The best vegan queso dip in under 20 mins! Using cashews, nutritional yeast and a few other ingredients, you can make an incredible creamy vegan queso at home!

This simple, gluten-free, vegan queso sauce is the perfect recipe for any occasion!  Serve with lots of tortilla chips and enjoy this cheesy vegan queso dip as an easy appetizer or snack for movie night!

Related Recipe: Vegan Hummus Dip

Vegan Queso Dip

DAIRY-FREE & GLUTEN FREE 

For a super easy, whole-foods based appetizer, this vegan queso dip is rich and cheesy! Serve in a wide dish with lots of tortilla chips and dig into this savoury cheese dip with a kick!

INGREDIENTS FOR VEGAN QUESO BLANCO DIP:

• Raw Cashews
• Large Potato
• Tomato
• Soy Milk
• Vegetable Broth
• Nutritional Yeast
• Pickled Chilies + Liquid

Seasonings:

• Onion Powder
• Garlic Powder
• Cumin
• Mustard Powder
• Cayenne
• Salt

KITCHEN EQUIPMENT I USED:

• Pot
• Collander
• High-Speed Blender
• Measuring Utensils
• Chef’s Knife
• Serving Dish

FULL RECIPE DOWN BELOW!

How to make the cheesiest vegan queso dip?

Well, a potato’s natural starch blended with cashews and soy milk will give you the gooiest, velvety cheese texture. The Nutritional yeast and typical queso seasoning mix-ins will give you a queso dip so rich and flavourful, you won’t miss the dairy. 

I like soy milk best for this recipe because it’s thick and has a high protein content which helps the texture of the dip. Soy milk also won’t make this recipe too sweet, but you could opt for an unsweetened plant-based milk. If you want a soy-free version of this recipe, or you prefer another type of milk, unsweetened oat, rice or cashew milk will work as well. 

5.0 from 3 reviews

Best Vegan Queso Dip

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

The best vegan queso dip in under 20 mins! Using cashews, nutritional yeast & a few other ingredients make an incredible creamy vegan queso. Serve in a wide dish with lots of tortilla chips and let everyone dig into this savoury cheese dip with a kick!

Author: The Edgy Veg

Recipe type: Appetizer

Cuisine: Vegan

Serves: Roughly 4 cups

Ingredients

• 1 large potato, peeled, cubed and boiled
• 1 cup raw cashews
• ½ cup soy milk
• ¾ cup vegetable broth
• ¼ cup nutritional yeast
• ¼ tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp mustard powder
• 2 tbsp pickled chillies juice (optional for spice)
• ½ cup pickled chillies, drained (optional for spice)
• ½ tsp salt, plus more to salt the boiling water
• 1 tomato, chopped
• ½ cup pickled chillies, drained & chopped
• pinch of cayenne
• additional soy milk if the consistency is too thick

Instructions

1. Boil potato in salted water until soft, roughly 15 mins.
2. In the meantime, place the following in a blender: cashews, soy milk, vegetable broth, nutritional yeast, pickled chilli juice, onion powder, garlic powder, cumin, mustard powder, and pickled chillies (optional for spice).
3. Drain potato and reserve the liquid.
4. Place potato also in the blender. Blend until very smooth.
5. Add reserved liquid as necessary until the desired consistency is reached.
6. Taste and salt if desired.
7. Add the vegan queso into a serving dish and stir in diced chillies and tomatoes. Garnish with additional tomatoes, pickled chillies, and cayenne.
8. Serve with tortilla chips.

Nutrition Information

Serving size: ½ cup Calories: 143 Fat: 7.5 Carbohydrates: 12.5g Sugar: 2g Sodium: 175mg Fiber: 2.5g Protein: 5.9g

3.5.3251

Looking For More Cheesy Vegan Recipes?

• Tofu Cream Cheese
• Dairy-Free Ricotta Cheese
• Vegan Mozzarella Cheese
• Vegan Nacho Cheese
• Best Vegan Feta Cheese

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