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Vegan queso in a black bowl.
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5 from 14 votes

Vegan Queso

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!
Prep Time5 minutes
Total Time5 minutes
Course: Dip, Gluten-Free, Savory, Side
Cuisine: Mexican, Vegan
Diet: Vegan
Servings: 12
Calories: 130kcal

Ingredients

Instructions

  • 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.

Video

Notes

  1. 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.
  2. 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.
  3. Keep it stored in a covered container in the fridge and it will last 5-7 days.
    It is also freezer friendly for up to 3 months if you'd like to freeze it. Thaw it overnight in the fridge and then mix it well or blend it again before serving.
  4. This recipe makes around 3 cups of queso. 

Nutrition

Serving: 1Serve (¼ cup) | Calories: 130kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 345mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg