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Cashew queso

Cashew Queso

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 6


This cashew queso is creamy, spicy and cheesy and the best thing ever with some tortilla chips for dipping! Simple and delicious and naturally gluten-free.


For the Onion/Tomato Mix:

  • 1 Tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 Tomato (Chopped)

For the Queso:

  • 1 cup (150g) Raw Cashews*
  • 3/4 cup (180ml) Vegetable Stock*
  • 1 tsp Crushed Garlic
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cumin
  • 1 Tbsp Sliced Jalapeños*

For Serving:

  • 1/2 cup Fresh Chopped Cilantro


  1. Add the olive oil to a frying pan along with the chopped onion and crushed garlic and sauté until the onions are softened.
  2. Then add in the tomato and sauté with the onions until the tomato is softened. Turn off the heat and set aside.
  3. To a blender add the cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños and blend until smooth.
  4. Then add in around 3/4 of the cooked onion/tomato mix and blend that in again until smooth.
  5. Pour out the blended dip into a bowl and add the rest of the cooked onion/tomato mix as well as some fresh chopped cilantro and fold in.
  6. Serve with a little chopped cilantro and sliced jalapeños for garnish and some tortilla chips for dipping!
  7. Keep leftovers covered in the fridge and enjoy within 5 days.


*There is no need to soak your cashews first unless your blender is a really weak model. If you know your blender is going to have trouble with it, then you can add the cashews to a bowl, pour over boiling water from the kettle and let them soak for 5-10 minutes just to let them soften up a little before blending.

*Use boiling water when you make up your vegetable stock if possible.

*The sliced jalapeños provide the spiciness and with the amount specified it’s only very mildly spicy. If you want it a little hotter, add more sliced jalapeños.

  • Category: Appetizer, Side, Dip, Gluten-Free
  • Method: Blender, Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 6)
  • Calories: 181
  • Sugar: 2.9g
  • Sodium: 300mg
  • Fat: 13.3g
  • Saturated Fat: 2.2g
  • Carbohydrates: 11.5g
  • Fiber: 1.5g
  • Protein: 5.4g

Keywords: cashew queso