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This is the best vegan queso recipe EVER. Ready to eat in less than 10 minutes, it tastes so much like the real thing you won’t believe it! Rich cashew cream, a little potato, and a touch of nutritional yeast blend together with traditional Mexican flavors for a dairy-free vegan queso you’ll fall in love with.
🧀 What Makes This Recipe So Good
- It’s a foolproof copycat. Seriously, it tastes so much like real queso you might worry you’re actually eating dairy.
- It’s really easy to make. A quick blend in a Vitamix gives you a smooth, hot dip that’s ready to eat in less than 10 minutes!
- It’s low-calorie and low-carb, which means you can eat as much as your heart really desires.
- It will keep in the refrigerator for up to 5 days, so you can make it ahead of an event or on meal prep Sundays. Store it in an airtight container, and add a little unsweetened almond milk when you reheat it if it’s too thick.
👩🏼🍳 Chef’s Tips
- Tapioca starch is an optional ingredient in this recipe, so don’t worry if you don’t have it. It does make a difference, though. It gives this queso a gooier texture than other vegan queso recipes, making it more like real queso.
- If you don’t have a high-speed blender (like a Vitamix) that’s okay! You’ll just need to soak your cashews overnight in hot water to help them blend more easily. Simply pour hot water over the cashews and let them sit – don’t worry about changing out the water after it cools off. After blending, you’ll need to transfer the queso to a saucepan and heat it through over medium-low heat.
- If you don’t want to use coconut milk, you can leave it out! Increase the cashews to a total of 1.5 cups and use 1.75 cups of water or stock to make up for it.
- For vegan queso blanco, leave out the turmeric and the can of tomatoes and chiles. Still use the small can of green chiles, though!
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What do you recommend for cashew cream replacement? My husband is allergic. I was thinking coconut cream?
Great question! You can replace the cashews with coconut cream for a similar creamy texture
I’m not go8ng to lie, I was skeptical because I have found store bought paleo/nondairy queso to be average, at best. But this? It’s magic! So good…and makes a lot! Thank you for such a fantastic queso recipe (dare I say, even better than standard dairy)!
We agree- it’s so delicious!! We’re so happy to hear you loved it, Michele. Thanks for sharing! 😊
This queso was absolutely awesome! I am trying to shift to whole foods plant based and was looking for healthier options for comfort foods and this was dynamite! I’m wondering if it freezes okay?
We haven’t tried freezing it, so we can’t say for sure. Let us know if you do try it! 😊
I made this for a gathering to watch football. I’m vegan, no one else is. It was a universal hit; even the meat eaters raved about it.
That’s a big win! So glad everyone enjoyed it! 😊
Would white sweet potatoes work place of regular potatoes?
We have not tried white sweet potatoes before, so we can’t say for sure. Let us know if you try it! 😊
I recently became dairy free and wasn’t expecting much from a vegan queso, but this was impressive. It has the familiar flavors and the consistency was on point.
So glad you enjoyed it, Jessie! Thanks for sharing! 😊
This is literally the BEST vegan queso I’ve ever had! Reminds me of my pre-vegan days of white queso. It was so easy in my Vitamix. I was worried about being able to taste the coconut – not one bit! I added a can of rotel at the end 😉 Love that it’s pretty much all whole ingredients.
Ooh, a can of Rotel sounds like a perfect addition to this! So glad you loved it! 😊
What substitute for coconut milk. I have allergies to coconut.
Another commenter mentioned they left out the coconut entirely and liked the texture, so you could try just omitting it, or you could try additional cashew cream in its place. Let us know what you choose and how it turns out!