water.
Place soaked cashews, 1 cup almond milk, nutritional yeast, salt, smoked paprika and sundried tomatoes in a high-speed food processor and blend until smooth. Set aside.
Place olive oil and cornstarch in a non-stick skillet and stir to combine. Then add the cashew mixture to the skillet.
Cook the vegan cashew queso for a few minutes until it’s well combined. Be sure to stir continuously so that it doesn’t burn.
The result should be like a soft cashew cheese.
If it gets too hard it just means it’s been overcooked a little. If this happens, you can add a little more almond milk and it should come right again.
Serve warm with a few slices of jalapeño on top and corn chips on the side.
Tips for the Best Plant Based Queso Dip
- If you accidentally overcook the cashews, just add a little more almond milk.
- You can also keep this vegan queso dip warm in a crockpot
Vegan Cashew Queso Serving Suggestions
This vegan cashew queso is so versatile!
The simplest option is to use it as a dip for corn chips. You can also serve it up with fresh veggies, pretzels (soft pretzels would be SO good with this!) and basically anything else that’s dippable.
You can also make some delicious vegan nachos with this sauce! Or use it as a topping for all things TexMex.
You can even use it as a pasta cheese sauce or to dip fries in – trust me, it goes with everything!
Vegan Queso Dip Variations
- If you’re a fan of the dip made with Velveeta and Rotel tomatoes, just mix in a can of diced tomatoes.
- For some spice, stir in extra jalapenos or a splash of hot sauce.
How to Store Cashew Queso
You can store your dairy-free cashew queso in the fridge for 5 days. You can also freeze it for up to 3 months. If it becomes too thick when reheating, just add in a tablespoon or so of almond milk.
Enjoy These Other Vegan Snacks
- 1 cup raw cashews
- 2 tbsp olive oil
- 1 + 1/2 cup almond milk
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1/2 tsp smoked paprika
- 1/4 cup sun-dried tomatoes
- Jalapeno for garnish
- Soak cashews for 1 hour in boiling water.
- Place soaked cashews, 1 cup almond milk, nutritional yeast, salt, smoked paprika and sundried tomatoes in a high-speed food processor and blend until smooth. Set aside.
- Place olive oil and cornstarch in a non-stick saucepan and stir to combine. Then add the cashew mixture to the saucepan.
- Cook the vegan cashew queso for a few minutes until it’s well combined. Be sure to stir continuously so that it doesn’t burn. The result should be like soft cashew cheese.
- If it gets too hard it just means it’s been overcooked a little. If this happens, you can add a little more almond milk and it should come right again.
- Serve warm with a few slices of jalapeño on top and corn chips on the side.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 102mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 3g
Nutrition information should be considered as an estimation only.