Vegan Queso

Jump to Recipe
An addictively good yet extremely easy vegan cheese sauce that tastes just like queso. Less than 10 ingredients and everything happens in a blender. Use it in burritos, quesadillas, tacos, or nachos, or warm it up and serve as a hot queso dip with tortilla chips!
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
5 from 118 votes

Say hello to the vegan queso of your dreams! Once you try this queso, you’ll want to make it weekly and pour it over everything.

With only eight ingredients, this recipe could hardly be easier. All you need to do is soak your cashews, blend them with the remaining ingredients, and voila! A bowl of the most addictive cheesy, spicy vegan goodness known to man.

It’s like a party in your mouth with its rich and creamy texture that perfectly complements burritos, quesadillas, tacos, and nachos. And the best part? It’s made with wholesome plant-based ingredients, so you can indulge in your cravings without any of the guilt!

Table of contents:
1. Why you’ll love this recipe
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Serving suggestions
7. Recipe card with notes

Spoon in a glass jar of queso.

Note: This recipe contains cashews. If you’re looking for a cheese sauce recipe that does not use nuts, check out my nut-free vegan cheese sauce!

And for even more options, check out my complete guide to vegan cheese! It covers the best vegan cheese recipes to use for every situation (including my Vegan Feta and Vegan Cashew Cheese) and reviews the best vegan cheeses you can buy at the supermarket.

Why you’ll love this recipe

Ridiculously easy. There are effectively only two steps in this recipe. Step one, soak the cashews. Step two, blitz everything in a blender. How easy is that?

Minimal ingredients. This recipe requires only 8 ingredients, many of which you probably already have in your pantry. 

ad for meal plans program with picture of woman with button

Wholesome but indulgent. This queso brings a decadent cheesy creaminess to your burritos, quesadillas, tacos, and nachos, but it’s made with wholesome plant-based ingredients. 

Make ahead. Many readers report making a big batch of this on a Sunday as part of meal prep and using it in several different ways throughout the week. It stays good in the fridge for at least a week and you can even freeze leftovers if you have extra.

Ingredient notes

Queso ingredients laid out in various glass bowls on a table.

Cashews. The base of our vegan queso. They add creaminess and body but have a mild flavor.

Nutritional yeast. For those cheesy vibes.

Coconut yogurt. A good coconut based yogurt gives our vegan queso some tang without contributing any coconut flavor. My favorite brands are Culina, CocoYo, or GT’s. Can’t have coconut? Kite Hill makes a thick Greek Almond Milk Yogurt that could also work. A thin yogurt just won’t work here!

Salsa and pickled jalapeños. We need some heat and these two work perfectly together. The pickling liquid from the jalapeños give the queso a mouthwatering tart flavor that will keep you coming back for more.

Spices and nutritional yeast. Chili powder, cumin, and paprika add flavor and depth while nutritional yeast provides cheesy vibes.

Step-by-step instructions

Soak the cashews in hot water for 15 minutes.

Add the drained cashews and all the remaining ingredients to a high-speed blender. If you’re using a food processor, see the Tips section for how to soak your cashews.

Blend until thick, creamy, and smooth, scraping down the sides as you go. Taste for seasonings, adding salt as needed.

vegan queso in blender.

Tips for making this recipe

How to soften raw cashews

There are a couple of different ways to soften raw cashews, depending on how much time you have and how high-powered your blender is.

  • If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for as little as 15 minutes.
  • If you don’t have a high-powered blender, soak your cashews in cool water overnight.
  • Regardless of what blender you have, you can also add your cashews to a saucepan, cover with water, and boil for 15 minutes. Boiling is the quickest option and works great to fully soften the cashews.

As spicy as you like

I think the recipe is perfect as-is; it has some spice but it’s by no means overwhelming. However, I also recognize that spice tolerance is deeply personal.

If you love spicy food, I suggest using a hot salsa and adding more pickled jalapeños to taste. If you’re sensitive to spicy foods, you can try adding fewer of the pickled jalapeños and choosing a mild salsa.

Note: It’s easier to add additional heat to this recipe than take it away, so if you’re not sure, add fewer jalapeños than you think you need initially. You can always taste the queso, then add more later if need be.

Person spooning queso from a glass jar on a table.

Frequently Asked Questions

Can I make vegan queso without a high-powered blender?

While the easiest way to make vegan queso is with a Vitamix (affiliate link) or similarly high-powered blender, it is possible to make queso without one. 

The key is to make sure you cashews fully soften. For the best results, boil your cashews. Simply add your cashews to a sauce pan, cover with water, and . You can also try soaking your cashews overnight, though they might not pulverize quite as easily.

