This ultimate vegan cashew queso dip from scratch is made from whole foods in your blender processed until creamy and luxuriously silky. No cook, super delicious, quick and easy to make, healthy, dairy-free, gluten-free and Whole30 friendly! (Video tutorial below).
Cashew Queso
This divine vegan queso dip is made with a base of raw cashews, a thick homemade tomato sauce, nutritional yeast, garlic, onion powder and a touch of smoked paprika blended together until creamy smooth. Season to taste with salt and pepper and start dipping your favorite things, drizzle over a big salad bowl or toss with your favorite pasta for a delicious mac and cheesy! You can make it a little spicy by adding a pinch of chili powder or red chili flakes if your heart so desires. Game Day cna bring it!
Recipe Tips
- If you have a powerful blender the best part about it is that you don’t have to soak the cashews. Otherwise give them a quick 20 minute soak in hot water before blending to ensure a silky texture.
- To make a nut-free queso you can replace the cashews with one cup of cooked chickpeas or a couple of boiled golden potatoes. Whatever you do just don’t skip the nutritional yeast aka “nooch” – it’s where that umami cheesy flavor comes from + it’s also super nutritious.
why you’ll love it
simple & healthy
beyond delicious
rich and creamy cheesy dip style
a little smoky
dairy-free recipe (made without milk).
how to make amazing vegan cashew queso
- Start with a really good tomato sauce like my thick San Marzano Marinara. If you have a store bought favorite sauce it will work just fine.
- Blend together with some raw cashes, water and spices in your Vitamix. No need to soak you guys, that’s the magic of a powerful blender paying off.
- Drizzle over everything!
storage
Being that this is a dairy-free recipe the queso can be easily frozen in lidded freezer proof containers up to 5 months. Remember to thaw it out in the refrigerator before using or warming through. Use a whisk to mix until smooth.
serving suggestions…
- loaded vegan nachos
- the best veggie burgers
- black beans
- crunch wraps
- vegan frittata
- soy curl street tacos de carnitas
- chips and guacamole
- restaurant style red salsa
- drizzled over these cauliflower steaks
- vegan burrito bowls.
other recipes you’ll love:
P.S. Hey, if you try this recipe make sure to report back. Snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Vegan Cashew Queso
The ultimate vegan cashew queso dip from scratch, made with whole foods in your blender processed until creamy and luxuriously silky. No cook, super delicious, quick and easy to make, healthy, dairy-free, gluten-free and Whole30 friendly!
Servings 8 people
Calories 101kcal
Ingredients
- 1 cup raw cashews
- 3/4 -1 cup hot water
- 1/3 cup marinara sauce
- 2 tbsp nooch
- 1.5 tsp onion powder
- 1/2 tsp smoked paprika + more to taste
- 1 large clove garlic
- 1 tsp sea salt + black pepper to taste
- 1/2 tsp chili powder for spice optional
Instructions
- Add the water, marinara, onion powder, garlic, nutritional yeast, smoked paprika, salt and cashews into your Vitamix blender in that order. Process on the smoothie setting for one full cycle until smooth and lusciously creamy. If you prefer your queso dip a little on the spicy side make sure to add a little pinch of chili powder into the mix.
- Serve it in a bowl or drizzle it over nachos, tacos, veggie burgers, dip your chips or spring rolls and refrigerate up to one week if you have any leftovers.
Notes
- if you prefer your queso on the thicker side start with only 3/4 cups of hot water. Add more if you want to thin it out once everything is combined. Alternatively you can blend in 1 tablespoon of tapioca from the very start for a way thicker texture.
- To make a nut-free queso you can replace the cashews in the recipe with one cup of cooked chickpeas or a couple of boiled golden potatoes
- If you don’t have a powerful blender make sure to soak the cashews in hot water for 45 minutes before blending.
Nutrition
Calories: 101kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Environmental Information
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This queso is out of this world, go make it. The only thing is that you need a strong blender for sure to get it really silky. So good!
Can you tell me what nooch is?
Nooch = Nutritional Yeast
Really loved this recipe!!! My daughter has acid reflux issues and the marinara sauce bothered her. Is there an alternative that could work?
Hi Cheryl, I would replace the marinara with a couple of roasted red peppers if those agree with her. Let me know if you give that a try ~ Florentina Xo’s
Delicious! Tried it with lime tortilla chips and can’t wait to use it on tacos tomorrow!
This is the 3rd vegan queso I have tried. Although none have tasted like real queso (a reality I am having to accept is that nothing vegan is going to taste exactly like the real dairy or meat product), this one is by far the tastiest. I didn’t have marinara sauce, so I substituted 1 tablespoon of tomato paste for it. My youngest daughter was licking the container and she has hated everything else I have made involving cashews!!!
I’m really glad you both liked it Sara, i promise however that the marinara will make all the difference, so much more flavor than just tomato paste. Let me know when you get to try it that way, also the vegan ribs ~ Florentina Xo’s
OMG!!! I am not vegan but I saw the recipe and wanted to give it a try… All I can say is yum! So good and flavorful too!!
Woohoo, that’s awesome, so glad you enjoyed it so much. It’a good queso huh?! 🙂
Hi there😊 would cashew butter work? About how do you think would work? Thanks Cathy
Sorry Cathy, I have never tried making this with cashew butter, let me know if you experiment with it.