Here is a quick and easy vegan cashew 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!
While this is one of my favorite Vegan Game Day Dips and Sauces, it’s also perfect for tacos, bowls, sandwiches, or anytime you need a deliciously versatile condiment.
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 hybrid 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 vegan queso sauce free from nutritional yeast, visit Vegan Queso Blanco (White Cheese Dip) for a delicious alternative.
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Why You'll Love This Recipe
- It's creamy, 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.
- Easy-peasy prep. No roux, no fuss, just a blender.
- It's a crowd-pleaser for groups with diverse dietary needs. No gluten, no dairy, no problem.
Does Vegan Cashew Queso Taste Like Traditional Queso?
Short answer—yes, it’s pretty close!
This queso has a rich, creamy texture thanks to blended cashews, which mimic the smoothness of traditional cheese while adding a subtle, nutty flavor. Ingredients like nutritional yeast boost the cheesy taste, making it surprisingly similar.
That said, it’s not just a substitute—it stands out on its own. I’ve served it to skeptics who couldn’t believe it was vegan. Give it a try, and let me know what you think in the comments!
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 - I like to soak the cashews to get the creamiest sauce possible. Even if you have a high-speed blender, they benefit from a brief soak. If you forget to soak them or don't have time, check out Guide to Soaking Cashews for quicker alternatives.
- Chipotle in Adobo - Add one, two, or three. The more you add, the spicier it will be.
Variations
- Use a jar of char jalapeños for a smoky, spicy queso and add it to the blender.
- Stir in some dried herbs like Mexican oregano. 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 Easy Walnut Taco Meat to give it that Tex-Mex vibe. This version is killer for nacho toppings or burrito filling.
- Make queso fondue. Mix with about a cup of beer and keep it warm in a crockpot for dipping pretzels, roasted potatoes, or bread cubes. Check out Vegan Fondue Guide and Delicious Vegan Fondue Recipes for more fun ideas.
How To Make Vegan Cashew Queso
This is the visual storyline for those who like to see what they'll be doing. See the recipe card for detailed instructions.
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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, soak the cashews 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 minutes. Taste and adjust seasoning if necessary.
- Adjust the heat level by tweaking the amount of cayenne pepper, the amount of chipotle pepper, and adobo sauce you incorporate.
Serving Suggestions
Tortilla Chips
Veggies
Pita Bread
Loaded Nachos - See my Easy Vegan Nachos for inspiration!
Burrito Bowls
Queso Mac & Cheese: Toss with pasta and bake with breadcrumbs for a quick vegan mac.
Vegan Queso 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 this queso 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.
Got a minute? I'd love for you to dive into the comments and rate this Easy Vegan Cashew Queso. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Easy Vegan Cashew Queso
Equipment
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
- 1-2 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
- Soak the Cashews: Start by soaking the cashews for at least a few hours. 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 for softening cashews at
- Blend: After draining the cashews, add them to a high-speed blender along with the remaining ingredients. Blend on high for 4–5 minutes until the mixture is smooth, creamy, and hot. You should see steam when you remove the lid, and the blender should feel warm to the touch. If you’re using a standard blender, check the notes below for adjustments.
- Adjust and Serve: Taste and adjust seasoning if necessary. Serve immediately with tortilla chips, drizzled over nachos or tacos, or as a dip for veggies.
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!