By Becky Hardin
Published Jan 9, 2017
Vegan Queso is my newest obsession! This dairy free queso recipe is made with cashews, nutritional yeast, spicy tomatoes, and more. It tastes just like the real deal– you have to try it to believe it! On day’s when dairy just isn’t agreeing with me, but I still want that “cheese” dip, this is the recipe I turn to.
What’s in This Vegan Queso Recipe?
I know it seems a bit strange for us to post a dairy free queso recipe. I’m all about the cheese, and you guys are well aware. But I wanted to prove that dairy free recipes don’t have to be hard or lacking flavor. This vegan queso is proof that we can have your cake and eat it too.
- Raw Cashews: These nuts have a mild flavor and blend up dense and creamy. Get unsalted, raw cashews if possible (if not, use less salt in the recipe). They need to be soaked for a minimum of 5 hours in order to create the stretchy queso consistency.
- Nutritional Yeast : This is the magic ingredient that adds the nutty, cheesy flavor to our queso. We love Bob’s Red Mill for all things vegan, dairy-free, and gluten-free, but any brand will work.
- Almond Milk: We’re partial to unsweetened almond milk for its nutty flavor, but cashew, soy, or oat milk will also work well. Avoid coconut milk, as it tends to add coconut flavor which really doesn’t work in this recipe.
- Coarse Sea Salt: The larger flakes of salt really enhance the cheesy flavor of this dip. If using kosher or table salt, cut the salt amount in half.
- Lime Juice: Fresh lime juice adds a pop of freshness and balancing acidity to this creamy dip. We recommend fresh whenever possible, but bottled will also work since we’re using so little of it.
- Chili Powder: Adds smokiness and heat to this dip. Add more or less to taste.
- Cilantro: Adds freshness and a peppery flavor to the dip. If you’re a cilantro-tastes-like-soap person, omit or swap in fresh parsley.
- Diced Tomatoes with Green Chiles: Turns this dip into more of a vegan Rotel dip . You can definitely omit if you prefer, but we like the freshness, spiciness, and dimension it adds. Make sure to drain out the liquid so the dip doesn’t turn runny.
Variations on Dairy Free Queso
While we feel that cashews produce the creamiest vegan queso, other nuts and seeds can work in this recipe. Macadamia nuts are the best substitute, closely followed by blanched almonds and then sunflower seeds.
All will need to soak like the cashews to soften them up before blending. Just keep in mind that each of these substitutes has a unique and less mild flavor than cashews that will impact the final flavor of the dish.
How to Store and Reheat
If you have any leftover queso, pour it into an airtight container and store it in the refrigerator for 3-4 days. To reheat, add a splash of almond milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it’s fully heated through.
We do not recommend freezing dairy free queso because it will be too grainy when thawed and reheated.
How to Keep Warm
It’s normal for queso to harden as it cools, so stir regularly and keep it warm while serving. We like to serve it out of a Crockpot at parties for this reason.
After making vegan queso on the stovetop, pour it into a slow cooker, and set it to “warm”. This will keep it hot, smooth, and creamy throughout the whole party.
Serving Suggestions
This vegan queso pairs wonderfully with classic tortilla chips . For something different, try our homemade wonton chips or blistered sweet peppers .
But don’t stop there! Dip in some vegetarian taquitos , avocado egg rolls , or air fryer potato wedges for a satisfying snack.
Notes from the Test Kitchen
In a pinch, soaking the cashews in boiling water for just 15 minutes will help them soften enough to blend, though we found the queso had the best and creamiest texture when the nuts were soaked overnight. Don’t forget to drain off the soaking liquid before adding the nuts to the blender.
Ingredients1x2x3x
- ▢ 2 cups raw, unsalted cashews soaked in water for 5-24 hrs and drained
- ▢ ⅓ cup Bob’s Red Mill Nutritional Yeast
- ▢ ½ cup unsweetened almond milk
- ▢ 2 teaspoons coarse sea salt
- ▢ 1 tablespoon fresh lime juice
- ▢ ½ teaspoon chili powder
- ▢ ¼ cup chopped fresh cilantro plus more for garnish
- ▢ 10 ounces diced tomatoes with green chiles drained (1 can)
Instructions
- Important Note: Make sure to soak the cashews for at least 5 hours or up to overnight before starting this recipe. Soaking the cashews helps give this queso its signature cheesy texture.
- Place all the ingredients except the tomatoes in a food processor or high-powered blender. Blend on high until fully smooth. You may need to stop the food processor and stir a few times to get the right consistency. 2 cups raw, unsalted cashews, ⅓ cup Bob’s Red Mill Nutritional Yeast, ½ cup unsweetened almond milk, 2 teaspoons coarse sea salt, 1 tablespoon fresh lime juice, ½ teaspoon chili powder, ¼ cup chopped fresh cilantro
- Transfer the mixture to a small skillet or saucepan and stir in the can tomatoes. 10 ounces diced tomatoes with green chiles
- Heat over medium/low heat, stirring occasionally, until the “queso” is warm to your liking. Be careful to not burn the edges. You can also eat this cold, but we love how it tastes heated up.
- Garnish with more cilantro and serve with your favorite chips.
Equipment
- Food Processor OR
- High Powered Blender
Nutrition information is automatically calculated, so should only be used as an approximation.
To be honest, we haven’t tried! This recipe really relies on non-traditional ingredients, so we’d recommend subbing a vegan cheese into our regular queso recipe for better results.
If your dairy free queso ends up grainy, the problem is usually overcooking. Take care not to overheat the queso once it’s on the stove.
This dip should be plenty thick on its own, but if you’d like it a little thicker, mix together a tablespoon or two of almond milk with a tablespoon of cornstarch, and stir it into the warm dip on the stove until thick.
Sure! Simply pour the blended queso dip into a crockpot set over “low” and stir until everything is warmed through and melty.
More Queso Recipes To Try
- Crockpot Queso
- Velveeta Queso
- Healthy Queso
- Instant Pot Queso
Vegan Queso - Dairy Free Queso Recipe
Equipment
- Food Processor OR
- High Powered Blender
Ingredients
- 2 cups raw, unsalted cashews soaked in water for 5-24 hrs and drained
- ⅓ cup Bob’s Red Mill Nutritional Yeast
- ½ cup unsweetened almond milk
- 2 teaspoons coarse sea salt
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ cup chopped fresh cilantro plus more for garnish
- 10 ounces diced tomatoes with green chiles drained (1 can)
Instructions
- Important Note: Make sure to soak the cashews for at least 5 hours or up to overnight before starting this recipe. Soaking the cashews helps give this queso its signature cheesy texture.
- Place all the ingredients except the tomatoes in a food processor or high-powered blender. Blend on high until fully smooth. You may need to stop the food processor and stir a few times to get the right consistency. 2 cups raw, unsalted cashews, ⅓ cup Bob’s Red Mill Nutritional Yeast, ½ cup unsweetened almond milk, 2 teaspoons coarse sea salt, 1 tablespoon fresh lime juice, ½ teaspoon chili powder, ¼ cup chopped fresh cilantro
- Transfer the mixture to a small skillet or saucepan and stir in the can tomatoes. 10 ounces diced tomatoes with green chiles
- Heat over medium/low heat, stirring occasionally, until the “queso” is warm to your liking. Be careful to not burn the edges. You can also eat this cold, but we love how it tastes heated up.
- Garnish with more cilantro and serve with your favorite chips.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
