Queso! I adore it, but I always overdo it, and waddle out of Mexican restaurants with a belly full of cheese. Unfortunately, my queso-digesting powers seem to be diminishing rather than improving with age. So, I decided to come up with a dairy-free version to rival my favorite restaurant’s.
This stuff is remarkably queso-like. You can serve it in a bowl or drizzle it over nachos, burritos, or maybe even French fries. I won’t judge. I aimed to create the tastiest vegan queso, not the absolute quickest queso, which usually just consists of cashews blended with spices. For mine, you’ll build flavor on the stovetop, then transfer everything to a blender. It’s totally worth the effort.
Let’s talk about the ingredients inside my queso. It starts with sautéed onion, like all delivious savory recipes. Then, russet potato comes into play, which has a magical tendency to become silky smooth, creamy and a little stretchy once blended. I grated the potato, which is faster than chopping it, and it cooks very quickly that way.
Fresh garlic and dried spices offer some complexity and familiar queso flavor. I included onion powder and garlic powder, which might seem redundant, but the combo makes this sauce taste irresistible—that’s a little trick I learned from Serious Eats, along with the potato factor.
Then, add raw cashews for more body and creaminess, and some water, which finishes cooking the potatoes and softens the cashews so they blend more easily. Once cooked, transfer everything to a blender (my Vitamix handles this queso like a champ).
Nutritional yeast offers some umami and “cheesy” flavor/color, and sun-dried tomatoes provide another little umami boost. Vinegar, hot sauce and salt round it out. Once blended to creamy oblivion, stir in some fire-roasted tomatoes, which are infinitely better than Ro-Tel.
Voilà (or the Spanish equivalent)! You have the best vegan queso, which is so good that my cheese-eating girls’ night crew couldn’t stop going back for more. My best friend from childhood is coming to town soon and I’m going to make her some, too. We’ve eaten a lot of queso in our years together, but she has realized that dairy doesn’t agree with her skin, so this queso will be the perfect alternative.
Watch How to Make Creamy Vegan Queso
Creamy Vegan Queso
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 3 ½ cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
The best vegan queso recipe—it’s incredibly creamy, yet made without any dairy or processed ingredients! This healthy dairy-free nacho cheese will satisfy the diehard cheese fans in your life, too. Recipe yields about 3 ½ cups queso.
Ingredients
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
- 4 cloves garlic, pressed or minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, more to taste
- 1 cup (5 ounces) raw cashews*
- 1 ½ cups water, more as necessary
- ¼ cup nutritional yeast
- 1 tablespoon rinsed oil-packed sun-dried tomatoes
- 2 teaspoons hot sauce (I used Chipotle)
- 1 teaspoon white wine vinegar or distilled white vinegar
- ⅔ cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa
- 2 tablespoons chopped pickled jalapeños, optional
- Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion
Instructions
- In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender, but keep the pot handy for later. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the queso is utterly irresistible (I typically add about ½ teaspoon more). Pour the mixture back into the pot and add the tomatoes or salsa and jalapeños, if using. Cook over medium heat, stirring constantly, until the mixture is very warm.
- To serve it as a dip, transfer to a serving bowl and top with any garnishes you’d like. Or to make nachos, drizzle it generously over a bed of tortilla chips and garnish as desired. Serve immediately. Leftovers taste even better the next day! Store cooled leftover queso in a bowl, covered, in the refrigerator for up to 5 days. Gently reheat on the stove or in the microwave, stirring frequently, until warmed throughout.
Notes
Recipe adapted from Serious Eats and my vegan chipotle carrot queso.
*Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.
▸ Nutrition Information
John
How does the fat content of this queso compare to the cheesey kind?
(Asking for a friend.)
:P
Kate
Haha! I haven’t run an analysis, but I am presuming that this recipe is lower in fat and calories overall. Cashews are lower in saturated fat than cheese, so it should definitely be lower in saturated fat. And I used water instead of half-and-half and oil instead of butter.
jacquie
I was wondering the same as well as how the protein contents compare. I am not sure that this actually would be considered all that “healthy”.
Marie
It’s always healthier when you eat plants as opposed to animal products.
Maria Murphy
Hi, I am really looking forward to trying this recipe!
I just found a delicious vegan dip at Target but it’s really expensive…
Wondering if anyone has tried making with cashew butter ?
Kacie
Yum! Will definitely be trying this. Keep the vegan recipes coming!!!
Kate
Thanks, Kacie, will do! Please let me know how it turns out for you!
Yvette
This looks great and I’m anxious to try it for my family tonight. If it’s anything like so many of your recipes I’ve tried I’m sure it will be a hit! I’m not familiar with nutritional yeast though, what is that?
Thanks,
Yvette
Kate
Hi Yvette! I hope it’s a big hit. Nutritional yeast is an interesting ingredient. It has a cheesy flavor and it’s high in vitamin B. You’ll often see it in vegan recipes because it has a cheesy flavor and natural yellow coloring; I like to sprinkle it on my popcorn. Bragg’s brand is the most widely available. I usually find it in the health food section or baking/spice aisle. I just added a link to it in the ingredients list if you want to see the container!
