Creamy Vegan Queso
Our vegan queso truly is a game-changer, and its outrageously creamy texture is all thanks to the magic of cashews. Both vegans and non-vegans consistently rave about this dairy-free dip. I’ve served this countless times to those who typically eat dairy, and they’re always blown away by how incredibly creamy and flavorful it is. With just about a minute in a blender, cashews transform into a velvety smooth cashew cream, forming the perfect base for this easy dip. It honestly rivals any traditional queso made with dairy cheese! It’s fantastic spooned generously onto tacos or tucked inside burritos for an extra layer of creamy goodness. Beyond that, I adore serving it simply with a big bowl of homemade tortilla chips for dipping. It also makes an amazing cheese replacement for our veggie quesadillas, a perfect addition to our spiced cauliflower burritos, and my absolute favorite topping for these veggie tacos. Key Ingredients Cashews: These make the base of our queso. We add them along with some water to a blender and blend until smooth, creating what we call cashew cream. I use raw cashews and don’t find it necessary to soak them before blending, especially with my high-powered blender. If you prefer to soak your cashews, you can (I’ve shared how in the tips below our recipe). Taco Seasoning: I use my favorite homemade taco seasoning here, and I just love it! However, if you prefer a store-bought blend, please feel free to use it. It’s all about getting that perfect flavor you love. Nutritional Yeast: If you’re familiar with vegan recipes, I bet you already have nutritional yeast on hand. I’m a major fan and find myself sprinkling it over everything from popcorn to avocado toast! For our queso, it’s key for adding that distinct cheesy flavor as well as a hint of yellow color. Canned Green Chilies: I absolutely love canned green chilies (Hatch is my favorite brand!). In the U.S., they are typically sold in 4-ounce cans and are available in both mild and hot varieties. I usually go for the mild, but if you love a super spicy queso, the hot might be more your style. Pickled Jalapeños (optional): We almost always have a jar of pickled jalapeños in our fridge (thanks, Adam!). Our vegan queso tastes amazing with just a splash of the brine from the pickled jalapeños. I also love scattering a small handful of chopped jalapeños right over the top for extra flavor and a bit of a kick. Cashews: These make the base of our queso. We add them along with some water to a blender and blend until smooth, creating what we call cashew cream. I use raw cashews and don’t find it necessary to soak them before blending, especially with my high-powered blender. If you prefer to soak your cashews, you can (I’ve shared how in the tips below our recipe). Taco Seasoning: I use my favorite homemade taco seasoning here, and I just love it! However, if you prefer a store-bought blend, please feel free to use it. It’s all about getting that perfect flavor you love. Nutritional Yeast: If you’re familiar with vegan recipes, I bet you already have nutritional yeast on hand. I’m a major fan and find myself sprinkling it over everything from popcorn to avocado toast! For our queso, it’s key for adding that distinct cheesy flavor as well as a hint of yellow color. Canned Green Chilies: I absolutely love canned green chilies (Hatch is my favorite brand!). In the U.S., they are typically sold in 4-ounce cans and are available in both mild and hot varieties. I usually go for the mild, but if you love a super spicy queso, the hot might be more your style. Pickled Jalapeños (optional): We almost always have a jar of pickled jalapeños in our fridge (thanks, Adam!). Our vegan queso tastes amazing with just a splash of the brine from the pickled jalapeños. I also love scattering a small handful of chopped jalapeños right over the top for extra flavor and a bit of a kick. Creamy Vegan Queso PREP 10 mins TOTAL 10 mins PREP 10 mins TOTAL 10 mins Our favorite vegan queso recipe turns out incredibly creamy and flavorful, thanks to a base of cashews, nutritional yeast, and canned green chiles. If you have a high-powered blender, there is no need to soak your cashews before making the dip. However, if your blender is not very powerful, consider soaking the cashews for a