Queso! I love it, however I constantly exaggerate it, and waddle out of Mexican dining establishments with a stubborn belly loaded with cheese. Regrettably, my queso-digesting powers appear to be lessening instead of enhancing with age. So, I chose to come up with a dairy-free variation to equal my preferred dining establishment’s.

This things is extremely queso-like. You can serve it in a bowl or sprinkle it over nachos, burritos, or perhaps even French french fries. I will not evaluate. I intended to produce the tastiest vegan queso, not the outright quickest queso, which normally simply includes cashews mixed with spices. For mine, you’ll develop taste on the stovetop, then move whatever to a mixer. It’s completely worth the effort.


Let’s discuss the components inside my queso. It begins with sautéed onion, like all delivious mouthwatering dishes. Then, russet potato enters play, which has a wonderful propensity to end up being silky smooth, velvety and a little stretchy as soon as mixed. I grated the potato, which is much faster than slicing it, and it cooks really rapidly that method.

Fresh garlic and dried spices use some intricacy and familiar queso taste. I consisted of onion powder and garlic powder, which may appear redundant, however the combination makes this sauce taste tempting– that’s a little technique I gained from Serious Consumes, in addition to the potato element.

how to make vegan queso

Then, include raw cashews for more body and creaminess, and some water, which ends up cooking the potatoes and softens the cashews so they mix more quickly. When prepared, move whatever to a mixer (my Vitamix manages this queso like a champ).

Nutritional yeast provides some umami and “tacky” flavor/color, and sun-dried tomatoes supply another little umami increase. Vinegar, hot sauce and salt round it out. When mixed to velvety oblivion, stir in some fire-roasted tomatoes, which are considerably much better than Ro-Tel.

Voilà (or the Spanish equivalent)! You have the very best vegan queso, which is so excellent that my cheese-eating ladies’ night team could not stop returning for more. My buddy from youth is concerning town quickly and I’m going to make her some, too. We have actually consumed a great deal of queso in our years together, however she has actually recognized that dairy does not concur with her skin, so this queso will be the ideal option.

vegan queso with tomatoes

This delicious dairy-free queso recipe is made with cashews and potatoes instead of cheese, but you'd never guess it! cookieandkate.com

The best vegan queso recipe—incredibly creamy, yet made without any processed ingredients! cookieandkate.com

Amazing healthy queso recipe - this queso dip is as satisfying as the regular cheesy kind! cookieandkate.com

Creamy Vegan Queso

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 15 minutes
  • Overall Time: thirty minutes
  • Yield: 3 1/2 cups 1 x
  • Classification: Appetiser
  • Technique: Stovetop
  • Food: Mexican

4.9 from 83 evaluations

The very best vegan queso dish– it’s exceptionally velvety, yet made with no dairy or processed components! This healthy dairy-free nacho cheese will please the diehard cheese fans in your life, too. Dish yields about 3 1/2 cups queso.


  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 medium yellow onion, sliced
  • 1 cup peeled and grated russet potato ( 4 ounces, about 1 little or 1/2 medium potato), ideally natural
  • 4 cloves garlic, pushed or minced
  • 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, more to taste
  • 1 cup ( 5 ounces) raw cashews *
  • 1 1/2 cups water, more as essential
  • 1/4 cup dietary yeast
  • 1 tablespoon washed oil-packed sun-dried tomatoes
  • 2 teaspoons hot sauce (I utilized Chipotle)
  • 1 teaspoon gewurztraminer vinegar or distilled white vinegar
  • 2/3 cup well-drained fire-roasted tomatoes (I advise Muir Glen brand name) or chunky salsa
  • 2 tablespoons sliced marinaded jalapeños, optional
  • Optional garnishes: extra fire-roasted tomatoes or salsa or sliced fresh tomatoes, sliced fresh cilantro, very finely sliced fresh jalapeños or marinaded jalapeños, and/or carefully sliced red onion


  1. In a big pan, warm the olive oil over medium heat. Include the onion and a pinch of salt and cook, stirring typically, till the onion hurts and turning clear, about 5 minutes.
  2. Include the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to integrate, and cook, stirring continuously, for 1 to 2 minutes to improve their tastes.
  3. Include the cashews and water, and stir to integrate. Let the mix concerned a simmer. Continue simmering, stirring often and minimizing heat as essential to prevent a quick boil, till the potatoes are entirely tender and prepared through, about 5 to 8 minutes.
  4. Thoroughly put the mix into a mixer, however keep the pot convenient for later on. Include the dietary yeast, sun-dried tomatoes, hot sauce and vinegar. Mix till the mix is entirely smooth, about 2 minutes, stopping to scrape down the sides if essential. If the mix will not mix quickly or if you would choose a thinner consistency, include water in 1/4 cup increments, mixing after every one.
  5. Taste, and mix in extra salt till the queso is entirely tempting (I generally include about 1/2 teaspoon more). Put the mix back into the pot and include the tomatoes or salsa and jalapeños, if utilizing. Prepare over medium heat, stirring continuously, till the mix is hot.
  6. To serve it as a dip, transfer to a serving bowl and top with any garnishes you ‘d like. Or to make nachos, sprinkle it kindly over a bed of tortilla chips and garnish as preferred. Serve instantly. Leftovers taste even much better the next day! Shop cooled remaining queso in a bowl, covered, in the fridge for as much as 5 days. Carefully reheat on the range or in the microwave, stirring often, till warmed throughout.


Dish adjusted from Serious Consumes and my vegan chipotle carrot queso.
* Raw cashew notes: A lot of dishes like this recommend soaking the cashews for 4 hours beforehand to make them simpler to mix and to absorb. I truthfully never ever soak my own given that I have an effective Vitamix that mixes them right up. The cashews in this dish are prepared in hot liquid, so they’re softer and even simpler to mix. Nevertheless, if you do not have a fantastic mixer or if you’re worried about the digestibility element, proceed and soak them beforehand.

▸ Nutrition Info

The details revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

Check Out Complete Short Article https://cookieandkate.com/vegan-queso-recipe/ .