Claire
Oh my goodness! This recipe is heaven! I made it as written the first time and again after realizing I’m sadly allergic to potatoes. I refused to back down from this recipe though so I omitted the potato and lowered the water (I actually used homemade veggie broth). I used this as a sauce for a pasta salad and added black beans, red peppers, corn, tomatoes, and cilantro and it was a BIG hit at a party. Nom nom nommm!
Lindsey
The BEST non-dairy queso EVER! I’ve tried SO many. I’ve made this three times in the last week- and I’m the only one in my family eating it. ♀️
Ludivine
Love this recipe and can’t wait to try it! However, my son can’t have cashews, would you have a good suggestion of an alternative nut to use in this case?
Kate
Hi Ludivine, that’s a tough question to answer! I’ve only tried it with cashews, and they are my go-to nut for creamy vegan recipes like this one. I’m wondering if maybe macadamia nuts would work well—they are even softer than cashews and blend very easily.
Heather
I’d recommend raw pumpkin seeds. I’m recently allergic to both dairy & tree nuts. Pumpkin seeds are my go-to. Meaty buy not overly “seedy”. I’m looking forward to trying this recipe!
Jacki
Would chickpeas work?
Stefan
Hi
I have made good experience with one-night soaked sunflower seeds, then blended. Add lemon and you’ll get a mayonaisse-like consistency and flavor. A plus is that sunflower seeds are less pricy than cashews.
Stefan
Stacy | POP KITCHEN
This recipe is genius!!! It looks so much like queso. I have been making these sweet potato nachos that taste glorious with queso, but I always feel like I’m ruining the health effort I put into it with that half pound of cheese that’s in it. This would be perfect!
Kate
Ooooh sweet potato nachos sound epic. Yep, I bet this sauce would be great on top!
Erin
Do you think I’d have any luck using an immersion blender right in the pot? Not sure how soft the cashews get before the blending starts.
Kate
Hi Erin, I managed to drop and break my blender container before I blended my final batch. I tried using my immersion blender, and it was definitely not up for the job. You’ll need a decent stand blender for this one.
Amy
I beg to differ. My immersion blender worked just fine.
Giselle
Would roasted (unsalted) cashews work for this?
Kate
Hi Giselle, Serious Eats used roasted cashews in their recipe, so they should work—I just haven’t tried.
Sandy
This looks amazing, but I was devastated to see it calls for palm oil. This is an ingredient that should be eliminated from recipes due to deforestation and loss of habitat for some of earth’s most precious creatures. :'(
Kate
Hi Sandy, the recipe actually calls for avocado or olive oil. I never ever use palm oil in my recipes.
Sandy
My apologies, Kate. I looked at the recipe you referenced
http://www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html
and saw palm oil in the ingredients and exited the site without following through to your recipe. I love your site and I should not have been so hasty.
Sandy
Nicole
This is such an odd comment. The recipe doesn’t call for palm oil so…what? Do you just paste this comment onto every recipe? I’m confused.
Sandy
I clicked on the link below (on Kate’s page). It is above the recipe, (Kate referenced it) so I thought it was the recipe, and that recipe has palm oil in it which really surprised me. You just don’t expect that on healthy eating sites. I am in error about Kate’s recipe as I exited the page and did not follow through to see the ingredients Kate listed. My apologies to Kate. I left the site before I got all the facts.
http://www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html
Have a great day.
Sandy
kitty katt
lol
Sara @ Last Night's Feast
This looks super creamy and good!
Kate
Thanks, friend! I hope you get a chance to try it.
Maria
Your veganized versions of recipes are always so good!! In a household with some vegetarian/vegan members and some who we’ll just say aren’t… Some of your vegan spins on classics have been the only ones to get a “pass” from the non-veg people! Excited to give this one a go!! Always looking for a good vegan queso!!
Kate
Ah, I’m so glad to hear this, Maria! I’m glad my recipes fit the bill for the whole crowd. :)
Danica
This looks wonderful! Can this be kept in the fridge and reheated?
Kate
Yes, definitely! See my last step. :)
Ellen
I am not a fan of nutritional yeast. Has anyone tried this recipe without it? I’m wondering if it will taste cheesy enough? Thanks.
Kate
Hi Ellen, it will taste less cheesy but still somewhat cheese-like, if that makes any sense at all… I think nutritional yeast tastes funky sometimes but I didn’t use much in the queso and it tastes great to me.
Ellen
Thanks Kate!! I made it tonight (without the nooch) and it is delicious! I served it over warm tortilla chips and chili…. awesome vegan, gluten-free nachos! Thanks for sharing!
Melanie
Ellen – I don’t like nooch either, plus I can’t eat synthetic vitamin B. The recipe was worth a try without the nooch?
