This amazing Vegan 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 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.
While every once in a while I do have some tasty tortilla chips, I usually like to keep things extra healthy and dip in carrot chips or other sliced veggies.
Vegan Queso
I tested my Vegan 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!
If you make this Vegan Chipotle Queso recipe, let me know what you think by ★ star rating it and leaving a comment below.
Vegan Chipotle Queso
Ingredients
- 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
Toppings
- 3 TB chopped cilantro (optional)
Instructions
- 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!
Notes
- If you don’t have time to soak the cashews that long, you can put them in boiling water for 10-15 minutes.
- I use a high speed blender like a Vitamix when blending the cashews.
Nutrition
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Anne says
I don’t have Chile adobo today. Suggestions for options? I have a bunch of home grown Chile’s in the freezer
Mary Ellen says
Hi Anne, I’ve actually never tried it with another pepper. It actually tastes good without the peppers too but if you want a little spice you can add some of your chile pepper in there. Do a little at a time and taste as you’re blending. 🙂
If you try it, let me know how it turns out.
Mina says
Another recipe I would love to make, but I don’t do chipotle chile in adobo sauce due to sugar in ingredient. I checked every brand of it and they all have sugar in it, unless you know of one that doesn’t. I was thinking chipotle chile powder mixed in homemade adobo sauce, but not sure on measurements and I don’t want to compromise the flavour based on a rave review from actual cheese eater. Any suggestions? Thanks.
Fran says
Hi again, Mary Ellen (it’s me, Fran, from the Alfredo Noodles love post!) I’m having a ton of fun exploring and trying out your recipes. Unfortunately, my pesky high-stress job gets in the way so my progress has been slow. But, I’ve set a goal of trying at least one of your recipes every week (wait till I get to be off for a whole week in April!). Anyway, this Queso was IT last weekend! Let me just say, you have completely changed my mind about cashew based sauces, this was AH-MAY-ZING!! Again, I was reluctant to give Queso Dip a go because the last time I tried a similar recipe it was made with cooked carrots and potatoes as the base. Oh no, no, no! The cream still ended up gritty from the potatoes and it was such a disappointment. So I figured it was time I resigned myself to a life without Queso. But then, I found YOU, and you showed me THIS Queso, and now my life is whole again! Thanks for sharing!
Mary Ellen says
Hey Fran! Yay, I love hearing from you! I’m so glad you liked the queso. It’s one of my favorite recipes. Cashew-based sauces can be really good and creamy if done right.
I love that you’re setting out to try a new recipe each week. Some of the other of my recipes that people really seem to enjoy are my walnut meat tacos, one pot lemon pasta, ranch pasta salad, one pot lentil quinoa, and my mac and cheeses (I have two for now but keep coming up with more) – just in case you were making a list. 🙂
Thanks for the sweet comment. <3
Diana says
So I made this & really liked it! Trying to reheat in microwave wasn’t good. Texture bad. Please tell me what you would suggest for reheating! Thx!!
Mary Ellen says
Hi Diana, I’m so happy you enjoyed!
I usually heat it on the stove on very low heat stirring constantly. Cashew-based sauces can burn quickly so that’s why it’s tough in the microwave. If I do reheat it in the microwave, I have to do it on 10-15 second clips at a time. Hope this works for you too!