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+ servings
a chip covered in creamy cashew queso
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4.58 from 7 votes

Vegan Cashew Queso

This easy cashew queso recipe is smooth and creamy with bold Mexican flavors to pair with nachos, chips or even mixed with noodles. It takes minutes and only requires a few simple ingredients.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American, Mexican
Diet: Vegan
Keyword: cashew butter, dairy free, nachos, vegan
Servings: 6

Ingredients

  • 1 cup raw unsalted cashews
  • 1/3 cup nutritional yeast
  • 3/4 cup hot water
  • 1/4 cup mild chunky salsa (you could use medium or hot if you want it more spicy)
  • 1 clove garlic peeled
  • 1/2 teaspoon EACH: chili powder, paprika, cumin, kosher salt

Instructions

  • Place the cashews in microwave safe dish or bowl and cover the cashews with water so they’re completely submerged. Microwave the cashews on high for 3 minutes.
  • While the cashews are heating, add the rest of the ingredients to the bowl of a food processor or a high speed blender. Carefully drain the cashews from the water and add them to the rest of the ingredients.
  • Blend on high for 2 full minutes then stop and scrape down the sides of the blender or food processor. Blend again until smooth and creamy. The time it takes to blend will depend on how strong your blender is. If you have a high speed blender like a Vitamix it will go much faster. If it’s not as strong it could take another 6-7 minutes to become smooth.
  • Serve right away or store in the fridge for up to 5 days. See notes for storage and reheating instructions.

Video

Notes

Store in the fridge: place in an air-tight container in the fridge for up to 5 days. It will get thicker as it chills.
Reheat: The queso doesn't do well reheated on it's own, so to rewarm it, add 2-3 tablespoons of very hot water and mix well. This will help thin out the queso from thickening in the fridge.

Nutrition

Serving: 1(about 1/4 cup) | Calories: 225kcal | Carbohydrates: 14.6g | Protein: 8.3g | Fat: 16g | Sodium: 139.8mg | Fiber: 2.6g | Sugar: 2.4g