10-Minute Vegan Queso Recipe

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.

5 from 9 ratings

10-Minute Vegan Queso Recipe

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.

Prep Time5

Cook Time3

Total Time8

Course: Dips, Sauces, and Salsas

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Vegan, Vegetarian

Keyword: cashew queso, vegan nacho cheese, vegan queso

Diet: Dairy-Free, Gluten-Free, Low Carb, Paleo, Raw, Vegan, Vegetarian

Occasion: 4th of July, Birthdays, Cinco de Mayo, Game Day

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Servings: cups

Author: Sarah Bond

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.

Video

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.

Nutrition