The Best Vegan Queso
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
8 (2 cups)
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Calories
113 kcal
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Course
Condiments
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Cuisine
Mexican
The Best Vegan Queso
Description
The Best Vegan Queso is made by boiling or soaking raw cashews to soften them, then blending them with vegan coconut yogurt, salsa, water, and a mix of spices including cumin, chili powder, and smoked paprika. Pickled jalapeños and their brine introduce a salty, spicy brightness, while nutritional yeast contributes a cheese-like flavor. The cashew base delivers a thick, creamy texture that mimics traditional cheese sauces.
Once blended, the sauce can be warmed gently on low heat to enhance its flavor and consistency without separating. A splash of plant milk or water can be added if the queso is too thick. The final result is a smooth, rich dip with layered flavors — a balance of creaminess, spiciness, and subtle smokiness.
This vegan queso serves well as a warm dip for chips or as a sauce over tacos, vegetables, or grain bowls. Its plant-based ingredients provide a flavorful alternative to dairy cheese sauces, useful for vegan or dairy-free cooking.
Ingredients
- 1 cup cashews raw
- 1/2 cup vegan coconut yogurt unsweetened, plain
- 1/2 cup salsa your favorite
- 2 tablespoons water
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- black pepper several cracks, freshly cracked
- 2 tablespoons nutritional yeast
- 2 tablespoons pickled jalapeños plus 2 tablespoons of pickled jalapeño brine
- kosher salt or sea salt to taste
Instructions
- Add the raw cashews to a saucepan. Cover with water and bring to a boil. Boil for 15 minutes. Drain the soaked cashews. Alternatively, you can soak the cashews in cool water overnight.If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for 15-30 minutes.
- Add the drained cashews to a high-powered blender. Add the yogurt, salsa, water, cumin, chili powder, paprika, black pepper, nutritional yeast, pickled jalapeños, and pickled jalapeño brine. Blend until thick, creamy, and smooth. Taste for seasonings, adding salt as needed.Note: the pickled jalapeños are decently salty, so I don't add much salt, but if you skip them, be sure to add salt (1/2 to 1 teaspoon kosher salt).
- To serve warm, add the queso to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes. If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(2 cups)
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 160mg | 7% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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