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 post has affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you.
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
Salt
Cornstarch
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.