Creamy Vegan Queso Recipe

The creamiest vegan queso recipe without dairy or processed ingredients! This healthy dairy-free nacho cheese will satisfy cheese lovers too.

– 2 tablespoons avocado oil or extra-virgin olive oil – 1 medium yellow onion, chopped – 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic – 4 cloves garlic, pressed or minced – ½ teaspoon smoked paprika – ½ teaspoon ground chili powder – ½ teaspoon ground cumin – ½ teaspoon garlic powder – ½ teaspoon onion powder – ½ teaspoon salt, more to taste – 1 cup (5 ounces) raw cashews* – 1 ½ cups water, more as necessary – ¼ cup nutritional yeast – 1 tablespoon rinsed oil-packed sun-dried tomatoe


– 2 teaspoons hot sauce (I used Chipotle) – 1 teaspoon white wine vinegar or distilled white vinegar – ⅔ cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa – 2 tablespoons chopped pickled jalapeños, optional – Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion

Step 1


In a large saucepan, heat olive oil on medium. Add the onion and a pinch of salt and stir often until tender and translucent, about 5 minutes.

Step 2

Mix grated potato, garlic, paprika, chilli powder, cumin, garlic powder, onion powder, and salt. Mix well and cook for 1–2 minutes to enhance flavours.

Step 3

Stir in cashews and water. Allow the mixture to simmer. Simmer, stirring often and reducing heat to avoid a rapid boil, until the potatoes are tender and cooked through, 5–8 minutes.

Step 4

Carefully pour the mixture into a blender, saving the pot. Stir in nutritional yeast, sun-dried tomatoes, hot sauce, and vinegar.

Step 5

Scrape down the sides as needed to blend until smooth, about 2 minutes. Use ¼ cup increments of water to thin the mixture if it is difficult to blend. Blend after each addition.

Step 6

Taste and add salt until the queso is irresistible (usually about ½ teaspoon more). Return the mixture to the pot and add tomatoes, salsa, and jalapeños if desired.

Step 7

Stir the mixture all the time over medium-low heat until it's very warm. If you want to serve it as a dip, put it in a bowl and add any toppings you like.

Step 8

Or, to make nachos, pour a lot of it over a bed of tortilla chips and add any toppings you like. Serve right away. Afternoon snacks are even better the next day!

Step 9

Covered, cool leftover queso and put it in a bowl. You can keep it in the fridge for up to 5 days. Reheat slowly on the stove or in the microwave, stirring often, until everything is warm.

See Also

Edamame Hummus Recipe