Dhyan Atkinson
I’m going to make this! Thanks, Kate! Also – do you think this could be the base for some vegan mac and cheese? I miss my mac and cheese. Dhyan in Boulder
Kate
Yes, it makes a great mac and cheese! I’m going to share a modified mac and cheese recipe next month. If you drop the cumin and chili powder, it will taste a little closer to regular mac and cheese.
ellen
FYI to Dhyan.. I mixed some of the leftover queso in with (brown rice) elbow noodles and it was delicious!!
Dhyan Atkinson
Thanks, Ellen! Dhyan in Boulder
terry southwick
Made last night- awesome! Creamy smooth texture stays unlike cheese that gets thick and gloppy. Really tasty with pinto bean tortilla chips and a lot less guilt than traditional queso! Thanks Kate!
Kate
You’re welcome, Terry! The texture was really important to me, so I’m glad it worked out so well for you.
dana
Looks seriously amazing, friend!!
Kate
Too kind, Dana! Thank you, friend. :)
Adele Kruger
hi Kate & Cookie
I just have one question , how can I replace the Nutritional Yeast?
( because I can find it in South Africa)
regards
Adele
Karen van der Merwe
You can find nutritional yeast in the healthy foods isle of Dis-chem pharmacies.
Abby @ Heart of a Baker
My dairy digestion has diminished in the last few years too, so I’m PUMPED for this! Few recipes have been good queso replacers, but I know that this one is perfect xo
Margarita
This is delicious! I made some and took it and some tortilla chips to a non-vegan friend’s house this past weekend. She had blue cheese and some other cheese set out, along with other appetizers. She didn’t touch her own cheese, and devoured this. I don’t think she even knew it was vegan. AND it’s 100% healthy.Highly recommend.Thanks,Kate.
Kate
So delighted to hear this, Margarita! It sounds like it was a huge hit.
Kat
I made this last night! I used an emulsion blender. As a queso fanatic, it wasn’t 100% the real thing but definitely curbed my craving…and I felt 1000x better than I normally feel after indulging. Definitely would make again! Thanks for the recipe. P.s. counting down the days until your book release!
Kate
Thanks, Kat! I’m glad it got a queso fanatic’s approval. I can’t wait for you to see the book! :)
Becki
Hi Kate! I made this last night for supper, and it was delicious! Thank you!
I don’t do dairy, but my husband does…and he liked this version too. We really really enjoyed nachos last night!
The only substitution I made was that I didn’t have hot sauce. I used 1/2t chipotle powder instead. I did soak my cashews overnight, and I think it helped my old cheap blender achieve peak sauce smoothness!
Kate
Yes, that soaking tip is a good one for those without super-powerful blenders! I’m so glad the two of you had a great night sharing nachos. Sounds ideal to me! :)
Becki
Oh, and we used the leftovers on steamed broccoli and it was a huge hit! Transforms the ordinary vegetable practically into dessert status!
Have you tried freezing this? It’d be awesome to keep small amounts on hand in the freezer.
Kate
Oh yeah, it’s so good on broccoli! I think you’ll see more renditions of this cheese sauce on the blog soon. I haven’t tried freezing it, but I have a hunch that would work well since there’s no dairy in here.
Leo Sigh
This is so easy to make!
And I just went vegan a few months ago, and am always looking for a new recipe to try. Need to make this over the weekend, it looks delicious. Thanks!
Kate
Perfect timing! Let me know how it goes.
Jessica
Yay!! This looks fantastic! I am not able to have tomatoes :-(. Super sad, I know. I was thinking roasted red peppers at the end and maybe chile powder for the sundried tomatoes? If you have another suggestion, I’ll take it! :-)
Kate
I think that would work beautifully, Jessica! Let me know how it goes.
Misha Buchkowsky
Made this yesterday and it was delicious!! A bit in the sweeter side so will need to fondness a way of cutting that down- maybe it’s due to the cashews? But will definitely be making this again! Thank you for posting the recipe!
Kate
Hmm… it could be those cashews. Did you include any smokiness, like from chili pepper or paprika? That could help with the sweetness.
Katherine
Trust me, you’re not the only one who tends to overdo it on the queso… (Oops.)
Kate
We’re definitely not a small group… :)
Kristina
This was fantastic. I mixed in a bunch of roasted Hatch green chiles, and we used it as a topping for some baked nachos. I was feeling lazy and ended up just thinly slicing the potatoes and leaving the garlic cloves whole and it blended up just fine. Glad to have this as a lower-oil option when I’m not feeling quite as indulgent as Kenji does. His recipes always turn out perfect, but as a short lady, I just can’t do 6 T palm oil every time I’m craving non-dairy queso or mac and cheese. Thanks for doing the legwork of testing a lower-oil version for us =)
Kate
You’re welcome, Kristina! I’m glad this is what you were looking for.
Lisa
Kate, I am eating this recipe right now, standing next to the stove. I’m so excited to have this! It’s delicious. The bonus is knowing my body can tolerate all these ingredients, (I had to omit the onion and it still tastes really good). There are so many awesome flavors that play so well together. Brilliant. Thank you. Can’t wait to share this at a Cinco de Mayo fiesta this evening!
