Vegan Queso
You'll never believe this creamy, dreamy dip is vegan!
Jump to recipeThis cashew queso is the creamy, gluten-free, paleo, and Whole30 vegan queso of your nacho dreams. It's seriously simple to make and seriously delicious, yet made with absolutely no dairy at all — just plant-based ingredients that, together, somehow taste like a bowl full of gooey, cheesy goodness. Add this to your roster of vegan recipes to make, stat!
What is vegan queso made of?
Our vegan cashew queso is made with — you guessed it! — cashews! When processed, the rich nuts lend a creamy texture you'd otherwise get from classic cheese. To amp up the flavor, we mixed in some savory and nutty-tasting nutritional yeast (a common ingredient in vegan recipes that helps add the "cheesy" vibe we're going for) as well as some serious flavor-boosting spices and seasonings such as sautéed garlic, chili powder, ground cumin, ground coriander, and ground turmeric (which also gives it a splash of "cheesy" yellow color). We also added in roasted poblano peppers for an extra burst of texture and flavor, then topped the whole thing with some fresh cilantro for a pop of color.
How do you make vegan queso?
Our vegan dip couldn't be easier to make. Most cashew queso recipes start by soaking the cashews for at least an hour (sometimes even overnight!) until they're soft and easy to blend into a creamy queso. To speed things up, we simmered the cashews — along with some spices and sautéed garlic — until the nuts were tender, which only takes about 10 to 12 minutes (talk about shaving off some time!). Then we transferred the cooked cashew mixture to a blender along with the nutritional yeast and some extra water, and pureed the whole thing until smooth. From there, all you need to do is simply simmer the mixture until it thickens up to pure nacho cheese perfection, then mix in some whole pieces of roasted poblano peppers, and garnish with cilantro. Time to get dipping!
What does vegan queso taste like?
Like queso, duh! Believe it: This dairy-free cashew queso actually tastes, smells, and looks just like the real, cheesy thing. Sure, it won't give you that melty cheese texture, but the consistency is close enough that vegans and non-vegans alike will happily dip away!
Is vegan queso healthy?
Yes! This delicious dip is made without any dairy or any processed ingredients. Plus, cashews are high in heart-healthy good-for-you fats, as well as antioxidants and the nutrient copper. Not only is it vegan, it's also gluten-free, paleo, and Whole30 friendly. Talk about a crowd pleaser!
Ingredients
- 2
large poblano peppers, halved and seeded
- 1 Tbsp.
olive oil
- 2
cloves garlic, pressed
- 1 cup
cashews
- 2 tsp.
chili powder
- 1 tsp.
ground cumin
- 1/2 tsp.
ground coriander
- 1/2 tsp.
ground turmeric
Kosher salt and pepper
- 1/4 cup
nutritional yeast
Chopped cilantro and tortilla chips, for serving
Directions
- Step 1Heat broiler. Arrange poblanos, cut sides down, on rimmed backing sheet and broil until charred, 3 to 5 minutes. Transfer to bowl, cover, and let sit 5 minutes. Use paper towel to remove skins, then cut peppers into ¼-inch pieces.
- Step 2Meanwhile, heat oil and garlic in small saucepan on medium until sizzling, about 1 minute. Remove from heat and stir in cashews, then spices and ½ teaspoon each salt and pepper. Add 1½ cups water and bring mixture to a boil. Reduce heat and simmer until cashews are tender, 10 to 12 minutes.
- Step 3Transfer mixture to blender, add nutritional yeast and ½ cup water, and puree until smooth.
- Step 4Return mixture to saucepan and cook, stirring occasionally, until thickened, 6 to 8 minutes. Fold in all but 2 tablespoons poblanos. Transfer to serving dish, top with remaining poblanos, and sprinkle with cilantro. Makes 2 cups. Serve with tortilla chips.
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