Cashew Queso Dip
Published
When I’m craving a creamy, cheesy dip but want to skip the dairy, I make this cashew queso dip. It’s smooth, flavorful, and comes together in just 10 minutes using simple, wholesome ingredients. I love serving it with tortilla chips or drizzling it over tacos and nachos, and my family devours it. It’s perfect for game day snacks, easy weeknight dinners, or anytime you need a crowd-pleasing appetizer that just happens to be vegan and gluten-free.
Cashews are one of my favorite ingredients to use in place of dairy products because of their natural creaminess. When I went dairy-free, I wasn’t the biggest fan of vegan cheese, so I made everything with cashews, including cashew cream to use in coffee, whipped toppings, and sauces. Though vegan queso has grown on me, I still turn to this cashew queso dip for parties and a comforting snack. It’s ultra creamy and cheesy thanks to the blend of cashews and nutritional yeast, and it’s easy to tweak the spice level to your taste. Whether I’m serving it for game day, taco night, or just keeping a jar in the fridge to reheat throughout the week, this dip always hits the spot.
Cashew Queso Dip
Equipment
- 1 Blender
Ingredients
- 1 cup raw cashews, soaked in boiling-hot water for 30 minutes, then drained*
- ½ cup warm water, or ¾ cups
- ¼ cup nutritional yeast
- 2 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt, or to taste
- ½ tsp chili powder
- 1 tbsp hot sauce
Instructions
- Add drained cashews, ½ cup warm water, nutritional yeast, lime juice, garlic powder, onion powder, salt, chili powder, and hot sauce to a high-speed blender.
- Blend on high for 1–2 minutes** until completely smooth and creamy. Scrape down the sides if needed. Add more water to reach the desired consistency, taste, and adjust seasoning if needed (add more salt, lemon, or spice).
- Serve warm with tortilla chips, veggies, or use as a topping for tacos, bowls, or nachos.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cashew Queso Dip Step by Step
Gather all the ingredients together.
Combine the ingredients: In a high-speed blender, add 1 cup soaked and drained raw cashews, ½-¾ cup warm water, ¼ cup nutritional yeast, 2 tbsp lime juice, ½ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt (or to taste), ½ tsp chili powder, and 1 tbsp hot sauce.
Blend the ingredients: Blend on high for 1–2 minutes, or until the queso is silky smooth. Stop and scrape down the sides of the blender if needed. If it’s too thick, slowly add more water until it reaches the perfect pourable consistency. Give it a taste and adjust the seasoning. Add a pinch more salt, a splash of lime juice, or an extra dash of hot sauce if you like it spicier.
Serve and enjoy: Serve it warm with tortilla chips or fresh veggies for dipping, or drizzle it over tacos, burrito bowls, or nachos as a creamy, dairy-free topping. Enjoy!
Variations
- Adjust the heat to your taste by changing the hot sauce or chili powder amount.
- Add smoked paprika or cumin for a smoky variation.
- Stir in chopped green chiles for a Tex-Mex twist.
- If you don’t have nutritional yeast, you can try miso paste or a vegan cheese substitute, but it won’t taste as cheesy.
- The dip is creamier and more queso-like when served warm.
Serving Suggestions
I make this cashew queso dip whenever I get the craving for a cheesy dairy-free snack. It’s quick, comforting, and made with simple ingredients I almost always have on hand. Whether I’m scooping it up with chips, pouring it over roasted veggies, or drizzling it on some gluten-free tacos, it always hits the spot.
Storage Instructions
Store any leftover cashew queso in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, reheat it gently on the stovetop or in the microwave, stirring in a splash of water if it has thickened.
This dip is best enjoyed fresh, and while you can technically freeze it, the texture may become grainy once thawed, so I don’t recommend it.
