Cashew Nacho Cheese
Whenever I serve this creamy vegan nacho cheese sauce, it’s devoured to the last drop—vegan or not, everyone keeps coming back for more! Made with less than ten ingredients in a matter of minutes, this dip is smooth, creamy, and so delicious you’d never guess it’s dairy-free and vegan!
This is the Best Vegan Queso
Is there anything better than a warm bowl of queso and tortilla chips? It’s my guilty pleasure when eating at restaurants. However, recently, I’ve been enjoying it at home, too, especially when hosting dinner guests.
It’s the perfect addition to meals like oven baked tacos and barbacoa! While I love a classic cheesy dip, my homemade version is a cashew queso that’s completely dairy-free and vegan to fit a variety of needs.
Full of healthy fats, it’s loaded with a rich, savory flavor that’s so tasty you’d never guess it’s not the real thing! My guests all rave about the dip and always ask for the recipe. In fact, it’s so good you may never go back to restaurant versions again.
Jump to:
Vegan Queso Recipe Ingredients
- Cashews - Make sure to use raw cashews. These form the base of the sauce, creating the rich flavor and creamy consistency we want.
- Nutritional yeast - Also known as “nooch,” this is the secret to creating a bold, cheesy taste without actually using any dairy.
- Seasonings - Garlic powder, paprika, cayenne pepper, and sea salt add lots of depth and warm flavor to the queso.
How to Make Vegan Nacho Cheese
This is an overview with step-by-step photos. Full ingredients & instructions for this bowl are in the recipe card below.
Step One: Prepare the cashews. Submerge the cashews in a bowl of water overnight. Or, boil them for ten minutes until soft. Don’t skip this step, or they won’t blend smoothly!
Step Two: Combine the ingredients. Add all the ingredients to a high-speed blender, and blend on high until smooth and creamy. Scrape down the sides as needed to ensure everything is blended properly.
Step Three: Warm. The blender should heat the queso up itself. However, if it’s not warm enough for your liking, transfer it to a pot, and warm over medium heat, stirring constantly until your desired temperature is achieved.
Step Four: Enjoy! Transfer your vegan queso to a bowl, add your favorite toppings, and serve with your dippers of choice.
Cashew Queso Recipe Toppings
Of course, you can serve this vegan nacho cheese dip on its own, and it’s perfectly tasty. However, I think everything is better with toppings! Some of my favorite additions include:
- Paprika
- Cilantro
- Jalapeños
- Diced Tomatoes
Vegan Queso Recipe Variations
- Add some jalapeños to the blender (start with only a few) for a spicy kick
- Cook some chorizo to sprinkle on top. Either pick up some pre-made chorizo from the butcher or make your own.
- Top the queso with finely diced tomatoes for extra flavor
- Once the queso is blended, stir in some ground beef, diced tomatoes, black beans, and cilantro for a “cowboy queso” twist
How to Serve Vegan Queso
Serve this vegan queso the same ways you would use regular queso. It’s great as a condiment with nachos and quesadillas, but I love to use it as a dip with chips, veggie sticks, and pretzels!
How to Store Vegan Nacho Cheese
This recipe is best served right away while it’s still warm! However, if you have leftovers, you can store cooled cashew queso in an airtight container in the fridge for up to 5-7 days. Or, freeze your nacho vegan cheese for up to 1 month!
Thaw it in the fridge overnight. Then, reheat it in a small saucepan over medium-low heat, stirring frequently. If the cheese sauce becomes too thick, stir in a bit of extra water to help loosen it back up.
For more easy dips, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
More Popular The Fit Peach Recipes
- Chai Cocktail
- Almond Flour Cinnamon Rolls
- Dipping Sauces for Sweet Potato Fries
- Mandarin Orange Salad
- Southwest Chicken Chili
- Turtle Pie
- Ricotta Cheese Egg Bites
- Ground Turkey Meatballs
- Raspberry Lemon Cookies
Recipe
Cashew Queso Recipe
Equipment
- 1 Blender
Ingredients
- 2 cups cashews - soaked overnight or boiled for 10 minutes
- 2 cups hot water
- ⅓ cup nutritional yeast
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon tumeric - optional
- ¼ teaspoon sea salt
Topping suggestions
- Paprika
- Cilantro
- Jalapenos
- Diced tomatoes
Instructions
- Soaked cashews - don’t start the recipe until you have done this. The cashews need to be soaked in water so they become soft and easy to blend. You can soak them in a bowl overnight or you can boil them in a pot for 10 minutes until they’re soft.2 cups cashews
- Add all the ingredients to a high speed blender and blend on high until creamy. This can take anywhere from 3 - 6 minutes and you will want to scrape down the sides of the blender every now and then to ensure everything is blended properly.2 cups hot water, ⅓ cup nutritional yeast, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon sea salt
- The blender should heat the mixture up itself (my preferred method) but if it’s not warm enough, transfer the queso to a pot and heat on medium heat, stirring constantly, until warm.
- Serve the queso while warm in a bowl and top with an extra sprinkle of paprika and chopped cilantro if desired. Enjoy alongside chips, veggie sticks, pretzels, etc.!Paprika, Cilantro, Jalapenos, Diced tomatoes
Comments
No Comments