Vegan Queso is the ultimate creamy and delicious vegan cheese sauce for nachos and much, much more! This vegan cashew queso dip is quick and easy to make, and is perfect for any party!
Nachos & Movies: From snacking at home in front of the TV, to a savory indulgence at the cinema…tortilla chips & queso + watching the big screen are just some things that are meant to be together.
Not only does this popular movie snack taste so much better homemade, it can be made healthier and vegan too!
This vegan nacho cheese dip is the perfect plant-based party pleaser when served with tortilla chips.
Chip & dip stations are great for crowds! Serve the chips along with this vegan queso dip, red and green salsas, as well as toppings like black beans, jalapeños, fresh tomatoes, cilantro – the sky is the limit! You can keep the queso warm in a slow cooker set on the “warm’ setting (just add a little water if it gets too thick), but it also tastes great cold!
This vegan cashew queso is already packed with flavor so stick to plain tortilla chips.
Ingredients
See recipe card for quantities.
- Cashews: These are the base of our queso, providing a creamy texture.
- Nutritional Yeast: This is the key to getting that cheesy flavor. It’s a deactivated yeast that’s packed with nutrients and umami goodness.
- Garlic & Onion Powder: Adds a nice depth of flavor.
- Paprika: For a smoky twist, use smoked paprika instead of regular paprika.
- Ground Cumin & Cayenne Pepper: Adds more flavor and some heat!
How To Make “Cheese” Sauce Vegan?
It’s SO quick and easy! The main ingredients for dairy-free cheese sauce are raw cashews and nutritional yeast flakes. You don’t even need to add vegan cheese!
First of all, you’ll need to soak the cashews in boiling water for at least 15 minutes. Sometimes, in recipes using cashews, you can skip this step, but I highly recommended it here so that the sauce becomes super smooth and creamy. Soaking raw cashew nuts also makes it easier to blend if you don’t have a high-speed blender, but rather a more affordable model.
Then you’ll add the nutritional yeast flakes and a few spices to give it a cheesy taste, and blend it all together. Then hey presto, you have queso!
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For those who love a bit of heat, try blending in chipotle peppers in adobo sauce!
Serving Suggestions
Vegan Cashew Queso can be used in so many ways! Here are a few ideas:
- Wraps
- Burritos
- Tacos
- Taco Salads
- Sandwiches
- Quesadillas
- Pasta
- Roasted vegetables
Why You’ll Love This Dip
This vegan queso is not just for vegans! It’s a great alternative for anyone looking to reduce their dairy intake or explore plant-based options. It’s rich, creamy, and full of flavor, making it perfect for any occasion. Plus, it’s easy to make and can be customized to suit your taste preferences.
Give this vegan queso a try and let me know what you think. Happy dipping!
If you have tried this recipe and can’t get enough of this cheese sauce, you should definitely try this Baked Vegan Mac and Cheese.
FAQs
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📖 Recipe
Vegan Queso
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 cup cashew nuts
- ¾ cup water
- ⅓ cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper, or chili powder
- ¼ teaspoon ground smoked paprika, or paprika
- ¼ teaspoon ground cumin
Instructions
- Soak the cashew nuts for 15 minutes in boiling water and drain afterward.
- Add all ingredients to a blender and blend until creamy.
- Serving Suggestions: Garnish the vegan queso with pickled jalapeños and cilantro to serve with nachos or use it for any other recipe.
Notes
- Serve Warm: Heat the vegan queso in a microwave or in a small saucepan (add some water if it gets too thick) if you prefer to serve it warm.
- Keeps Fresh: For 4-5 days in the refrigerator.
- Goes Well: With nachos, burritos, tacos, sandwiches.
Equipment
Nutrition
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Wow, I just made this and it’s hands-down the best vegan cheese sauce I have ever made!
My dear Christina, thank you so much for your kind words! 🙏💕 So glad you like my vegan queso recipe so much!
This is so good. I use it for enchiladas, tacos, tostadas. Also on top of veggies and potatoes. So delicious.
Hi Debbie, I am so glad you like it that much! 💜 It does very well with all kinds of Mexican food! Thank you for letting me know.
Yum!! Just made this for the second time. So good! Would it be weird to add lime or lemon?
So happy to hear that, Alyssa. Add a few splashes of freshly squeezed lime if you like, doesn’t sound weird at all. 😁