Vegan cashew queso is so easy to make and has all of the creamy and cheesy flavor you crave, without the dairy! Not only does it taste better than store-bought, this homemade vegan queso is oil-free, gluten-free, soy-free, and made with pantry-friendly, whole-food ingredients! It's so rich and cheesy, no one will believe it has just 4 grams of fat per serving.
Why You'll Love It
Aside from the obvious perk that this cashew queso is dairy-free and oil-free, it's also ridiculously easy to make.
No need to cook any vegetables like potatoes and carrots, which are often used in vegan cheese sauce recipes. So not only does this make prep easier, I find that those ingredients often make vegan cheese taste a little too sweet and vegetable-y anyway.
Another thing we really love about homemade vegan queso is the versatility. You can easily adjust the flavors and level of spiciness as needed.
Most of the ingredients called for in this cashew queso recipe are shelf-stable. In other words, once you have the tapioca starch, smoked paprika, etc, you're all set!
Anytime a craving hits, you're just minutes away from creamy, healthy, dairy-free queso.
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Ingredients and Substitutions
To make this cashew queso all you need are 9 ingredients plus water and salt.
- raw cashews - cashews serve as the creamy base and source of fat in the recipe. If you don't have a high-speed blender, you can substitute raw cashew butter or pre-soak the cashews. If you need a nut-free option, raw sunflower seeds are great. You can also experiment with a combination of seeds and white beans.
- tapioca starch - in addition to the naturally occurring starch in the cashews, this helps thicken the queso and gives it that melty, stretchy, cheesy quality.
- nutritional yeast - adds subtle cheesy flavor and umami. For the best flavor I recommend an unfortified brand like Sari.
- lemon juice or rice vinegar - the tart and tangy flavors work with the nutritional yeast to create a cheesy flavor. Or use apple cider vinegar, if needed.
- dried chipotle flakes - one of my favorite spices to keep on hand, chipotle adds amazing smoky flavor and a little bit of heat. You can use canned chipotle in adobo if you like, but since it's difficult to use up a whole can very quickly, I find dried to be much more practical.
- smoked paprika - this also contributes to the color and flavor of the dip. If you don't have any on hand, a pinch of regular paprika or turmeric also works.
- garlic - the savory notes of garlic are critical to pretty much every vegan cheese recipe. You can use garlic powder or 1 to 2 small cloves.
- cumin - lends classic, smoky queso flavor.
- salsa - a little bit of salsa gives the cashew queso more acidity, saltiness, and authentic flavor. Any red salsa you enjoy is perfect.
Note that this recipe calls for ⅓ cup raw cashews, quite a bit less than most vegan queso recipes. But even though this one is lower in fat and calories, it doesn't sacrifice flavor at all!
How to Make Vegan Cashew Queso
- Simply combine all of the ingredients in a high-speed blender. Blend until velvety smooth.
- Pour into a small saucepan. Whisking frequently, cook the queso over medium heat for 3 to 5 minutes or until thick and creamy.
Tip:
If you don't have a high-speed blender, soak the cashews overnight to soften them for blending. If you're short on time, quick-soak the cashews by covering with boiling water and setting aside for 1-2 hours. Then drain well and proceed with the recipe.
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How to Serve Cashew Queso
In addition to being a delicious dip to scoop up with some homemade healthy tortilla chips, cashew queso pairs well with many other foods, too. Try it on:
- loaded baked potatoes, roasted potatoes, and french fries
- rice and beans and vegan taco bowls
- roasted and air fried veggies like air fryer cabbage, radishes, broccolini, and cauliflower steaks
- as a dip for seitan "chicken" nuggets and tofu nuggets
- drizzled on vegan taquitos
- vegan enchilada casserole
- and Mexican-style vegan stuffed peppers!
Variations
Now that you have the basic formula for creating this easy cashew queso, you can tweak the ingredients to suit your tastes or to accommodate the ingredients you have on hand. For example:
- Don't like it spicy? Omit the chipotle and choose a mild salsa.
- Want it extra hot? Increase the chipotle flakes, add a few dashes of your favorite Mexican hot sauce, or add chipotles in adobo sauce.
- Don't have smoked paprika? Leave it out and choose a smoky, chipotle salsa.
- Love cumin? Double it!
- Want a thicker, richer, more decadent vegan queso? Increase the cashews and maybe even add some Violife or Chao cheese to the blender.
How long does it keep?
Store leftover vegan queso in an airtight container in the fridge for up to 4 days. It's also freezer-friendly. Store in a freezer-safe container for up to 2 months. Then thaw overnight in the fridge, give it a quick whisk or blend, and reheat on the stovetop or in a microwave.
Sometimes you want a recipe that tastes as MUCH like the traditional version as possible and I'm all about that! This vegan mac and cheese is a great example.
If you're looking for a more indulgent vegan cheese sauce as an alternative to this one, I totally get it. Sometimes you're having people over or going to a party where you just want to impress them with epic vegan party food.
But I also love having healthier versions of our favorite dishes, ones we can whip up for ourselves on a regular old Tuesday night just because we're craving something cheesy.
That's what today's recipe is all about. Hope you enjoy it!
More Vegan Cheese Recipes
- Vegan Pimento Cheese - a reader favorite!
- Vegan Feta - creamy, briny and it actually crumbles.
- 5-Minute Tofu Ricotta - my go-to for lasagna, stuffed shells, and more.
- 5-Minute Vegan Cottage Cheese - actually tastes like the real thing.
- Easy Vegan Mozzarella - the perfect option for homemade pizza and topping cheesy casseroles.
- 2-Ingredient Almond Ricotta - a classic!
- Almond Queso Fresco - fresh, light and perfect on tacos and enchiladas.
- Vegan Parmesan Cheese - rich and cheesy, sprinkle it on everything.
Recipe Video
Recipe
Vegan Cashew Queso
Equipment
- high-speed blender - or regular blender
Ingredients
- 1¼ cups water
- ⅓ cup raw cashews - see Notes about soaking
- 1½ tablespoons tapioca starch - or 1 tablespoon cornstarch
- 2 tablespoons nutritional yeast - or more to taste
- 1 tablespoon fresh lemon juice or 2 teaspoon plain rice vinegar
- ½ teaspoon chipotle flakes - or more if you like it spicy
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic powder - or 1 small clove garlic
- ⅛ teaspoon cumin
- ¾ teaspoon fine sea salt
- ½ cup thick and chunky salsa - or any salsa you love
Instructions
- For smooth queso: combine all ingredients in a high speed blender and blend until completely smooth. For chunky queso: combine all ingredients except salsa in a high speed blender and blend until completely smooth.
- Pour mixture into a small sauce pan. If making chunky queso, add the salsa now. Whisking frequently, cook over medium heat 3 to 5 minutes or until piping hot and thickened. Taste and add more salsa if desired. Serve warm.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Kath says
How do you sub cashew butter instead of using cashews? Do you measure the same amount?
Lori Rasmussen says
Use half the amount, about 2.5 to 3 Tbsp is good.
LouAnn says
Could cannelini beans be subbed for the cashews?
Looking for less fat. (For me!)
Lori says
I haven’t tried it yet with white beans but I’d say give it a go! I bet it will be really tasty.
LouAnn says
Coujd I use chipotle ground spice?
Don’t have the chipotle flakes and Amazon is out.
Lori says
Absolutely! I’d probably start with a few dashes and add more to taste.
Heidi says
Could I use regular flour in this recipe or would that mess the cheese up? This looks amazing!
Lori says
Hi Heidi,
Regular flour will change the consistency and flavor a little bit, but it's definitely worth a try!
Heidi says
Thank you for your quick response to my question!!