How do you store vegan queso?

Vegan queso can be stored in an airtight container in the fridge for up to 5 days.

What’s the best way to warm up vegan queso?

If you are serving the queso as a dip, it’s even better served warm!

All you need to do is add it to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes. If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.

Serving Suggestions

There are so many ways to use this vegan queso!

For starters, you can try it in buffalo chickpea quesadillas, vegan crunchwrap supremes, breakfast burritos, or burrito bowls.

It’s also the star of these epic loaded vegan nachos.

And if you want to keep it more casual, you can always use the queso as a dip with tortilla chips. It’s something we do not infrequently in my house!

Okay, that’s everything. If you make this recipe, please be sure to leave a comment below or tag me on Instagram – I love hearing your feedback. 

The Best Vegan Queso

5 from 118 votes
An addictively good yet extremely easy vegan cheese sauce that tastes just like queso. Less than 10 ingredients and everything happens in a blender. Use it in burritos, quesadillas, tacos, or nachos, or warm it up and serve as a hot queso dip with tortilla chips!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Condiment
Cuisine: Mexican-inspired
Diet Vegan
Serving size: 8 (2 cups)

Ingredients

  • 1 cup (~130g) raw cashews
  • 1/2 cup (~112g) vegan coconut yogurt (unsweetened, plain)
  • 1/2 cup (~120g) of your favorite salsa
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Several cracks of freshly cracked black pepper
  • 2 tablespoons nutritional yeast
  • 2 tablespoons pickled jalapeños + 2 tablespoons of the pickled jalapeño brine
  • Kosher salt or sea salt to taste

Instructions

  • Add the raw cashews to a saucepan. Cover with water and bring to a boil. Boil for 15 minutes. Drain the soaked cashews.
    Alternatively, you can soak the cashews in cool water overnight.
    If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for 15-30 minutes.
  • Add the drained cashews to a high-powered blender. Add the yogurt, salsa, water, cumin, chili powder, paprika, black pepper, nutritional yeast, pickled jalapeños, and pickled jalapeño brine. Blend until thick, creamy, and smooth. Taste for seasonings, adding salt as needed.
    Note: the pickled jalapeños are decently salty, so I don't add much salt, but if you skip them, be sure to add salt (1/2 to 1 teaspoon kosher salt).
  • To serve warm, add the queso to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes. If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.

Calories: 113kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 160mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




172 comments on Vegan Queso

  1. Allison

    5 stars
    Recipe worked perfectly! Didn’t have jalapeños so I added the salt and a couple squirts of hot sauce before blending.

    1. Support @ Rainbow Plant Life

      Allison, So glad to hear you loved this recipe!

  2. Monika

    5 stars
    ok, I have been looking at this recipe for a year, thinking, this sounds good but I am not a huge queso fan, and I’m not THAT vegan, so why bother? But today I had some old cashews that needed getting rid of, and I had all the other ingredients so I gave it a try. Wow! total game changer – this is great on veggies of all kinds!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Monika!

  3. Marcy Calhoun

    5 stars
    It’s creamy, luxurious and tasty.
    Easy to make and people love it and so do I. Thanks

    1. Support @ Rainbow Plant Life

      Marcy, So glad to hear you loved this recipe!

  4. Jacqui

    5 stars
    Absolutely stunning. So easy to make.
    This is gonna be a recipe to keep. Having with healthy chips and I didn’t feel I’m missing out
    Thank you

    1. Support @ Rainbow Plant Life

      Jacqui, So glad to hear you loved this recipe!

  5. Will

    5 stars
    This queso is such a crowd-pleaser. I’ve served it with tortilla chips multiple times to friends and family who still eat dairy, and they invariably love it. They even ask me for the recipe! It’s such a great demonstration that veganism does not mean sacrificing tasty and decadent food.

    1. Support @ Rainbow Plant Life

      Will, So glad to hear everyone loves this recipe! Thanks for sharing!

  6. Maarten

    5 stars
    Hi Thanks for sharing yet another great recipe. very inspiring.
    You can/should be really proud of your work. Helping other people to eat less meat on social media like youtube with a huge potential crowd. is probably one of the better things you can do to help the world.

    Also i wanted to express great appreciation for the effort you take to write down the recipe on this blog. A youtube video is great and motivating. And must already take a lot of time. But a page to look back is SO usefull. And you write very clear well. Compliments!!! I think this page really make you standup from other youtube food channels!.

