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Vegan Cashew Queso Recipe

February 8, 2020 By florentina 10 Comments

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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!

vegan cashew queso dip from scratch

What is vegan queso made of ?

This to die for queso dip is made with a base of raw cashews blended together with 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. You can make it a little spicy by adding a pinch of chili powder or red chili flakes if your heart so desires.
Vegan Cashew Queso Ingredients
The best part about this is that you don’t even have to soak the cashews if you have a powerful blender.

To make a nut-free queso you can replace the cashews with one cup of cooked chickpeas or a couple of boiled golden potatoes.

Best Cashew Queso Dip

this vegan queso checks all the boxes:

simple & healthy
beyond delicious
cheesy dip style
a little smoky

made without milk.

Cashew queso with tomato sauce and nutritional yeast.

how to make amazing vegan cashew queso:

  1. 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.
  2. 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.
  3. 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.

vegan queso appetizer dip

what to serve with:

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 burritos.

other recipes you’ll love:

Creamy Oil-Free Hummus
Avocado Mango Salad
Roasted Vegetable Spread
Eggy Tofu Scramble
Mushroom Lettuce Wraps.
Creamy Cashew Queso from Scratch (blender recipe)
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
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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!
Course Appetizer, Sauce
Cuisine Mexican
Keyword plant based, vegan queso, vegan,
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Calories 101kcal
Author Florentina

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
US Customary - Metric

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

Vegan Sauces:

Mango Avocado Sauce

Mango Avocado Sauce

Vegan Aioli

Vegan Aioli Lentil Salad

Vegan Tzatziki Sauce

Vegan Tzatziki Sauce

Filed Under: Appetizers, Gluten Free, Plant-Based, Plantricious, Sauces, Vegan Recipes

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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