Okay, I know what you’re thinking, Vegan queso dip? I’m a queso freak and I had my doubts when I wrote this dairy-free vegan queso recipe… but then I made it and took one bite. Oh my goodness, you guys, this vegan cashew queso is not only the best vegan queso I’ve ever tried… it’s the simply best queso I’ve ever tried, period.
Dairy-free queso is anything but a substitute for dairy queso. No, I would choose to make this paleo queso recipe instead of regular queso because a) it tastes DELICIOUS and b) it has way more nutrients that dairy queso ever will.
I have tried other recipes, but this is by far the best vegan queso! I can’t wait to hear what you think after you make some. Pretty sure you are going to fall in love as quickly as I did and never look back.
Hang with me, and I’ll show you how to make vegan queso that’s creamy, silky smooth, and just as flavorful as the real deal. Seriously, you won’t believe you can transform cashews, salsa, seasonings, and a couple of other ingredients into this:
What Is Vegan Queso?
Vegan queso is a dairy-free version of the traditional queso cheese dip. The creamy vegan queso doesn’t have processed ingredients like typical queso you purchase at a store or restaurant. You know exactly what goes in it too.
Typically, vegan or paleo queso is made with cashews as the main ingredient. This easy vegan queso is a terrific alternative if you don’t eat dairy or if your body doesn’t tolerate it very well.
Ingredients For The Best Vegan Queso Dip
To me vegan cheeses always have a weird texture and slight aftertaste. Not this one. This dairy-free queso is perfectly creamy, silky, and has no aftertaste at all.
Let’s take a look at what makes this vegan queso so dang good:
- Raw cashews – A perfect base that yields a subtle nutty flavor and creamy texture
- Gold potato – The other base component that makes this dairy-free queso recipe super creamy and silky
- Nutritional yeast – The perfect cheesy tasting nutritional powerhouse
- Salsa – Store-bought salsa that makes this vegan queso recipe EASY, but also cuts down the ingredient list. However, you can make this with a twist by using fresh tomatillo salsa as well.
How To Make Vegan Queso
I can’t wait to tell you how to make vegan queso cheese yourself, because I know you’re going to love it! There are really just 3 steps to it…
1) Soak the cashews
The first thing you are going to need to do is to soak the cashews. Soaking the cashews will allow them to blend up into a smooth texture instead of being lumpy and hard.
PRO TIP: Soak cashews in cold water for a minimum of two hours. You can soak them for up to twelve hours if you have that much time. If you are in a big hurry, you can also soak the cashews in hot water for about an hour.
2) Cook the potato
Next, cook a medium sized potato. You can boil it or bake it, whichever you prefer. Check out my tips on how to cook potatoes perfectly here: German pan fried potatoes recipe (it’s a recipe for pan frying them, but I talk about cooking them there too).
3) Blend everything together
Add the soaked cashews, cooked potato, your fave chunky salsa, nutritional yeast, avocado oil, and taco seasoning to a high powered blender. Blend until all the ingredients are a smooth texture. Add a little bit of water at a time, until it reaches the consistency of queso.
PRO TIP: Don’t put in too much water at once, because it will thin out rather quickly. If you do accidentally add too much water, you can always add in some more of the other ingredients to balance it out.
That’s it! Can you believe how easy it is to make vegan cashew queso?
How Do You Store Leftover Vegan Cashew Queso?
Store any leftover vegan cashew queso in an airtight container and put it in the fridge. It will last around five days. I really like these small glass bowls with lids because they don’t take up a lot of space in the refrigerator.
To heat this vegan queso recipe, carefully warm it up on the stove in a saucepan. The microwave is another option for heating.
PRO TIP: If you warm up the leftover vegan cheese sauce, make sure to use low heat. It will burn fast if left unattended or if you heat it too quickly.
Can You Freeze Vegan Queso Dip?
Technically you can freeze vegan queso dip, but the texture and quality aren’t going to be as good. I’d recommend making it and storing it in the fridge instead. If you try to freeze it and don’t mind the texture, it’s safe to eat.
What To Serve With This Vegan Queso Recipe
You can do so many things with this vegan queso recipe! Here are some ideas on how you can serve it:
- Broccoli – Drizzle the vegan queso sauce on top of the broccoli for a healthy twist.
- Baked potato – Load up your baked potato with vegan cheese sauce and all the rest of your favorite toppings.
- Enchiladas – Spoon some easy vegan queso on top of freshly cooked enchiladas, or use it in low carb chicken enchilada casserole instead of the cheese.
- Eggs – Paleo queso will make the eggs extra rich and creamy.
- Asparagus – Adding vegan cheese sauce to asparagus adds a ton of flavor and is sure to please a crowd.
- Carrots – The natural sweetness of carrots coupled with the subtle spice of the vegan cashew queso dip is incredible.
- Casseroles – If it goes with Mexican flavors, this dairy-free queso will only make it better. Try it over buffalo chicken casserole or taco pot pie!
- Tacos – You can change up the fillings in pork belly tacos to make them go with vegan queso.
And then of course there’s the obvious choice – tortilla chips. The ones pictured here are not paleo, but I have a paleo tortilla chips recipe coming soon!
RECIPE CARD
The Best Vegan Queso Recipe
The best vegan queso recipe ever! This easy vegan queso dip only needs 6 ingredients. And, dairy-free vegan cashew queso is creamy, silky and delicious - just like the regular kind.
Recipe Video
Click or tap on the image below to play the video and learn how to make this recipe!
Ingredients
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- 1/2 cup Raw cashews (soaked in water for 2+ hours)
- 1 cup Chunky salsa
- 1/4 cup Nutritional yeast
- 1 medium Yukon gold potato (cooked)
- 2 tablespoons Avocado oil
- 1 tablespoon Taco seasoning
- Water (to thin)
- Sea salt (to taste)
Toppings:
- Fresh cilantro
- Jalapenos
- Extra salsa
Instructions
More TIPS about this paleo recipe in the post above!
Place all ingredients, except water, in a high powdered blender and blend until super smooth.
To reach your desired consistency, add a bit of water at a time, just until the mixture resembles queso.
Top with desired toppings and serve with chips, vegetables, or even on burrito bowls!
Recipe Notes
Serving size: 1/4 cup
Video Showing How To Make Vegan Queso:
Don't miss the VIDEO above - it's the easiest way to learn how to make Vegan Queso!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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2 Comments
Sandi
I am a sucker for good queso. This was wonderful for a party.
Felicia S.
Thank you so much for this yummy recipe! I love it! 🙂