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    Home » Appetizer and Snack Recipes » Vegan Queso Dip

    Vegan Queso Dip

    Published: Oct 2, 2017 · by Anne · This post may contain affiliate links · 3 Comments

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    vegan queso in a red bowl with chips and a blue plate in the background

    Vegan queso dip is creamy, cheesy, spicy, and dairy-free. It tastes just like the traditional queso dip that’s made with processed cheese.

    Unlike most queso dips, this dip is made with cashews that have been soaked in water and blended into a cream and nutritional yeast for the cheesy flavor. It’s so good, even cheese-lovers will devour it.

    vegan queso dip in a bowl with cilantro on top

    Recipe Highlights

    • Vegan queso is a much a healthier option than most queso dips, it’s made with wholesome vitamin B rich cashews that are filled with healthy plant fat.
    • Vegan queso dip is super easy to make. In just a few minutes you will have an amazingly cheesy dip that’s vegan.

    Here is What You Will Need to Make Vegan Queso

    Water
    Raw Cashews
    Garlic
    Tamari Sauce
    Nutritional Yeast
    Tomatoes & Jalapenos or Rotel Tomatoes

    Here is How to Make Vegan Cashew Queso Dip

    Soak the cashews for at least two hours in water. Drain the cashews and place them into a food processor or high-speed blender along with the nutritional yeast, garlic, tamari sauce, and water.

    the ingredients in a food processor bowl

    Blend the ingredients until they turn into a thick and creamy texture.

    All of the ingredients blended into a cream in a food processor

    Add the tomatoes

    the cashew cream with tomaotes on top in a food processor

    Blend quickly one more time.

    The finished blended dip in a food processor

    Servie with chips or cut up vegetables

    Tips for Making Vegan Queso dip with Cashews

    The best type of cashews to use is raw cashews. They will soak up the water faster than roasted cashews which will result in a more creamy texture.

    Be sure that the cashews are covered with water completely when you are preparing them for soaking. They will absorb the water, expand and most likely not be completely covered by the end of the soaking process.

    The longer the cashews soak the easier it will be to blend them into a nice creamy texture. If you soak them overnight, place the in the refrigerator to preserve their flavor.

    If you prefer a cheesy texture to go with that cheesy flavor, heat the blended queso on top of the stove while gradually stirring in one to two teaspoons of tapioca flour. Continue to stir until the sauce thickens and has a bit of a pull to it.

    An overhead view of queso dip in a bowl on a try with chips

    Serve Vegan Queso Dip with

    Vegan queso tastes great as a dip at room temperature with tortilla chips or sliced fresh vegetables such as celery, carrots, cucumbers, and peppers. It also tastes great heated and poured over nachos or tacos for a dairy-free version.

    How to Store It

    Store vegan queso in the refrigerator in an airtight container for up to three days. Before serving the dip, stir it up and add a few teaspoons of water or salsa if the texture is too thick.

    vegan queso in a bowl with chips

    You Might Like These Recipes Made with Cashews

    • Homemade Cashew Milk Recipe
    • Vegan Cream of Broccoli Soup
    • Maple Candied Cashews
    • Cashew Cheese
    • Cashew Clusters with Almonds
      Continue to Content
      queso dip in a bowl with chips around it.

      Vegan Queso Dip

      Yield: 8
      Prep Time: 10 minutes
      Cook Time: 5 minutes
      Total Time: 15 minutes

      A cheesy and delicious tasting vegan cheese that everyone will love!

      Ingredients

      • 1 cup cashews (raw)
      • ¼ cup[ nutritional yeast
      • 2 cloves garlic
      • ½ Tamari Sauce
      • ¾ cup water
      • ¼ cup diced tomatoes combined with 1 teaspoon chopped jalapeno pepper or ¼ cup of rotelle tomatoes.

      Instructions

      1. drain the cashews.
      2. If you are using fresh tomatoes and jalapenos, add them to a saucepan and cook over low to medium heat stirring occasionally for about 20 minutes. 
      3. Place the soaked cashews, garlic, tamari sauce,  nutritional yeast and water into a food processor or high-speed blender and process on the highest setting. Gradually add water until the ingredients become smooth and similar to the texture of a cheese sauce. You may not need to use all of the water.
      4. Stir in the tomatoes and jalapenos and serve.

      Notes

      Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

      Nutrition Information:
      Yield: 8 Serving Size: ¼ cup
      Amount Per Serving: Calories: 106Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 183mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 3g

      Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      © Anne
      Cuisine: American / Category: appetizer
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        Reader Interactions

        Comments

        1. Lindsay @ The Live-In Kitchen

          October 05, 2017 at 9:42 am

          Yum, so creamy looking!

          Reply
        2. Sarah Newman, Vegan Chickpea

          October 06, 2017 at 9:14 am

          Delicious! I love vegan queso – it really tastes like regular cheese!

          Reply
        3. TiffanyD

          October 06, 2017 at 2:36 pm

          This looks amazing!! I love queso and have to pass it up most of the time because I will get sick from cheese overload (I have no self control lol). Love this idea!!

          Reply

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