Cashew Queso (Vegan, Oil-Free!)

This vegan Cashew Queso recipe is so silky and deliciously cheesy. It's accented with green chiles and made with simple, healthy ingredients! Serve it as a warm chip dip or flavorful sauce. (Vegan, gluten-free, oil-free.)

This vegan Cashew Queso dip is silky, creamy, and so delicious!

It's dairy-free and easy to assemble with just a few simple, healthy ingredients. Plus it's rich in plant-based protein, fiber, and iron.

Best of all, the options are endless on how to enjoy it! Try it as a warm chip dip, side dish, appetizer, or creamy sauce to spoon over your baked potatoes, nachos, veggies, or Tex-Mex dishes.

Ingredients for Cashew Queso

For this recipe you'll blend in a high-speed blender or small food processor:

• Raw cashews: These are naturally buttery and creamy so they're a great base for the sauce. You'll need one cup cashews for this recipe. (I use organic whenever possible.) We'll use my simple method to "quick soak" the cashews which helps achieve a creamier texture. But feel free to soak them for several hours beforehand instead.
• Diced green chiles: These usually come in a small 4-ounce can or jar, and you can choose between mild or medium depending on your desired spice level. I absolutely love the flavor these add!
• Nutritional yeast: This adds the savory, cheesy flavor.
• Fresh lemon juice: Or you can substitute fresh lime juice instead.
• Onion powder: Be sure your pantry spices are fresh (not expired) for best flavor.
• Garlic powder: Or you can change up the flavor with your own favorite spices like chili powder, ground cumin, taco seasoning, etc. A small amount of ground turmeric can help achieve a yellow color if desired.
• Smoked paprika
• Salt: I use fine grain salt for this recipe. You can also include black pepper.
• Water: This is used to help blend the sauce. Adjust the amount to create a thicker or thinner consistency as desired. You could also use vegetable broth or plain & unsweetened dairy-free milk instead.

Blender note: I use a small NutriBullet blender for this recipe. It blends the cashews wonderfully into a silky, creamy sauce. (I used to have a Ninja blender that didn't work nearly as well.)

Customizing

Make it spicy: Add chipotle pepper in adobo sauce, jalapeno, a pinch of red cayenne pepper, or hot sauce to taste.

Make it "meaty": For a heartier cheese sauce, add your favorite vegan ground beef crumbles. Cook these separately according to package instructions, then stir into the finished queso mixture right before serving.

Other add-ins: Before serving, stir in cooked black beans, diced roasted red bell pepper, fresh red peppers, diced tomato, salsa, fresh cilantro, a squeeze of lemon juice or lime juice, etc.

Warming Instructions

Microwave: Serve this vegan queso cheese at room temperature, or warmed up! Simply place desired amount in a microwave-safe bowl and heat in small increments, stirring often.

Stovetop: Pour queso in a small saucepan or skillet over medium-low heat. Let the mixture heat for about 5-10 minutes, stirring often, until warmed through. It will slightly thicken as it heats.

Oven: Preheat oven to 350°F or 176°C. Then pour queso into an oven-safe dish (covered) and heat for about 10-15 minutes or until warmed through.

Serving

This vegan cheese sauce is so versatile. A few ideas include:

• A dip with tortilla chips
• Drizzled over tacos, fajitas, burritos
• In burrito bowls or rice bowls
• On nachos
• Over baked potatoes: Either plain potatoes, or try these Mexican Fiesta Baked Potatoes!
• With steamed vegetables: Broccoli is fantastic!
• In layered bean dips: Such as this crowd-pleasing Vegan Bean Dip.

Garnish it! For a fancier presentation, top your dip with fresh chopped cilantro, green onions, salsa, diced tomatoes, or red bell pepper before serving.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 4 days. Stir again before serving.

For more inspiration, also browse all sauce & seasoning recipes or vegan dip recipes.

Cashew Queso (Vegan, Oil-Free!)

This dairy-free queso is so silky and deliciously cheesy. Accented with green chiles and made with simple, healthy ingredients! Serve it as a warm chip dip or flavorful sauce.

5 from 3 votes

Print Recipe Pin Recipe Comment

Prep Time: 5 minutes minutes

Soaking Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Appetizer, Sauce

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 6 (1/3-cup servings)

US CustomaryMetric

Ingredients

• 1 cup raw cashews
• 1/2 cup water
• 4 oz. can diced green chiles
• 1/4 cup nutritional yeast
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. salt

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Instructions

• Soak the cashews: In a heat-safe bowl, cover the raw cashews with hot water (just under boiling) until they are submerged. Set aside and let sit for about 10 minutes. This makes them easier to blend.*
• Meanwhile, add all other ingredients to a small high-speed blender. (I use a NutriBullet.) Start with 1/2 cup water, and add more as needed to achieve desired consistency. Then drain and rinse cashews and add to blender.
• Blend for 20-30 seconds or until smooth. Taste and adjust flavor, liquid, and salt as desired.

Warm it up (optional):

• Microwave: Place desired amount in a microwave-safe bowl and heat in small increments, stirring often.
• Stovetop: Pour prepared queso in a small saucepan or skillet over medium-low heat. Let heat for about 5-10 minutes or until warmed through. Stir often to prevent burning. It will slightly thicken as it heats.
• Oven: Preheat oven to 350°F / 176°C. Pour queso in a small oven-safe dish (covered) and heat for about 10-15 minutes.

Notes

*Soaking cashews: If you don't have a high-speed blender, you can soak your cashews in cool/lukewarm for 4-8 hours to achieve a smoother sauce.

Variations: Add 1/4 tsp. ground turmeric, 1/2 tsp. chili powder, 1/2 tsp. ground cumin, etc.

Stir-ins: After blending, stir in black beans, diced red bell pepper, diced tomato, salsa, or fresh cilantro if desired.

Yield: Recipe makes about 2 cups (just under).

Recipe originally published October 2022. Updated October 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts

Cashew Queso (Vegan, Oil-Free!)

Amount per Serving

Calories

132

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Potassium

 

212

mg

6

%

Carbohydrates

 

9

g

3

%

Fiber

 

2

g

8

%

Sugar

 

1

g

1

%

Protein

 

5

g

10

%

Vitamin A

 

106

IU

2

%

Vitamin C

 

8

mg

10

%

Calcium

 

17

mg

2

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this vegan Cashew Queso recipe, also check out:

• Easy Vegan Gravy (10 Minute!)
• Peanut Sauce
• Taco Seasoning

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