Vegan Queso

This velvety smooth Vegan Queso will be the biggest hit at your next party or game day gathering. It’s not just healthier, it’s addictively delicious and loved by vegans and non-vegans alike. Outstanding as a warm queso dip with tortilla chips but also fabulous as a nacho sauce, or for using in quesadillas, tacos, burritos and more!

This vegan cheese sauce is going to blow you away. It looks like queso, it tastes like queso, but it’s made with whole foods and plant-based ingredients that will make you feel good.

The vegan queso owes its delicious flavor to nutritional yeast, fresh garlic, onions, smoked paprika, lemon juice, salsa and a few other spices. The glossy, stretchy and smooth texture is achieved through the combination of cashews, potatoes and carrots. The result is home kitchen magic like you’ve never experienced before. Everyone that tries it is shocked to find out it’s vegan.

You can use it as a dip, as a cheese sauce for Mac and cheese, as a nacho sauce, for drizzling over enchiladas, tacos and just about anywhere else you’d like to use melty cheese.

Not only is this creamy, tangy vegan queso a healthier version of the much loved Tex-Mex queso, it is so delicious you will want to eat it with a spoon. Think I’m exaggerating? Go ahead and give it a try, I have no doubt you’ll start making it on repeat.

About This Vegan Queso Recipe

Queso is the Tex-Mex dream for anyone that loves a gooey, melty, cheesy dip. It truly is spectacularly good but also spectacularly indulgent since the main ingredient is a block of processed American cheese.

Many recipes use only cashews as the base for a vegan imitation of queso. Along with just a few more ingredients, it really does work and it tastes quite delicious.

However, after testing versions from Serious Eats, and America’s Test Kitchen which include boiled potatoes, carrots and onions, I way prefer it. My recipe is an adaptation of those which does involve a few more ingredients, and it’s perhaps not the quickest recipe out there, but I would argue it is the tastiest. Not to mention, the smooth and rich texture this combination creates, really comes close to the real thing.

This vegan queso is ideal as a dip or for drizzling over nachos. But if you leave out the Tex-Mex spices, it makes an excellent cheese sauce for Mac and cheese, too. I’m telling you, this vegan cheese is magical and you simply have to give it a try.

Why You’ll Love This Recipe

• This vegan queso is LOVED by non-vegans. I have tested this recipe on the most die-hard non-vegan cheese lovers and it is always a huge hit.
• Cheese extravaganza without the guilt. It’s a good thing this creamy queso is good for you because you’re going to be eating buckets of it.
• Ridiculously easy. All you have to do is boil a chopped potato, a carrot and an onion for 15 minutes. From there, everything goes into the blender and you’re ready to enjoy this dairy-free cheese dip. Easy peasy.
• Pantry ingredients. This recipe calls for simple ingredients that you likely already have in your fridge or pantry.
• Perfect dip for game day – The Super Bowl is just days away and what is game day without an ooey-gooey melty cheese? This vegan, gluten-free version will be devoured by all your guests.

Ingredient Notes

• Potatoes: You can use Yukon Gold or Russet potatoes. I find that Russet potatoes release a little more starch and become gummier when cooked which gives the queso a more cheese-like texture. But the difference isn’t huge so use whichever is easiest for you.
• Carrots: You will only need one small carrot but it is essential for adding color and just a tad of sweetness.
• Onion: Again, you only need a small amount but it adds great flavor to this dairy-free cheese sauce.
• Cashews: We are only using 1/4 cup of raw cashews here but I find they really add a nice creaminess and body to the queso without introducing a strong nut flavor.
• Water: In this recipe, water is an ingredient because we use a precise amount to boil the veggies. The veggies will not be drained so any remaining water gets added to the blender.
• Nutritional yeast: Just a bit of nutritional yeast adds a savory, umami taste that mimics the cheesy goodness of traditional queso.
• Oil: I like to use avocado oil but olive oil will work just as well.
• Acid: This vegan queso needs an acid (or two) to lift all the flavors. I like to use lemon juice or apple cider vinegar, along with an optional splash of jalapeño pickling liquid.
• Spices and extras: Here is where we add some Tex-Mex flavor to make it just as delicious as a queso you’d be served at your favorite restaurant. I like to use cumin, smoked paprika, and chili powder (I use ancho chili powder but regular chili powder is fine or you could also use chipotle powder or chopped chipotle peppers in adobo sauce).

Additions And Substitutions

Add some heat. A pinch of cayenne pepper, chopped jalapeño peppers, green chilies, or a teaspoon of hot sauce will add a bit of heat to your queso. You can use pickled jalapeños instead of fresh for a more briny flavor.

Add salsa. For a little more Tex-Mex flavor, I sometimes stir in a 1/4 cup of salsa into the blended queso.

Add more veggies. If you want a really loaded queso, you can stir in some corn, black beans, and diced red peppers.

Oil. Instead of oil, use 2-3 tablespoons of vegan or regular butter.

How To Make Vegan Queso

Here is a quick overview for the recipe. Full instructions and measurements can be found in the printable recipe card below.

Step 1: Boil the onions, potatoes and carrots for 12-15 minutes or until they’re very tender when poked with a fork.

Step 2: Transfer the cooked veggies to a high-speed blender along with any remaining water in the pot. Add all the remaining ingredients.

Step 3: Blend until the mixture is completely smooth and creamy. Taste and add a little more salt, spices, or salt, if needed.

Step 4: Serve immediately with desired toppings and sides.

Frequently Asked Questions

Do I have to use raw cashews?

Raw cashews will blend easier and smoother than roasted cashews. They will also have a milder taste. If you need to use roasted cashews, boil them with the veggies.

Do I have to soak the cashews?

If you have a powerful blender, you do not need to soak the cashews. Remember we are only using a small amount here so they should blend up nicely. Plus, the hot water from the boiled veggies will help soften them quickly in the blender. If your blender is on the weak side, or you are using a food processor, soak the cashews for 2-4 hours. Alternatively, you can boil the cashews with the veggies.

Can I freeze this vegan queso?

I have not had great success freezing this plant-based queso. Once thawed, it always separates and the texture is not the same.

Can I make it ahead?

Yes, you can make and refrigerate the queso ahead of time. It’s better served warm so you can reheat it gently on the stove, adding just a smidge of water, if needed.

Serving Suggestions

The best part about this creamy vegan queso is that you can use it in so many ways!

Of course everyone’s favorite way to enjoy this vegan queso is as a dip with tortilla chips. It’s also delicious in quesadillas, enchiladas, burritos, burrito bowls, or drizzled over nachos.

We also love it drizzled over baked potatoes, or stirred into chili.

As I mentioned previously, you can also leave out the Tex-Mex flavors, and use the queso to make a vegan Mac and cheese. It’s divine!

Storage and Reheating

• To store: Leftover queso can be stored in an airtight container in the fridge for 4-5 days.
• Reheat: For best results, reheat the queso on the stovetop over medium heat until warmed through. Make sure to stir often and add a little water or unsweetened plant-based milk, to loosen as needed.

More Cheesy Dips To Try