It’s creamy, it’s rich in flavors, it’s a little bit spicy, it’s cheese and so unbelievable smooth. Sounds like the perfect queso to me, doesn’t it? Except the fact that there’s no cheese in this simple vegan queso recipe.
Instead, we’re going to use soaked cashews to whip up this incredibly simple and creamy sauce and blend them with a handful of additional ingredients. Once prepared this vegan cheese dip will keep for more than a week and can be used for wraps, sandwiches, quesadillas, tacos, burritos, bowls, salads, pasta or as a dip for veggies and co.Jump to Recipe
Table of Contents
- Healthy & Nutritious
- Ingredients and Substitutions
- How to Make this Recipe
- How to Serve it
- Your Common Questions Answered
- Here’s How to Save this Recipe for Later
- Save for later
- You might also like:
Healthy & Nutritious
Today’s main ingredient for our vegan queso recipe are cashews. And man, these nuts are packed with so many health benefits.
For instance, they contain a ton of healthy fatty acids. These are the monounsaturated and polyunsaturated fatty acids, which, among other things, lower blood lipid levels, protect our blood vessels and cardiovascular system from disease, and have a number of other preventive protective effects.
In addition to the high fat content, cashews also contain slow-saturating carbohydrates and a good portion of protein. And if you also take a look at the micronutrients, you will notice that cashews are full of valuable minerals. In particular, I would like to highlight iron, zinc and potassium, which are essential for our body in so many ways.
And since cashews are the main component of our vegan queso recipe, this plant-based cheese dip is just as wholesome as cashews themselves.
Ingredients and Substitutions
The amounts given in this recipe make about ten servings of this vegan queso. But the sauce keeps very well for more than a week. And no worries, it will be gone quicker than you can imagine.
I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust them.
Ingredients you’ll need for this recipe:
- unsalted, raw cashews for the base of your vegan queso
- soy yogurt (Greek style) for extra creaminess
- chipotle chili in adobo sauce and pickled jalapeño for a little spiciness
- a Mexican spice blend or ground coriander and cumin and some paprika powder for that Mexican touch
- nutritional yeast flakes for that cheesy flavor
Instead of the Greek soy yogurt you can use a coconut yogurt or a regular soy yogurt instead. If you don’t have a chipotle chili in adobo sauce on hand you can omit it or substitute it with another chili if you like to have a little more spiciness.
As for Mexican spice mix, you can simply use a burrito or taco spice mix, for example, or replace it with ground cilantro, cumin, and paprika powder as indicated above.
The nutritional yeast gives the sauce its typical cheesy flavor. In case you can’t find it anywhere you can omit it. This vegan queso recipe is so creamy that it tastes delicious even without the nutritional yeast. However, I really recommend it, if you’re looking for that cheesy flavor.
How to Make this Recipe
In case you don’t own a really high quality blender, you should soak the nuts for at least eight hours or overnight. To do this, we simply put the cashews in a bowl and pour them with 500 milliliters or two cups of cold water. We then leave them like this so that they become nicely soft.
If you have a very powerful blender, you can shorten this process. Simply pour boiling water over the nuts and let them soak for about an hour.
Once your nuts are softened, you can drain the water, rinse the cashews and add them to your blender. Now add the yogurt and two tablespoons of water and then blend this mixture to a smooth cream.
Next, we add the chilies, the spices, some salt, and the nutritional yeast before we blend everything for one more time until this vegan queso has the perfectly creamy and lump-free consistency.
How to Serve it
If you ask me, this vegan queso recipe goes with almost anything. But here are a few ideas of what you can serve this delicious, creamy, cheesy sauce with.
- In wraps and quesadillas – Simply spread your tortilla with a serving of the vegan queso recipe before topping it with your ingredients of choice.
- As a topping on bowls and salads – A creamy, cheesy sauce as a topping on a bowl or a delicious salad is a must-have in my opinion.
- It’s essential for vegan burritos and tacos.
- As a vegan queso dip for veggie sticks and nachos
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
Do I really need to soak the cashews in water for eight hours or more?
If you don’t have a really powerful blender, then I would definitely recommend it. However, if you have invested in a very high-quality blender, you can use a shortcut and soak the cashews in hot water for about an hour.
Can I prepare the cashew sauce without a blender?
If you have soaked your cashews overnight, my guess is, that they should be soft enough to prepare the vegan queso with an emergency blender.
How long will the cashew sauce keep in the refrigerator?
This vegan queso will keep for up to two weeks stored in an airtight jar or tightly sealed container.
How spicy is this vegan queso recipe?
Because of the chipotle chili and jalapeños, the sauce already has a slight spiciness. If you are sensitive to heat, I would simply omit the chipotle chili.
Here’s How to Save this Recipe for Later
Transfer the vegan queso in an airtight jar or tightly sealed container and store it in the fridge. It will keep for about two weeks.
I hope you like this vegan queso recipe and that you give it a try soon.
And in case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
Save for later
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If you loved this recipe, I hope you will also try some of my other recipes!
Vegan Queso Recipe
- 1 blender
- 150 g unsalted, raw cashews (≈ 1 cup or 5.3 oz)
- 500 ml cold water (2 cups or 16.9 fl oz)
- 120 g soy yogurt Greek style * (4.2 oz)
- 1 chipotle chili in adobo sauce **
- 15 g pickled jalapeño (≈ 1 tbsp)
- 1 tsp Mexican spice mix alternatively ½ tsp of ground coriander, ¼ tsp of ground cumin, and ½ tsp of paprika powder
- 2 tbsp nutritional yeast
- Place the cashews in a bowl or measuring cup with 500 ml of cold water and let them soak for at least eight hours or overnight.If you have a powerful blender, it should also be enough to pour hot water over the cashews and let them soak for just one hour.
- Drain the cashews, rinse them under cold water and put them in the blender together with the soy yogurt as well as two tablespoons of water and blend it until it becomes a smooth consistency.
- Add the remaining ingredients to the sauce and blend once again until it has a creamy, chunk-free consistency.
- Pour the cashew sauce into a jar or container, seal it airtight and store it in the refrigerator, use within two weeks.
- calories: 101 kcal
- fat: 7.5 g (of which are saturated fatty acids: 1.3 g)
- carbs: 3.7 g (sugar: 1.1 g | fiber: 0.9 g)
- proteins: 4 g