It's easy to make this delicious and flavorful vegan queso recipe from scratch in around 15 minutes. Not only is it rich and creamy, it's got layers of epic flavors! It makes the perfect dairy free queso for vegan nachos, cheesy cashew sauce for mac and cheese, an extraordinary burger sauce, and so much more!
If you've been around for awhile, you know we're obsessed with sauce recipes (and tofu recipes) here at Simply Ceecee, and we've got some good ones! I'm here to tell you that today's sauce recipe, dairy-free queso, doesn't disappoint. It's beyond incredible and more than a little addictive. The authentic Mexican flavors come from chipotle chilis in adobo, cumin, sautéed red peppers, onions and garlic along with, the perfect pinch of heat and smoke. You're going to love it!
Once you've got a jar around, you'll find a million uses for this incredible vegan queso recipe. It makes a fantastic dairy-free queso cheese sauce for vegan nachos, burrito bowls, and vegan scrambled eggs. Trust me, it's fabulous slathered on everything!!!
Ingredients for Vegan Queso Dip
Made with only a handful of ingredients, this tasty, thick and creamy vegan cashew queso is a foolproof and also customizable recipe. Plus it's plant based! Here's what you'll need:
- Cashews: If you follow a vegan or plant-based diet, you probably have a cashew supplier! Heh Heh. If not, check out bulk food stores, the bulk food aisle at the grocery store, online, and of course the big box stores for the best price on raw, unsalted cashews. The cashews form the creamy base for this spicy cashew cheese sauce.
- Onion, garlic, red pepper: Sautéed for flavor and some color!
- Olive oil or vegan butter/margarine: Add more flavor and richness.
- Chipotle chilis in adobo sauce: Add a ton of flavor, rich color and a kiss of heat.
- Nutritional yeast: Not the same as baker's yeast or brewers yeast, nutritional yeast add lots of nutrients and a cheesy flavor to dairy-free or vegan recipes. Find it in the health food aisle at most grocery stores or order it online.
- Cumin, salt
- Green chilies or salsa
- Pickled jalapeño juice or apple cider vinegar: A bit of tanginess to break up the richness from cashews.
Incredibly delicious, this simple queso cheese sauce is dairy free, gluten free, oil free friendly, vegan/vegetarian, plant based, and easy to make. No joke - it's missing the bad stuff and packed with the good stuff!!! Let's get into the details.
How to Make Dairy-Free Queso
Super simple to make and yet bursting with a fiesta of flavors! Here's the easy steps for developing mega flavor in this cheesy chipotle queso recipe:
- Extra Time Required: If you don't have a high powered blender, the cashew will need a bit of pre soaking to make them more blendable. Boil enough water to totally cover the cashews. (I put them in the blender cup, pour the water in, and put the lid on.) Let them soak up the water until they are plump and water logged (~1-2 hours). Drain the cashews before using.
- To build flavor, sauté the onions, garlic, and red pepper in vegan butter or olive oil until everything smells good and the onions start to take on some color (this should take around 5-8 minutes). Add the spices and stir together.
- Blend: While the veggies are cooking, put the remaining queso ingredients (cashews to salt) into a high-speed blender. Once the veggies are cooked, add them to the blender as well and blend until smooth and creamy.
- Enjoy this spicy, dairy-free nacho cheese right away on vegan nachos, tacos, pizza, burgers and so much more. Or store in the fridge for up to a week.
How to use Dairy-free Queso Cheese Sauce
This nacho cheese sauce is delicious on absolutely everything, but here's a few of our favorite ways to enjoy it:
- nacho cheese dip is fantastic served with a bag of nachos chips, pico, and guacamole
- drizzle it over stuffed potatoes, grilled veggies or vegan pizza
- great for dipping sweet potato fries and crispy black bean tacos
- a classic combo (and family favorite) on Vegan Loaded Nachos
- add a dollop to chickpea pancakes, vegan tacos, vegan scrambled eggs, burrito bowls
- as a condiment slathered on veggie burgers, vegetable sandwiches or tofu wraps
- make a quick vegan mac and cheese by stirring it into hot pasta
Storage & Reheating Tips
To store: This vegan cashew queso keeps well in the fridge for at least a week in a jar or container. It will thicken up as it chills.
To serve warm: Take out the amount you need and warm in a microwave or in a saucepan on the stove over low heat.
More Vegan Sauce & Dip Recipes
Sauces take a meal from ordinary to extraordinary; and if you're like me, you've always got a jar of some phenomenal dairy-free sauce in the fridge. Here' some of my top vegan sauce recipes:
- Sweet and Spicy Tahini Sauce (most popular sauce on the blog for good reason)
- Vegan Ranch Dressing
- Vegan Caesar Dressing
- Spicy Peanut Ginger Sauce
- Peanut Hoisin Sauce
- Vegan Tzatziki Sauce
- See all our vegan sauces, dressings & dips
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Epic Vegan Queso Cheese Sauce (gf)
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Equipment
INGREDIENTS
- 1 ½ tablespoons vegan butter (olive oil)
- ½ onion, chopped
- 2 cloves garlic, chopped
- ½ - 1 teaspoon cumin powder
- ½ red pepper, chopped
- 1 cup raw cashews
- ¾ cup water
- 1-3 chipotle peppers in adobo sauce
- 1 clove garlic (optional)
- 2-4 tablespoons green chillies (or salsa)
- 2 tablespoons pickled jalapeno juice (lemon or vinegar)
- 2 tablespoons nutritional yeast
- ½ - 1 teaspoon salt
INSTRUCTIONS
- Heat the dairy-free butter/oil in a skillet until shimmering. Add the onions, 2 garlic cloves, and red pepper. Cook over medium - medium-high until everything smells good and the onions start to take on some color (this should take around 5-8 minutes). Add the spices and stir to incorporate. Reduce heat as needed.
- Meanwhile, put the remaining ingredients (from the cashews and below) into a high-speed blender.
- Once the vegetables are cooked, add them to the blender. Blend everything until smooth and creamy. Taste the queso mixture and adjust seasoning as needed (saltier, sweeter, tangier, smokier, spicier).
- Use right away or store in the fridge for up to a week.
- Enjoy with vegan nachos, tacos, burritos, with guacamole and chips or on burgers.
NOTES
- Taste and adjust seasonings: Customize the plant based queso sauce to your taste: saltier, tangier, spicier, smokier, sweeter, cheesier.
- Acid options: Use lemon juice, lime juice, apple cider vinegar or any acid in place of the pickled jalapeno liquid.
- Chipotle options: Sub 1-2 teaspoons smoked paprika, chipotle powder or chipotle hot sauce or similar in place of the chipotle peppers in adobo sauce.
- Vegan nacho cheese sauce consistency: As the sauce cools down, it will thicken up. Use a splash or two of water when reheating to correct consistency.
- Storing vegan cashew queso: Store in the fridge in a jar or container for up to a week.
- Reheating queso: To reheat, pour the queso cheese sauce into a saucepan over medium heat. Stir frequently, until warmed through (~4 or 5 minutes). Add water as needed for a thinner consistency. Or warm in the microwave.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Dave
Wow, love this vegan queso! We had it on our nachos for a superbowl party and it was out of this world. Will definitely be having it again...often. Thank you!
Tracy Halasz
Yay, so happy you love the queso cheese sauce. Thanks for the review.
Jenn
This vegan queso sauce is out of this world. We love to make a big batch and add it to our dishes through out the week! Perfect for any nacho, taco, Mexican bowl! 10/10.
Amy
Have you made a beer cheese out of this recipe?
Tracy Halasz
I haven't yet, Amy, but I will! Thank you for the suggestion.