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4.8 from 240 votes

Vegan Cashew Queso

This Vegan Queso dip tastes like the classic version made with a melted block of orange cheese, but it gets its creaminess from cashews, instead! It's the perfect dip for tortilla chips, and also makes a delicious topping for nachos, burrito bowls, and more.

Prep Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 110 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 1 cup raw cashews , soaked for up to 4 hours and drained
  • 6 tablespoons water
  • 1 teaspoon sea salt
  • 1.5 tablespoons fresh lemon juice
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon Turmeric
  • 1 (14.5 oz) can diced tomatoes with green chilies

Instructions

    Cup of Yum
  1. Place the cashews in a bowl and cover them with the 6 tablespoons hot water to help them soften up. This step is optional if you have a high-speed blender, but it can help them break down faster. 
  2. While you wait, measure the lemon juice, nutritional yeast, turmeric (for color), and salt, and add them to the blender. Open the can of diced tomatoes with green chilies, and drain their juices directly into the blender, to help add more flavorful liquid for blending.
  3. Add in the cashews and their soaking water to the blender, and blend until the mixture is totally smooth, about 60 to 90 seconds. Stop and scrape down the sides of the blender as needed, and add an extra splash of water to help facilitate blending, if you need to.
  4. Transfer the cheese mixture to a large bowl, then stir in the can of diced tomatoes and green chilies. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic. Serve with baked tortilla chips and fresh sliced veggies. (Note: The sauce will thicken as it warms up, so feel free to add an extra splash of water, as needed to thin it out again.)
  5. Leftover queso can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so let it come to room temperature before serving, or warm it up with an extra splash of water to thin out the texture again.

Notes

  • Nutrition information is for roughly a 1/4 cup of dip, assuming you get 2 cups of queso from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
  • See the FAQ section in this post for substitution ideas.

Nutrition Information

Calories 110kcal (6%) Carbohydrates 8g (3%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 298mg (12%) Potassium 265mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 60IU (1%) Vitamin C 6mg (7%) Calcium 23mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 110

% Daily Value*

Calories 110kcal 6%
Carbohydrates 8g 3%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 298mg 12%
Potassium 265mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 60IU 1%
Vitamin C 6mg 7%
Calcium 23mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.