Kate
I’m so glad you enjoyed this, Lisa! I hope it was a hit at your fiesta, too. :)
Kathy
I thought this queso is great! My husband…? not as much. But I also noticed that he kept eating it until all the chips were gone.
The only ‘complaint’ I could make is that the color was not as vibrant as yours appears to be. I also think that I need a hotter hot sauce to add.
This recipe makes quite a lot and so I am going to use the leftovers for macaroni & ‘cheese’. I’ll let you know how that goes…
I am SO looking forward to your cookboook–just a few more days!
Kate
I’m so glad you enjoyed this, Kathy! Let me know how the macaroni goes– I’m interested!
Kathy
I thought that my rendition of macaroni & cheese was less than stellar but my husband loved it! I was very hungry when I put it together so I cooked the macaroni, tossed in the queso, some broccoli & onion, stirred it all up with some additional salsa. I also put some fresh chopped tomato on top. Normally I would have given it some bake time, but like I said, I was too hungry when I made it. Next time I make the queso I will reserve some and be sure to bake the macaroni! This queso sauce is very creamy and has great potential. Thanks Kate. I’m looking forward to the mail–Love Real Food arrives today‼️
Melanie
I’m five months vegan and very happy without cheese. I had tried a few substitutes only to be completely nauseated by them. I also am a hater of all things nooch. :) I have been a long-time fan of your blog, it was my go-to when I became a vegetarian two years ago. I gave your cheese a try because I’ve never disliked a single one of your recipes. Well, well, well, you killed it with this one! This is simply amazing. Amazing! We used it for nachos, inside quesadillas, inside a grilled cheese sandwich, a dipping sauce for homemade soft pretzels, you name it. It is a huge portion that lasted all week for us in the fridge. I used less nooch than the recipe called for and I think it could have been eliminated altogether as well as the oil (we eat a plant-based, no/low oil diet). Sorry for the novel, but this recipe is a dream come true.
Kate
I’m so glad this exceeded expectations, Melanie! It seems like you found a lot of uses for it, too. :)
Faith-Anne (_momswag_)
This looks fantabulous!!!!!! Haven’t true it but it’s on my list. I’m still swooning overnight your cookbook on my kitchen counter, displayed with JOY
Kate
Haha! I hope you end up trying this, Faith-Anne.
Kimberly
I’d like to be a vegan, but I eat way too much cheese (because I love it and I haven’t found a scrumptious variety of substitutes to replace the variety of cheeses I love). This recipe was exquiste! I’m eating it right now. I modified it a bit, made it a bit chunkier and am using it as a sauce for rice vermicelli. Thanks, Kate!
Kate
Yum! Sounds delicious, Kimberly.
Andrea
This was my first attempt at vegan queso and I have to say my expectations were not super high, but wow! Even my husband couldn’t believe how close it tastes to the real thing!
Jasmin
This turned out fantastic! I made some minor tweaks- omitting sun dried tomato and vinegar and increasing hot sauce and fire roasted tomatoes. Next time I think I will cut down on the powdered onion and garlic.
Kate
Absolutely! Feel free to experiment so it’s perfectly suited to your tastes. Thanks, Jasmin!
Ian
Made this last night, great recipe!! Used it on our loaded vegan nachos, was perfect!
Will post on IG. Ibryant20
Kate
Sounds delish! Thank you, Ian for sharing.
Kristen
I made this tonight for a party tomorrow — it’s going in the “little dipper” crock-pot – and already it’s SO TASTY. And not too “noochy” for my non-veg friends, who will love it, too, because it’s good. :) I love the consistency, and it coats chips perfectly. I also added the extra half-teaspoon of salt. And used Yukon gold potatoes because that’s what I had. Still, very good and I can’t wait to serve it. Thank you for the recipe, which is different from some others I’ve seen but will become a go-to, I’m sure.
Kelly
I only have sundried tomatoes in a bag, not oil soaked. Will those work or should I skip that ingredient?
Kate
Best result, oiled packed but I wouldn’t omit them. You should be fine!
Char
the soaking of raw cashews is not to blend better (though it does), it’s for cleanliness sake as they are grown in third-world countries in unclean conditions. Be sure to not only soak, but to drain and rinse well also. Heads up on this.
Kate
Thanks for your comment, Char.
Joy
This queso i seriously better than any queso I’ve ever had! SUPER YUM!
Kate
Hooray! I love to hear that. If you would want to leave a star review, I would really appreciate it!
Joy
Approved by 3 teenage boys and a husband! YUM!
Kathleen
This is AMAZING!! Could you use it with your black bean enchiladas recipe in your cookbook? I make the spinach and onion variation of that with your cashew sour cream instead of cheese. I’m only recently avoiding dairy and LOVE the dairy version of these enchiladas and am wondering if this queso could be used to make cheesy enchiladas. I use your cookbook every day and have been since soon after it was released. It’s incredible that you provide variations for special diets and all versions taste wonderful. Thanks!
Kate
Yes, what a great combination! And thank you so much for your support. I appreciate it and for your review.
