Meet the Vegan Queso of your dreams. Made with cashews, no one will guess this DREAMY CREAMY dip is dairy free! It only takes 10 minutes to whip up and 5 simple ingredients.
I have made this vegan queso so many times the last couple of years. I have non-vegan friends who request this dip at every get together, whether it’s for a Superbowl party, Fourth of July or just a Friday night.
This vegan queso is LIFE CHANGING people, and if you’re trying to go vegan or eat more plant based food but are finding it hard to give up cheese, you’ve got to try this recipe!
People can not BELIEVE this queso is non-dairy. It tastes better than the highly processed, dairy containing alternative, I promise! My family and friends love this dip, and I can’t get enough…Just melty, cheesy goodness.
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HOW TO MAKE VEGAN QUESO:
It’s so easy to make vegan queso.
- Soak 2 cups of cashews in hot water. I do this by heating water in my tea kettle, and pouring it over the cashews once boiling. Let them soak/soften for about 5 minutes.
- While the cashews are soaking, to a blender (high powered preferred) add 1/2 cup water, 4 tablespoons lemon juice, 2 teaspoons of salt, 1/2 cup nutritional yeast and drain the juice from the diced tomatoes and green chiles and add it to the blender.
- Drain the soaked cashews and add the the blender. Blend away!
See how smooth and creamy?
Pour the smooth, creamy mixture into a medium saucepan and add the canned tomatoes and green chiles. Heat over medium until warm, stirring frequently. That’s it!
Serve with lots of tortilla chips, or use with any one of these Mexican inspired vegan recipes:
This recipe makes quite a bit, but if there are going to be 10 or more people at an event I would double it just to make sure there would be enough to go around. If you have leftovers, you can refrigerate it and re-warm it either on the stovetop or in the microwave.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!
Adapted from this Detoxinista.
5 Ingredient Vegan Queso
Ingredients
- 2 cups raw cashew pieces, soaked in hot water for 5 minutes
- 1/2 cup water
- 4 tablespoons fresh lemon juice; from about 2 small lemons
- 2 teaspoons salt, or to taste
- 1/2 cup nutritional yeast
- 28 ounce canned Rotel tomatoes and green chiles
Instructions
- Add the drained soaked cashews, water, lemon juice, salt and nutritional yeast to a high powered blender. Drain the juice from the tomatoes and green chiles and add the liquid to the blender as well (don't add the tomatoes and green chiles yet). Blend on high for a few minutes until very smooth.
- Add the "cheese" sauce and the Rotel tomatoes and green chiles to a medium pot. Stir well and warm gently over low-medium heat. Be careful not to burn the queso; stir frequently while warming. The mixture will thicken slightly.
- Serve while warm with tortilla chips and enjoy!
NUTRITION INFORMATION
Lena
Someone served this at a party and I loved it. They gave me this link and I tried it myself and um.. I need some help. I’m not sure where I went wrong but my cheese sauce came out very gritty. I both soaked and blended for plenty of time, though. Is there anything you can think of that I might have done wrong?
Nora
I’m going to guess it’s because you didn’t use a high powered blender like a Vitamix. It just won’t get as smooth and creamy with a regular blender, unfortunately.
Lena
I used a higher speed Ninja that usually blends everything into smooth perfection. Perhaps I just didn’t let it go long enough?
Nora
If it usually blends cashew based sauces smoothly, then yes I think maybe let it blend longer. I have never used a ninja but I have had people say they just can’t get things like this as smooth with it.
Elizabeth
Lena I used a Ninja but because of a previous experience I used boiling water and left cashews in for 30 minutes in the hot water.( turned off heat) As smooth as butter!
Nora
Thank you for sharing your experience, glad to hear it worked with a Ninja!
Adria
Did you use roasted cashews? If so, they won’t blend to a smooth, creamy texture.
Brittney
Tired this recipe for the first time with out testing it (that’s how confident I am with all Nora’s recipes!) and it was absolutely delicious especially for someone who was a huge cheese lover! None of the guest could tell it wasn’t cheese .
Nora
Thank you for your confidence, Brittney! So glad you and your guests enjoyed it, this one is always a winner for me with guests!
Michael
I was wooed by all the comments so I decided to give this a try. I have to say this was surprisingly tasty! However, It was not amazing. Perhaps because I used two different brands of tomatoes and I think my nutritional yeast got moisture. Looking forward to making it again! However, this makes a LOT for one. Can the recipe be cut in half? (I noticed Rotel only comes in 10 and 28 oz., so I cant’ quite get to 14 oz). Thanks!
Nora
I’m glad you are looking forward to trying it again! The brand of tomatoes you use, plus having fresh nutritional yeast is key to making this taste good, so I hope it’s even better the next time. Yes, it can be cut in half. I would probably just use 10 ounces of rotel if you cut it in half. It’s flexible though!
