Vegan Queso is naturally dairy-free and tastes like the popular dip made with melted Velveeta and Ro-Tel tomatoes. You can whip it up in just minutes for an easy appetizer!
Why You’ll Love It
It’s delicious. If you need a dairy-free alternative, this easy vegan queso dip tastes a better than any of the store-bought options. My taste testers couldn’t even tell that it wasn’t made with cheese! (But be sure to let others know that it’s made with cashews, just in case of nut allergies.)
It’s quick to prepare. Just toss a few ingredients into a blender to make the cheese sauce, then stir in the diced tomatoes with green chilies. It’s ready to eat in less than 10 minutes, and you can warm it up just like real queso!
It’s multipurpose. This queso recipe makes a delicious appetizer dip, but you can also serve it over tortilla chips to make dairy-free nachos, or drizzle it over a burrito bowl, tacos, quesadillas, and more.
It’s easy to customize. If you don’t have diced tomatoes with green chilies, you can stir in a cup of prepared salsa instead. Use red or green salsa, depending on your preference! If you don’t love chunks of tomatoes in your queso, you can also briefly blend those in, for more of a pulverized texture. See the FAQ below for more substitution ideas.
Ingredients You’ll Need
Raw cashews provide creaminess in this recipe, without adding a strong roasted flavor, but you can use any variety you have on hand. If you don’t have a powerful blender, I recommend soaking the cashews in the hot water for at least 15 minutes before blender, to help them soften up.
If you want to add extra spices to your queso, feel free to add a pinch of chili powder, garlic powder, onion powder, or cumin, for more of a taco seasoning. (A tiny pinch of cayenne pepper will help add spice, if you like a little heat.)
How to Make The Best Vegan Queso
1. Blend.
Place the cashews in a bowl and cover them with the 6 tablespoons hot water to help them soften up. This step is optional if you have a high-speed blender, but it can help them break down faster.
While you wait, measure the lemon juice, nutritional yeast, turmeric (for color), and salt, and add them to the blender. Open the can of diced tomatoes with green chilies, and drain their juices directly into the blender, to help add more flavorful liquid for blending.
Then, add the cashews and their soaking water to the blender, and blend until the mixture is totally smooth, about 60 to 90 seconds. Stop and scrape down the sides of the blender as needed.
2. Mix.
Pour the blended cheese mixture into a bowl, and stir in the diced tomatoes with green chiles. You can adjust any flavoring to taste, adding more salt or spices, as you like.
3. Warm it up.
You can serve this dip at room temperature if you like, but it tastes even more authentic when you warm it up. Transfer the dip to a mini crockpot if you have one, to keep it warm for serving at a party, or you can quickly warm it up on the stove top using medium-low heat.
Keep in mind that this cashew cheese sauce will thicken when heated, so keep the heat low, and add a splash of water to help thin it out again, if needed.
Leftover queso can be stored in an airtight container in the refrigerator for up to 5 days. It will thicken when chilled, so let it come to room temperature again before serving, or warm it up with an extra splash of water to help thin out the texture. (The microwave may be another quick reheating option, but I haven’t tested that yet!)
Frequently Asked Questions
I haven’t tested an alternative to using cashews yet, but readers have reported using macadamia nuts and blanched almonds with success. Hemp hearts make a great alternative to cashews in my vegan ranch dressing recipe, so they might work here, as well.
Yes, of course! The turmeric in this recipe doesn’t add much flavor, just a bright yellow color to make it more cheese-like, but you can use paprika instead for more of a reddish color. If you don’t have diced tomatoes on hand, I also love making more of a plain nacho cheese sauce using pickled jalapeños for flavor.
Try Sweet Potato Queso instead!
Looking for more dairy-free dips? Try my creamy Spinach Artichoke Dip, Vegan 7-Layer Dip, and Bean Dip for more delicious options.
Vegan Cashew Queso
Ingredients
- 1 cup raw cashews , soaked for up to 4 hours and drained
- 6 tablespoons water
- 1 teaspoon sea salt
- 1.5 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1 (14.5 oz) can diced tomatoes with green chilies
Instructions
- Place the cashews in a bowl and cover them with the 6 tablespoons hot water to help them soften up. This step is optional if you have a high-speed blender, but it can help them break down faster.
- While you wait, measure the lemon juice, nutritional yeast, turmeric (for color), and salt, and add them to the blender. Open the can of diced tomatoes with green chilies, and drain their juices directly into the blender, to help add more flavorful liquid for blending.
- Add in the cashews and their soaking water to the blender, and blend until the mixture is totally smooth, about 60 to 90 seconds. Stop and scrape down the sides of the blender as needed, and add an extra splash of water to help facilitate blending, if you need to.
