Cashew Queso is a thick and creamy vegan dip with a hint of spicy chilis and lots of smokey flavour. You can devour it as a straight up chip dip or pour it over your favourite nachos. Thanks to the cashews and nutritional yeast, you’d never say this ‘cheesy’ dip is dairy-free!
*This post was originally published in May 2019. It has been updated with new text including helpful tips for readers. The recipe remains the same.
I’m absolutely hooked on the creaminess of cashew dips. If you have sensitivities to dairy and can’t enjoy dips with cream cheese or sour cream, cashew dips are a great alternative. Here are a few we enjoy all the time:
Why you’ll love this cashew queso
- It’s completely vegan. Yes, creamy and ‘cheesy’ without any dairy.
- The spice level is adjustable to your taste.
- It’s versatile, so you can use it as a chip dip, spread, or as a sauce for nachos and tacos.
Details on the ingredients
Cashews – I used raw and unsalted whole cashews. I haven’t tested the recipe with roasted cashews. While I don’t think it would affect the texture, it may affect the taste of the queso.
Hot water – For soaking and softening the cashews for the blender.
Nut milk – I normally use almond or cashew milk. Just make sure it’s unsweetened and unflavoured.
Nutritional yeast – Adds a cheesy flavour to the queso without using any cheese.
Smoked paprika – The smokiness adds a nacho flavour to the queso. If you substitute regular paprika you will not get the desired flavour in this queso.
Baby tomatoes – For some added veggies, I usually blend in some grape or cherry tomatoes. They also help thin out the thick queso.
Chopped green chilies – Just a small can of chilies adds a punch of flavour that complements the smokey queso.
Garlic gloves – Just a few for added flavour. Feel free to add more to suit your taste.
Crushed red pepper flakes – Just a little for some extra spicy flavour. If the queso is spicy enough for you, just leave it out.
Salt – For added flavour. Add more or less to suit your taste.
How to make vegan queso
- Soak the cashews in hot water for 30 minutes. This softens them up so your blender doesn’t have to work so hard to create that smooth and creamy texture.
- Once soaked, drain the cashews and add them to your blender along with the milk, nutritional yeast, garlic, smoked paprika and salt. Blend on high until creamy.
- Add the fresh tomatoes and pulse until they are blended but some little pieces remain.
- Stir in the chilies and red pepper flakes. For a less chunky queso, you can blend in the chilis.
- Serve immediately, or warm it on the stovetop or in the microwave.
How to serve dairy-free queso
Dip those chips in there! These air fryer tortilla chips go perfectly with this homemade queso.
Use it as a vegan nacho cheese and pour it over your favourite nachos or tacos. We love it with these loaded vegetarian nachos and these pulled pork breakfast nachos.
Use it as a dip for potato wedges, roasted potatoes or french fries.
Add a generous scoop to your vegan chili and stir it around for added flavour and texture.
Frequently asked questions
Yes, soaking the cashews softens them and helps them blend together to create a creamy texture. This is especially important if you don’t have a powerful blender.
Yes, and a high-powered blender works best. If your blender isn’t powerful enough to blend the cashews into a smooth consistency, try blending them in batches or soak the cashews for a longer period of time. You can also use a food processor but, in my experience, the queso doesn’t get quite as creamy.
If it is stored in an airtight container in the refrigerator it should last for 3-4 days. It will thicken a bit in the fridge, so you may need to stir in 1-2 tablespoons of nut milk to thin it out. Some liquid separation may occur in the queso after a few days, but this is totally okay. Just stir the queso to mix it together.
The great thing about this queso is that you can serve it hot or cold. If you’re serving it cold, just pour it into a bowl and enjoy right away or store it covered in the refrigerator for later. To serve it warm, just heat it on a low heat in a skillet or sauce pan on the stovetop or microwave it. Stir it frequently to ensure it doesn’t burn around the edges. You want it warmed but not bubbling hot.
Additional recipe tips
- This queso is not overly spicy. It’s actually more smokey than spicy, so if you like things spicier, just add some more red pepper flakes, or substitute chili powder for some of the smoked paprika.
- Add some finely chopped jalapeños for an extra spicy kick.
- If you like it less spicy, just leave out the red pepper flakes.
- Make sure you use smoked paprika, not regular paprika. Smoked paprika adds a distinct smokey flavour to the queso.
- Instead of fresh tomatoes, you can use half a cup of canned diced tomatoes. Just make sure they are drained well. If they’re salted, you may need to reduce the amount of salt you add to the queso.
- I like to stir the chilies in for a chunky queso, but you can also blend them in.
- This queso is thick (especially after it is refrigerated), so you can blend or stir in some more nut milk to thin it out.
- This recipe makes a large batch of queso. We often half the recipe when we’re making it for two.
If you make this cashew queso, I’d love to hear what you think in the comments below!
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Cashew Queso
- Prep Time: 5 minutes
- Soak Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 3 cups 1x
- Category: Dips
- Method: Blend
- Cuisine: Mexican
- Diet: Vegan
Description
Cashew Queso is a thick and creamy vegan dip with a hint of spicy chilis and lots of smokey flavour. Serve it as a chip dip or nacho sauce!
Ingredients
- 2 cups raw cashews
- 2 cups hot water
- 1 1/2 cups unsweetened nut milk
- 1/3 cup nutritional yeast
- 3 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 2 cloves garlic
- 1 cup grape or cherry tomatoes
- 1/4 teaspoon crushed red pepper flakes (more for garnish)
- 1 can (4 ounces) green chilies
Instructions
- Add the cashews and hot water to a glass dish and let soak for 30 minutes.
- Drain cashews and add to blender, along with nut milk, nutritional yeast, smoked paprika, salt and garlic. Blend on high until smooth and creamy.
- Add tomatoes and pulse a few times until blended but some small pieces remain.
- Stir in the red pepper flakes and green chilis.
- Enjoy it cold by serving right away or chilling in the refrigerator for later. Serve it warm by heating on the stove top or in the microwave.
- Garnish with more red pepper flakes and serve with chips or pour over nachos.
Notes
- If you like a spicier queso, just add some more red pepper flakes, or substitute chili powder for some of the smoked paprika. You can also add some finely chopped jalapeños for an extra kick.
- If you like it less spicy, just leave out the red pepper flakes.
- Make sure you use smoked paprika, not regular paprika.
- A high-powered blender works best, but if you don’t have one, just blend the ingredients in two batches, soak the cashews longer or use a food processor.
- This queso is thick (especially after it is refrigerated), so you can blend or stir in some more nut milk to thin it out.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: vegan queso, dairy-free queso
This sounds so cheesy delicious, Leanne! I’m excited to give it a try and make a meal out of it with some chips 🙂
★★★★★
Definitely worthy of a meal! 😉 Thanks Katherine!