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Vegan cashew queso dip in a bowl with tomatoes and green onions

Black Bean Cashew Queso

A deliciously "cheesy" black bean queso dip made vegan with creamy cashews!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:10 mins
Soak Time::1 hr
Total Time:1 hr 25 mins
CourseSide Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 side servings


  • 1 small yellow onion
  • 3 cloves garlic
  • 15 oz. can black beans

For the vegan cheese sauce:

  • 1 cup raw cashews
  • 1/2 cup nutritional yeast
  • 2 cups vegetable broth
  • 1 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground turmeric
  • 2 tsp. apple cider vinegar
  • Salt to taste


  • Soak cashews for at least an hour* (or overnight). Drain and rinse.
  • Make the cheese sauce: Place all sauce ingredients in a blender or food processor and blend until smooth.
  • Dice onion and mince garlic.
  • In a large skillet over medium heat, sauté onion for about 7-8 minutes or until soft. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
  • Add garlic, cook for 30 seconds.
  • Add black beans and blended cheese sauce. Heat over medium-low for about 8 minutes, stirring often, until sauce has thickened.
  • Best served warm.


*Cashews: If you're short on time, you can "quick soak" the cashews. Simply submerge them in hot/boiling water and let soak for 10 minutes
Cheese sauce adapted from Vegan Military Wife.

Nutrition Per Serving (Estimate)

Calories: 261 kcal | Carbohydrates: 29 g | Protein: 13 g | Fat: 12 g | Saturated Fat: 2 g | Potassium: 594 mg | Fiber: 9 g | Sugar: 3 g | Vitamin A: 686 IU | Vitamin C: 4 mg | Calcium: 50 mg | Iron: 4 mg