This vegan queso recipe is smoky, creamy, and remarkably similar to traditional queso. It’s made from whole, plant-based ingredients: soaked cashews for a rich base, nutritional yeast for cheesy depth, roasted vegetables for natural color and a roasted flavor, plus spices and a little hot sauce for brightness. The result is a versatile cashew queso that works as a dip, sauce, or mac and cheese base.
After a few recipe tests, we landed on the ideal spice balance for this cashew queso. If you enjoy store-bought cashew queso, you’ll find this homemade version equally satisfying and easy to make in your own kitchen. The texture is smooth and pourable, and the flavor is nutty, tangy, and slightly smoky.
What You Need to Make Vegan Queso
The two essential ingredients are cashews and nutritional yeast. Soaked cashews create the silky, creamy texture while nutritional yeast adds that unmistakable savory, cheesy flavor. Roasted vegetables—red pepper, carrot, garlic, and shallot—add natural sweetness, color, and depth. The recipe is rounded out with spices like cumin, paprika, and chili powder, plus a splash of white vinegar and hot sauce for tang and heat.
Top Tip for Vegan Queso
If you’re short on time, flash boil your cashews: place cashews in a heatproof bowl, pour nearly boiling water over them, and let them soak for 15–20 minutes. This softens them quickly so they blend into a smooth, creamy base.
What to Do with Vegan Queso
- Queso dip – Serve warm with tortilla chips, crackers, or raw vegetables.
- Cheese sauce – Use as a sauce for pasta, grain bowls, or roasted vegetables.
- Vegan mac and cheese – Toss with cooked pasta for a rich, creamy plant-based mac.
- Topping or drizzle – Spoon over tacos, nachos, or baked potatoes for extra flavor.
What to Serve with Cashew Queso
Serve this cashew queso with fresh vegetables, roasted vegetables, or your favorite tortilla chips. It’s also delicious spooned over steamed rice, mixed into grain bowls, or poured over baked dishes to add creaminess and flavor.
Vegan Queso (Cashew Queso)
This vegan queso is smoky, creamy, and perfect for parties or weeknight dinners. Below you’ll find ingredient amounts, clear instructions, and tips to make a smooth, flavorful cashew-based queso.
Ingredients
- 1 cup raw cashews, soaked in water overnight and rinsed* (or use the flash boil method)
- 1/2 large red pepper, chopped
- 1 large carrot, cut into coins
- 2 cloves garlic, smashed and minced
- 2 tablespoons shallot, chopped
- 1 tablespoon olive oil
- 1/8 teaspoon salt (for roasting veggies)
- 1/8 teaspoon ground pepper (for roasting veggies)
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt (for seasoning the queso)
- 1/2 teaspoon garlic powder
- 1/3 cup nutritional yeast
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 1/2 cups water (for blending; add more if needed)
- 2 tablespoons white vinegar
- 2 teaspoons hot sauce (adjust for heat)
Instructions
- Soak the cashews: Place cashews in a large bowl and cover with water. Soak overnight or for at least 8–12 hours until soft. Drain and set aside. (Or flash boil for 15–20 minutes.)
- Preheat the oven to 425ºF (220ºC).
- Prepare the vegetables: On a baking sheet, combine the chopped red pepper, carrot coins, minced garlic, and chopped shallot. Drizzle with olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper; toss to coat evenly.
- Roast the vegetables for 25–30 minutes, stirring every 8–10 minutes to prevent burning, until they are softened and slightly caramelized.
- Transfer the roasted vegetables to a high-speed blender or food processor. Add the soaked and drained cashews, ground cumin, paprika, chili powder, 1 teaspoon salt, garlic powder, nutritional yeast, cayenne, water, white vinegar, and hot sauce.
- Blend on high until completely smooth, pausing to scrape down the sides as needed. If the mixture is too thick or still a bit grainy, add water, one teaspoon at a time, until you reach a silky, pourable consistency.
- Taste and adjust seasonings: add more salt, vinegar, or hot sauce as desired. Serve warm with chips, vegetables, or over rice, pasta, or roasted veggies.
Tips & Notes
- Cashews: Flash boiling is a great time-saver. Bring a pot of water to a boil, turn off the heat, add the cashews, and let them soak 15–20 minutes before draining.
- Blender: A high-speed blender or food processor makes the creamiest queso. Blend long enough to remove all lumps for a smooth texture.
- Adjust consistency: Add a little extra water to thin the queso, or add more nutritional yeast and a splash of vinegar for tang and thickness.
- Spice level: Increase or decrease the cayenne and hot sauce to suit your heat preference.
- Make ahead: Store in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop, stirring and adding a splash of water to loosen if needed.
Nutrition
Serving: 1 of 6. Calories: 161 kcal. Carbohydrates: 11 g. Protein: 7 g. Fat: 11 g. Fiber: 3 g. Sugar: 4 g.
Nutrition information is an approximation and should be used as a general guide.
Other Dip Ideas
- Lightened Up Spinach and Artichoke Dip
- Healthy Edible Cookie Dough Dip (three ways)
- Simple Pumpkin Yogurt Dip
- Healthy Chili Cheese Dip
- Sriracha Almond Butter Dip
- Roasted Red Pepper and Goat Cheese Dip
- Creamy Green Goddess Dip
Enjoy this plant-based cashew queso as a flavorful, dairy-free alternative that performs like the real thing. Tag your creations on social media with your own hashtag to share how you use this versatile vegan queso.