This is the best vegan queso recipe ever. It’s easy and tastes so much like the real thing it should be illegal! With rich cashew cream and a touch of cheesy nutritional yeast, you’ll fall in love with this dairy-free vegan queso recipe. It’s paleo and Whole30, too, even low carb!
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 vegan queso for years, but this vegan queso recipe kind of took my breath away. One, single, 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.
Why this is the best vegan queso recipe:
- It tastes so much like the real thing you might worry you’re actually eating dairy!
- The ingredients are beautifully balanced with all the attention to cheesiness factors: lemon juice to replicate the tang you’d get from cheese, full-fat coconut milk to up the creaminess, and nutritional yeast to represent them, well, cheesiness you’d get from cheese.
- The tapioca starch gives this vegan queso a sort of gooier texture, like regular cheese dip, that you don’t get with other recipes.
- The cashew cream offers an absolutely indulgent richness that, paired with the spicy, briny jalapenos and bright green chiles, is just perfect. Garlic because… of course.
- It’s really super easy to make: you blend almost all the ingredients in a high-speed blender until smooth and hot, then stir in more canned diced jalapeños. Quick and easy!
How to make the best vegan queso recipe:
Put all ingredients, except for 1/4 cup canned diced jalapeños and Rotel, in your high-speed blender.
Blend until completely smooth and preferably hot. If your blender does not heat your vegan queso, transfer to a medium saucepan and heat through over medium-low heat.
Stir in 1/4 cup canned diced jalapeños and Rotel.
Garnish with fresh jalapeño slices and cilantro, then serve with chips or over your favorite Mexican recipe!
Tips for Perfect Vegan Queso
- Use a high-speed blender to make this vegan queso recipe so, so quickly and easily. I blend mine long enough that it heats up and is super smooth.
- If you don’t have a high-speed blender or a blender that will heat your vegan queso, soak your cashews overnight in hot water (Simply pour hot water over the cashews then let sit – no need to change the water to keep it hot). Then, after blending, you’ll want to transfer the vegan cheese dip to a saucepan and heat over medium-low heat until heated through.
Variations:
- For a queso blanco, leave out the turmeric and can of tomatoes and chiles. You still want to use the small can of green chiles, just leave out the Rotel.
- Go for mild canned diced jalapeños if you’re very sensitive to heat. However, we don’t find this vegan queso very spicy, even with regular jalapeños.
- If you want or need to leave out the coconut milk, increase the cashews to a total of 1 1/2 cups and 1 1/3 cup water or stock. Leave out the coconut milk altogether, of course.
- If you’re strictly paleo, swap the 1 cup of cooked peeled potatoes for 1 cup steamed mashed cauliflower.
Other recipes you’ll love:
- Best Restaurant Style Salsa Recipe
- Smoky Guajillo Salsa Recipe
- Roasted Salsa Verde with Tomatillos and Chiles
- Avocado Salsa
Did you make and love this recipe? Give your review below! 👇 And make sure to share your creations by tagging me on Instagram!
Best Vegan Queso (Ever)
The best vegan queso recipe ever, it tastes so much like the real thing! Made with potatoes, cashews, and nutritional yeast, this magical combination does not taste dairy-free, paleo, or vegan. But it is!
Ingredients
- 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 broth See Note if not vegan
- 1 tablespoon fresh lemon juice
- 1 cup coconut milk unsweetened, full fat, from a can
- 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 teaspoon tapioca starch Optional. For a gooier texture
- dash turmeric Optional. For color
- 1-2 teaspoons salt
- 1 can tomatoes and green chiles like Rotel, drained. Optional
- fresh cilantro chopped, if desired for garnish
Equipment Needed
Instructions
Combine everything except for 1/4 cup chopped pickled jalapeños and can of tomatoes and chiles (Rotel) in a high-speed blender like a Vitamix. Including the 4-ounce can of green chiles. Start with 1 teaspoon salt. Blend until very smooth.
If the blender does not heat mixture, transfer to a saucepan and put on the stove over medium-low heat. Heat until desired consistency, stirring constantly so as not to burn the bottom.
Taste and add extra salt if desired. Pour vegan queso into a serving bowl and stir in the 1/4 cup chopped pickled jalapeños and drained can of Rotel if using. Garnish and serve.
