Giving up cheese can feel like a huge hurdle when going vegan. Thankfully, there are alternatives that will help during the transition! Once you try my 5 Ingredient Vegan Queso, there’s no going back to dairy. This vegan cheese dip is rich and smooth, just like the real thing. It still has a cheesy flavor and is so much more fresh and satisfying than dairy versions. Did I mention how easy it is to whip up a batch? All you need are 5 pantry-staple ingredients and a blender! Try serving it with tortilla chips, or add it to nachos and burritos. You’re going to love this queso because it’s…
Oh so creamy Cheesy and delicious The right amount of spicy And so easy to make!
Vegan queso vs. vegan queso blanco
Both vegan queso and vegan queso blanco are melted cheese dips. The difference lies in the flavor and color! Queso dip is usually made by melting orange cheddar cheese (or highly-processed Velveeta) and stirring in Ro-tel canned tomatoes and green chilies (or fresh sauteéd peppers/tomatoes/onions). Vegan queso blanco has more complex flavors, blending together cashews, potatoes, green chiles, and jalapenos. This cheese dip has a spicier flavor and is always white. Both dips are delicious served hot and with tortilla chips!
Ingredients you need
Raw cashews – Use raw, unsalted cashews to avoid any disruptions to the flavor. If you do use salted nuts, make sure to test your vegan cheese sauce before adding any additional salt. You can also make my nut-free cheese sauce if nuts aren’t your thing. Lemon juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home. Nutritional yeast – The golden ingredient! This is what will give the vegan queso its cheesy flavor. You can buy nutritional yeast in most major grocery stores or online. Canned tomatoes and green chilies – These will add texture and spice to each bite. Use Ro-tel canned tomatoes with green chilies for the best results! You could also use salsa for a different flavor, or chopped small onion, red bell pepper and minced jalapeño that have been sautéed. Salt – To round out the flavors and achieve balance.
How to make it
Do I need a high powered blender to make this recipe?
A high powered blender, like a Vitamix, will make your life a bit easier when making this nut based dip. This tool has the power to pulverize the nuts into a creamy cashew sauce without soaking them for very long. You can use a regular blender or a food processor instead, but make sure the nuts are soaked in water for at least 4 hours beforehand. It still might not get super creamy without a high powered blender though.
How to store leftovers
This easy queso recipe can serve up to 10 people, meaning it’s perfect for potlucks, events, and parties! Store the leftovers in the fridge in an airtight container. It can even be frozen if needed, in a freezer friendly container. The vegan queso cheese sauce will be delicious when reheated over medium-low heat on the stovetop or in the microwave for a minute or two. Add a little water if needed to thin it, as it will thicken in the refrigerator.
What to serve with queso dip
My queso will go perfectly with these Mexican-inspired recipes:
Jackfruit Carnitas Easy Chipotle Sofritas Sheet Pan Cauliflower Fajitas Vegan Burrito Bowls Spanish Rice and Beans
