Vegan Queso is our newest obsession! This dairy-free queso recipe is made with cashews, nutritional yeast, spices, spicy tomatoes, and more. It is SO shockingly delicious. You have to give it a try to believe it! I never thought I’d be a fan of Vegan Queso, but this recipe made me a believer.
Vegan Queso Dip Recipe
This Vegan Queso Recipe is blowing my mind. Who knew I could love a Dairy Free Queso so much?!
I know, I know…it seems a bit strange for me to post a healthy queso recipe. I’m ALL about the cheese and you guys are well aware. But guess what…it’s a new year and that means we should all be open to making little changes that can make our lives healthier and happier!
I have wanted to try a dairy-free cheese dip for some time, and I thought January was just the time to give it a whirl. This VEGAN QUESO has absolutely knocked my cheese loving socks off and I hope you give it a try.
From one cheese lover to another, it’s so refreshing to find a recipe that is healthier, doesn’t leave me with that stomach ache too much chips and queso can bring, and tastes absolutely INSANELY delish. You have to taste it to believe it!
This Vegan Queso will blow your mind! Who knew a dairy-free queso dip could be SO creamy and taste so cheesy?
Dairy-Free Queso Dip
Dairy-free recipes don’t have to be hard or lacking flavor. This Vegan Queso proves that you can have your cake and eat it too.
My mom has been telling my brother and me our entire lives that we are just a little bit lactose intolerant. You know the feeling…you dig into a bowl of ice cream or indulge in way too many cheese sticks and all of a sudden your stomach is hurting way more than it should. I have always just looked the other way, because I LOVE CHEESE.
Finding a recipe like this Vegan Queso dip can be life changing because I don’t feel like I’m giving anything up! It almost feels like a lie…because it tastes SO much like my favorite cheese dips. It still has all the spice, tomatoes, cilantro…but none of the dairy. None of the stomach aches. Like I said…Vegan Queso, you’ve got to try it!
If vegan isn’t your thing, we have lots of other queso recipes that might make you happy. Be sure to try our Loaded Velveeta Queso Dip (Cowboy Dip), Crock Pot Queso Fundido, Beer Cheese Dip (Only 3 Ingredients!), Best Ever White Queso Dip. Whew…I love cheese!
What is Nutritional Yeast?
What is Nutritional Yeast and how does it help this Vegan Queso Recipe taste like real and creamy cheese dip?
According to Wikipedia:
Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. It is sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most natural food stores. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment.
Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese, for example in mashed and fried potatoes, atop “scrambled” tofu, or as a topping for popcorn.
So there you have it. Nutritional Yeast in this Vegan Queso fools our minds and taste buds into thinking we are eating creamy cheese dip!
How to Make Vegan Queso
There are two secret ingredients in this Dairy Free Queso Dip that make it both healthy and delicious: cashews and Bob’s Red Mill Nutritional Yeast. The cashews add to the consistency, and the Nutritional Yeast fools you into thinking you’re snacking on hot queso. OBSESSED. Bob’s Red Mill just really has it all, and always knocks it out of the park for me. Have you ever used this product before? I hadn’t…but now I’m hooked!
This Dairy Free Queso is the perfect healthier alternative to all the big game tailgating we are all about to do. Bring this to any party and feel great about what you’re serving your friends…they don’t even need to know it’s secretly better for you! New year new US!
See the recipe card below for full details on How To Make Vegan Queso Dip. Enjoy!
If you like this vegan queso dip, try these other vegan, dairy-free, & lactose-intolerant-friendly recipes:
- Vegan Chili Recipe
- French Toast with Almond Milk
- Vegan Spinach Artichoke Dip
- Cereal Milk Breakfast Smoothies
- Vegan Pumpkin Soup
Vegan Queso - Dairy Free Queso Recipe
Ingredients
- 2 cups cashews raw/unsalted and soaked in water overnight (or a minimum of 5 hours) (DRAINED)
- ⅓ cup Bob's Red Mill Nutritional Yeast
- ½ cup almond milk
- 2 teaspoons coarse sea salt
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ cup chopped fresh cilantro plus more for garnish
- 10 ounces Rotel tomatoes (or tomatoes with chile peppers) 1 can, fully drained
Instructions
- Place all the ingredients except the tomatoes in a food processor or very high powered blender. Blend on high until fully smooth. For me, I did this in steps, stirring as I went and then continuing to blend until the consistency was like a cheese dip. Be sure you soak your cashews long enough to achieve the best consistency.
- Transfer the mixture to a small skillet or saucepan and stir in the can tomatoes.
- Heat over medium/low heat, stirring occasionally, until the "queso" is warm to your liking. Be careful to not burn the edges. You can also eat this cold, but I love how it tastes heated up.
- Garnish with more cilantro and serve with your favorite chips.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Pretty! This has been a really wonderful post. Many thanks for providing these details.
What can i sub the cashews for? Im allergic to them.
Darn! Unfortunately they’re a big part of this faux recipe. If you like normal queso I have tons of recipes for cheese dip!
it looks DELICIOUS, I WILL TRY IT TODAY FOR SURE!
Awesome! Hope you love it!
Sadly this didn’t turn out for me and I’d like to understand why. Cashews are so expensive! I soaked them for 10 hours. I did put the bowl in the fridge because the cashews were in the cooler at the store. Perhaps this caused them not to soften enough? So, firstly, the consistency isn’t smooth. This could also be due to my Ninja not being high powered enough, I suppose. But, secondly, it is much too salty! I used two teaspoons of coarse sea salt as the recipe said. Just to show I learned something in college 30 years ago, things taste saltier when cold ;) Maybe if this is heated it will help a bit but I don’t think enough. Especially if it’s served with salted chips. I am currently soaking more cashews in the hopes that it can be salvaged. I doubt I can do much for the consistency but maybe the saltiness. On the up side, I also made your “easy restaurant style white queso dip” (we have vegans and non-vegans in this fam) and it turned out divine so thank you for that!
Trying this tonight! Do you drain the cashews or use the liquid!
Drain them! I’m so glad you asked. i’m updating the recipe now! hope you love it :)
Can this be made in a magic bullet? Thank you!
I’m so sorry I don’t have any experience with a magic bullet. I’m not sure how high powered it is, but it might work!
Since it’s January, I’m in :-) Great photos as usual. Thank you and have a pleasant day !
Thank you!! You are too sweet.
I just started using Bob’s Red Mill products — (the Cracked Freekah is heavenly with roasted brussel sprouts). I’ll definitely have to try the Nutritional Yeast. I never really knew what you used it for, so this recipe is really helpful!
Every new Bob’s product I try, I LOVE! Yes this if my first time using the nutritional yeast as well and it has such a fun cheesy flavor. A really great alternative. Hope you love the recipe, thanks for saying hi!
OMG I am jumping up and down at the thought of having this dairy free dish. Thank you and keep them coming for those foodies who have so many dietary restrictions!
So happy to make you happy Jean!! I was so excited at how much we loved this recipe, I hope you do too!