EASY VEGAN QUESO DIP
This easy vegan queso dip is made with a creamy blend of cashews, zesty spices, and savory chili tomatoes. Skip the dairy and enjoy this delicious dip perfect for tortilla chips.
CASHEWS BLENDED UNTIL CREAMY
The star of this easy vegan queso dip is the creamy cashew base. Raw or roasted cashews are boiled then blended until smooth with a vibrant blend of lemon juice, zesty taco seasoning, and savory nutritional yeast. This flavorful mixture forms the foundation for the vegan queso, offering a rich and satisfying alternative to traditional cheese dips.
DICED TOMATOES WITH A KICK
We add a simple can of zesty diced tomatoes infusing the queso with a touch of spicy heat. The mixture is then gently heated until everything is melded and warm, creating a vibrant and flavorful vegan queso.
THE SIMPLE STEPS TO MAKE THIS EASY VEGAN QUESO DIP
Boil Raw or Roasted Cashews 10 Minutes
Blend Cashews & Spices Until Creamy
Transfer Mixture to Saucepan & Add Can of Diced Green Chili Tomatoes
Easy Vegan Queso Ingredients
STEP 1 – PREPARE THE CASHEWS:
Bring a small saucepan of water to a boil.
Add 1 cup cashews to the boiling water and cook for 10 minutes.
Drain the cashews and add them to a high-powered blender.
(Tip: You can use either raw or roasted cashews.)
STEP 2 – BLEND THE CASHEWS:
Add 1 ½ cups of water, 2 tbsp of lemon juice, 1 tbsp of taco seasoning, and ¼ cup of nutritional yeast to the blender.
Blend until smooth and creamy.
If the mixture is too thick, add more water to adjust the consistency.
STEP 3 – HEAT THE QUESO:
Transfer the blended queso to a saucepan.
Open the can of diced green chili tomatoes and add them (with liquid) to the saucepan.
Stir well and heat on low, stirring occasionally to prevent burning.
If the queso thickens too much, add more water to achieve the desired consistency.
STEP 4 – ADJUST THE FLAVOR:
Taste the queso and add salt to taste, if needed.
STEP 5 – GARNISH AND SERVE:
Once the queso is heated through, pour it into a serving bowl.
Garnish with cilantro or chunky salsa, if desired.
Serve with your favorite tortilla chips.
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Easy Vegan Queso Dip
Ingredients
- 1 Cup Cashews (Raw or Roasted, Either Is Fine)
- 1 ½ Cup Water
- 2 tbsp Lemon Juice
- 1 tbsp Taco Seasoning
- ¼ Cup Nutritional Yeast
- 1 Can Diced Green Chili Tomatoes (10 oz)
- 1 Bag Tortilla Chips
Optional Garnish
Instructions
- Bring a small saucepan of water to boil. Add cashews and cook for 10 minutes. Drain cashews and add to a high-powered blender.Note: You can use either raw or roasted cashews.1 Cup Cashews
- Add water & seasonings to blender and blend until smooth and creamy. The mixture will likely be very thick, so add water to thin out to desired consistency.1 ½ Cup Water, 2 tbsp Lemon Juice, 1 tbsp Taco Seasoning, ¼ Cup Nutritional Yeast
- Add queso to a saucepan and add tomatoes (including liquid). Mix together and heat on low until heated through. Mix often to prevent burning. Queso thickens as it warms, so add additional water to thin out to desired consistency.1 Can Diced Green Chili Tomatoes (10 oz)
- Taste mixture and add salt as needed.
- Garnish with cilantro or chunky salsa, if desired.Cilantro, Chunky Salsa
- Serve with favorite tortilla chips.1 Bag Tortilla Chips
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FAQ'S FOR THIS EASY VEGAN QUESO DIP RECIPE
1. Can I use a regular blender instead of a high-powered one?
Yes, but for the best results, soak your cashews in hot water for at least 30 minutes (or overnight in cold water) before blending. This helps soften them and makes it easier to get a creamy texture, even with a standard blender.
2. Is there a substitute for nutritional yeast?
Nutritional yeast gives the queso its signature cheesy flavor, but if you don’t have any on hand, you can experiment with a small amount of miso paste or tahini and some extra spices. The flavor will change a bit but still be tasty.
3. How long does vegan queso last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days. It will thicken as it chills, so just reheat it slowly on the stovetop or in the microwave and stir in a splash of water to loosen it up.
4. Can I make this queso ahead of time?
Absolutely! This queso reheats really well and can even be frozen. Just let it cool completely, store in a freezer-safe container, and thaw in the fridge before gently reheating on the stove.