- Transfer the cheese mixture to a large bowl, then stir in the can of diced tomatoes and green chilies. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic. Serve with baked tortilla chips and fresh sliced veggies. (Note: The sauce will thicken as it warms up, so feel free to add an extra splash of water, as needed to thin it out again.)
- Leftover queso can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so let it come to room temperature before serving, or warm it up with an extra splash of water to thin out the texture again.
Video
Notes
Nutrition
If you try this vegan queso recipe, please leave a comment and star rating below letting me know how you like it.
any alternatives for cashews as im allergist to them
Try this recipe: https://detoxinista.com/sweet-potato-queso-dip-dairy-free-nut-free/
So so good! I’ve tried them all and this is definitely the best.
Umm … I literally had to put this into a Tupperware, seal the lid, and immediately throw it away because of how absolutely nauseous the smell was.
I DID have a taste against my better judgement and it made me gag. Please don’t attack me because of my contrary opinion. I followed the recipe perfectly and used the highest quality ingredients – preparing it in my Vitamix.
Is it possible that you used Brewer’s Yeast instead of Nutrition Yeast? That would make me gag for sure! I serve this dip at parties all the time, so I’m not sure where else it could go wrong!
I just made this for my daughter, who is GF/DF and has been missing cheesy Mexican dishes. She loved it, and it was very easy to make. I made some modifications for my daughter: I did a quick soak on the cashews rather than soaking them overnight; I only added a tablespoon of lemon juice, since my daughter is sensitive to citrus; and I used a can of organic roasted tomatoes/chiles, which I pureed in the blender with the rest of the queso, because my daughter doesn’t like the texture of the vegetables with the queso. Thank you for a fabulous recipe. She is looking forward to trying it with all sorts of foods.
Is the serving half a cup?
I think a serving is a little closer to 1/3 cup– 2 1/2 cups divided by 8 servings = .3125. Hope that helps!
add scallions and jalapeño (i pickle my own) amazing!
Do you think if I leave the to tomato out of the Cashew Queso recipe, it will still taste ok and have the right consistency? I’d like to make it for a get together this week but I can’t have tomatoes. 😢
I stumbled upon this recipe years ago, and it has become a literal staple at my house. Everyone who has tried it loves it to death. I felt it only eightto write out a big THANK YOU comment to express just how much I and my family love this queso! Thanks, Megan! You rock! 😊
I made this last evening using salsa instead of the canned tomatoes and it was EXCELLENT. Love your blog — so inventive!!!
This tastes just like Siete brand cashew cheese and soooo easy to make! Thanks Megan for posting this recipe! I’ll never pay $6 for the store-bought stuff again. It’s also a great, much tastier, alternative to shredded nut cheese for taco Tuesday!
Excellent! Have made this twice now. I have two questions:
How do you keep it from burning in the mini-crockpot? Mine is new but seems to get to hot. Stirring often isn’t enough.
Also, has anyone found themselves sensitive to nutritional yeast? I may have ate way too much this time anyway, but am wondering if I could be intolerant of the yeast.
Thank you for this wonderful recipe and website!
Okay, now this sounds wonderful for my super bowl party. Shhh tell no one and I know they will all love it…
What kind of nutritional yeast do you use? No matter how many times I try it, I just don’t like it. Some people say that unfortified tastes better, but I can’t find it anywhere.
I’m new to healthy eating (my son has several allergies and I’m breastfeeding). Can you clarify what kind of cashews to buy? Are raw cashews like those bought from cans at the grocery store?
Thanks!
I just made this for our Super Bowl party this afternoon. It’s very good. But I will be honest, after just moving to Austin Texas I don’t think this compares to real queso. However, I could eat this all day knowing that it is much better for me. And just a tip, I liked it better before the Tumeric was added.
Made this for Super Bowl and couldn’t have been happier with it !!! Delish!!!
I just think every cashew / cheese recipe tastes so much better without the nutritional yeast. I don’t mind it sprinkled on vegan Chilli, but if you’ve never tried this recipe without the yeast give it a try! It is always the hit of any gathering and I have people request it from me time and time again. I mix raw cashew and a great salsa in the vitamix and presto!
Thanks!
Is there any substitute for nutritional yeast? I’ve heard it’s not really great for you.
I’ve tried so many vegan queso recipes and this one is by far the best.
Best ever ! Super good the next day-ate it cold right from the fridge ! Making another batch now ! Thank-you so much for another delicious & healthy recipe!
Love this recipe. A friend shared it with me last year and now I make it pretty frequently. Especially when I’m planning to have burritos or fajitas. My only tweak to the recipe is adding a little fresh cracked black pepper to take advantage of the turmeric and help with the absorption of it. Although, come to think of it, the fat in the cashews probably also helps with that. Thanks for the great recipe.
