Craving a creamy, cheesy dip without the dairy? This Vegan Queso Dip is the perfect solution. Made with cashews, nutritional yeast, and a blend of savory spices, it’s just as rich and flavorful as the traditional queso—minus the cheese. Whether you’re hosting a party or enjoying a cozy movie night, this dip will be a hit with everyone, vegan or not!
Ingredients You'll Need
1 cup raw cashews (soaked in water for at least 4 hours or overnight, or use hot water for 20-30 minutes)
1/2 cup water (or more for desired consistency)
1/4 cup nutritional yeast
1 small potato, peeled and chopped (for creaminess)
1/4 cup onion, chopped
1 clove garlic
1 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp ground turmeric (for color)
1/2 tsp smoked paprika (for a smoky flavor)
1/4 tsp chili powder (optional, for a kick)
Salt and pepper, to taste
1/2 cup diced tomatoes (optional, for extra texture)
1/2 tsp cayenne pepper (optional, for extra heat)
Cook the Veggies
In a small saucepan, add:
chopped potato
onion
garlic
Cover with water and bring to a boil. Let it simmer for about 10-12 minutes or until the potato is fork-tender.
Blend the Base
Drain the cooked veggies and transfer them to a high-speed blender or food processor.
Add:
the soaked and drained cashews
water
nutritional yeast
lemon juice
apple cider vinegar
turmeric
smoked paprika
chili powder (if using)
salt and pepper to taste.
Blend until smooth and creamy. Add more water if needed to reach a pourable consistency.
Adjust Flavors
Taste and adjust the seasoning as needed. If you want it spicier, add a pinch of cayenne or extra chili powder. For more acidity, add a touch more lemon juice or apple cider vinegar.
Optional: Add Tomatoes
If you like a chunkier queso, stir in some diced tomatoes at this point. You can also add a little extra heat or flavor with some finely chopped jalapeños.
Serve
Pour the queso into a serving dish and serve warm with tortilla chips, veggies, or pour it over nachos, tacos, or a baked potato.
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