Rich, velvety and ultra cheesy vegan queso with just enough of a spicy kick. The perfect dip for some tortilla chips!
This vegan queso is so cheesy your friends won’t believe it’s vegan!
It’s also ready in 30 minutes and served with loads of corn chips for dipping will make you the snack queen.
So let’s do this!
How to make Vegan Queso
We start off sautéeing some onion and garlic in olive oil and then add some potato and carrot (seriously, these are amazing for cheesy texture!) and a jalapeño chili and some spices and cook it all up in some vegetable stock.
When that’s all cooked you add it to the blender with some cashews, sundried tomatoes, nutritional yeast, hot sauce, and salt and pepper!
And that’s it really! Serve it with some sliced pickled jalapeños and fresh cilantro and of course, lots of corn chips and you’re the bees knees.
What does Vegan Queso taste like?
Like rich velvety cheese!
The sundried tomatoes create a deliciously rich flavor that contrasts so well with the cheesiness and there’s just enough spiciness in there to create a nice little mouth buzz but nothing extreme.
What to eat with Vegan Queso
This vegan queso has more uses than just a dip! It is of course also great over some vegan nachos, with fries, on vegetables (hello cheese sauce for broccoli!), and it’s fabulous as a pasta sauce.
But as a simple dip for some corn/tortilla chips, it can’t be beat.
How long does Vegan Queso Last?
Keep it in a stored container in the fridge and it will last around 5 days.
Can you freeze Vegan Queso?
Yes, this is freezer friendly.
I hope you will love this delicious vegan queso dip! It is:
- Super cheesy
- Smooth and creamy
- Rich and velvety
- Quick and easy
It makes the perfect dip and will easily serve 4-6 people. Keep leftovers covered in the fridge and either enjoy cold or reheat as you prefer!
More Vegan Dips!
- Vegan Spinach Artichoke Dip
- Vegan Onion Dip
- Cashew Queso
- Vegan Spinach Dip
- Vegan Guacamole
- Vegan Nacho Cheese
So what do you think of this vegan queso recipe? Let us know in the comments and please rate the recipe too!
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The best vegan queso! Rich, creamy and ultra cheesy with just enough spicy kick, this quick and easy queso makes the perfect dip for some tortilla chips!
- 2 cups (300g) Raw Cashews*
- 1 tsp Crushed Garlic
- 1/2 cup (30g) Nutritional Yeast
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 cup (120ml) Canned Chopped Tomato
- 4 Tbsp Sliced Jalapeños
- 1 cup (240ml) Vegetable Stock*
- Add the raw cashews to a blender jug along with the crushed garlic, nutritional yeast, salt, onion powder, garlic powder, canned chopped tomatoes and sliced jalapeños.
- Pour over the vegetable stock and then blend until very smooth.
- Serve immediately.
- This dip can be served warm or cold. If your vegetable stock is hot then this dip is warm when freshly blended.
*We did not soak the cashews first for this dip. However, if you know your blender might have trouble then you can soak them for 15 minutes first. Just place the cashews into a bowl and pour over boiling water from the kettle and leave to soak for 15 minutes. Then drain and continue.
*It’s ideal if your stock is made with hot water and is piping hot when it goes into the blender, this way your queso is nice and warm when you serve. However, this can be served warm or cold.
- Category: Side, Savory, Gluten-Free
- Method: Blender
- Cuisine: Vegan
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1.7g
- Sodium: 308mg
- Fat: 11g
- Saturated Fat: 1.9g
- Carbohydrates: 9.3g
- Fiber: 1.3g
- Protein: 5.4g
Keywords: vegan queso