Creamy Vegan Queso Recipe

Our vegan queso recipe truly is a game-changer. It’s 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.

Find the full recipe with measurements below.

How to Make Vegan Queso

Tip 1: Make the creamy base. Cashews are the base for this vegan queso. If you’ve not made it before, it’s incredibly straightforward. Toss cashews and hot water into your blender, hit blend, and watch as the nuts turn into a smooth, creamy consistency.

Since you’ll be blending hot water, remember to remove the blender lid insert and cover the hole with a dishtowel. This will allow steam to escape and prevent too much pressure from building inside the blender. (I learned this the hard way in culinary school when I blended a hot soup without removing the lid insert. The blender pretty much exploded, and soup was everywhere!)

Tip 2: Make it “cheesy.” Now that you have the creamy base, you can add lots of flavor with nutritional yeast, taco seasoning, chopped green chiles, and pickled jalapeño brine (if using them). Blend until smooth, then check the consistency. If it’s too thick (mine often is), add a tablespoon or two of water to thin.

You can serve it however you like, but for a pop of heat, I love to add some chopped pickled jalapeños on top.

Make Ahead Tips

This lasts in the fridge for up to 5 days, but you’ll probably notice it thickens over time. I like to slowly reheat on the stove or microwave with a little splash of water or unsweetened dairy-free milk to get it back to its proper consistency.