Taysia
whenever I make one of your recipes I know it is going to be without a doubt delicious! I’m so grateful to have found your cookbook and your blog. You’ve made the transition to a more plant based diet so smooth, and this vegan queso is once again another win. Even my husband who was SO skeptical couldn’t get enough of it! Thank you for all your hard work!!
Kate
You’re so sweet! Thank you, Taysia for your support and kind words. I appreciate the feedback!
lindsay Rodgers
My go to queso recipe! We love nachos round here, been eating them cheese-less for yrs. Now I can enjoy them with ‘cheese’ again. Recipe comes together quickly and is easily customizable to your spice preference. It bakes wonderfully in the oven. Ive left some in fridge for 3 days and it kept nicely, just had to reblend on last day. Was still great however. Thank you for this yummy recipe!
Kate
Sometimes you just need some nice indulgences. :) I’m glad this recipe worked for one of your favorites! If you would want to leave a star review since you liked it so much, I would appreciate it!
lindsay Rodgers
5 starz☆☆☆☆☆
Kate
Thank you, Lindsay!
Melody
YUM, this is so good! I used it as topping for chili mac, and it is awesome. I could happily eat the entire batch with a spoon.
Kate
Sounds like a great way to use it! I’m glad you like it, Melody. I appreciate the review.
Rebekkah
I am addicted to this queso. I recently stopped eating dairy and have been pretty disappointed with store-bought dairy-free cheeses. I had an insatiable cheese craving and decided to try making this. I first tried it right after I made it, and it was good, but I wasn’t convinced that it tasted at all like queso. But then I tried it again after refrigerating it overnight, and I was absolutely hooked. Even if it doesn’t taste exactly like dairy queso, it is pretty close! And so delicious! Thank you!
Kate
Hooked, that’s awesome! It’s so good. Hard to miss the cheese with this one. Thank you, Rebekkah for your review.
Meg Osterby
what do you suggest for vegan sour cream queso for someone (my husband) who is allergic to cashews
Lisa Cooper
Hi, I made the recipe last night in preparation for a vegan taco bar extravaganza tonight. The result was good, it is spiced well and tastes good it’s just too thick, and I’m looking more for the consistency of queso.
Thoughts on what I should add to make it be less thick? Water, Avocado Oil…?
Thanks for any suggestions.
Kate
Yes, add a little more water at a time until your desired consistency is met. Hope that helps!
Lauren
Hi! This looks so good! How long do you think this would last in the refrigerator or freezer?
Kate
Hi Lauren, I’m not sure about the freezer, but store cooled leftover queso in a bowl, covered, in the refrigerator for up to 5 days. Hope this helps!
Patti
Is there something that can be substituted for the nuts in this (& other) recipes? We are nut free. Thanks!
Heather
This was our dinner on Sunday. Our WHOLE dinner (well + chips). It was the first Mexican-style recipe in a week of all Mexican recipes, all the time. Sunday: C+K Queso; Monday: Fajitas; Tuesday: C+K Black Bean Sweet Potato Enchiladas (from the cookbook); Tonight: C+K chili. Thursday + Friday: Leftover enchiladas and chili. Anyway, back to the queso. It was great fresh, and as lunch on Monday and Tuesday!!
Before making it, I was skeptical, but given that it was a Cookie + Kate recipe, I cast aside my skepticism and gave it a shot. I’m so glad I did.Why was I skeptical? I’ve been burned too many times by nooch. But honestly, this recipe had just enough to make it taste cheesy, but not so much that it was overwhelming. It was perfect.
If you expect this dip to taste like nacho cheese from the movie theater, you’ll be disappointed (you should actually be disappointed by movie theater nacho cheese because yuck?). If you expect it to taste like a creamy cheese dip, you’ll love it.
If you’re skeptical, don’t be. Go to the store right now and procure the ingredients. GO.
Kate
Sometimes nights just call for a appetizer night! Love that, Heather. Thanks for sharing the recipes you have. I’m so happy to hear you are enjoying them!
Whitney
I’ve made this now 3 times! Getting ready for #4. I don’t have a Vitamix so here’s my tips for others who don’t have one also- soaking your cashews for 2 hours, then adding a little extra liquid when blending or mixing in your food processor, then cook the extra liquid back out :) also, i like to use jarred jalapeño juice instead of vinegar! A little extra kick!
Kate
4 times?! That’s great! Thanks for sharing your tips. I appreciate you taking the time, Whitney!
Jake
Kate this was excellent and I will absolutely be making it again! Normally I hope for something close or at least tasty when it comes to vegan approximations of cheese stuff. But this is right on the money. 6/5 stars. Thank you so much for sharing!
FYI I boiled my cashews for 15ish minutes and they blended up just fine in my thrift store blender. So there’s hope for last minute planners like me!
Kate
6 out of 5, thank you! Thanks for commenting, Jake. I appreciate it!
Aimee
Love this! It is now my go-to queso recipe.
Kate
Love it, Aimee!
Ali
Absolutely love this recipe! I make something quite similar with roasted red peppers instead of fire roasted tomatoes – the potato was a new twist!