Recipe Video
Recipe Notes
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.
You can use chicken broth instead of vegetable if you're not vegan.
This recipe was originally published April 2017 but was updated with video and tips August 2018.
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Could you use fresh jalapenos instead of the pickled ones? But still use the tbsp. of juice from a jar of pickled ones? We LOVE spicy foods and are planning on making this tonight after reading the great reviews! Can’t wait!
Absolutely!
Absolutely the best vegan queso ever (perfectly named)! I have made this recipe about a dozen times since I discovered it around Christmas 2019, and it’s always turned out delicious. Cheese dip was one of the few things I hadn’t found a perfect replacement for in my 5 years as a vegan. I love this recipe more than any queso I have ever had (both dairy and nondairy), and I love adding a vegan taco mix (beans, plant based “beef” crumbles, mushrooms, and taco seasoning) for extra meaty texture! Thanks for this recipe!
You’re welcome! Glad you loved it!
Canned coconut milk? Or milk found in the dairy dept? Made it before was not successful will try again
Canned! I’ll make a note 🙂 What kind did you use before?
Taste soooo good! I would have added only 2 garlic cloves but that’s just my preference. I also added a little more nooch. But turned out amazing! Thanks for the recipe 🙂
I’m so glad you enjoyed it!!
I’ve been making this for over a year and I can’t remember if I reviewed it. But like many of the reviewers, I think it’s perfect. My whole family loves it as well as my non-vegan friends and family. We love it and it’s a recipe we’ll continue to make and enjoy. Thank you!
That’s awesome! Thanks for the great review!
SERIOUSLY THE BEST WOW!!
YAY!
This is the first time I’ve ever reviewed a recipe on Pinterest, but this one IS WORTH IT!! This is the most “normal” tasting type of vegan cheese I’ve ever eaten. Didn’t take long at all in my vitamin and I already had most of the ingredients. It was a PERFECT addition to our Super Bowl menu and everyone loved it-even those who eat dairy cheese in the regular. Thank you for thus recipe! Will definitely be sharing with others!
*Vitamix
I’m so happy I was your first review and that you loved it!
Amazing!! I’ve never reviewed a recipe before but have to tell the world about this one. Cheese has been my constant craving while doing the Whole30 challenge until now. This recipe lives up to its name. Thank you Cheryl for sharing it!
Hello! Great recipe. I’m on a paleo keto diet and have trouble finding low carb queso. I’d love to try this recipe but I’m curious how large is each serving size? I see each single serving is listed as only 6 carbs but what size exactly are those servings? I just want to measure accurately. Thank you again for the amazing recipe. 🙂
We would say the typical serving size would be anywhere between six and eight ounces. 🙂
Hi Cheryl! Does the flavour of the coconut milk come through in the queso? Thanks and looking forward to trying out this recipe!
We do not think so!!! However, if you happen to run into that issues you could always adjust the salt levels to mask the coconut flavor. 🙂
You put chicken broth on this as a vegan recipe??
It clearly says “vegetable or chicken broth” since this recipe is popular for the Whole30 and paleo crowd, as well. 🙂
This is delicious. I eliminated the chiles and jalapenos as well as the veg broth, one clove of garlic and the garlic powder. I used cauliflower instead of potato. Its creamy just the way a sauce should be. I look forward to incorporating this into my regular rotation of recipes. Thanks for the recipe!
YUM!
Looks so yum! Just wondering if this can be prepped and frozen?
I made this queso blanco and it is THE best vegan queso I’ve ever made and I’ve experimented quite a bit. I even took it to work and my non-vegan co workers loved it. This recipe will be in rotation for me for sure. Love it.
YUM!
Does mashed cauliflower make the taste a lot different then potato?
The taste is not totally different, but there is a distinct difference. In our opinions, mashed cauliflower is much more yummy!
Have you ever tried this w/ a white sweet potato? Wondering about using that instead of the cauliflower?
Try it, and please let us know how it works!
Sooo good! I used it in Enchiladas Suizas from thedefineddish.com and it was amazing!! Delicious, Paleo, Yummm!
So glad you enjoy it!