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    Hummusapien » Recipes » Snacks » Easy Vegan Queso

    ★★★★★ from 26 reviews

    Easy Vegan Queso

    Published Jan 3, 2022 · Modified Jan 5, 2022 · by Alexis Joseph · 71 Comments

    Jump to Recipe

    The easiest Healthy Vegan Queso Dip made with only 5 ingredients. No one will know this healthy dip is dairy free! On the table in 10 minutes. 

    blue bowl of queso dip with corn chips

    It's hard to put into words how stupendous this here queso cheese dip is, but I'm here to say that plant based queso is most definitely a thing.

    It's one of those recipes that carnivores like just as much if not more than the classic. Kinda like my vegan lasagna, ya dig?

    Easy, breezy, beautiful VEGAN QUESO DIP!

    How to make cashew vegan queso

    I mean it when I say this recipe could not be easier. All you need is a high speed blender or Nutribullet and five easy ingredients and you've got healthy queso you won't be able to keep your paws off.

    1. Soak cashews in super hot water for 5 minutes.
    2. Chop your pepper. Add it to the blender with the salsa, nutritional yeast, turmeric, salt, and drained cashews.
    3. Blend baby blend! You can serve warm or room temp.
    blender jar of queso

    Ingredients and substitutions

    The best part about this queso dip is how quickly it comes together. We're talking party app in no time! I know from experience that everyone and their brother will be asking for the recipe.

    • raw cashews: I go for raw because they have the most mild, creamy flavor versus roasted. This forms the perfect creamy vegan base.
    • salsa: for delish spice, flavor, and liquid to power up our queso. If you like it spicy, use hot. I love chunky medium here. Salsa is the reason we don't need to add any garlic or onion powder. You could also add a splash of hot sauce if you fancy!
    • nutritional yeast: for that cheezy flavor without any cheese. You can find "nooch" at any grocery store these days!
    • turmeric: optional for color, but super good for you as an added bonus!
    • salt: just a pinch of fine sea salt for balance.

    Do I need to soak the cashews?

    It's best to soak the cashews to ensure they'll soften up enough for the queso to be completely smooth and creamy. That said, if you have a high speed blender like a Vitamix, you could get away with skipping it.

    I like to do a quick soak while I get the ingredients together and chop the pepper. Easy peasy!

    bowl of orange dip

    Is this recipe really healthy?

    Yes, totally! It's got a nice dose of healthy brain-boosting fats from the cashew (although it's much lower in fat than traditional queso). Did I mention it's packed with veggies from the pepper and salsa?

    Nutritional yeast is also a good source plant protein and energizing B vitamins. I love me some turmeric for antioxidant power!

    SO ya, basically it's a salad.

    Storage tips

    Store leftovers in an air-tight container in the refrigerator for up to three days. I wouldn't recommend freezing.

    Heating instructions

    You can enjoy this heaven sent queso room temperature after blending or even right out of the fridge! But my fave way to nosh is warming it in the microwave or on the stove until just hot. Mmmmm!

    bowl of queso dip with chips

    What to serve with this recipe

    • Serve with crunchy tortilla chips or sliced carrots or cucumber.
    • Use it as a sauce for roasted broccoli, cauliflower, baked potatoes or burrito bowls!
    • Combine with a can of spicy black beans and some spinach, stuff into corn tortillas, top with enchilada sauce, and bake at 350F for 30 minutes.

    Possibilities=endless.

    And if you tell me you're gonna just be that person who eats it with a spoon...I'll just be over here like, "Kay, so?"

    Print
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    blue bowl of queso dip with corn chips

    Vegan Queso Recipe

    ★★★★★ 5 from 26 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 mins
    • Cook Time: 0 min
    • Total Time: 10 mins
    • Yield: 8 servings 1x
    • Category: Snacks
    • Method: Blender
    • Cuisine: Mexican
    • Diet: Vegan
    Print Recipe
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    Description

    The easiest healthy vegan queso made with only 5 ingredients. No one will know it's dairy free and takes only takes 10 minutes to whip up!


    Ingredients

    Units Scale
    • ½ cup raw cashews
    • 1 cup medium chunky salsa
    • 1 red bell pepper, de-seeded and chopped
    • 2 tbsp nutritional yeast
    • ¼ tsp fine sea salt
    • ½ tsp turmeric (optional but recommended for color)

    Instructions

    1. Place cashews in a small bowl. Cover with warm water and set aside while you chop pepper.
    2. Drain and rinse cashews. Place in blender with remaining ingredients. Blend until completely smooth and creamy. Serve at room temperature or warm in a saucepan over low heat until warmed through. You can also microwave for 30 seconds. Serve with veggies or tortilla chips!