Kate
Thank you, Ali! Happy to hear that.
Kaitlyn
You have so many creative and fun recipes! I hope you put together another cookbook soon for all your fans out there :)
Kate
Thank you, Kaitlyn! I will keep that in mind. :)
Jessica
My family LOVES LOVES LOVES this Vegan Queso!
Maybe Beer Cheese is next? :)
Kate
I will think about it! Thank you for sharing, Jessica!
Rachael B
I’ve made this three times for Football Sunday, and it’s SO good! I’ve made other vegan “cheese” dips and they’ve been mildly edible, but would also make a good wallpaper paste in a jam. This one is a winner!!! Thank you so much for the recipe! Please keep the vegan “cheese” recipes coming. You’re the best!!!!!
Kate
Thank you, Rachael!
Harvey Birdman
What’s the shelf life though
Kate
Hi Harvey! I typically try to include storage information in the last step or recipe notes. Store cooled leftover queso in a bowl, covered, in the refrigerator for up to 5 days. Gently reheat on the stove or in the microwave, stirring frequently, until warmed throughout.
Kate
Store cooled leftover queso in a bowl, covered, in the refrigerator for up to 5 days.
Lisa Christine Higgs
********** TEN STARS!!!! I’m usually not a commentor…..BUT IN GRATITUDE for this recipe, it was the LEAST I could do!
I have been vegan for 5 years now….previously I grew up like a lil danish cheese head….so to say I missed cheese is a drastic under statement! Sure in my years of VEG I had tried a few cheese sauces and alternatives here and there with just medium enthusiasm :/ Until YOU and this glorious recipe came into my life!!!! CHEEZZZY HEAVEN! My hubby about died and went to vegan heaven the first time. We first put it on tacos, enchiladas, burrito bowls, then loaded baked potatoes, and of course NACHOS! We now make mac and cheese, and sometimes for a quick meal just microwave it into some leftover rice (takes me back to childhood eating rice-a-roni!) I’m serious…it’s CHANGED our lives!! THANK YOU!!!!!! THANK YOU THANK YOU!!! I make it weekly and always try to have it ready to go in the fridge for a quick fam meal addition that took our VEG eating experience to ANOTHER LEVEL!! Who knew topping baked potatoes (and everything else ) with potatoes could be SOOOOOO DELICIOUS!
– Sincerely your nacho dipping friend-Lisa
Kate
I love the enthusiasm! If only 10 stars was a thing, but I will take it!! You’re welcome. I’m so glad this ended your search for the perfect vegan queso!
CindyH
I was searching for vegan recipes to prepare for some friends that were visiting. We’re not vegan and I didn’t know where to begin. We wound up ordering in for lunch, but I made this “queso” and it was a big hit! It took me a minute to get used to the texture being a little different, but the flavor was great. I was skeptical to say the least. I had no idea how those ingredients would taste anything like cheese—they did.
I’m so glad I stumbled upon your site and this recipe. Thanks!
Kate
I’m glad you stumbled, too! Thanks for letting me know you loved it, Cindy.
Katelyn Grisham
I LOVE THIS QUESO!!! I took this to a pot luck type party, and it was a HIT! I am a vegan and my friends aren’t, they were so impressed and asked for the recipie and for me to make it agian! Thanks for this great queso alternative!
Kate
Creamy queso for the win! Thanks for sharing, Katelyn.
Margaret Steiner
So delicious! I am not a vegan, nor is my husband (he is a die hard Taco Bell fan), and we both devoured this. Great recipe!
Kate
That’s wonderful, Margaret! Thanks for your feedback and review.
Stephi
Okay…here’s the realz… NEVER, EVER, EVER thought this would be what it claims. I practically made it out of a sense of feeling dared to try. Holy shizzle…A. MAZ. ING. I had to comment and rate this recipe. Kate, this was superb. Made it exactly as stated, save the liquid smoke…just couldn’t find it…don’t think I need to now. The newly-plant-based-diet, cheese-lover inside of me is asking for your hand in marriage…lol. It convinces me of the flexibility of cashews in my newly chosen way of eating. I’ll tweak this and make an Alfredo sauce for pasta, with cashews and noosh as the base. Such a gift, Mama! Gracias!!! :) XO
Kate
I’m so glad you did! Thank you for trying it. Cashews are like magic sometimes!
Erin
O.M.G!!! This sauce is beyond amazing!!! We’re not vegan but dairy-free and I so wanted to find a great non-dairy cheese sauce! This is sooooo good! My hubby (a hard core cheese lover ans carnivore LOVED it)! And it makes a TON!! Enough for Mexican breakfast tomorrow + dip for snacks + maybe even Mexican Mac and Cheese for kids this weeks (obviously I left out jalapeños lol)! I will definitely be making this again and again! Thank YOU!!
Kate
I’m happy to hear you think so, Erin! Thanks for your review!
Carole
This was very good, we really enjoyed it, but it was not close to queso either in taste or consistency. Maybe it was because the Cuisinart did not pulverize the cashews as much as your Vitamix however, I have a hard time believing that would make a huge difference. I am still rating it high since it was good.