So yum! I served this with barbacoa beef taco/nacho bar. The beef was too spiced for my taste, so this queso dip was a lifesaver. I replaced the can tomatoes/chili with a large chopped fresh tomato. I made the dip ahead of time, and warmed in my oven prior to serving. Really tasty and will make again and again.
Wow! I was skeptical even after reading all the comments but the finished product is amazing and if I had blindly tried it without knowing the ingredients I would swear it had cheese in it.
Sorry…don’t like to be negative…but am fair where recipes are great and not so. Unfortunately, this was just not edible. Way too much salt. Turmeric overpowering. No one liked it…had to throw away as much as it saddens to throw away food.
In simple words, this recipe is perfect and amazing!! I can eat it by the spoon, but of course, I don’t do it. But it is delicious. Thanks Megan
Really really good! so quick and easy to make and absolutely delicious. Definitely my go to vegan queso recipe. Haven’t found a better one than this!
Is this gluten free? Is there somewhere that you label if recipes are gluten free or not? I was recently diagnosed Celiac and this looks amazing, really hoping I can make it 😊
All of the recipes currently on my website are gluten-free! Just make sure you always check the packages of your ingredients to make sure there isn’t cross contamination in the processing facilities. Hope you enjoy it!
Hi there! I made this last night, it was delicious. I probably needed to have soaked cashews longer/ it never got creamy, still a little gritty, even w Vitamix. Question: I’m just curious how it keeps? Can you eat it the next day? Re-heat it? Thanks! Love your recipes!
Tonight was my first time making this. Oh my goodness, it is so good! I’d love to ask everyone where they get their cashews? Looking for the best price!!
This blew me away with how easy it was to make and how delicious it turned out! I did add a clove of garlic because I’m a garlic freak! So pleased I won’t have to buy the expensive & high in sodium pre-made Store version anymore! Thank you!!!
This was super easy to make and a hit at home with my dairy-eating boyfriend. Will make again!
Been making this for years and still love it!
Yum! I made this tonight to top my burrito bowl, and it’s amazing! I did sub my homemade salsa for the Rotel, but it was perfect. I’m not vegan (just DF), and I am obsessed.
SO so so delicious. My roommate is extremely sensitive to “heat” so I used a little chili powder with the canned tomatoes in lieu of the ones with chili peppers! DELISH! I mixed in some vegan hamburger with taco seasoning for a corn chip dip for another day. YUMMERS! Thank you for this recipe!
This looks amazing! Would fresh tomatoes work? I have a glut of them and the canned version with chilis isn’t available over here in the UK.
I am never buying quest again. This is the best! The recipe is really flexible too. I’ve reduced the amount of tomato or upped the chilis. It turns out delicious every time.
Literally the best and easiest vegan queso. I haven’t had queso in years and the few other recipes I’ve tried were lacking. Just didn’t hit the spot. This one is amazing!!
I am obsessed with this recipe, and have shared it with so many friends. Cheese is my favorite food, and this recipe always hits the spot when I’m craving something cheesy but avoiding dairy.
This was absolutely fantastic. It tastes just how I remember queso. Thank you for the recipe!
Thanks to a bevy of food sensitivities, I haven’t had ‘real’ queso in over 15 years. But no matter — this recipe is good as regular queso, minus the gas and bloating. 😉 It got the stamp of approval from both me and my queso-loving boyfriend. Plus, it’s super easy to whip up. Will definitely keep this one on a regular rotation. Thanks Megan!
This is delicious! I make it pretty often and eat it as a dip or add it to my burritos instead of cheese. Everyone loves it!
This was SO good.
This was surprisingly very yummy! I’m adding it to my recipe list. Thank you!
Made this for the first time last week for a football watch party. Two non-vegan friends asked me for the recipe. Bringing it back for the Super Bowl party. (Note : I hate turmeric so skipped it and it was still fine; also buying a small crock pot to keep it warm and perfect; and if you’re not a fan of nutritional yeast like me, you’ll still like it)
Do you think this would be good with miso instead of nutritional yeast? I just can’t do that stuff :-/
This turned out so good! This was my first time making a vegan cheese- it won’t be my last. I enjoyed huge scoops of this on blue corn tortilla chips as a snack. I did add some cumin, black pepper, and a little extra salt. Thank you for this delicious recipe!
I made this when my daughter was very hungry. I asked her to try it and I ended up taking away the bowl because we needed to save some for the Super Bowl! To say we all loved it would be an understatement. SO GOOD!!! I will have all ingredients on hand from now on so we can make it whenever we want 🙂 thanks so much Megan!
One word: BOMB!!! This queso is so so good!! Simple recipe, simple ingredients. I could smother a flip-flop in this sauce and eat it lol. Another amazing!!
This recipe is so good! In addition to eating it with chips, I used it on scrambled eggs and over roasted veggies.