Vegan Queso

Published: May 17, 2021 · Modified: May 17, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.

Craving your favorite Mexican cheese sauce? Here is a Vegan Queso recipe that is absolutely cheesy and full of flavor. Use it as a dip, as a topping for your nachos, drizzled over tacos, and more!

You can whip up this cashew cheese sauce to enjoy with your family or to serve a crowd. We make this vegan queso often in our home.

One of our favorite ways to enjoy this queso is drizzled over our favorite vegan Mexican-inspired meals. We love dripping vegan queso over our Stuffed Vegan Mexican Sweet Potatoes and lathering it on top of our Mexican Rice-Stuffed Peppers.

But of course, you can’t forget dessert! Whenever we have a Mexican dinner at home, we like to make a Mexican-inspired dessert to go with it—like this decadent (and a bit spicy!) Mexican Chocolate Chia Seed Pudding.

Why You Will Love Vegan Queso…

• Dairy-free
• Gluten-free 
• Vegan 
• Vegetarian 
• Easy to make

How to Make Vegan Queso 

1. Start by soaking your cashews in boiled water for an hour. 
2. Drain cashews and place in food processor along with other ingredients. 
3. Mix until smooth and set aside. 
4. Add oil and cornstarch to pan, then pour in the cashew mixture. Cook the cashew cheese sauce for a few minutes or until smooth. Stir continuously. 
5. Top with jalapenos and serve with chips, or however you would like. 

Tips and Tricks for Vegan Queso

Adjusting Sauce Thickness

This cashew cheese sauce is meant to be soft. If you overcook your sauce, it will get hard. You can add a little almond milk to help thin the sauce if you find it is too thick. 

Soaking Cashews 

I soaked my cashews in boiled water for an hour. If you want to skip that step, you can soak the cashews in room temperature water overnight to soften them up. 

Using a High-Powered Blender 

If you do not own a food processor, you can use a high powered blender. The key is to get your cashews nice and creamy so you end up with a creamy cheese sauce to dip in. 

Variations to Vegan Queso 

Tomatoes and Green Chiles

If you want to ramp up the heat a bit, consider adding in some diced tomatoes and green chiles. This will also give your queso a more traditional flavor. 

Milk Alternative 

I used almond milk in this recipe, but you can use any plant-based milk alternative you would prefer.

Flavoring 

Feel free to alter the spices used, add in a splash of hot sauce, or stir in some jalapeños for heat. You’ll make this easy queso so much, you’ll become a pro at making your own flavor combos! 

Vegan Queso FAQs

How can you store leftover Vegan Queso? 

Make sure to store your queso in an airtight container. It will last in the refrigerator for 4–5 days. When you’re ready to eat it, warm it up in the microwave or on the stove—just make sure to stir continuously. 

What does nutritional yeast do for this cheese sauce? 

I consider nutritional yeast a main component of this cheese sauce. The yeast provides that cheesy flavor you know and love. When making any kind of dairy-free cheese sauce, including nutritional yeast will make or break the flavoring. 

Can you freeze vegan queso? 

This queso can be frozen for 2–3 months in a freezer-friendly container. When ready to eat, allow the cheese sauce to thaw in the fridge overnight, then warm up in the microwave or on the stovetop. 

What is the best way to reheat cheese dip? 

To reheat this vegan cheese dip, I find the best option is warming up on the stovetop over low heat. Stir the sauce continuously to prevent it from burning. 

If your cheese dip is too thick, add some almond milk or water to thin it up.