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Hand dipping a tortilla chip into a bowl of vegan queso topped with tomatoes and jalapenos

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!
Course Appetizers
Cuisine Mexican, Vegan
Keyword cashews, dairy free, dip
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 12 servings
Calories 111kcal


  • high-speed blender


  • 1 cup boiled potato about 2 medium yellow or red potatoes, see note for Paleo
  • 4 garlic cloves peeled
  • 1 teaspoon garlic powder
  • ¾ cup raw cashews soaked overnight if not using a high-speed blender
  • 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 jalapeño juice
  • 1 teaspoon cumin
  • 1 teaspoon tapioca starch  optional
  • 1 dash turmeric optional, for color
  • 1-2 teaspoons salt
  • 1 can tomatoes and green chiles like Rotel, drained, optional
  • fresh cilantro chopped, for garnish, optional


  • Combine everything in a high-speed blender, excluding ¼ cup chopped pickled jalapeños and can of tomatoes and chiles. Start with 1 teaspoon salt. Blend until very smooth.
  • If blender does not heat mixture, transfer to a saucepan and heat on the stove over medium-low heat. Heat until desired consistency, stirring constantly to prevent burning.
  • Add extra salt if desired. Pour queso into serving bowl and stir in pickled jalapeños and drained can of tomatoes and chiles. Garnish and serve.



  • If you're not strictly vegan, you can use chicken broth instead of vegetable broth if you want.
  • Make it Paleo: If you're on a strict Paleo diet, or if you must avoid nightshade, swap the potatoes for 1 cup mashed, steamed cauliflower.
  • Refrigerate: Store leftover queso in an airtight container in the fridge up to 5 days.
  • Reheat: Add unsweetened almond milk if the consistency of the queso is too thick. Reheat on the stovetop or in the microwave until just heated through.
Recipe yields approximately 12 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 12 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.


Serving: 1serving | Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 311mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 2mg | Net Carbs: 8g