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Home » Appetizers & Snacks

Vegan Cashew Cheese Queso

UPDATED Mar 10, 2021 · PUBLISHED Feb 18, 2019 BY Maggie

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Vegan cashew queso dripping from a spoon into a bowl with more dip.

Vegan cashew queso is thick, rich, creamy, and ready in under 10 minutes. Serve this queso dip with fresh veggies, tortilla chips, or on loaded potato nachos, and it will quickly become your favorite appetizer or snack.  

Vegan cashew queso dripping from a spoon into a bowl full of it below.

Every time I tell someone that I don't eat dairy, they always respond: I love cheese! I could never give it up! I know it seems daunting, and no fun at all to give up cheese, but I assure you, it's not as hard as you may think. Especially if you have tricks up your sleeve like this vegan cashew cheese queso.  I have brought this to many potlucks where people have raved and asked for the recipe...and then stared at me gape-jawed when I tell them it's made from cashews. Don't you just love surprises?!?

I gave up dairy about 3 years ago at the suggestion of my holistic doctor. I was having chronic sinus infections and major digestive problems (I'll spare you the details), and she urged me to give it up for a month and see how I felt. It turns out I felt amazing. A fog lifted from my brain, and my digestive system started working correctly. And, I've never had a sinus infection since. It was literally life-changing. After living with chronic sinus infections and headaches for years, I felt free.

The thing about cheese, or anything really, is once you get it out of your system, you don't crave it anymore. The first week was hard, but after that, I didn't think about cheese or dairy that much. The biggest challenge is finding ways to still enjoy your favorite foods without cheese. That's where this vegan cashew cheese queso comes in. This recipe is very versatile and can be flavored with cumin, chili powder, and oregano for a southwestern flair. Or, use basil, garlic, and oregano for an Italian flavor. I've used this queso as both a sauce and a topping for pizza. I've also used it as a dip for tortilla chips and veggies, as a sauce for tacos, drizzled over enchiladas, and thinned out and used as a salad dressing. Its uses are endless.

Vegan cashew queso dip on a platter with celery and pepper strips.

How to make Vegan Cashew Cheese Queso

The first thing you will need when you make vegan cashew cheese queso is a blender. It will work best if you have a high-powered blender like a Vitamix, but a regular blender will work too. If you don't have a Vitamix, you'll want to soak the cashews in water for 8 hours prior to blending. Then, you plop all the ingredients into the blender, turn it on high, and blend away! If you're using a Vitamix, it will take 2-3 minutes to create a thick creamy queso. If you're using a regular blender or food processor, it'll take 5-8 minutes, depending on your machine. You can enjoy it right away or put it in an airtight container in the fridge for up to a week, but I guarantee it won't last that long!

My Vitamix was absolutely instrumental in moving to a dairy-free diet. I bought a refurbished Vitamix about 5 years ago, and after daily use, it is still going strong. A refurbished Vitamix is less expensive than a brand new one, and in my experience, is just as awesome. You'll use it to make vegan cheeses such as this, as well as sauces, salad dressings, and smoothies. It is an absolute staple in our kitchen!

Here's the final result...how can you resist this?

Vegan cashew queso on a chip dripping into a bowl with the dip.

Did you make this recipe?
Please leave a rating and tell us how you liked it!

Vegan cashew queso dripping from a spoon into a bowl with more cip.

Vegan Cashew Cheese Queso

Vegan Cashew Cheese Queso that is creamy and versatile.  Use this as a dip for veggies and chips or as a sauce on tacos, pizza or enchiladas.
4.56 from 9 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 Servings
Calories: 136kcal
Author: Maggie

Ingredients

  • 1 cup raw cashews soaked 8 hours if you don't have a high powered blender
  • 3 tablespoons nutritional yeast or to taste
  • ½ teaspoon sea salt
  • 1 clove garlic or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¾-1 cup water depending on desired consistency

Instructions

  • Add all ingredients except water to a blender.  Add ¾ cup water, then blend on high for 2-3 minutes if using a high powered blender (such as a Vitamix), or 5-8 minutes if using a regular blender.  Blend until completely smooth and creamy.  Add more water to adjust to desired consistency.  ENJOY!

Nutrition

Calories: 136kcal | Carbohydrates: 9g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 229mg | Fiber: 2g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

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  1. Truehappiness1111

    February 19, 2019 at 10:31 am

    I wish for a raw vegan cheese made without nutritional yeast and garlic one day!! But for now your cheese is great for many who are vegan! Thanks for posting!

    Reply
    • Maggie

      February 20, 2019 at 11:39 am

      You could definitely make this without the garlic and nutritional yeast and it would be delicious! Adding some dried herbs to it would amp up the flavor. Thanks for the comment and let me know if you try it!

      Reply
  2. Lelia

    May 23, 2021 at 12:37 pm

    Just made it and it taste and look great i added a little tumeric for cor enhancement

    Reply
    • Maggie

      May 23, 2021 at 1:14 pm

      Hi Leila! I’m so glad you enjoyed this. I love the idea of turmeric for color! Thanks for stopping by and commenting.

      Reply

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Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

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Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

Popular Recipes

  • Pasta with Creamy Beet Sauce (Vegan, GF)
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Flourless Chickpea Brownies: Vegan & Gluten Free
  • Cauliflower Ceviche
  • Oil-Free Baked Sweet Potato Fries
  • How to Make Almond Flour (or Any Seed or Nut Flour)

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