Our easy vegan queso dip (aka vegan nacho cheese) recipe is creamy, savory, and perfect for your next party or for watching the big game! This recipe is easy to make and comes together quickly in a blender. Pair this dip with some tortilla chips and guac and you instantly have a crowd-pleasing appetizer on your hands.
Jump to:
Why We Love This Recipe
- Dairy free but still cheesy: We use cashews to provide a creamy, rich texture and nutritional yeast to provide that addictive cheesy flavor.
- A bit of spice goes a long way: Chipotle peppers in adobo sauce, paprika, and cumin add a great level of spice and complexity to the dip, making it a perfect companion for tortilla chips. It's not too spicy, but it definitely has a bit of a kick that will have you coming back for more!
- Versatile: Works great with chips, or as a dip for fresh vegetables. You can also add a dollop to a burrito bowl, tacos, or use on nachos!
- Vegan and gluten free, but even the non-vegans will go back for seconds! This dip is so creamy and delicious – our whole family adores this recipe and there are never any leftovers.
Ingredients
Here are the key ingredients you'll need to make this vegan queso dip:
Ingredient Notes
- Cashews: Make sure to use raw, unsalted cashews here, *not* the ones that are roasted and salted. It's important to soak the cashews in water for at least 30 minutes-1 hour (2 hours is best) before blending. This softens them significantly so they can blend into a super smooth, creamy sauce.
- Chipotle peppers in adobo sauce: These spicy peppers add a smoky, rich, delicious flavor to this vegan queso dip. You can usually find these in the Latin American section of your grocery store. We typically use these Embasa chipotle peppers, but there are other brands that will work just as well. Please note that the adobo sauce we refer to in the ingredients is the liquid from the can of chipotle peppers, not a separate adobo sauce.
- Nutritional yeast: this is a must-have pantry ingredient for vegans! It adds a delicious savory, cheesy flavor to this dip and is absolutely essential in this recipe. We typically use this one from Bob's Red Mill. (Bonus: nutritional yeast is a great source of vitamin B-12!)
- Turmeric: if you don't have any - don't worry. Turmeric is mostly used here for color, so feel free to leave it out.
- Paprika: we used regular sweet paprika here, but for extra flavor, you could also use smoked paprika.
Step-by-step Instructions
(1 & 2) Soak the 2 cups of cashews in room temperature water for 2 hours. Drain and rinse well after soaking. (If you're short on time, soak for at least 30 mins in hot water.)
(3) Add all of the ingredients to a blender except for the olive oil and blend for about 20 seconds. So that's: the 2 cups of cashews from step 1, ¾ cup water, 4 tablespoon nutritional yeast, 3 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon turmeric, 2 chipotle peppers in adobo sauce plus 1-3 teaspoon of adobo sauce, 1 teaspoon agave nectar.
(4) On pureé or a similar setting on your blender, slowly stream in the ¼ cup of olive oil into the blender until the queso is perfectly creamy. Depending on your blender, this could take a few minutes and you may need to scrape the sides down a few times. Taste and adjust spices as needed.
Serve with tortilla chips, fresh vegetables, etc.
Video Tutorial
Expert Tips and FAQs
- Adjust the spice level: The more of the liquid from the chipotle peppers you use, the spicier the dip will be, so adjust accordingly. (Same goes vice versa – for a less spicy dip, use less of the adobo sauce.)
- Serving: We love using this queso dip on nachos, in burritos/burrito bowl, tacos, and just about anything else taco-inspired. It's also really great as a dipping sauce for roasted potatoes!
- Topping: this vegan queso dip tastes fantastic plain, but you can also dress it up with toppings like salsa, pickled jalapeño, avocado and cilantro.
- Storage: store leftovers in an airtight container in the refrigerator for up to a week.
It won't be a perfect 1-for-1 for regular cheese, but the cashews and nutritional yeast team up to provide a cheesy texture and taste.
That all depends on how much adobo sauce you add to the mixture, but we've found even at the high end of the range, the spice is more about flavor rather than heat.
Yes, although it tastes equally delicious at room temp or even chilled. If you want to heat it up, do so in a small saucepan over low heat, stirring frequently, until just warmed. If it's over-heated, the sauce will thicken up too much, so keep a close eye on it.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.
Print📖 Recipe
Vegan Queso Dip
- Total Time: 15 minutes
- Yield: Serves 8-10 1x
- Diet: Vegan
Description
Our vegan queso dip recipe is creamy, savory, and perfect for your next party or for watching the game with your family. Pair this dip with some tortilla chips and guac and you instantly have a crowd-pleasing appetizer on your hands.
Ingredients
- 2 cups raw, unsalted cashews, soaked in water for ~2 hours
- ¼ cup nutritional yeast
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp salt
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp turmeric
- 2 chipotle peppers in adobo sauce, plus 1-3 teaspoon of adobo sauce
- 1 tsp agave nectar
- ¾ cup water
- ¼ cup olive oil
Instructions
- Soak the 2 cups of cashews in room temperature water for 2 hours. Drain and rinse well after soaking. If you're short on time, soak for at least 30 mins in hot water.
- Add all of the ingredients to a blender except for the olive oil and blend for about 30 seconds, until mostly smooth.
- While blending, slowly stream in the ¼ cup of olive oil and continue blending until the queso is perfectly creamy and smooth. Depending on your blender, this could take a minute or two and you may need to scrape the sides down a few times. Taste and adjust spices as needed and serve with tortilla chips.
Notes
Cashews: Make sure to use raw, unsalted cashews here, *not* the ones that are roasted and salted. It's important to soak the cashews in water for at least 30 minutes-1 hour (2 hours is best) before blending. This softens them significantly so they can blend into a super smooth, creamy sauce.
Chipotle peppers in adobo sauce: These spicy peppers add a smoky, rich, delicious flavor to this vegan queso dip. You can usually find these in the Latin American section of your grocery store. Please note that the adobo sauce we refer to in the ingredients is the liquid from the can of chipotle peppers, not a separate adobo sauce.
Turmeric: if you don't have any - don't worry. Turmeric is mostly used here for color, so feel free to leave it out.
Paprika: we used regular sweet paprika here, but for extra flavor, you could also use smoked paprika.
Storage: store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Soaking Time: 1 hour
- Cook Time: 5 minutes
- Category: Dips
- Method: Blender
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Large Side
- Calories: 195
- Sugar: 3.3 g
- Sodium: 200.2 mg
- Fat: 15.2 g
- Carbohydrates: 12.4 g
- Fiber: 1.3 g
- Protein: 5.2 g
Keywords: vegan queso dip
Comments
No Comments