Vegan Queso Dip
If you thought going vegan meant saying goodbye to cheesy dips, think again. This Vegan Queso Dip is creamy, spicy, and full of flavor, without using any dairy at all. It’s the perfect appetizer for parties, game day, or whenever that cheesy craving hits. Best of all, it comes together in under 20 minutes with wholesome ingredients and no weird additives.
This dip is made from a blend of cashews or vegetables like potatoes and carrots, nutritional yeast, spices, and a few flavor-packed additions like green chiles or jalapeños. The result is a creamy, pourable vegan queso that’s perfect for dipping chips, topping nachos, or drizzling over tacos and burrito bowls.
Why You’ll Love This Vegan Queso
It’s quick, simple, and ridiculously tasty. It’s also:
- Completely dairy-free, nut-free optional, and gluten-free
- Loaded with savory, cheesy flavor from nutritional yeast and spices
- Easily customizable with add-ins like salsa, chiles, or hot sauce
- Great for parties, snacks, or as a meal topping
- Perfect for batch cooking and reheating
Ingredients You’ll Need
You only need a handful of pantry staples to make this vegan queso:
- 1 cup raw cashews (or 1 cup cooked potatoes and carrots for nut-free option)
- ¾ cup water
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice or apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt to taste
Optional add-ins:
- ½ cup salsa or 1 small can diced green chiles
- Jalapeños or chipotle for spice
- Fresh cilantro or diced tomatoes for garnish
How to Make Vegan Queso Dip
Start by soaking your cashews in hot water for 15–20 minutes if you’re using them. If using potatoes and carrots, boil them until soft. Add your base ingredients to a blender—cashews or cooked veggies, water, nutritional yeast, lemon juice, and spices. Blend until completely smooth and creamy. If the sauce is too thick, add more water one tablespoon at a time.
Next, pour the queso into a saucepan and heat it gently on the stove over medium-low heat. Stir frequently until warm and slightly thickened. Stir in your salsa or green chiles if using, and adjust the seasoning to taste. It’s ready to serve once it’s hot and pourable.
Serving Suggestions
This queso dip is incredibly versatile. Serve it hot as a dip with tortilla chips, pretzels, or raw veggies. Spoon it over nachos, tacos, or burrito bowls for a creamy finishing touch. Use it as a spread on wraps, sandwiches, or burgers. You can also thin it with a bit of water or plant milk to make a cheesy sauce for pasta or veggies.
Storage and Reheating
Store leftover queso in an airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan or microwave, stirring well and adding a splash of water if it thickens too much. You can also freeze it for up to a month. Thaw in the fridge overnight and reblend to restore its texture.
Tips and Variations
To make it spicier, add pickled jalapeños, hot sauce, or chipotle powder. For a smoky flavor, use extra smoked paprika or chipotle in adobo. If you’re not a fan of nutritional yeast, reduce the amount or substitute with miso paste for umami. You can even mix in black beans or vegan sausage crumbles to turn it into a hearty queso dip.
This vegan queso dip is proof that plant-based recipes can be every bit as indulgent and satisfying as their dairy-loaded counterparts. Whether you’re serving it for a party or meal prepping it for the week, this dip is a must-have in your vegan recipe collection.
Vegan Queso Dip
Ingredients
- 1 cup potato peeled and diced
- 0.5 cup carrot diced
- 0.25 cup raw cashews
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp taco seasoning
- 0.5 cup diced tomatoes with green chiles e.g., Rotel
- 0.25 cup plant-based milk
Instructions
- Boil potato and carrot until tender (10-12 mins). Drain, reserving ½ cup water.
- Blend cooked veggies with cashews, nutritional yeast, lemon juice, taco seasoning, and plant milk until smooth.
- Add reserved water as needed for desired consistency.
- Stir in diced tomatoes. Heat in saucepan 2-3 mins until warm.
- Serve immediately with tortilla chips or fresh veggies!
