Vegan cashew queso is thick, rich, creamy, and ready in under 10 minutes. Serve this queso dip with fresh veggies, tortilla chips, or loaded potato nachos, and it will quickly become your favorite appetizer or snack.
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You will be shocked when you taste this vegan cashew cheese queso that is made from cashews! They are blended with nutritional yeast and a delicious spice blend for a perfectly creamy dip that rivals regular queso.
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 gluten-free pizza. I've also used it as a dip for chickpea chips and veggies, as a sauce for jackfruit tacos, drizzled over sweet potato black bean enchiladas, and thinned out and used as a salad dressing.
Its uses are endless!
Ingredients
You will need these simple ingredients to make cashew queso:
- Raw cashews
- Nutritional yeast
- Sea salt
- Garlic
- Ground cumin
- Chili powder
- Dried oregano
- Water
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
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.
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!
How to Make Cashew Queso
Here how to make cashew queso:
- Add all the ingredients to a 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!
Top Tip
Make sure to blend the queso until it is completely smooth!
Add more water as needed to create a dippable consistency. You can also taste test the cashew queso and add more seasoning or spice as needed.
Recipe FAQ
Store leftover cashew queso in an airtight container in the refrigerator for about 3 to 5 days.
Reheat it in the microwave in 30 second bursts, mixing and adding a splash of water as needed to create a creamy consistency.
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Vegan Cashew Cheese Queso
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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!
Truehappiness1111 says
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!
Maggie says
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!
Lelia says
Just made it and it taste and look great i added a little tumeric for cor enhancement
Maggie says
Hi Leila! I’m so glad you enjoyed this. I love the idea of turmeric for color! Thanks for stopping by and commenting.