Cashew Queso Dip

No ratings yet

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.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Snack

Cuisine: American

Keyword: cashew queso dip

Servings: servings

Author: Sabine Venier

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

*Soaking is key. I soak my cashews in hot water for 30 minutes, but if I’m planning ahead, I’ll do a longer soak in cold water for 4 to 6 hours. It makes a huge difference in how silky the dip turns out. I always use raw cashews for the creamiest, smoothest texture. Roasted cashews can make the texture grainy and can add an overpowering flavor.

**I let my blender run for a full 1 to 2 minutes and stop to scrape down the sides. If the dip still feels gritty, I blend a little longer or add a splash more water to help it along.

Nutrition