    Keywords: vegan queso

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Dylan says

      January 04, 2022 at 6:02 pm

      Yessss such a good recipe! Love making this for taco night 🙂

      ★★★★★

      Reply
    2. AmyG says

      January 04, 2022 at 1:58 pm

      This is my favorite - I make it all the time and use it for so many dishes other than just a dip.

      Reply
      • Alexis Joseph says

        January 04, 2022 at 8:34 pm

        I agree--so versatile! Thanks, Amy!

        Reply
    3. Robin Lucas says

      January 04, 2022 at 2:31 am

      This is delish! I have to double the recipe because it gets eaten so fast:)

      ★★★★★

      Reply
      • Alexis Joseph says

        January 04, 2022 at 8:34 pm

        Yayyyy thanks Robin!!

        Reply
    4. Anita says

      October 16, 2021 at 12:01 am

      I love this recipe, it’s great for dipping, pouring it over riced cauliflower & roasted veggies or using it as a soup base. So many delicious options 🤗

      Reply
    5. Ebonee says

      January 06, 2021 at 10:04 pm

      I've scrolled and can't find the answer. Has anyone tried to make this in bulk? Does it freeze well? How long would it keep in the fridge? Thank you so much. This recipe is amazing.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 07, 2021 at 2:42 pm

        Hey Ebonee, I have never tried freezing this. I'm not sure if it would get funky/watery texture-wise given the cashews. It should keep up to 5 days n the fridge. Thanks!

        Reply
    6. Allissa says

      December 13, 2020 at 10:29 pm

      I make this weekly! Vegans and non-vegans alike enjoy it so much!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 13, 2020 at 11:02 pm

        Amazing, thanks Allissa!

        Reply
    7. Ally says

      May 29, 2020 at 7:58 pm

      Oops, I realized my previous review from a year ago gave this a 4 star instead of a 5!

      ★★★★★

      Reply
      • Alexis Joseph says

        June 03, 2020 at 10:51 am

        Thanks, Ally!

        Reply
    8. Christine Day says

      May 27, 2020 at 9:00 pm

      Made this for the holidays last fall and am craving it now. Super easy and easy to triple recipe. Addictive!!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 28, 2020 at 1:47 pm

        SO good to know about tripling! Thanks, Christine.

        Reply
    9. Erin says

      February 26, 2020 at 1:47 pm

      Ridiculously easy and sooo good.

      ★★★★★

      Reply
    10. Gaynor Thompson says

      February 25, 2020 at 8:10 pm

      I've made this 3 times now and it is amazing!! So much better than regular cheese dip

      ★★★★★

      Reply
      • Alexis Joseph says

        February 26, 2020 at 12:55 pm

        Yessss, my favorite! Thanks, Gaynor!

        Reply
    11. Kristin says

      February 07, 2020 at 3:05 am

      We LOVED this! There is nothing lacking. It is so quick and easy and delicious. We even compared with canned non-vegan queso and liked this on our nachos more. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 07, 2020 at 5:55 pm

        I'm thrilled you enjoyed it, Kristin! I really appreciate you leaving a star rating, too 🙂 Thanks!

        Reply
    12. Kat says

      September 14, 2019 at 10:11 pm

      I made this and it’s so delicious I can’t get enough! I’ll be making this recipe again and again! Thank you!

      Reply
      • Alexis Joseph says

        September 16, 2019 at 11:20 am

        Wonderful, I'm so glad! Thanks, Kat!

        Reply
    13. Alexis says

      March 08, 2019 at 8:13 am

      Yes, for sure. I'd guess it'll last 3-5 days in the fridge.

      Reply
    14. Amy Estes says

      February 01, 2019 at 3:47 pm

      I need this in my life like right now! It looks so creamy and cheesy! Yummy.

      Reply
    15. Morgan says

      January 07, 2019 at 10:53 am

      So easy and yummy! Always my boyfriend's request for football Sunday. We're not vegan but love it!

      Reply
      • Alexis says

        January 07, 2019 at 5:59 pm

        Wahoo! Love that it's boyfriend approved 🙂

        Reply
    16. Alexis says

      August 01, 2018 at 8:08 am

      Thank you so much, that means a ton!!

      Reply
    17. Megan says

      July 31, 2018 at 9:31 pm

      I'm not even vegan but can't eat dairy so i tried this out.... life changing! Been recommending it to everyone i know. Thank you!

