If you are looking for a fast and nutritious Vegan Queso Dip, this recipe is perfect for you. Our Cashew Queso Dip is somehow addictive. Made with all-natural ingredients, it tastes delicious and is suitable for the whole family.
Why You'll Love This Recipe
Our Queso Dip is made with all-natural ingredients, which makes it nutritious and very yummy. We use soaked cashews as the main ingredient, so this dip is a great way to include more plant-based protein in your meals.
We started making this dip because store-bought queso dips had many artificial flavors and additives. Since we had kids, we tried to make everything from scratch, and learning how to make our own Queso Dip was such a great discovery. Siete Cashew Queso is quite good, but once you try your own homemade queso, there is no way back!
This Vegan Queso is quick and easy to make, using only a few ingredients. Once your cashews are soaked, you'll only need 5 minutes to make this recipe.
The nutritional yeast and smoked paprika add a unique flavor to the dip, making it very addictive.
This dip is great for loaded nachos, mushroom tacos, quesadillas, burritos, or this easy to make tofu fajitas.
Our Vegan Queso is:
- A dairy-free cheese dip
- Gluten-free
- Great for Mexican or Tex-Mex dishes
- Made with natural ingredients
- Family-friendly
How to make Vegan Queso
Ingredients
Cashews. For this cheesy dip, you will need presoaked cashews. You can leave them soaking overnight using room-temperature water or soak them in hot water for at least an hour to speed up the process.
Spices. Our vegan queso is made with turmeric, smoked paprika, garlic powder, and salt. You can also add other spices, such as onion powder or chilli powder.
Nutritional yeast. The nutritional yeast adds a nutty and cheesy flavor to the dip. You can find here some nutritional yeast substitutes if you don't have this ingredient.
Water.
Lemon Juice.
Maple Syrup. It is optional to add some sweetness to the dip.
Making Process for Queso Dip
Before you start making the dip, you will need to soak the raw cashews in water for at least an hour if you are using warm water. We always recommend soaking them overnight for a smoother dip.
1. Add the presoaked cashews, nutritional yeast, lemon juice, garlic powder, smoked paprika, turmeric, water, maple syrup and salt to a high-speed blender jug.
2. Blend all the ingredients until you have a smooth consistency. You can adjust the vegan queso by adding more salt or any of the rest of the ingredients listed to enhance the flavor of the dip to your liking.
Variations for our Quick Vegan Queso
- Make it spicy. You can make this creamy vegan queso spicy by adding some pickled jalapeños, hot sauce, or a chipotle pepper to the blender. Chili powder will also add a lovely kick to the salsa.
- Make it more garlicky. When we have extra time, we actually roast garlic to add to the dip. This 5-minute dip uses garlic powder, but if you have some extra time to spare and fresh garlic, we recommend you roast some garlic to blend with the rest of the ingredients.
- Use silken tofu instead of cashews. We like using silken tofu for some sauces like this spinach pasta sauce. It has a creamy consistency and mild flavor, making it a great alternative to cashews for this dip.
Serving Suggestions
Our favorite way to use this vegan cheese sauce is for loaded nachos or as a dip for tortilla chips, but you can serve this Vegan Queso with many dishes:
- Enjoy this dipping sauce with your potato chips and wedges.
- Use it as a sauce for quesadillas, burritos, fajitas, or vegan tacos.
- Drizzle it over your baked potatoes, French fries, Mexican or burrito bowls, or roasted vegetables.
- Serve it with some other snacks on a snack board.
- For your Cinco de Mayo feast, check out these 25 Vegan Mexican Recipes.
You can garnish the queso dip with some green chiles, jalapeños, fresh chopped cilantro, or finely chopped bell peppers.
Store
You can store leftovers in the fridge for 2-3 days using an airtight container. You can eat this vegan cheese dip cold, but you can also heat it using a saucepan. It may thicken up when reheating this sauce, so you may need to add a little water.
FAQ and Tips
Leftover Vegan Queso
Make the most of your leftover vegan queso to make a delicious vegan mac and cheese.
Is this recipe gluten-free?
Yes, our recipe for vegan queso is gluten-free, as we use gluten-free nutritional yeast. Make sure your nutritional yeast is labelled as gluten-free if you intend to make this recipe for people with gluten intolerance or allergy.
Can I make this dip beforehand?
Yes, you can make this vegan queso one day ahead and keep it in the fridge using an airtight container.
What can I use instead of Cashews?
You can use silken tofu, coconut milk, or even almond milk instead of cashews to make Vegan Queso.
5-Minute Vegan Queso
Ingredients
- 100 g overnight soaked cashews
- 3 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¾ cup water
- 1 teaspoon maple syrup
- ½ teaspoon salt
Instructions
- Before you start making the dip, you need to soak the raw cashews in water for at least an hour if you are using warm water. We always recommend soaking them overnight for a smoother dip.
- Add the presoaked cashews, nutritional yeast, lemon juice, garlic powder, smoked paprika, turmeric, water, maple syrup and salt to a blender jug.
- Blend all the ingredients until you have a smooth consistency.
Notes
- Add some jalapeños to the blender with the rest of the ingredients to make this queso dip spicy.
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