• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Side

The Best Vegan Queso

Aug 20, 2020 · by Kate Kasbee · This post may contain affiliate links · Leave a Comment · Modified: Apr 26, 2022

Jump to Recipe·Print Recipe

Nothing livens up a dinner table or appetizer spread like chips and queso. It was my go-to order at Mexican restaurants long before I was plant-based and I still adore a warm bowl of gooey, spicy vegan cheese dip. Luckily, it’s incredibly easy to make your own with a few easy-to-find pantry staples and a couple of items from your fridge. This is my recipe for what I believe is the best vegan queso.

the best vegan queso this recipe

When I thought about what I wanted in a vegan queso dip, a few major requirements came to mind. It needed to be ultra smooth, but not runny. I wanted a dip that would stay on my chip. I also knew it should be a little bit spicy and super savory. While it isn’t essential to the flavor, I also wanted my vegan queso to be orange-ish, like queso you might order at a restaurant. Carrot to the rescue! Just a third of a cup of raw carrot was enough to tint my queso the perfect color without affecting the flavor.

the best vegan queso

One of the best things about this vegan queso recipe is that you don’t have to soak your cashews overnight. YAY! Right? I am always bummed when I read a recipe and it says to soak the cashews for eight hours. I’m all about that instant gratification! Boiling the cashews, along with the carrot and onion, for 15 minutes is almost like fast-forwarding the soaking process. If you don’t have a high speed blender, you might find that you need to blend your vegan queso a bit longer than the instructions indicate. Don’t give up on that silky smooth consistency.

the best vegan queso

This vegan queso is excellent and perfect as-is, but I like to kick it up a notch with soy chorizo. If you decide to use it, just sauté it in a cast iron skillet or non-stick pan for a few minutes, until it’s completely heated through. It adds extra spicy flavor and fun texture. Serve this vegan queso warm with your favorite tortilla chips for a pre-dinner appetizer or movie snack. It’s truly the best!

the best vegan queso
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
the best vegan queso

The Best Vegan Queso

  • Author: Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: appetizer
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

This vegan queso is smooth, creamy, spicy, and savory. Add soy chorizo for a robust dip or keep it simple with a straightforward blend of pantry staples.


Ingredients

Scale
  • 1 cup raw cashews
  • ½ cup onion, roughly chopped
  • ⅓ cup carrot, roughly chopped
  • 1¼ cups water
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • ½ jalapeno, roughly chopped
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon of water
  • 6 oz. soy chorizo (optional)
  • Fresh cilantro, for topping
  • Squeeze of lime juice
  • Tortilla chips, for serving

Instructions

  1. Combine the cashews, onion, carrot, and water in a small saucepan and bring to a boil over medium heat. Cover, reduce the heat slightly, and simmer for 15 minutes, until the carrots are very tender.
  2. Pour the contents of the saucepan (including the water) into a high speed blender. Add the chili powder, paprika, jalapeño, salt, lemon juice, nutritional yeast, and a splash of water.
  3. Blend the vegan queso until creamy and smooth. Adjust the seasonings to taste - add more nutritional yeast for more “cheesy” flavor, lemon juice to brighten, or salt to amplify the overall taste. I added another teaspoon of nutritional yeast and an extra pinch of salt. If you want your queso a little bit spicier, add more jalapeño or a pinch of cayenne pepper. 
  4. If you’re adding soy chorizo, preheat a cast iron skillet over medium heat. Add the soy chorizo and sauté until completely heated through, about 5 minutes. 
  5. Pour the vegan queso into the cast iron skillet or transfer it to a serving bowl and stir in the soy chorizo. Top with fresh cilantro and a squeeze of lime juice. Serve warm with your favorite tortilla chips.

Notes

Nutrition info doesn't include soy chorizo or tortilla chips.

Nutrition

  • Serving Size:
  • Calories: 229
  • Sugar: 3.7 g
  • Sodium: 660.6 mg
  • Fat: 16.3 g
  • Saturated Fat: 3.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.6 g
  • Fiber: 3.1 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: vegan queso, vegan appetizer, vegan appetizers, vegan snack

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

More Recipes

  • Fresh Jalapeño Relish
  • Fresh Pineapple Salsa
  • Cucumber and Melon Salad with Basil
  • Garlicky Vegan Zucchini Fritters

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

tempeh breakfast hash

Savory Tempeh Breakfast Hash

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal