Vegan Queso


You’re going to be amazed at this rich and creamy vegan queso. It’s dairy-free, has slightly spicy Mexican flavors, and is quick and easy to make.



2 cups raw cashew pieces

2 cups boiling water for soaking cashews

2 tablespoons olive oil

1/2 cup chopped onion

3 cloves of garlic minced

1 medium jalapen seeded and diced (more if you like it spicy)

1/4 cup diced red sweet pepper

1/4 cup fresh chopped cilantro

1/3 cup fresh squeezed lemon juice

1/3 cup nutritional  yeast

1/2 teaspoon smoked paprika

1 teaspoon cumin powder

1/2 teaspoon mild chili powder

3/4  teaspoon salt

*almond milk if needed to make cashews smooth


Bring 2 cups of water to a boil. Place cashews in a bowl and pour boiling water over them. Allow to soak for 1 hour.

In a medium pan heat olive oil over medium heat, saute chopped onions, jalapenos, garlic, and red pepper until lightly browned, about 3-4 minutes. Stir in chopped cilantro and sautee one more minute. Take off heat and set aside.

Drain cashews and place in a blender. Add  lemon juice, nutritional yeast, paprika, cumin, chili powder, and salt. Blend until creamy and smooth. If needed add 1 tablespoon almond milk at a time if needed to make smooth.

Pour cashew mixture into a bowl, stir in cooked vegtables and cilantro. Pour quaso sacue into a cast iron skillet and heat in 350 degree preheated oven for 10 minutes or until bubbly hot.

Serve warm with chips.

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