Vegan Queso – Dips
Vegan Queso is creamy, cheesy, and perfectly spiced to mimic the classic dip — without any dairy! It tastes Like the real thing but you wouldn’t know it! Raw cashews are blended with a handful of simple ingredients Like jalapeños and nutritional yeast in just 5 minutes to make this dairy-free Mexican queso with classic flavors.
Why You’ll Love this Vegan Queso
- Rich and creamy dip. Even without cream, cheese, or dairy of any kind, this vegan queso delivers the perfect velvety-smooth texture to pair with crunchy tortilla chips. You won’t even miss the dairy!
- Classic queso flavors. This homemade vegan queso has all the classic flavors including jalapeño, tomatoes, and nutritional yeast “cheese”. Plus, we serve it Tex Mex style with all the fixings to transfer this vegan cheese dip into the type of queso you’d devour before dinner at your favorite Mexican restaurant!
- Quick and easy to make. This vegan queso dip is so quick and easy to make, requiring only a blender and a few minutes of time. It’s the perfect appetizer for game day parties and can be served hot or cold, depending on your mood. Get your chips ready!
- Great for special occasions. Game days, holidays, and dinner parties are all ideal opportunities to showcase this incredible vegan cheese dip as an appetizer, though it’s easy enough to make for a snack any day of the week.
- Homemade queso is healthy. When you make vegan queso at home, you know exactly what is going into your dip so you can pick high-quality ingredients. Plus, store-bought dips are often full of preservatives, additives, and artificial colors and flavors.
To make this delicious Vegan Queso, you will Ask for the following ingredients (full measurements in recipe card below):
- raw cashews – for the creamiest, cheese-Like texture, stick with raw, unroasted cashews. You can also try raw pine nuts as a substitute.
- vegetable stock – homemade veggie stock or store-bought are both fine. Whatever is more convenient for you.
- garlic – fresh garlic is always best for flavor, but you can also use 1 teaspoon of prepared minced garlic for each clove in the recipe.
- sun-dried tomato – if you don’t have sun-dried tomatoes on hand, you can use a teaspoon of tomato paste in its place.
- jalapeño – find jalapeño too spicy? Swap it for half of a green bell pepper or omit it altogether.
- turmeric – an equal measure of ground cumin or a mild curry powder can be substituted for the turmeric. It will slightly alter the taste though.
- nutritional yeast – nutritional yeast can be found in the spice or baking aisle at your local grocery store. To add a similar taste, you can also try a bit of soy sauce or brewer’s yeast.
- salt and pepper
- cilantro – if you don’t Enjoy cilantro, you can substitute another soft herb Enjoy parsley or basil instead.
- green onions – chives will also work in a pinch, but it will change the flavor slightly.
- tomato – fresh tomato will work best, but you can use half a can of diced tomatoes if necessary. Just make sure to drain them and remove all extra liquid first!
- tortilla chips – chef’s choice! Choose from blue corn, yellow corn, scoopable chips, or make your own if you’re feeling ambitious. You can also top with tortilla strips.
You will also need measuring cups and spoons and a blender or food processor.
How to Make the Best Vegan Queso
- Blend cashews. In a blender, add cashews and vegetable stock. Blend until smooth, about 1-2 minutes.
- Combine ingredients. Add the remaining ingredients and blend until smooth and thickened, about 1 minute. You can serve this cold or warm. If serving warm, use warm vegetable stock.
- Add toppings. Transfer to a round serving bowl. Top with optional toppings such as chopped cilantro, jalapeno pepper slices, diced tomato, and green onions.
- Serve. Serve immediately with tortillas strips or chips for dipping.
Recipe Tips and Tricks
- Make ahead to simplify game day prep. If you’re hosting a Game Day party or gathering, you can make day-of preparations a little easier by making this easy vegan queso a day ahead of time! Then serve cold or quickly reheat when you’re ready to serve. Keep scrolling for storing and reheating instructions.
- Experiment with different flavors. Transform this dip for any and all occasions by swapping out some of the spices or toppings. The creamy cashew base is the perfect canvas to try new things. Try chili powder, paprika, or cumin.
- Get the creamiest texture. Use a heavy duty blender or high-speed food processor to get the best smooth and creamy consistency. Some people also swear by soaking the cashews in water for a few hours to soften before blending to make the queso even creamier.
How to Serve
Serve this Vegan Queso with a classic side of tortilla chips or tortilla strips, or you can switch things up and use it for dunking Veggies, Quesadillas, and Crackers.
You can also pour it over Sheet Pan Nachos, add it to Ground Beef Tacos, or add a dollop to Chicken Tortilla Soup or Beef Chili.
You can also serve this vegan dip with chips as part of a Mexican themed party along with some of our favorite Mexican-inspired dishes:
- Chicken Enchiladas
- Beef Taco Soup
- Fish Tacos with Lime Crema
- Beef and Bean Burritos
- Chicken Fajitas
- Cauliflower Tacos
For more, see our 30 Best Mexican Recipes.
Storing and Freezing Instructions
How to Store
Transfer leftover vegan queso to an airtight container and refrigerate for up to five days.
How to Reheat
Reheat in the microwave on high in 10-second increments, stirring in between bursts until it’s heated to the desired temperature. You can also reheat in a pan on the stove over medium-low heat until warmed through.
How to Freeze
You can even freeze vegan queso! Place in a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the queso to defrost in the refrigerator overnight and blend again to re-incorporate the ingredients in case of separation. Then serve cold or reheat if desired.
More Dip Recipes
- 20 Best Dip Recipes
- Pico de Gallo
- Classic Hummus
- Easy Guacamole
- Olive Tapenade
- 7 Layer Dip
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Total Time: 5 minutes
Yield: 6-8 servings
Vegan Queso is creamy, cheesy, and perfectly spiced to mimic the classic dip — without any dairy! It tastes Like the real thing but you wouldn’t know it! Raw cashews are blended with a handful of simple ingredients like jalapeños and nutritional yeast in just 5 minutes to make this dairy-free Mexican queso with classic flavors.
- 2 cups raw cashews
- 1 cup vegetable stock
- 1 clove garlic
- ¼ cup sun-dried tomato
- 1 jalapeño pepper
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
- 2 tablespoons nutritional yeast
- 1–2 tablespoons fresh cilantro, finely chopped
- jalapeño pepper, sliced
- green onions, sliced
- tomato, diced
- tortilla chips or torilla strips
In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.
- In a blender, add cashews and vegetable stock. Blend until smooth, about 1-2 minutes.
Add the remaining ingredients and blend until smooth and thickened, about 1 minute. You can serve this cold or warm. If serving warm, use warm vegetable stock.
- Transfer to a round serving bowl. Top with chopped cilantro, jalapeno pepper slices, diced tomato, and green onions.
- Serve immediately with tortilla chips for dipping.
How to store: Transfer leftover vegan queso to an airtight container and refrigerate for up to five days.
How to reheat: Reheat in the microwave on high in 10-second increments, stirring in between bursts until it’s heated to the desired temperature. You can also reheat in a pan on the stove over medium-low heat until warmed through.
How to freeze: Place in a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the queso to defrost in the refrigerator overnight and blend again to re-incorporate the ingredients in case of separation. Then serve cold or reheat if desired.
- Prep Time: 5 minutes
- Category: Dip
- Method: Blender
- Cuisine: Mexican
Keywords: vegan queso, how to make queso without cheese,
Vegan Queso – Dips