      ★★★★★

      Reply
    18. lindsey says

      June 03, 2018 at 9:31 am

      This was really good! It was a little sweet for me, so next time I'm going to replace the red bell pepper with a can of roasted green chiles. Still, awesome recipe, I'm definitely going to make it again!

      ★★★★★

      Reply
    19. Alexis says

      February 04, 2018 at 10:49 pm

      Thank you so much for that detail! I love the idea of added cilantro. And I’m freaking obsessed with pretzels 🙂

      Reply
    20. C. Eaddy says

      February 02, 2018 at 2:32 pm

      I don't typically comment on recipes, but i wanted to say I think this is brilliant. Having a severe dairy allergy, I've had to give up all forms for the last several years. I love having something that gives that creamy rich taste without all the fat and calories as normal cheese dip. I've made it twice, the first time as the recipe calls, then the second time I made some tweaks. I included some salsa verde (1/4 c) in with the regular salsa, added red pepper flakes and cilantro instead of the red pepper. Really comes close to cheese dip and just fab with pretzels and veggies. Tip: Let chill for a few hours, the texture improves.

      Thanks so much!!

      ★★★★★

      Reply
    21. barbee cain says

      February 01, 2018 at 8:46 am

      Boil one potato two two potatoes and a carrot and use that instead of nuts. Yukon gold are the best for the gooey texture.

      ★★★★★

      Reply
    22. Viktoriya says

      January 28, 2018 at 3:49 pm

      Yummmmm! I love this! And my husband who is always skeptical of vegan recipes I get excited about loved it too! Thank you, Alexis!

      ★★★★★

      Reply
    23. ChaCha says

      January 08, 2018 at 10:52 pm

      Cannilini (sp?) beans and it will be even smoother

      Reply
    24. lindsey says

      November 04, 2017 at 10:53 pm

      Oh my! I'm so excited to try this!!

      Reply
    25. Tee says

      November 02, 2017 at 10:46 am

      I’m new vegan and only have salted cashews. Do they really have to be raw? What’s the problem or issue with the salted ones?

      Reply
    26. Kristy Rupp says

      October 27, 2017 at 11:11 pm

      What's the recommended yeast substitute for this recipe? I'm gluten free, but want to try this recipe 🙂

      Reply
    27. Alexis says

      October 03, 2017 at 10:38 pm

      Mmmm love that idea!

      Reply
    28. Julie says

      October 02, 2017 at 11:46 pm

      This is legit!!! I used this to make butternut squash black bean enchiladas and my family loved them.

      ★★★★★

      Reply
    29. Sarah says

      August 15, 2017 at 7:35 pm

      OMG!!! this is soooo freaking good! The thing I miss most about eating Vegan is cheese and this 100% hits the spot!

      ★★★★★

      Reply
    30. Suzie says

      February 17, 2017 at 9:53 pm

      Yummy and so easy. After four years of being vegan it has finally been beaten in to be to always have cashews soaking. So tonight I had a bag of chips, a stocked fridge, and soaking cashews. This rarely happens for me... craving then satisfied in a few minutes! Thanks!!

      Reply
    31. E says

      January 28, 2017 at 9:58 am

      I don't have red bell peppers currently. Any substitution or can I leave it out?

      Reply
      • Alexis says

        January 29, 2017 at 11:07 am

        I haven't tried it without it but my guess is that you'll need the red pepper for the moisture and flavor, sorry! Perhaps you could try more salsa?

        Reply
        • Alexis says

          November 02, 2017 at 4:48 pm

          Salted cashews means roasted, and they don't have the same mellow flavor as raw cashews. I haven't tried it with roasted so I can't confirm it would turn out the same. Sorry!

          Reply
    32. Kirbie says

      January 06, 2017 at 9:36 am

      I'm going to have to find a way to make this nut-free due to my own allergies. Any ideas? I'm thinking chickpeas or something similar which will replace the consistency of the cashews.....

      Reply
    33. Maya says

      November 25, 2016 at 5:40 pm

      How did you calculate the nutritional content? The recipes calls for a half cup of cashews, but one-fourth of the recipe is listed to only have 2 grams of fat.

      Reply
      • Alexis says

        November 26, 2016 at 11:13 pm

        Thanks for bringing this to my attention, Maya! I believe I put the wrong serving size when I first calculated this. The serving should be 8 and that fat per serving is 4 grams. I used MyFitnessPal. Thanks again for catching that!

