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.

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.
- Soak cashews in super hot water for 5 minutes.
- Chop your pepper. Add it to the blender with the salsa, nutritional yeast, turmeric, salt, and drained cashews.
- Blend baby blend! You can serve warm or room temp.
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!
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!
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?"
PrintVegan Queso Recipe
- Prep Time: 10 mins
- Cook Time: 0 min
- Total Time: 10 mins
- Yield: 8 servings 1x
- Category: Snacks
- Method: Blender
- Cuisine: Mexican
- Diet: Vegan
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
- 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
- Place cashews in a small bowl. Cover with warm water and set aside while you chop pepper.
- 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
Dylan says
Yessss such a good recipe! Love making this for taco night 🙂
★★★★★
AmyG says
This is my favorite - I make it all the time and use it for so many dishes other than just a dip.
Alexis Joseph says
I agree--so versatile! Thanks, Amy!
Robin Lucas says
This is delish! I have to double the recipe because it gets eaten so fast:)
★★★★★
Alexis Joseph says
Yayyyy thanks Robin!!
Anita says
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 🤗
Ebonee says
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.
★★★★★
Alexis Joseph says
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!
Allissa says
I make this weekly! Vegans and non-vegans alike enjoy it so much!
★★★★★
Alexis Joseph says
Amazing, thanks Allissa!
Ally says
Oops, I realized my previous review from a year ago gave this a 4 star instead of a 5!
★★★★★
Alexis Joseph says
Thanks, Ally!
Christine Day says
Made this for the holidays last fall and am craving it now. Super easy and easy to triple recipe. Addictive!!
★★★★★
Alexis Joseph says
SO good to know about tripling! Thanks, Christine.
Erin says
Ridiculously easy and sooo good.
★★★★★
Gaynor Thompson says
I've made this 3 times now and it is amazing!! So much better than regular cheese dip
★★★★★
Alexis Joseph says
Yessss, my favorite! Thanks, Gaynor!
Kristin says
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!
★★★★★
Alexis Joseph says
I'm thrilled you enjoyed it, Kristin! I really appreciate you leaving a star rating, too 🙂 Thanks!
Kat says
I made this and it’s so delicious I can’t get enough! I’ll be making this recipe again and again! Thank you!
Alexis Joseph says
Wonderful, I'm so glad! Thanks, Kat!
Alexis says
Yes, for sure. I'd guess it'll last 3-5 days in the fridge.
Amy Estes says
I need this in my life like right now! It looks so creamy and cheesy! Yummy.
Morgan says
So easy and yummy! Always my boyfriend's request for football Sunday. We're not vegan but love it!
Alexis says
Wahoo! Love that it's boyfriend approved 🙂
Alexis says
Thank you so much, that means a ton!!
Megan says
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!
★★★★★
lindsey says
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!
★★★★★
Alexis says
Thank you so much for that detail! I love the idea of added cilantro. And I’m freaking obsessed with pretzels 🙂
C. Eaddy says
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!!
★★★★★
barbee cain says
Boil one potato two two potatoes and a carrot and use that instead of nuts. Yukon gold are the best for the gooey texture.
★★★★★
Viktoriya says
Yummmmm! I love this! And my husband who is always skeptical of vegan recipes I get excited about loved it too! Thank you, Alexis!
★★★★★
ChaCha says
Cannilini (sp?) beans and it will be even smoother
lindsey says
Oh my! I'm so excited to try this!!
Tee says
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?
Kristy Rupp says
What's the recommended yeast substitute for this recipe? I'm gluten free, but want to try this recipe 🙂
Alexis says
Mmmm love that idea!
Julie says
This is legit!!! I used this to make butternut squash black bean enchiladas and my family loved them.
★★★★★
Sarah says
OMG!!! this is soooo freaking good! The thing I miss most about eating Vegan is cheese and this 100% hits the spot!
★★★★★
Suzie says
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!!
E says
I don't have red bell peppers currently. Any substitution or can I leave it out?
Alexis says
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?
Alexis says
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!
Kirbie says
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.....
Maya says
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.
Alexis says
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!
Mindy says
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
★★★★★
Mindy says
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
★★★★★
Alexis says
Right?! Dangerously easy (and delish!)
Elizabeth Brock says
This was so easy! I am scarffing down deliciousness right now with tortilla chips. Thank you!
★★★★★
Satise Dizon says
This was really good and so easy to make! This will definitely be on my craving rotation! Thank you!
★★★★★
Mrschris3 says
You nailed it!! This is excellent! I made it tonite and WOW! Thank you for the recipe!
★★★★★
Mrschris3 says
You nailed it!! This is excellent! I made it tonite and WOW! Thank you for the recipe!
★★★★★
Alexis says
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!
Ellen @ My Uncommon Everyday says
I'm totally trying this! Queso is my favorite, but dairy isn't. This is the perfect solution!
Emilie @ Emilie Eats says
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!!
Alexis says
Cashews seriously make this so dreamy. I can't stop dunking tortilla chips in it!
Alexis says
AMENNNNN!
Megan says
Oooh this looks so good. The combo of nutritional yeast with turmeric cannot be beat!
★★★★★
Paige says
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!
★★★★★
Alexis Joseph says
Yayyyyy!
Lauren @ The Bikini Experiment says
It is hard to believe this is VEGAN. Awesome recipe.
Megan @ Skinny Fitalicious says
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!
Kelly @ Eat the Gains says
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.
Alexis says
That's exactly where I got the idea!
Ashley @ Fit Mitten Kitchen says
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 😀
Lenny Gale says
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!
★★★★★
Alexis says
Hahah it's perfect for football! Salsa adds all the right flavors 🙂
Alexis says
It's gluten-free already!