Name: 10-Minute Vegan Queso Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
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

10-Minute Vegan Queso Recipe

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Jun 19, 2024

5 from 9 ratings

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8 minutes

Serves 2 cups

26 Comments

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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.

A white bowl filled with vegan queso and topped with jalapeños, tomatoes, and cilantro with taco ingredients scattered around

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

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A hand dipping a tortilla chip into a bowl of vegan queso topped with jalapeño slices, tomatoes, and cilantro

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!

Various measured vegan queso ingredients displayed on a red background

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.

Oval dish of yellow cheese dip topped with chopped tomatoes, cilantro, and jalapeños, surrounded by tortilla chips, avocado halves, a small bowl of salsa, seitan wings on the side, and a wooden spoon with seasoning.

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10-Minute Vegan Queso Recipe

5 from 9 ratings

By: Sarah Bond

Prep: 5

Cook: 3

Total: 8

Servings: cups

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.

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

Store leftover queso in the fridge for up to 1 week. Keep sealed in a closed container to maintain freshness. To heat, place it in a microwave-safe dish and microwave in 10-second intervals.