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
Scale
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
