Vegan Queso
This creamy, dreamy queso is packed with flavor and perfect for dipping or drizzling. I love how it captures that cheesy goodness without any dairy!
Whenever I'm hosting friends or family, this Vegan Queso is always a hit!
It reminds me of cozy nights spent watching movies with loved ones, sharing snacks and laughter.
I love making it because it's simple, quick, and the ingredients are so wholesome.
Plus, it's a great way to sneak in some extra nutrition with the cashews and spices!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw cashews because they blend up beautifully and create that creamy texture. You can soak them overnight or for at least 2 hours – just make sure they’re nice and soft. Nutritional yeast is a game changer for that cheesy flavor, and if you don’t have smoked paprika, regular paprika works too, though it won't have that smoky depth!
Tips & Notes
- •I like to keep my cashews soaked and ready in the fridge for quick snacks or dips.
- •If you want a spicier version, add some diced jalapeños or a pinch of cayenne pepper!
Recipe Variations
- •Sometimes I’ll blend in a roasted red pepper for a smoky twist.
- •You can also add some cooked and drained black beans for extra protein and texture!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. Just give it a good stir or a quick reheat before enjoying again!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just store it in the fridge and reheat gently when you’re ready to serve. You might need to add a little almond almond milk to loosen it up.
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This creamy, dreamy queso is packed with flavor and perfect for dipping or drizzling. I love how it captures that cheesy goodness without any dairy!
Ingredients
Instructions
- 1
Drain and rinse the soaked cashews, then place them in a blender.
- 2
Add the nutritional yeast, almond almond milk, lemon juice, garlic powder, onion powder, cumin, smoked paprika, and salt.
- 3
Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed.
- 4
Once blended, transfer the mixture to a saucepan and heat over medium-low heat.
- 5
Stir constantly until it's warmed through, about 5 minutes. If it gets too thick, add a splash more almond almond milk to reach your desired consistency.
- 6
Once warm, stir in the fresh salsa if using, and remove from heat.
- 7
Serve warm with tortilla chips, veggies, or use it as a topping for nachos!
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