The Best Vegan Queso Recipe
Introduction
This vegan queso is creamy, flavorful, and perfect for dipping or drizzling over your favorite dishes. Made from cashews and enhanced with spices and pickled jalapeños, it delivers a satisfying cheesy taste without any dairy.
Ingredients
- 1 cup (~130g) raw cashews
- 1/2 cup (~112g) vegan coconut yogurt (unsweetened, plain)
- 1/2 cup (~120g) of your favorite salsa
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Several cracks of freshly cracked black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons pickled jalapeños
- 2 tablespoons pickled jalapeño brine
- Kosher salt or sea salt (to taste)
Instructions
- Step 1: Add the raw cashews to a saucepan and cover with water. Bring to a boil and let them boil for 15 minutes, then drain. Alternatively, soak cashews in cool water overnight or soak in boiling water for 15-30 minutes if using a high-powered blender.
- Step 2: Place the drained cashews into a high-powered blender. Add vegan coconut yogurt, salsa, water, ground cumin, chili powder, smoked paprika, black pepper, nutritional yeast, pickled jalapeños, and pickled jalapeño brine. Blend until thick, creamy, and smooth. Taste and add salt as needed.
- Step 3: To serve warm, heat the queso gently in a small saucepan over low heat, stirring occasionally for about 8 minutes. If the queso feels too thick, add a splash of plant-based milk or water and stir to adjust consistency.
Tips & Variations
- If you skip the pickled jalapeños, be sure to add 1/2 to 1 teaspoon of kosher salt to enhance the flavor.
- Use your favorite salsa type to customize the heat and flavor level.
- For a spicier kick, add extra pickled jalapeños or a pinch of cayenne pepper.
- Try blending in some roasted red peppers for a smoky twist.
Storage
Store the vegan queso in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring frequently to restore the creamy texture. You can thin it with a splash of plant-based milk if needed after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw almonds or sunflower seeds instead of cashews?
While cashews give the creamiest texture, almonds or sunflower seeds can be used in a pinch but may alter the creaminess and flavor slightly. Soak them well to soften before blending.
Is this queso safe for nut allergies?
No, this recipe uses raw cashews, which are tree nuts. For nut-free options, you might consider recipes using soy or cauliflower-based cheeses instead.
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The Best Vegan Queso Recipe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This vegan queso recipe is a creamy, flavorful dairy-free cheese sauce made from soaked cashews, vegan coconut yogurt, and spices. Perfect as a dip or topping, it brings a smoky, slightly spicy twist with the addition of salsa, pickled jalapeños, and nutritional yeast. Ready in just 20 minutes, it’s a delicious and healthy alternative for those avoiding dairy.
Ingredients
Main Ingredients
- 1 cup (~130g) raw cashews
- 1/2 cup (~112g) vegan coconut yogurt (unsweetened, plain)
- 1/2 cup (~120g) your favorite salsa
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Several cracks of freshly cracked black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons pickled jalapeños
- 2 tablespoons pickled jalapeño brine
- Kosher salt or sea salt (to taste)
Instructions
- Soak and boil cashews: Add the raw cashews to a saucepan and cover with water. Bring to a boil and simmer for 15 minutes until soft. Drain the cashews well. Alternatively, soak cashews in cold water overnight or in boiling water for 15-30 minutes if using a high-powered blender for easier blending.
- Blend ingredients: Place the drained cashews into a high-powered blender. Add vegan coconut yogurt, salsa, water, ground cumin, chili powder, smoked paprika, black pepper, nutritional yeast, pickled jalapeños, and pickled jalapeño brine. Blend until the mixture is thick, creamy, and smooth. Taste and adjust salt accordingly, especially if omitting pickled jalapeños which contribute saltiness.
- Warm the queso (optional): For a warm dip, transfer the queso to a small saucepan and gently heat over low heat for about 8 minutes, stirring occasionally. If the queso is too thick, add a splash of plant-based milk or water to loosen the consistency before serving.
Notes
- Soaking cashews softens them for a creamier texture and easier blending.
- If you skip pickled jalapeños, add 1/2 to 1 teaspoon kosher salt to compensate for lost saltiness.
- Use a high-powered blender like a Vitamix for the smoothest queso.
- Serve warm or at room temperature as a dip or sauce for nachos, tacos, or veggies.
- If storing, refrigerate in an airtight container for up to 5 days. Reheat gently before serving.
- Prep Time: 5 minutes (plus 15 minutes boiling or overnight soak)
- Cook Time: 15 minutes boiling cashews + 8 minutes optional warming
- Category: Dip
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan queso, dairy-free cheese sauce, vegan dip, cashew queso, plant-based queso, vegan snack
