This amazing Vegan Chipotle Queso will satisfy any cheesy craving. It’s made with cashews and tastes just like the queso dip at Mexican restaurants but it’s dairy-free!
Before my veg days, my sister and I used to love going to Mexican restaurants anytime we had a chance. We’d order margaritas and a big appetizer of queso dip and go to town on it – I mean, really go to town.
I remember once the waitress coming back with our drinks about 3 minutes after giving us the queso and it was already gone. She looked at us like we were crazy. And to be honest, there were a few times we didn’t even order entrees, only the queso – one for each of us.
Since going vegan I’ve missed my queso soooo much. I’ve tried numerous vegan recipes but nothing was as good as I remembered…until now.
Today I’m sharing the BEST vegan chipotle queso dip I’ve had. That’s saying something because I was obviously OBSESSED with queso (well basically anything cheesy) before going vegan.
I think I’ve said it before – I used to have a cheese drawer in the fridge that had my stash of cheese in it. That is how much I used to love cheese.
Now that I’m plant-based, I love finding tasty dairy-free replacements (like my Vegan Mac and Cheese, Pumpkin Mac & Cheese, Alfredo Sauce and feta cheese) and I think this queso recipe is one you’ll love too.
Creamy & Healthy Queso Dip
I used cashews as a base for my Vegan Chipotle Queso. I thought they would work well because I’ve used them before to make things creamy like my Colcannon Soup and ranch dipping sauce for my Buffalo Quinoa Balls.
This dip is a tiny bit spicy because of the chipotle pepper but my mom even ate it and she can’t handle spicy so it should be okay for those of you not into too much spice. If you’re like me and want more heat, add another half of a chipotle in.
I tested my Vegan Chipotle Queso on my sister (who still eats cheese) and she snarfed it up. She said she really couldn’t tell the difference between this and the queso we used to have – which is exactly what I wanted to hear! I hope you enjoy it as much as we do!
Vegan Chipotle Queso
I hope you enjoy my Vegan Chipotle Queso. If you get a chance to try out it out, please leave me a comment below – I’d love to hear your thoughts. Share your pictures on Instagram too and tag @v.nutrition and #vnutrition so I won’t miss it!This amazing vegan Chipotle Queso will satisfy any cheesy craving! Click To Tweet
Vegan Chipotle Queso
This amazing Vegan Chipotle Queso will satisfy any cheesy craving. It's made with cashews and tastes just like the queso dip at Mexican restaurants but it's dairy-free!
- 2 cups raw cashews , soaked for at least 4 hours and then drained*
- 1 cup water (more if needed)
- 1/2 cup nutritional yeast
- 1 chipotle chile in adobo sauce
- 1/2 tsp tumeric (optional but adds the nice yellow color)
- 1 tsp salt
- 1 TB fresh lime juice
- 1 10oz can of tomatoes with chile peppers , drained of all juice
- 3 TB chopped cilantro (optional)
- tortilla chips
Add all ingredients (except tomatoes) into a high-speed blender and blend until smooth. If it's too thick, add small amounts of water. You want it smooth but thick.
Transfer mixture to saucepan/skillet and stir in most or all of the tomatoes. I like keeping some of the tomatoes as a garnish on top but you don't have to.
Heat on low for a few minutes while constantly stirring until queso is warm. IMPORTANT: Make sure you keep stirring because I have found that cashew sauces burn or stick to the pan easily!
Top with cilantro and tortilla chips and enjoy!
If you don't have time to soak the cashews that long, you can put them in boiling water for 10-15 minutes.
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Mary Ellen Valverde MS CNS LDN received her Master’s degree in Human Nutrition from the University of Bridgeport. As a Certified Nutrition Specialist, Mary Ellen helps fight chronic disease through a plant-based diet and uses a functional approach to nutrition and wellness to help uncover the root cause of imbalances that may be impacting health.