Here is a quick and easy vegan queso that even dairy lovers will find irresistibly creamy, silky, and delicious. Whether you're looking to dunk some tortilla chips, dress a plant-based burrito bowl, or dunk into a fondue pot, this vegan cashew queso has you covered!
This stuff is liquid gold for anyone diving into the plant-based lifestyle or just looking to mix up their dip game. I think you'll be super happy you gave this recipe a try.
This vegan queso is a blend of two other delectable cheese sauces – the Best Nut-Free Vegan Cheese Sauce and the Easy Vegan Cashew Cheese Sauce. The result is a mouthwatering, slightly spicy cheese sauce that's simply perfect for those moments when you crave a little kick.
If you're looking for a nutritional yeast-free queso sauce, visit Vegan Queso Blanco (White Cheese Dip) for a delicious alternative.
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Why You'll Love This Vegan Cashew Queso
- It's creamy as a dream, and yet there's not a drop of dairy in sight.
- All wholesome, plant-based ingredients.
- It's incredibly forgiving – if you mess up, blend a little more, adjust your seasonings, and voila, it's like your kitchen flub never happened.
- This queso is like the Swiss Army knife of sauces. It's ready to jump on a chip, slide into a burrito, or cozy up with some pasta immediately.
- Easy-peasy prep. No roux, no fuss, just a blender and a dream. This queso comes together faster than you can say, "More chips, please!"
- It's a crowd-pleaser for groups with diverse dietary needs. No gluten, no dairy, no problem.
Truthful Taste Test: Does Vegan Cashew Queso Taste Similar To Traditional Queso?
Short answer: Yes! Keep reading for a more detailed response.
In my recipes, honesty is key, particularly with vegan cheese, where everyone hopes for a taste just like the original. It's all about setting realistic expectations. So, my goal when I include this section is to reveal the authentic flavors, textures, and nuances before you make the recipe.
After all, as a food blogger, communication and authenticity are key, so it's important to me that you know what to expect. So, for those wondering if this recipe echoes the original queso, here's my more nuanced take:
This cheese is primarily made from blended cashews, which mirror the creaminess of the classic version really, really well. They lend a subtle, earthy nuttiness that further enhances its rich and creamy profile. This is a delightful twist that traditional cheese doesn't offer, as it typically brings a sharper, tangier flavor to the table. But that's where the other ingredients step in to really drive up that cheesy, familiar flavor.
Adding things like nutritional yeast carves its niche, offering a very familiar cheese-like taste that will keep you dipping those chips. But don't think of this vegan cashew queso as a mere substitute but as a standout on its own, remarkably akin to traditional queso. After all, I have served this to many people who never thought in a million years that this was a vegan queso sauce. I'm eager to hear your thoughts in the comments section below.
Ingredients
Here is the lineup of all the ingredients ready to dive into the pool of your blender and transform cheese sauce forever. See the recipe card for quantity details.
- cashews (soaked)
- plant-based milk
- nutritional yeast
- roasted red pepper
- chipotle in adobo sauce
- garlic powder
- onion powder
- turmeric
- smoked paprika
- cayenne pepper
- salt
- tapioca starch/flour
Instructions
Here is a visual storyline for those who like to see what they'll be doing. See the recipe card for detailed instructions.
Start by soaking the cashews. If you're short on time, boiling them for 30 minutes works just as well. This softens the nuts, making them easier to blend into a creamy texture. See other options at Guide to Soaking Cashews.
In a high-speed blender, combine all the ingredients. The tapioca powder is optional but highly recommended for that thicker consistency we know and love.
Blend for about 4-5 minutes until the mixture is hot. If you don't have a high-speed blender, cook in a saucepan for 5-10 minutes until hot and slightly thicker.
Garnish with a sprinkle of red pepper flakes and serve alongside tortilla chips. Alternatively, drizzle it over nachos, tacos, or burritos. It also serves as a delightful veggie dip or a delicious complement to any grain bowl.
Top Tips
- For an ultra-smooth texture, use a high-speed blender and soak the cashews well. When you have soaked them long enough, they should look plump. Visit Guide to Soaking Cashews for ways to soak your cashews quickly.
- If you don't have a high-speed blender, transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens to your desired consistency. This should take about 5–10 minutes. Taste and adjust seasoning if necessary.
- Adjust the heat level by tweaking the amount of cayenne pepper and the amount of chipotle pepper and adobo sauce you incorporate.
Serving Suggestions
You're looking at a vegan cheese dip that will cozy up with pretty much anything you throw at it. This queso is like that friend who gets along with everyone at the party. It’s sociable, it’s flexible, and it’s always welcome. Here are some ideas on how to use it:
Classic Dippables:
- Tortilla Chips: This is a no-brainer. Scooping up that golden goodness with a crunchy chip? Perfection.
- Veggies: Think bell pepper strips, carrots, celery, and broccoli. They all add a nice crunch and a health kick.
- Pita Bread: Toast it, slice it into triangles, and there you go – pita chips ready for dipping.
Elevated Pairings:
- Loaded Nachos: Drizzle or dollop it on top of a mountain of nachos with black beans, salsa, guac, and whatever else you fancy. Use this Easy Vegan Nachos recipe as a guide for how to make delicious nachos.
- Burrito Bowls: For a creamy touch, spoon it over a bowl filled with rice, beans, veggies, and tofu. This has to be my favorite way to enjoy the queso sauce.