        Reply
    34. Mindy says

      October 04, 2016 at 2:28 pm

      The color threw me off at first and then I tried it. I audably gasps and said out loud to myself "oh my god that's fucking good" pardon the language but holy crap that is fantastic

      ★★★★★

      Reply
    35. Mindy says

      October 04, 2016 at 2:28 pm

      The color threw me off at first and then I tried it. I audably gasps and said out loud to myself "oh my god that's fucking good" pardon the language but holy crap that is fantastic

      ★★★★★

      Reply
    36. Alexis says

      July 10, 2016 at 9:28 pm

      Right?! Dangerously easy (and delish!)

      Reply
    37. Elizabeth Brock says

      July 09, 2016 at 2:46 pm

      This was so easy! I am scarffing down deliciousness right now with tortilla chips. Thank you!

      ★★★★★

      Reply
    38. Satise Dizon says

      June 23, 2016 at 11:37 pm

      This was really good and so easy to make! This will definitely be on my craving rotation! Thank you!

      ★★★★★

      Reply
    39. Mrschris3 says

      June 13, 2016 at 7:36 pm

      You nailed it!! This is excellent! I made it tonite and WOW! Thank you for the recipe!

      ★★★★★

      Reply
    40. Mrschris3 says

      June 13, 2016 at 7:36 pm

      You nailed it!! This is excellent! I made it tonite and WOW! Thank you for the recipe!

      ★★★★★

      Reply
      • Alexis says

        June 14, 2016 at 9:29 pm

        Wahoo! So thrilled you liked it! I mixed a bunch of it with a can of black beans and added spinach and then stuffed it into corn tortillas topped with Frontera enchilada sauce....so good!

        Reply
    41. Ellen @ My Uncommon Everyday says

      June 12, 2016 at 12:04 pm

      I'm totally trying this! Queso is my favorite, but dairy isn't. This is the perfect solution!

      Reply
    42. Emilie @ Emilie Eats says

      June 11, 2016 at 12:53 am

      YOU DIDN'T. Omg. I am dying!!! I really thought I would crave cheese more when I went vegan (fun fact: I called myself the cheese queen in elementary school) but it really hasn't been hard at all. BUT that doesn't mean I don't want a huge bowl of queso sometimes. 😉 Thank you, goddess!!

      Reply
    43. Alexis says

      June 10, 2016 at 10:27 am

      Cashews seriously make this so dreamy. I can't stop dunking tortilla chips in it!

      Reply
    44. Alexis says

      June 10, 2016 at 10:27 am

      AMENNNNN!

      Reply
    45. Megan says

      June 09, 2016 at 9:53 pm

      Oooh this looks so good. The combo of nutritional yeast with turmeric cannot be beat!

      ★★★★★

      Reply
      • Paige says

        December 08, 2020 at 6:33 pm

        My carnivorous husband and I LOVE this queso and make it so often! The flavor is great for dipping, adding on burrito bowls or on baked potatoes!

        ★★★★★

        Reply
        • Alexis Joseph says

          December 09, 2020 at 12:26 pm

          Yayyyyy!

          Reply
    46. Lauren @ The Bikini Experiment says

      June 09, 2016 at 7:02 pm

      It is hard to believe this is VEGAN. Awesome recipe.

      Reply
    47. Megan @ Skinny Fitalicious says

      June 09, 2016 at 11:40 am

      I would have never guessed cashews were in this. I thought it was just gonna be nutritional yeast which I still haven't quite come to love yet. I'm thinking I could get on board with this though because of the cashews. They are magic in vegan dishes. YUM!

      Reply
    48. Kelly @ Eat the Gains says

      June 09, 2016 at 9:17 am

      Yes! This reminds me of the filling for your sweet potato enchiladas. That stuff is soo good! I was just eating with with a spoon haha.

      Reply
      • Alexis says

        June 10, 2016 at 10:28 am

        That's exactly where I got the idea!

        Reply
    49. Ashley @ Fit Mitten Kitchen says

      June 09, 2016 at 8:59 am

      I am SO trying this! And I'm not technically vegan but I do love tricking people with vegan eats... I mean showing them how amazing dairy-free options are 😀

      Reply
    50. Lenny Gale says

      June 09, 2016 at 10:35 am

      Nice! We've been making a version of this weekly for years. My EXPECT it for football Sundays.

      Never made it with salsa, though. Will have to try that.

      Thanks!

      ★★★★★

      Reply
      • Alexis says

        June 10, 2016 at 10:28 am

        Hahah it's perfect for football! Salsa adds all the right flavors 🙂

        Reply
        • Alexis says

          October 28, 2017 at 8:14 am

          It's gluten-free already!

          Reply
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