smoother consistency (tips for this are below). I love this with homemade tortilla chips, used as a substitute for cheese in our veggie quesadillas, and added to these veggie burritos. Makes 1 ½ cups Watch Us Make the Recipe You Will Need 1 cup (140g or 5oz) raw cashews 3/4 to 1 cup hot water 1 to 2 teaspoons taco seasoning, see our taco seasoning recipe 3 tablespoons nutritional yeast 1 (4oz) can chopped green chilies, mild or hot depending on preference 1 tablespoon juice from jar of pickled jalapeños, optional 1 tablespoon chopped pickled jalapeño, optional Salt to taste Chips for serving, try homemade tortilla chips Directions 1Make cashew cream: Place the cashews and 3/4 cup of hot water into your blender. Blend until it’s very smooth – we’re looking for a smooth, creamy consistency. For safety and to allow steam to escape, leave the top insert out and cover the opening with a clean dishtowel, holding it firmly in place with your hand. 2Make vegan queso: To the cashew cream in your blender, add 1 teaspoon of taco seasoning, the nutritional yeast, chopped green chilies, and a tablespoon of jalapeño pickle juice. Blend again until everything is perfectly smooth and combined. If you find the queso is a bit too thick for your liking, blend in a little more water, a tablespoon at a time, until it reaches your desired consistency. 3Serve: Taste it, and then season with salt or a bit more taco seasoning as needed. Spoon into a bowl. For an extra pop of flavor and a touch of heat, top it generously with chopped pickled jalapeños. 1Make cashew cream: Place the cashews and 3/4 cup of hot water into your blender. Blend until it’s very smooth – we’re looking for a smooth, creamy consistency. For safety and to allow steam to escape, leave the top insert out and cover the opening with a clean dishtowel, holding it firmly in place with your hand. 2Make vegan queso: To the cashew cream in your blender, add 1 teaspoon of taco seasoning, the nutritional yeast, chopped green chilies, and a tablespoon of jalapeño pickle juice. Blend again until everything is perfectly smooth and combined. If you find the queso is a bit too thick for your liking, blend in a little more water, a tablespoon at a time, until it reaches your desired consistency. 3Serve: Taste it, and then season with salt or a bit more taco seasoning as needed. Spoon into a bowl. For an extra pop of flavor and a touch of heat, top it generously with chopped pickled jalapeños. Adam and Joanne's Tips Soaking cashews: This step can help soften them, making them easier to blend into a smooth cream. However, if you’re like me and have a high-powered blender, soaking isn’t even necessary. However, if you do want to soak them, I have a couple of quick methods: bring water to a boil, turn off the heat, add the cashews, and let them soak for about 30 minutes before draining. Alternatively, for a more hands-off approach, you can soak them in room-temperature water for 3 to 4 hours. Storing: Store vegan queso in an airtight container in the fridge for up to 5 days or freeze for 1 to 2 months. Thaw overnight in the refrigerator (you may find it needs a good stir or quick blend to get back to the right texture). The nutrition facts provided below are estimates. Soaking cashews: This step can help soften them, making them easier to blend into a smooth cream. However, if you’re like me and have a high-powered blender, soaking isn’t even necessary. However, if you do want to soak them, I have a couple of quick methods: bring water to a boil, turn off the heat, add the cashews, and let them soak for about 30 minutes before draining. Alternatively, for a more hands-off approach, you can soak them in room-temperature water for 3 to 4 hours. Storing: Store vegan queso in an airtight container in the fridge for up to 5 days or freeze for 1 to 2 months. Thaw overnight in the refrigerator (you may find it needs a good stir or quick blend to get back to the right texture). The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size About 1/2 cup / Calories 145 / Total Fat 10.6g / Saturated Fat 2.1g / Cholesterol 0mg / Sodium 105.1mg / Carbohydrate 9.6g / Dietary Fiber 1.8g / Total Sugars 1.9g / Protein 4.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Perfect Chocolate Chia Pudding Next Post: Perfect Black Bean Dip