This creamy Cashew Queso is a delicious vegan cheese dip or sauce with a hint of smoky heat, perfect for nachos, tacos, or drizzling over roasted vegetables. Made with raw cashews, nutritional yeast, and spices, it’s a nutritious, plant-based alternative that doesn’t compromise on flavour.
Make it as a stand alone dip or a side to go with any Mexican inspired meal and you’ll have rave reviews!
Health Benefits
Cashews provide healthy fats, protein, and essential minerals like magnesium and zinc, while nutritional yeast adds a cheesy flavour along with B vitamins. This dairy-free queso is also naturally gluten-free and is made without added oils or artificial ingredients like many store bought dips and sauces, making it a wholesome option.
Ingredients
This queso requires raw cashews, boiling water, nutritional yeast, garlic, a chipotle chilli in adobo (for smoky heat), sea salt, and ground cumin to create its distinctive, creamy taste.
How to make vegan cashew queso
Place all ingredients in a high-speed blender or food processor and blend until smooth and creamy, which should take about one minute. For Thermomix users, blend for two minutes at speed 8, scraping down the sides as needed. If you find the queso too thick, add a little more water to reach your desired consistency, or if it’s too thin, add a few more cashews to thicken it up.
Serving suggestions and how to store
Serve this vegan queso dip warm or chilled. It’s ideal as a dip with tortilla chips, a sauce over Mexican-inspired dishes, or drizzled on roasted vegetables for an added creamy touch. Store any leftovers in an airtight container in the fridge, where it will keep for up to five days and maintain its flavour and texture.
Vary this to suit your dietary needs
If you prefer a milder flavour, replace the chipotle chilli with a teaspoon of smoked paprika to keep the smoky undertone without the heat. For a thicker queso, simply add extra cashews to the blend.
Remember to take a look at the variations (below the main recipe).
Ingredients
- 140 g raw cashew nuts – (1 cup/s)
- ¾ cup/s boiling water
- 2 tbsp nutritional yeast
- 1 clove/s garlic
- 1 chipotle in adobe sauce
- ½ tsp sea salt
- ½ tsp ground cumin
Method
- Place all ingredients together in a high speed blender or processor. Process until smooth and creamy, approximately 1 minute. If you're using a Thermomix, 2 minutes, speed 8 (scraping sides).
- If you find it’s too thick, add more water. If it’s not quite thick enough, add more cashew nuts.
- Place in a serving dish and chill until ready to enjoy.
Variations
Tip
It’s got just a hint of heat, but if you prefer a spice-free Queso, replace the chipotle chilli with a teaspoon of smoked paprika.Love this simple recipe? Let me know in the comments below…
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Merrilee Clark says
Delicious! I did add jalapeños for extra zing and used half smoked paprika and sweet paprika as per variation. I’ve needed this recipe in my life! Thanks Georgia!❤️?
Georgia Harding says
Oh yum to added jalapeños Merrilee- great idea. So glad you love it as much as I do! G x
Joanne Hancock says
Sneaky taste before it chills…
It is going to be a winner for the vegans in the family.
Used smoked paprika instead of chilli.
??
Georgia Harding says
Ah so glad you love it Joanne- it’s a huge hit in my household G x
Janet says
I was intrigued by this recipe and just had to try it straight away. Absolutely yummy! I didn’t have any chilli, so used smoked paprika, and I halved the salt as I rarely use it in my cooking any more and this recipe certainly ticked all the boxes for me. I am a huge fan of nutritional yeast, which gives this dip just the right “cheese” hit. Thanks Georgia for another great recipe.
Well Nourished Team says
Glad it was a hit, so delicious Janet 🙂
Sophie says
Do you think it would work if you sub the chili for savoury yeast flakes and use as a bechemel for lasagne?
Well Nourished Team says
Hi Sophie, this would be a better alternative to use HERE.
Sophie says
Thank you so much, I did see that one but it is got members only and I am not a member yet.
Heather Esplin says
Hi, how far ahead can this be made?
Well Nourished Team says
Hi Heather, 3-4 days although it will form a bit of a skin on top so just mix it through to serve.