Vegan Cashew Queso Dip

Make this vegan cashew queso dip in just about 20 minutes! It's a delicious, dairy-free party appetizer that's perfect for game day or any gathering!

When I first started a dairy-free life, I discovered an amazing vegan nacho dip. It was rich and chunky and cheesy, and tasted like the real thing!

I loved it so much and decided to make my own dairy free queso dip. After some trial and error, I came up with a couple of different recipes that I loved. So today, I'm sharing my Vegan Cashew Queso Dip recipe and hope you will all love it, too!

🧄 Ingredients for vegan cashew queso dip

Cashews - This dairy free queso dip gets its "cheesiness" from blended cashews. Cashew cheese is a popular dairy free cheese alternative, so it's no wonder it works so well in making a cheese-like dip!

Onions and garlic - These add a lovely base of flavor to the dip.

Spices and seasonings - Use turmeric, paprika, cumin and chili powder to add big flavors to this dairy free queso dip.

Nutritional yeast - Another popular ingredient used in dairy-free recipes and vegan recipes. Nutritional yeast adds a cheesy, nutty flavor to any dish.

✅ Step-by-step instructions

In a saucepan, begin by sautéing the onion and garlic.

Then add the spices and stir, sautéing for just a little longer.

Next you'll blend the cashews, water, salt, lemon juice, and nutritional yeast.

Then you'll add the sautéed mixture and blend until smooth. At this point, you can add more water and blend in increments, until you get the consistency you like.

Pour the dairy free queso into the saucepan you used earlier, stir in the fire roasted tomatoes.

Cook and adjust flavors according to your preference. At this point, you can add more spices, salt and pepper, a little chopped cilantro, some jalapeño... it's all up to you!

👩🏻‍🍳 Recipe FAQs and cooking tips

🍽 Serving ideas

Pour the queso into a serving bowl and top with chopped cilantro, more tomatoes, some dairy free sour cream, jalapeño. Serve it with tortilla chips, sliced vegetables, and/or sliced sausages to dip.

More dairy free recipes + tips

Whether you're new to dairy-free cooking and baking, or you've been living a dairy-free lifestyle for years, we've got a lot of dairy-free recipes and tips for you!

• Check out our favorite dairy-free products for cooking and baking.
• Learn how to make vegan cashew cheese. Great for pastas, as a dip, and more.
• Try one of these 60 Dairy-Free Winter Recipes for the ultimate comfort food.

More dairy free game day recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Vegan Cashew Queso Dip

5 from 10 votes

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Recipe by Marlynn Schotland

This chunky vegan queso dip is perfect for game day or as a party appetizer for any gathering!

Servings: 6 servings

Calories: 187kcal

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Equipment

• ▢
  high-powered blender

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ ½ onion
• ▢ 2 garlic cloves minced
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon chili powder
• ▢ 1 cup raw cashews if you do not have a high speed mixer, soak for up to 4 hours first and drain
• ▢ ¼ cup water plus more, if needed
• ▢ 1 teaspoon sea salt
• ▢ 1 Tablespoon fresh lemon juice
• ▢ 3 Tablespoons nutritional yeast
• ▢ ½ cup fire roasted tomatoes drained
• ▢ Optional: jalapenos cilantro, fresh tomatoes

Instructions

• In a medium saucepan over medium-high heat, sauté the onion and garlic for 1 minute, just until slightly softened. Add the paprika, turmeric, cumin, and chili powder. Stir and sauté for 1 more minute; remove from heat.
• In a high speed blender, mix the cashews, water, salt, lemon juice, and nutritional yeast. Add the sautéed mixture of onions, garlic, and spices and blend until smooth. Add an additional tablespoon of water at a time, as needed, to make blending easier and until you get the smooth texture you desire.
• Pour the queso into the saucepan you used earlier, stir in the fire roasted tomatoes, and cook over medium heat. Be sure to taste and adjust flavors according to your preference at this time: you can add more spices, salt and pepper, a little chopped cilantro or jalapeño.
• Once warm, remove from heat and pour into a large bowl. Top with your preferred optional toppings (I like this with chopped cilantro and a little seeded & sliced jalapeño). Serve immediately.

Notes

I use my high-powered Vitamix blender to blend this to the consistency that I prefer, which is not totally creamy - slightly chunky. If you do not have a high-powered blender, and you prefer a somewhat creamy texture, soak the cashews for about 4-5 hours beforehand. This will help them blend more smoothly.

You can use more spices if you prefer, but just note that it may change the color of the queso.

STORAGE: Store queso in an airtight container in the refrigerator for up to three days.

Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

Nutrition

Calories: 187kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 428mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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