Kim
Amazing!!! Just what I was looking for, even my teen likes it!
Hannah
Thank you for this recipe, Nora! I used your recipe as written and this is definitely my go to base for that vegan queso fix. The only think I did differently is I added paprika, cumin, cayenne pepper, and chiili powder. I just ran with the measurements until I liked the flavor. It really gave it that lovely Mexican flair that I love about the dairy filled queso.
Melissa
Making this for the first time but hesitant to use canned tomatoes as they are often very acidi and have that obvious can taste- is interesting best to stick with cans or would fresh chopped tomatoes be a good substitute and keep well?
Nora
If you don’t enjoy the taste of canned tomatoes I would use fresh chopped tomatoes. I’m sure it will taste good, but it won’t have as much flavor as the canned rotel and chiles add quite a bit to the dip.
Adria
I thought about trying something similar with this using those containers of fresh pico de gallo that can be bought in most prepared foods sections of the produce aisle; either that or roasting some fresh tomatoes and chilis. I must go try… *dreaming of chips and this dip!*
Nadia
Exactly what I was craving! I could eat this everyday.
Lisa Phillips
I know this comment was from a long time ago but nutritional yeast is deactivated yeast.
Shameka
I am not a vegan but am currently on a fast. I’m not familiar with nutritional yeast and yeast isn’t permitted on my fast. Will the taste of the queso be greatly effected if I omit it from the recipe?
Nora
No it will still taste great! You can leave it out.
Aprilynn
As a huge cheese lover recently gone vegan, this tasted great!! I went a little light on the nutritional yeast as I don’t like the flavor that much. I could hardly taste it. Just a wonderful recipe. And I would have no problem sharing it with my dairy eating friends.
Maria Huff
This was AMAZING!! I made it for a group of vegans and non vegans, and they couldn’t eat it fast enough! The group was scraping the bowl. Will definitely make this again, for probably EVERYTHING! I did not change anything in the recipe. I made it exactly as listed. Everyone needs this recipe in their collection.
ALISHEA GRAY
Nora my husband and I have recently changed to a plant based diet. I am having a harder time than he with the no dairy aspect. Thanks so much for this recipe and others. I love your site and have tried your ranch recipe which was delicious so am very much looking forward to this queso!
Nora
You are so kind Alishea! I hope this queso helps you with cutting out dairy, I know that is a hard one! 🙂
C
I just tried this recipe, and the entire family loves it! Thank you so much for sharing this recipe. 🙂
Nora
So great to hear!!
Connie
This has become a go-to recipe for burrito night. It’s so good with rice and beans!! I made it for a bunch of teenagers and they all loved it! Excellent recipe!
Nora
I’m so happy to hear this Connie, thanks for sharing! It’s a staple here, too. 🙂
Shelby
Oh. My. Word. This queso is what I have been searching for! Just within the last month I went dairy free, but am constantly thinking about queso(crazy, I know). Thank you for sharing, knowing I have this recipe to satisfy my queso cravings has made life so much easier! 🙂
Nora
Thanks for your comment! Made my day! 🙂 That is exactly how I feel about this Queso, I can’t get enough! I’m so glad I could help satisfy your cravings!
Pat
28 oz of Rotel tomatoes seem like a lot. Just checking before I make it. Looks yummy!
Nora
That’s correct! It does make quite a lot, enough for a small crowd. 🙂 So feel free to cut the whole recipe in half if you don’t need that much.
Pat
I made it and loved the taste even before the tomatoes and chilies were added. Thanks for the recipe, It’s a keeper!
Nora
Thanks Pat! I’m so glad to hear it! We LOVE this queso. 🙂
Marcy
What kind of nutritional yeast do you use? I have noticed a lot of taste difference in different brands.
Nora
I usually use Trader Joe’s brand but sometimes I get it at Winco in the bulk section.
Nicole
Loved the queso! Any idea on serving size and nutritional information ? Thanks!
Nora
I’m so glad you loved the queso Nicole! 🙂 I did update the recipe with serving size and calories per serving just now. I would say it serves about 10 people, so that would be 160 calories per serving. Hope that helps!
Amy
Hello! I am so excited to make this today. Will it beep for longer than a day? Thank you!
Nora
Oh yes, it will keep for about 3-4 days, maybe longer in the fridge. 🙂 I usually make a lot and eat it for a couple days. It reheats well. If it’s really thick just add a little water and whisk a little bit. Let me know how it turns out!
Kristy Sibley
As a non-vegan, I have to tell you, THIS QUESo IS LEGIT!!!!
Nora
Thanks Kristy! ??