Creamy Vegan Queso

This creamy vegan queso is a dairy-free, irresistible nacho cheese sauce made from wholesome ingredients like cashews, potatoes, and spices. It has the perfect balance of flavor, texture, and creaminess—ideal for dipping, drizzling, or devouring by the spoonful.

Why You’ll Love This Recipe

• Incredibly creamy and rich without any dairy
• Made with whole, unprocessed ingredients
• Totally plant-based and gluten-free
• Tastes just like traditional queso
• Perfect for parties, nacho nights, or snacking
• Freezer-friendly and easy to reheat
• Packed with flavor from spices and roasted tomatoes
• Satisfying for both vegans and cheese lovers
• Versatile as a dip or sauce
• Quick to make in under 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons avocado oil or extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup peeled and grated russet potato (about 4 ounces)
• 4 cloves garlic, minced or pressed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, plus more to taste
• 1 cup (5 ounces) raw cashews
• 1 1/2 cups water, plus more as needed
• 1/4 cup nutritional yeast
• 1 tablespoon oil-packed sun-dried tomatoes, rinsed
• 2 teaspoons hot sauce (such as chipotle)
• 1 teaspoon white wine vinegar or distilled white vinegar
• 2/3 cup well-drained fire-roasted tomatoes or chunky salsa
• 2 tablespoons chopped pickled jalapeños (optional)
• Optional toppings: additional fire-roasted tomatoes or salsa, chopped fresh tomatoes, cilantro, sliced jalapeños, or red onion

Directions

1. In a large saucepan over medium heat, warm the oil. Add chopped onion with a pinch of salt. Cook for about 5 minutes until tender and translucent.
2. Add grated potato, garlic, and all spices. Stir well and cook for 1 to 2 minutes.
3. Add raw cashews and water. Stir and bring to a gentle simmer. Cook for 5 to 8 minutes until the potatoes are fully tender.
4. Carefully transfer the mixture to a blender. Add nutritional yeast, sun-dried tomatoes, hot sauce, and vinegar. Blend until smooth (about 2 minutes). Add more water for a thinner consistency.
5. Taste and adjust salt to preference. Return the blended queso to the pot.
6. Stir in fire-roasted tomatoes and optional jalapeños. Heat through.
7. Serve immediately as a dip or drizzle over nachos. Garnish with your choice of toppings.

Servings and Timing

Servings: Yields about 3 1/2 cups of queso, serves approximately 6–8 people as a dip.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Nut-Free Option: Try substituting soaked sunflower seeds or cooked white beans for the cashews.
• Extra Spicy: Add more hot sauce or blend in a chipotle pepper.
• Cheesier Flavor: Increase nutritional yeast to taste.
• Roasted Flavor: Use roasted garlic and roasted potatoes for deeper flavor.
• Tangy Twist: Add a splash of lime juice before serving.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop or in the microwave, stirring frequently. Add a splash of water if needed to restore consistency.

FAQs

What can I substitute for cashews in vegan queso?

You can use soaked sunflower seeds or white beans, though the texture may differ slightly.

Can I make this queso without a blender?

A food processor may work, but a high-powered blender gives the creamiest results.

Is nutritional yeast necessary?

It adds cheesy flavor and umami, but you could try adding a touch of miso paste or extra spices as a substitute.

Can I freeze vegan queso?

Yes, it freezes well. Stir thoroughly after reheating to restore smoothness.

How long does vegan queso last in the fridge?

Stored in an airtight container, it lasts up to 5 days.

Can I make it ahead of time?

Yes, it tastes even better the next day. Reheat before serving.

What can I serve this queso with?

Tortilla chips, tacos, nachos, baked potatoes, or even as a pasta sauce.

Is this queso gluten-free?

Yes, it is naturally gluten-free.

What type of potato works best?

Russet potato gives the best creamy texture. Other types may not blend as well.

Can I omit the sun-dried tomatoes?

Yes, but they add depth. Try tomato paste or more fire-roasted tomatoes as a substitute.

Conclusion

This creamy vegan queso is a must-try for anyone seeking a healthier, dairy-free alternative to classic cheese dip. With its luscious texture and bold flavor, it’s a recipe that satisfies cravings without compromise. Perfect for entertaining, meal prep, or everyday snacking, this queso proves that plant-based eating can be indulgent, too.

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