Kate
The blender does need to be really high powered to get the cashews to a creamy consistency. Possibly try and soak your cashews for a few hours to soften them up next time. Thanks for the feedback and letting me know you still liked it!
E.K.
Can’t wait to try it this weekend! Thanks!
Kate
Let me know what you think, E.K!
LEA R RATZMANN
What a fantastic recipe. Made it tonight and served it with chips, delicious flavor and great consistency. I will definitely be making this again
Sandy
YASSSSSS!!!!!! Finally a dairy free queso recipe that is DELICIOUS! Thank you!!! Looks like I’m a little late to the party with this one but, better late than never :)
Kate
I’m so happy you finally tried it and loved it! Thank you, Sandy.
Michelle
Kate,
Baby vegan here. Just made this last night for the fam and I removed the spicy components, put it over whole wheat elbows and put some crunch on top and threw it in the oven….pure yummy goodness.
I thought I wouldn’t be able to survive without my baked mac and cheese….
until now.
Thanks for the amazing queso recipe! We loved it! No leftovers!
Kate
Thank you for sharing, Michelle! Try my amazing vegan mac & cheese, too!
Tracy
Soooo good!! Made it tonight and sat on the couch with a bag of Tostito’s haha! I didn’t have the yeast, so googled a substitute and saw Parm cheese could work… doesn’t help the vegan factor but still delicious and amount is small enough :) Thank you again, Kate. I love how your recipes include something unexpected like the potato here or the beans in your tomato soup (amazing!) that make them soo good.
Kate
Thanks for commenting, Tracy!
Alex
OMG, this recipe is insanely good. I can’t stop eating it ! Thank you very much, i will surely make it again!
Kate
Love to hear that, Alex! Thanks for your review.
Kristy
This was incredible. Thank you for your recipes!
Kate
You’re welcome, Kristy!
Jennifer
Made this tonight. Very delicious! The only thing I changed was that I added some lemon juice at the end to brighten it up a bit. We ate it mixed with salsa and chopped pickled jalapeños.
Kate
Thank you for sharing, Jennifer! I appreciate your review.
Tami S Joy
Went to vegan restaurant & was served excellent queso, came home made yours & am very pleased. Quick easy & if you need a bit more kick then app the chili powder. Great resource. Really appreciate the hard work.
Kate
Thank you, Tami!
Hayley
What other hot sauce would you recommend? I have sriracha so I’m guessing I’d use less of it? Maybe a couple teaspoons ?
RareEpiphany
O…M…G!!!! I made a batch this morning to take to work because we are celebrating National Payroll Week and they are having chips and queso. It is SO GOOD!!! the non-vegans were killing it!! I will make over and over again! I don’t have a super high powered blender so I soaked my cashew. It was amazing!
Kerry Lashbrook
Noice!
Divya
Superb
TS
Omg. I can’t even!! Sooo good-thank you!!
Kate
You’re welcome, TS!
Amy Weaver
I made this tonight, but used a sweet potato instead of russet & did not add the tomatoes or jalapenos at the end b/c my husband doesn’t like tomatoes. I was skeptical but it was soooooooo good!!!!!! Both my queso loving husband & son absolutely loved it!
Cecilia
This is fantastic! I did double the nutritional yeast and add a bit more hot sauce. Otherwise kept to the recipe. Thank you for the post!
Laurie
This queso is SOOOOO good! I love it even more than the traditional dairy queso.
Kate
That’s fantastic! Thank you, Laurie.
Alison
Do you think this would work with oat milk? I usually don’t keep almond on hand. Sometimes oat milk gets weird when cooked, so I’m a bit nervous to try. I have almonds and could make almond milk tomorrow morning though ♀️
Kate
You could try it, but I’m not quite sure of oat milk here.
Christie
This was so good!!
I didn’t have any tomatoes on hand, so I used chipotle peppers in adobo sauce. My recently vegan boyfriend is surprisingly okay with this delicious dip (sorry- I just can’t call it queso) and we’re planning on using leftovers for enchiladas tonight.
Kate
I get it, cheese lover myself! Thanks for your comment and review, Christie.
Nikki
I brought this to a Halloween party last night. Only 3 vegetarian/vegans in the whole place. But everyone was raving about it! I added more hot sauce and the brine from the pickled jalapeños at the end. Thank you so much!! I use your recipes a good bit and you’re becoming one of my favorites. Keep doing what you do!!
Jamie Westermeyer
This for me turned out more like a Mexican potato soup than a sauce. It didn’t pair well with chips. I’m going to thin it out with stock to actually make a soup as not to waste it. It tastes nice, just not for the application of a cheese sauce.
Stephanie Cencibaugh
First let me say I’m no vegan and holy crap this dip is good. I just made it and I am in awe! Thank you!
karen
I’ve tried several vegan queso recipes, and this one is definitely the best. I didn’t have oil-packed sundried tomatoes, so I used the kind in the bag. Also, i added black beans at the end cuz I had a lot on hand. Delicious !
