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Vegan Queso Blanco

Servings: 8 servings
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
The most amazing Vegan Queso Blanco ever! Cheesy, spicy, perfectly creamy and ready in about 20 minutes. No one will believe it's dairy free!
square photo of a chip dipping into bowl with white cheese sauce


  • 1 cup raw cashews
  • 1 cup peeled and chopped yellow or white potato (1-2 potatoes)
  • 8 ounces canned green chiles, mild or medium
  • 2 tablespoons pickled jalapeños
  • 2 tablespoons pickled jalapeño juice from the jar
  • 2 tablespoons lemon juice (about 1 lemon squeezed)
  • 1 cup water
  • 1 teaspoon salt


  • In a small pot, add the cashews and diced potatoes, then cover with water. Bring to a boil and cook for about 10 minutes, until the potatoes are fork tender.
  • Drain the cashews and potatoes and add to a blender along with the remaining ingredients. Blend until smooth and creamy. If you have a Vitamix or similar blender, you can simply blend it until hot, without needing to warm it in a pot.
  • If you have a regular blender or prefer to warm it on the stovetop, pour the mixture into a small/medium pot and stir frequently over medium heat until hot. It will thicken as it heats up, so add more water as desired to thin the cheese sauce.
  • Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican inspired meal. Enjoy!


  1. To serve, sprinkle with fresh chopped cilantro and/or diced tomatoes, optional but pretty.
  2. Cashew allergy? Substitute raw slivered almonds instead. I haven't tried a nut free version of this, but silken tofu may work in place of the nuts.
  3. To store: Vegan Queso Blanco will keep in a covered container in the refrigerator for about 5 days. It can also be frozen.


Serving: 1serving, Calories: 119kcal, Carbohydrates: 11g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 450mg, Potassium: 268mg, Fiber: 2g, Sugar: 1g, Vitamin A: 78IU, Vitamin C: 16mg, Calcium: 20mg, Iron: 2mg