    1. Support @ Rainbow Plant Life

      Thank you Maarten! :)

  7. Sarah Drury

    5 stars
    This nacho sauce is simply amazing! I have made it time and again and will never try another- no need. It’s so easy. Having a good blender makes it extra easy, no long soaking of the cashews. Keep up the amazing work!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Sarah! Glad you enjoyed!

  8. Kels

    5 stars
    This recipe is delicious and creamy. It got better over the course of the day, so I’d recommend letting it rest a bit. I didn’t have coconut yogurt, so I used a splash of water to thin it out to the right consistency. I also only used 1 T of the pickled jalapenos because I was using a very spicy salsa.

    1. Support @ Rainbow Plant Life

      Kels, So glad to hear you loved this recipe!

  9. Alex

    5 stars
    OMG this recipe is absolutely amazing! I substituted vegan yogurt with unsweetened oat milk due to lack of availability but the end result was truly delicious~ Ten thumbs up!

    1. Support @ Rainbow Plant Life

      Awesome, Alex. Thanks for your comment and for taking the time to review!

  10. Nikki

    5 stars
    I was too lazy to go to the store for salsa so I used a little homemade ketchup (basically tomatoes, peppers and ACV) and a little fresh onion. Added an extra pepper to compensate! I also use sunflower seeds in lieu of cashews as we have a nut allergy in our house. Worked great!

    1. Support @ Rainbow Plant Life

      Thanks for sharing your substitutions, Nikki! Glad you loved it!

  11. JP

    5 stars
    when I tell you this tastes just like doritos nacho dip… It really really does!!! only better, more flavorful and just all around more amazing! I can’t wait to make burritos tomorrow… :) Thank you

    1. Support @ Rainbow Plant Life

      Yummy, JP! Thanks for the review!

  12. Hannah-Mae Amuka

    5 stars
    This. Is. So. So. So. DELICIOUS. 5 wholehearted stars! (And I’m kinda picky). I do use oat or almond milk in place of the yogurt because that can be hard for me to find at our local grocer. Love it!

    1. Support @ Rainbow Plant Life

      Awesome, Hannah-Mae. Thanks for your comment and for taking the time to review!

  13. bug doorway

    5 stars
    yo this stuff rules

    1. Support @ Rainbow Plant Life

      Glad you love it! :)

  14. Jessica

    5 stars
    I can’t find any salsa from where I am. Can I replace it without something else?

    1. Support @ Rainbow Plant Life

      Hi Jessica! Salsa is a pretty important component. You’re not able to find any shelf stable jarred salsa? If not, here’s a recipe for an easy salsa: https://minimalistbaker.com/easy-red-salsa/.

  15. Jackalyn

    5 stars
    I make this almost every week for quesadillas, burritos, grain bowls, salads, chips, you name it! It always hits the spot. 😋

    1. Support @ Rainbow Plant Life

      So happy to hear that, Jackalyn! We are obsessed with this queso as well!

  16. Anna

    5 stars
    Amazing! I made this to put on tacos, and my whole family loved it. So yummy as a dip as well!

    1. Support @ Rainbow Plant Life

      So tasty, Anna! Great to hear you all loved this queso!

  17. Hayley

    5 stars
    My nacho cheese-loving, non-vegan husband is obsessed with this queso dip – enough said! We make this regularly

    1. Support @ Rainbow Plant Life

      Awesome, Hayley. Thanks for your comment and for taking the time to review!

  18. Julia

    This is so delicious!
    I recently switched to a vegan diet and I crave everything cheesy! This recipe is sooo satisfying! Thank you!

    1. Julia

      5 stars
      Ups… forgot the stars! 😂

    2. Support @ Rainbow Plant Life

      Awesome, Julia. Thanks for your comment and for taking the time to review!

  19. Clara

    5 stars
    This is the best queso I have ever had, including store-bought! I brought it to a potluck and my friends loved it so much they asked me for the recipe after. I’ve made this recipe countless times and eat it in burritos and grain bowls.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Clara!

  20. Colleen

    5 stars
    You did not exaggerate, best vegan queso EVER. I think I had tried at least five different recipes from others until I tried this one, it’s so easy, quick, and amazingly delicious. It’s all I make now. I don’t have access to coconut yoghurt so I substitute silken tofu and lemon juice and it’s amazing. One day, I hope to have access to coconut yoghurt to note if this ingredient makes it even better. I love it with the tofu and lemon juice. Thank you for your fabulous, delicious recipes and your even more incredible personality. I am a huge fan.

    1. Support @ Rainbow Plant Life

      Thank you for the magnificent review Colleen, we are so happy to help :)

Development Alchemy + Aim