- Stuffed Bell Peppers: Fill those peppers with quinoa and veggies, bake them, and then pour on the queso.
Creative Twists:
- Queso Mac & Cheese: Use it as the base for a vegan mac. Mix it with your favorite pasta and maybe even bake it with a breadcrumb topping.
- Queso Fondue: Add a cup of beer and keep it warm in a fondue pot or small crock pot for a delicious queso beer cheese. Dive in with roasted potatoes, bread cubes, soft pretzels, and plant-based sausage - nom, nom, nom, so delicious.
Variations
The key to a great vegan cashew queso is balance. You want to taste that creamy, nutty base with whatever exciting flavors you add. Here are a few ideas to get you started:
- If you want to get really fancy, you can char jalapeños for a smoky, spicy queso and add it to the blender.
- Stir in some dried herbs like Mexican oregano. I feel Mexican oregano is a game changer in all Mexican-inspired dishes.
- Mix in some chunky salsa, a spoonful of vegan refried beans, or even some vegan taco meat to give it that Tex-Mex vibe. This version is killer for nacho toppings or burrito filling.
- Add some lime zest and a squeeze of lime juice for a citrusy punch. This brightens up the queso and gives it a refreshing zing.
- Stir in some caramelized onions for a sweet and savory take on the classic queso. They add a whole new layer of flavor.
- A few drops of truffle oil can make your cashew queso feel super gourmet. It's rich decadent, and a little goes a long way.
- Combine your cashew queso with vegan buffalo sauce for a tangy, spicy twist that's perfect for dipping celery sticks or drizzling over vegan buffalo cauliflower wings.
FAQs
Yes, you can use sunflower seeds or hemp seeds as a substitute for cashews, but it will have a slightly different taste and consistency.
This vegan queso can be stored in an airtight container in the fridge for up to 5 days.
While it's best fresh, you can freeze it for up to 2 months. After making it, let it cool and store it in an airtight container or freezer bag. Thaw it in the fridge for 24-36 hours before you need it. It might separate a bit, so stir or briefly blend it to restore creaminess before gently reheating it on the stove—microwaving can dry it out. Add a bit of water if it thickens too much upon reheating.
Recipe
Easy Vegan Queso
Here is a quick and easy vegan queso that even dairy lovers will find irresistibly creamy, silky, and delicious. Whether you're looking to dunk some tortilla chips, dress a plant-based burrito bowl, or dunk into a fondue pot, this vegan cashew queso has got you covered!
- Total Time: 7 minutes
- Yield: 1 ½ cups 1x
Ingredients
- 1 cup cashews, soaked for at least 4 hours and drained
- 1 cup unsweetened plant-based milk (almond, oat, or soy work well)
- ¼ cup nutritional yeast
- chipotle pepper in adobo sauce
- 1 small roasted red pepper (from a jar or freshly roasted), optional*
- 2 tablespoons tapioca starch (for stretchiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon turmeric (for color)
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust for heat)
Instructions
- Start by soaking the cashews. If you're short on time, boiling them for 30 minutes works just as well. This softens the nuts, making them easier to blend into a creamy texture.
- Drain the cashews.
- In a high-speed blender, combine all the ingredients.
- Blend on high in a high-speed blender for 4-5 minutes until smooth, creamy, and hot. When you open the blender's lid, you should see some steam if you blended it long enough. It should also be warm or hot when you touch the blender. If you don't have a high-speed blender, see the notes below.
- Taste and adjust seasoning if necessary.
- Serve immediately with tortilla chips, drizzled over nachos or tacos, or as a dip for veggies. See post for more serving ideas.
Notes
*The roasted red pepper is optional. It gives it a great flavor, color, nutrition, and texture, but I recently found that I don't have to include it, and it still tastes phenomenal.
See other options for softening cashews at Guide to Soaking Cashews.
If you don't have a high-speed blender, transfer the blended mixture to a saucepan and cook over low heat, stirring constantly until it thickens to your desired consistency. This should take about 5–10 minutes. If you heat it up on a higher heat setting, it will burn, so maintain a low heat setting and your patience.
Please note that the nutritional information provided is an estimate. For accurate assessments of ingredients and amounts, consider using a reliable app like Cronometer to stay informed about what you consume.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: condiment
- Method: blender
- Cuisine: Mexican-inspired
- Diet: Vegan
Nutrition
- Serving Size: ¼ cup
- Calories: 246
- Sugar: 2.3 g
- Sodium: 428.2 mg
- Fat: 17.2 g
- Carbohydrates: 16.4 g
- Protein: 8.7 g
- Cholesterol: 0 mg
Stacy Kitt says
Can someone tell me if this sauce can be made, frozen and reheated or reblended?
I was asked to make it for a fundraiser and I wanted to test the recipe. Now I know it's good, but I don't want to eat it all my self!
Regi Pearce says
Hey, Stacy! While it's always best fresh, you can make it ahead of time, freeze it, and then reheat it when needed. For best results, after making the queso, let it cool completely and then store it in an airtight container or freezer-safe bag. When you're ready to use it, thaw it in the refrigerator for 24 - 36 hours. It may separate slightly when thawed, so just give it a good stir or blend it again briefly to bring back its creamy texture before reheating gently on the stove. It does dry out if it's heated too high, so I avoid the microwave. Add more water as needed if it thickens when reheating. This should work perfectly for your fundraiser! Let me know how it goes.
Rob says
Instant hit for game day!
Regi Pearce says
Yes it is! Thank you!