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With only 9 easy-to-find ingredients, this vegan queso recipe is creamy, dreamy, and ridiculously delicious. Ready in just 10 minutes, it’s the perfect last-minute topping for all your nacho, burrito, and taco needs.
save this recipe!You’ll Put This Sauce On Everything
One of my favorite parts of eating at Mexican restaurants is the queso. You know the kind: creamy, cheesy, perfectly spiced, and impossible to stop eating. But I’ve never quite been able to recreate the flavor at home.
…until now.
After plenty of experimenting, I’ve finally nailed the perfect vegan queso recipe. And let me tell you, it delivers (we’re talking downright irresistible).
It’s so quick and easy to whip up, you’ll be looking for reasons to make it again and again! Pair it with chips, drizzle it over tacos, or dunk it into your favorite burrito. Let’s queso!
Reader rating
“This is awesome. While it was a great May 5th dip, I also used it as a spread on wraps.” —GW
Here’s what you’ll need
This vegan queso only requires five base ingredients and a handful of spices.
Jump to the recipe card for exact measurements—this is an overview!
- Cashews: Cashews make up the base of the sauce, creating an ultra-creamy consistency. Be sure to give yourself time to soak them (best if soaked overnight before making this recipe!).
- Carrot: We’ll toss in a carrot for a cheesy color. Don’t worry—your vegan queso won’t actually taste like carrots!
- Nutritional Yeast: Next, we’ll include nutritional yeast to add a cheesy flavor and nutrient boost (primarily vitamin B12). Check for this ingredient at bulk food stores, health food stores, or online!
- Hot Sauce: Feel free to use the sauce of your choice. I like to use smoky adobo sauce (from a jar of chipotle peppers), but other options include harissa and Valentina hot sauce.
- Garlic: Can you ever really have enough garlic? Use a fresh clove here!
- Seasonings: Finally, add some chili powder, cumin, smoked paprika, and salt for a spicy, smoky finish!
Let’s Make Vegan queso!
Only three short steps stand between you and your new favorite queso. After you soak your cashews, this recipe will take you no more than 8 minutes to prepare. Jump to the recipe card for the full printable instructions!
- Soak the cashews in a bowl of water.
- Chop the carrot and steam it in the microwave until fork-tender.
- Blend all ingredients in a high-speed blender until smooth and creamy.
Recipe Tips
Extra Topping Ideas: You can choose a variety of toppings for this queso. I like sprinkling on a few jalapeno slices, diced tomatoes, and a pinch of cilantro. You can also add chopped green onions, bell peppers, or green chilies!
Avoid Watery Queso: Start with less water when blending (just a splash), then gradually add more as needed. If you’re a little heavy-handed on the water, don’t worry! Simply blend in extra cashews if you have them.
Customize The Spice Level: Adjust the heat to your liking by adding more or less chili powder, paprika, or hot sauce. If you’re serving a crowd, keep it on the mild side and let everyone spice it up with their favorite toppings.
Serve It Like This
This vegan queso recipe is perfect for pairing with any Mexican meal. Here are a few that I like to eat with it!
- Pico De Gallo: Pair this queso with some salsa and tortilla chips for the ultimate appetizer spread.
- Roasted Cauliflower Street Tacos: Top your tacos with a generous drizzle to take a trip to flavor town.
- Veggie Fajitas: Drizzle this queso over this easy sheet pan recipe for a creamy, flavor-packed finish.
10-Minute Vegan Queso Recipe
Ingredients
- 1 cup cashews, 150 g
- 1 carrot
- ¾ cup water, 175 mL
- ¼ cup nutritional yeast, 15 g
- 1 Tbsp hot sauce, like adobo sauce, harissa, or hot sauce
- 1 clove garlic
- ¼ tsp each chili powder, cumin, smoked paprika, salt
Instructions
- Soak: Place cashews in a bowl and cover with water. Let soak overnight, either on the counter or in the fridge. (Alternatively, soak in very hot water for an hour). Strain before using.
- Carrot: Chop the carrot into chunks and set it in a microwave-safe bowl. Add a dash of water and cover the bowl with plastic wrap. Microwave for 3 to 4 minutes on high until the carrot is fork-tender.
- Blend: Add drained cashews, drained carrot, water, nutritional yeast, garlic, and spices to a blender. Blend until smooth, adding more water as needed to reach a smooth, sauce-like consistency.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I used Adobo hot sauce, sliced raw jalapeños on top and warmed in the oven. So satisfying!
Question: I soaked the one cup of cashews but that became much more than one cup once swollen. I only used one cup of this . Should I have used the whole amount?
I usually measure out one cup and then soak them so it could end up being a bit more than one cup. This recipe is really flexible so it shouldn’t make a huge difference!
This nacho cheese is absolutely delicious! I can’t wait to put it on everything Mexican from now on.
I’d love a recommendation for making a Mozzarella style vegan cheese, if you have one. I made one last night and it a total fail!
I’m so happy to hear that you liked it! I have a recipe for a vegan liquid Mozzarella here that I think you’ll love. Happy eating!
This is one of my favorite all time recipes and we always have some in the fridge to eat with raw carrots or tortilla chips.
I usually (at least) double the nut yeast, garlic, hot sauce, spices (maybe not double the salt). I use whatever hot sauce is open in the fridge.
So pumped you loved it, thanks Drew!