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.
- 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
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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.
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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.
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Serve while warm with tortilla chips and enjoy!
As a non-vegan, I have to tell you, THIS QUESo IS LEGIT!!!!
Thanks Kristy! ??
Hello! I am so excited to make this today. Will it beep for longer than a day? Thank you!
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!
Loved the queso! Any idea on serving size and nutritional information ? Thanks!
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!
What kind of nutritional yeast do you use? I have noticed a lot of taste difference in different brands.
I usually use Trader Joe’s brand but sometimes I get it at Winco in the bulk section.
28 oz of Rotel tomatoes seem like a lot. Just checking before I make it. Looks yummy!
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.
I made it and loved the taste even before the tomatoes and chilies were added. Thanks for the recipe, It’s a keeper!
Thanks Pat! I’m so glad to hear it! We LOVE this queso. 🙂
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! 🙂
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!
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!
I’m so happy to hear this Connie, thanks for sharing! It’s a staple here, too. 🙂
I just tried this recipe, and the entire family loves it! Thank you so much for sharing this recipe. 🙂
So great to hear!!
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!
You are so kind Alishea! I hope this queso helps you with cutting out dairy, I know that is a hard one! 🙂
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.
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.
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?
No it will still taste great! You can leave it out.