Creamy, warm, and a little bit spicy—this vegan queso recipe is the perfect dip for nachos, tacos, burrito bowls, and game night. It uses simple pantry ingredients and comes together in about 10 minutes. You’ll also find sections for Best Vegan Queso Brands and Where to Buy so you can map redirects cleanly.
Table of Contents
How to Make Vegan Queso (Quick Overview)
Blend soaked cashews (or a nut-free potato-carrot base) with warm water, spices, and a little oil, then heat on the stove until thick and silky. That’s it—no dairy and no odd ingredients.
Ingredients
Cashew Base (classic, super creamy)
- 1 cup raw cashews, soaked in hot water 15–20 min and drained
- ¾–1 cup warm water (start with ¾ cup; add more to thin)
- 2 tbsp nutritional yeast
- 1 tbsp olive oil (or neutral oil)
- 2–3 tbsp salsa or 1 small roasted pepper, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼–½ tsp chili powder or smoked paprika
- ½–1 tsp salt, to taste
- Optional: 1 tsp lime juice, pinch of turmeric for color, jalapeño for heat
Nut-Free Base (potato-carrot)
- 1 medium potato + 1 small carrot, peeled and diced
- ½ small onion, diced
- ¾ cup cooking water from the veg
- Same seasonings as above + 1–2 tbsp olive oil
Instructions
- Soften the base
- Cashews: Cover with hot water 15–20 minutes; drain.
- Nut-free: Simmer potato, carrot, onion in salted water 10–12 minutes until soft. Reserve ¾ cup cooking water.
- Blend until silky
Add all ingredients to a high-speed blender. Blend 60–90 seconds until very smooth. Start thicker; you can thin later. - Warm and thicken
Pour into a saucepan over low-medium heat. Stir 3–5 minutes until hot and slightly thick. Add water to thin or simmer longer to thicken. - Taste & serve
Adjust salt, heat, and lime. Garnish with diced tomatoes, jalapeño, cilantro, or green onions.
Storage: Refrigerate in an airtight jar up to 4 days. Reheat gently with a splash of water. Freezes up to 1 month (thaw overnight, re-blend if needed).
Tips for Success
- Blend long enough for a truly smooth texture.
- Heat low and slow—overheating can make it pasty.
- Color boost: a tiny pinch of turmeric gives that “nacho cheese” look.
- Ultra-smooth: add ½ tsp tapioca starch while heating for extra stretch.
What to Serve with Vegan Queso
Nachos, tortilla chips, soft pretzels, tacos, burrito bowls, roasted veggies, baked potatoes, cauliflower wings, or as a drizzle on sheet-pan fajitas.
Ingredient Substitutes
- Cashews: use sunflower seeds (soak 30 min) or the potato-carrot base.
- Oil-free: skip oil; add 1–2 tbsp extra cooking water.
- Spice swap: sub cumin + chili powder with taco seasoning; add chipotle for smoky heat.
Vegan Queso Recipe Variations
- Green Chile Queso: blend in ¼ cup roasted green chiles.
- Chipotle Queso: 1 chipotle in adobo + 1 tsp adobo sauce.
- Queso Fundido-Style: stir in sautéed mushrooms or plant-based chorizo.
- Pico Queso: fold in fresh pico de gallo right before serving.
Best Vegan Queso Brands
If you prefer store-bought, these well-known plant-based queso dips are popular in many regions (availability changes by store and country):
- Siete Cashew Queso (Mild/Spicy)
- Good Foods Plant Based Queso
- 365 by Whole Foods Market Plant-Based Queso
- Trader Joe’s Vegan Nacho Dip (seasonal in some areas)
- Simple Truth Plant-Based Queso (Kroger family)
- Primal Kitchen No-Dairy Queso Style Dip
Where to Buy Vegan Queso
- Grocery chains: Whole Foods, Sprouts, Kroger/Albertsons family, Target, regional natural-food stores.
- Online: Amazon, Thrive Market, and many brand webshops.
- International tips: look for “plant-based queso,” “vegan nacho dip,” or “cashew dip” in specialty sections.
Frequently Asked Questions
Is vegan queso healthy?
It depends on the base. Cashew and veggie versions use whole foods; store-bought dips vary. Check labels for oils and sodium.
Can I make it nut-free?
Yes—use the potato-carrot base or sunflower seeds.
How do I reheat it?
Low heat on the stove with a splash of water, or short microwave bursts, stirring between each.
Can I make it without nutritional yeast?
Yes—add a touch more cumin, paprika, and a squeeze of lime for flavor.
Final Thoughts
This vegan queso is fast, flexible, and crowd-friendly. Keep a jar ready for last-minute nacho nights, and use the Brands and Where to Buy sections above if you want a store-bought shortcut.
Ingredients
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1 cup raw cashews, soaked & drained (or potato-carrot base; see notes)
-
¾–1 cup warm water
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2 tbsp nutritional yeast
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2–3 tbsp salsa or 1 roasted pepper, chopped
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1 tbsp olive oil (optional)
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½ tsp each garlic powder & onion powder
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½ tsp ground cumin
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¼–½ tsp chili powder or smoked paprika
-
½–1 tsp salt, to taste
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Optional: 1 tsp lime juice, pinch turmeric, jalapeño
Instructions
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Blend everything until very smooth (start with ¾ cup water).
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Pour into a saucepan; warm gently 3–5 min, stirring, until glossy and thick.
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Adjust salt, lime, and heat. Serve warm with chips or over nachos.
Notes
Nut-free: replace cashews with 1 cooked potato + 1 small carrot + ½ small onion; use ¾ cup cooking water. Thinner/Thicker: add water 1 tbsp at a time to loosen, or simmer longer to thicken. Storage: up to 4 days chilled; reheat with a splash of water.
