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A bowl of creamy Vegan Cashew Queso dip garnished with sliced jalapeños, surrounded by tortilla chips on a plate, with chili flakes and olive oil in the background.

Vegan Cashew Queso

I love making Vegan Cashew Queso for gatherings when I need a dip that really impresses. The cashews create this velvety, cheese-like sauce that clings to every chip perfectly. It's silky smooth with smoky depth from paprika and brightness from sundried tomatoes. I serve it for Super Bowl parties, Cinco de Mayo, taco nights, and potlucks because it's budget-friendly and ready fast. It stays fresh in the fridge for up to 4 days and reheats beautifully on the stovetop.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Appetizer, Dips
Cuisine: Mexican
Keyword: Vegan Cashew Queso
Servings: 12
Calories: 95kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 cup raw cashews
  • 2 tablespoons olive oil
  • 1 + 1/2 cup almond milk
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/2 teaspoon smoked paprika
  • 1/4 cup sun-dried tomatoes
  • Jalapeno for garnish

Instructions

  • 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.

Notes

  • Soak overnight for easier mornings: You can soak the cashews in cold water in the fridge overnight instead of using boiling water, which makes it easier to blend everything up quickly the next day.
  • Add heat gradually: If you want it spicier, blend in some jalapeño slices instead of just using them as a garnish, or add a pinch of cayenne pepper to the cashew mixture.
  • Use sun-dried tomatoes in oil: The oil-packed kind adds more richness and flavor than the dried ones, and you don't need to rehydrate them first.
  • Keep stirring to avoid lumps: The cornstarch can clump if you stop stirring while it's heating, so keep your spoon moving the entire time it's on the stovetop.
  • Thin it out for drizzling: If you want a thinner consistency for drizzling over nachos or bowls, add the extra almond milk while it's still warm and whisk until it reaches the desired consistency.
  • Flash freeze for cleaner storage: Freeze the cooled queso in ice cube trays for 2 hours, then pop the cubes into a freezer bag so you can thaw just the amount you need for smaller servings.

Nutrition

Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 101mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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