This is the best vegan queso recipe ever, and I will challenge you to a duel to prove it! ⚔ Well, maybe I’ll just make this vegan queso for you instead… My child needs me to live! But one bite, and you’ll be convinced. With rich cashew cream, bright green chiles, and spicy jalapenos, you’ll fall in love with this vegan queso and finally get nachos into the weekly dinner rotation. This recipe is a paleo queso blanco, too, so long as you don’t mind potatoes. Comes together easily with a high-speed blender like a Vitamix.
To claim that I don’t speak in hyperbole would be something of a hyperbole itself. I’m so freaking enthusiastic about things most of the time, that subtlety is not my strong suit. That said, I try to keep superlatives out of my recipe titles unless they’re absolutely, totally justified.
Enter… the best vegan queso blanco. Only because the “best damn vegan queso” isn’t uh, super SEO-friendly. Just being honest, y’all. ?
I’ve been making dairy-free cheese dip for years, and we’ve made this vegan nacho cheese dip more times than I could count. But this vegan queso blanco recipe kind of took my breath away. One, singular bite was loaded with so much promise: visions of weekly nacho nights flashed before my eyes! And I might have groaned with delight.
Don’t judge; you’ll do it, too. Pinky promise.
We ate it two ways over the next few days: first, with paleo Instant Pot carnitas, guacamole, and pico de gallo. The next? With medium-rare steak tossed with fresh chimichurri and smashed avocado. Epic, indulgent, yet… healthy? ?⚔????
All. The. Things.
The reason I call this the best vegan queso is because some paleo-ers have beef (yeah…) with white potatoes. I personally find white potatoes unoffensive, and we don’t eat them all that often. In this recipe, they’re paired with a fairly significant quantity of cashews, which are a decent source of fat. Paired together, the cashews can help offset the glycemic load of the white potato. And also? There’s only 1 cup of white potato per batch of this paleo queso blanco recipe, which easily serves 4-6 as a main course (with nachos, not like… soup). All that to say this: if you’re super, super strictly paleo, the inclusion of the white potato here is probably a no-go for you. Try 1 cup of steamed, mashed cauliflower instead! If you’re not super, super strict about tubers? Consider this the best paleo queso recipe as is. Huzzah!
What really makes this the best vegan queso recipe is the beautiful balance of ingredients and attention to cheesiness factors: I included lemon juice to replicate the tang you’d get from cheese, full-fat coconut milk to up the creaminess, and nutritional yeast to represent the, well, cheesiness you’d get from cheese. The cashew cream offers an absolutely indulgent richness that, paired with the spicy, briny jalapenos and bright green chiles, is just perfect. And if I have to explain why the garlic is awesome in this recipe, we just can’t even be friends anymore.
If you don’t have a Vitamix, I don’t really know what you’re waiting for? This thing is LIFE-CHANGING, y’all. You should get one.
Stay tuned for some awesome ways to use this dairy-free queso soon! Make sure you’re subscribed so you don’t miss the awesomeness coming soon!
Best Vegan Queso Blanco (Paleo Queso Blanco)
- 1 cup boiled potato about 2 medium yellow or red potatoes, see note for strict paleo diets
- 4 garlic cloves peeled
- 1 teaspoon garlic powder
- 3/4 cup raw cashews soaked overnight if not using a high-speed blender like a Vitamix
- 1 cup vegetable or chicken broth
- 1 tablespoon fresh lemon juice
- 1 cup coconut milk unsweetened, full fat
- 1 4-ounce can chopped mild chiles
- 2 tablespoons nutritional yeast
- 1 4-ounce can chopped pickled jalapeños divided and drained (reserve juice)
- 1 tablespoon pickled jalapeno juice
- 1 teaspoon cumin
- 1-2 teaspoons salt
- fresh cilantro chopped, if desired for garnish
Combine everything except for 1/4 cup chopped pickled jalapeños in a high-speed blender like a Vitamix. Start with 1 teaspoon salt. Blend until very smooth.
Transfer mixture to saucepan and put on the stove over medium-low heat. Add 1/4 cup chopped pickled jalapeños. Heat until desired consistency, stirring constantly so as not to burn the bottom. Taste and add extra salt if desired.
If on a strict paleo diet or if you must avoid nightshade, swap the 1 cup white potato for 1 cup mashed, steamed cauliflower.
Keep leftover in an airtight container in the fridge about 5 days. When reheating, add unsweetened almond milk, if desired, to thin to desired consistency.