Kate
Thank you for letting me know you love it, Karen!
Alexandra
This was absolutely delicious! I was licking the spoon, and then I made a quesadilla! I think this would be a great soup base! Long time fan Kate. Thanks for all the great recipes
lisa
OMG amazing!!! I am in love ❤️
Kate
Great to hear, Lisa!
Stacy
My 10 yr. old is off gluten & dairy for health reasons, and not being a very adventurous cook, I find it challenging planning & preparing dishes that he can eat (and like!). I really wanted to make a good queso dip that he could enjoy on Super Bowl Sunday. When I came across your recipe, saw how amazing it looked & did not appear too complicated to make, I decided to give it a try. We aren’t fans of “nooch” (whoever said it’s a good Parmesan replacement, sprinkled over spaghetti…lies! All lies. ), so in all honesty I was skeptical that it would impress both my dairy-eating husband & my (picky) nondairy-eating son. Wow! Like Kathy mentioned previously, mine wasn’t quite the vibrant golden cheddar color yours is in the photos (very close though), but I was really impressed with the flavor & texture. I was amazed at the layers of flavors; they really built upon & complimented one another. My dairy eater devoured it & my nondairy eater switched to salsa after a few bites; ha! I’ll be making it again though, and I can’t wait to try some of your other recipes. Thanks Kate! Go Chiefs! {KC>
Kate
I’m glad you found it so all could enjoy and you loved it! Yes, Go Chiefs!
John
Overall a good recipe. I doubled the nutritional yeast to give it a sharper cheese flavor and doubled the amount of potato to up the creaminess of it. Also thinned with cashew milk instead of water. Good flavor and will fix a craving in a pinch!
Jessie
I am about to try to make this queso, and couldn’t be more excited!! Do you think a ninja would work for the blender part?
Kate
Hi Jessie! I hope your ninja will work well enough. I’ve never worked with one. Soaking the cashews in advance would definitely help.
Edwina Steel
Tried your creamy vegan queso recipe today. It is so yummy! I tried another version as sensitive to dairy. This one is my favorite and I don’t feel cheated. Going to serve to our Life Group tomorrow as I’ve heard it’s a crowd pleaser. Thank you! I’ve also enjoyed several of your healthier recipes as on an eat to beat cancer diet. I’ve had two cancer free lab test results now surprising my Oncologist!! I’ve beat the odds even after refusing the second 3 cycles of chemo. The first 3 cycles made this rather healthy senior sicker than ever. God is so overwhelming in blessing me to be my own advocate to not give in to Dr pressure that I would die in less than a year w/o more chemo. I’ve past the year. Your healthier recipes are a blessing!! Thank you for being so kind to share. God bless you!
Kate
Thank you for sharing! I’m happy to hear you are loving it.
Lucie Rancourt
I just love your recipes, love your Website…..loved everything I tried so far. I am just recently going vegetarian with a vegan tendency and you inspire me! Thanks Kate!
Sarah
Hi! This is amazing! Do you know if it freezes well?
Kate
Hi Sarah, I haven’t tried it. Based on the ingredients, I don’t think it would freeze well. Sorry!
Libby
Hello :) I made your queso last night and it was delicious! I am going to eat it again for lunch! Thanks so much for sharing. You have so many great recipes.
Kate
Great to hear, Libby! I appreciate you taking the time to review.
Annalee
This recipe is absolutely delicious and a great alternative for those of us who are not able to eat dairy! I did not have any cashews on hand so instead, I used cashew butter which was any easy substitute. Thanks, Kate for always making my stomach so happy!
Salma
This is amazing!! I’ve made this a few times and my non vegan husband requests it. This time I was out of nutritional yeast so I left it out all together and it was still a hit. Thank you for another great recipe
Claire Bear
I never leave comments on recipes I make because I always forget to go back after it’s made. On this, my fourth time making this deliciousness, I feel I need to comment. My GOODNESS this stuff is magic! I’ve taken it to a party as a Mexican pasta salad and I’ve used it as cheese on tacos, as a delicious dip for my tortilla chips, and drizzled onto eggs after cooking for a Mexican Benedict. It takes a bit of time to make so I always double the batch and just indulge alllllll week. I’m not a vegan and it’s absolute perfection when I’m worried about dairy upsetting my tummy but neeeed a creamy cheese sauce. YUMMMM!!!
Katrina Rodriguez
Made this tonight for vegan nachos. Complicated, but worth the effort! The flavors meld so well together, and the consistency is exactly what I was looking for. I added extra nutritional yeast to give it more “cheesiness” and left out the fire roasted tomatoes since I was putting tomatoes both in the guac for the nachos and more fresh tomato toppings. It was enough for two large plates of nachos, with a jar left over that will be used for burritos this weekend.
Kathleen
Wow. This is wonderful and life changing for this vegan. I’ve made it twice – once using salsa and once using Muir Glen fire roasted tomatoes with chiles. Loved it with the whole can of Muir Glen and lots of jalapenos. Making it again this weekend. Thank you!!!