Need vegan queso and need it fast? Look no further! This recipe requires just 7 ingredients, 5 minutes, and 1 blender. Let’s do this!
This recipe was born out of pure necessity. Some friends were over one night and we ordered Mexican food and I needed some queso STAT. So, I figured blending up some cashews with hot water would work. Guess what? It totally did.
Typically I like to soak my cashews before blending, but in a pinch this little trick totally works! Because sometimes you just need queso and you need it right now — you feel me?
Origins of Queso
Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. It’s believed to have originated in Texas in the early 1900s (source).
Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses. You can learn more about the history and differences here.
Our version is not traditional, but is inspired by the creaminess and heat of chile con queso and also influenced by North African flavor with the addition of harissa paste (learn more about the origins of harissa here).
How to Make Vegan Queso
This queso is comprised of raw cashews, nutritional yeast, garlic, spices, water, and a little hot sauce or harissa paste blended to creamy perfection. That’s it!
You can make it spicier, cheesier, or more garlicky to taste — the options are endless.
We hope you love our new quick, go-to queso! It’s:
Fast
Creamy
Cheesy
Smoky and spicy
& Incredibly delicious
This would make the perfect dip for Mexican night and beyond. Lately I’ve been keeping a jar around for adding to Cauliflower Rice Burrito Bowls, or just to dip with corn chips. Swoon.
If you’re into queso, be sure to check out our Butternut Squash Bowl with Jalapeño Queso, Roasted Jalapeño Vegan Queso, Best Damn Vegan Nachos, Cashew-less Vegan Queso, and our Black Bean Plantain Enchilada Bake!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
5-Minute Vegan Cashew Queso
Ingredients
- 3/4 – 1 cup hot water
- 1 cup raw cashews
- 1 clove garlic, chopped
- 2 Tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt, plus more to taste
- 1 Tbsp harissa (or sub hot salsa, hot sauce, Ro-Tel, or 1 chipotle pepper in adobo sauce // plus more for garnish)
Instructions
- Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don’t be shy.
- Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.
Rebecca says
Oh my GOSH…I can’t begin to tell you how amazing this recipe is! But then again, you already know that because you created this masterpiece :)
I’m a huge wimp when it comes to hot, spicy things, so I just pretty much went hog wild on the nutritional yeast, and garlic. I also added a bit more salt and cumin than the recipe said. That was perfection! After tasting it, I told myself to branch out and try just a teeny tiny bit of Cholula sauce. I added just a couple drops (wimpy, I know) and it really did bring out a burst of flavor.
Thank you for this super easy to follow recipe! I will be making this very often :)
Amazing! Love your modifications and bravery to try some hot sauce, Rebecca :) Thank you for sharing your experience! xo
Nancy T says
Made this as part of a vegan chip and dip board for a Halloween party and got so many compliments. It’s delish!
Love that idea, Nancy! We’re so glad it was a hit. Thank you for sharing! xo
Tracie says
I made this for the first time last night for some cheese lover foodies in their early 70s and they all raved about it! It was delicious and so smooth (I did soak the cashews for a few hours) – I should have made a double batch!
Aw, YAY! We’re so glad everyone enjoyed it. Thank you for sharing, Tracie! xo
Janine says
Super yummy and quick! A go to recipe! Thanks!
Thanks so much for the lovely review, Janine. We are so glad you enjoy it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Katie says
Can I make this with cashew pulp ?
That wouldn’t work, unfortunately! Too much of the flavor/fat has been removed.
James says
I’ve made this a few times and really enjoy it but I’m wondering if there’s any way of making it a little less sweet? I guess that comes from the cashews. I tried adding a little vinegar but it didn’t really do much. Any suggestions?
Soaking the cashews, but it won’t be as quick!
Marge Teilhaber says
Hi guys! I asked a question that you replied to but I can’t find it here so let me just say that I probably posted it in the wrong recipe because I asked if garbanzos can be used as a sub for “white beans” instead of the traditional cannellini or northern in your white bean queso recipe. IOW, as a general rule do you consider garbanzos to be a white bean? I’d use cannellini if I had them in the house, but I’m out of them right now.
Hi Marge, we don’t usually consider chickpeas to be a white bean, but they might work in that recipe. We think the result will be less creamy though!
marge201 says
Okay, I gotcha. But in a pinch with only garbanzos in the house, I’ll remember to cook and blend the beans enough to go for creaminess. Thanks so much for your reply!
Fred says
Hello,
I’m looking for a nut-free alternative nacho cheese dip made with chickpeas?
Thank you for your feedback,
Fred
Hi Fred, the closest we have would be our Creamy Vegan White Bean Queso. See the notes section for a nut-free option. Hope that helps!
Jeremy says
Tajin, on of our favorite “Mexican Seasoning Salts” has a HOT SAUCE and I think that would be CLUTCH in this!!! Elimate the salt except to taste, and use the Tajin Hot Sauce.
I’ve also seen the addition of SWEET POTATO to this, which might help with the body of it being a “cheese sauce” and tumeric; earthy and almost mustardy depth while adding great color. Going to make this, my house guest has a LOT of allergies and misses Mac n Cheese…
Ooo, yes! That hot sauce sounds amazing. Such a great idea to add sweet potato too! We might have to work on a version like that. Thank you for sharing, Jeremy! xo
Ramon says
Good stuff!
Thanks, Ramon! We’re so glad you enjoy it!
SB says
This was really easy and tasty. I needed more heat in mine, so added about half a jar of pickled jalapenos and a few more tablespoons of some very hot salsa.
Love that! Thank you for sharing, SB! xo
Brooke says
This was so good! I used mild salsa (in place of harissa) I had on hand and chipotle chili powder (in place of chili powder). I actually used this as a replacement for Siete Cashew Queso Blanco in a Defined Dish Hatch Chili Chicken Casserole recipe. I will use this recipe every time I make that one and I will definitely make this as it’s own dip!
Amazing! We’re so glad you enjoyed it, Brooke. Thank you for the lovely review and for sharing your modifications! xo
Lisa Ward says
This turned out great! (And so easy!) Only thing I did differently was to soak and rinse my cashews first.
We’re so glad it turned out well! Thank you for sharing, Lisa! xo
TS00 says
This is an awesome recipe. I like to add 2 tbsp of apple cider vinegar, for some tang. I recently started adding a few slices of dill pickle. This adds more tangyness, and a bit more flavour depth.
Amazing! Thank you for sharing! xo
Jack says
LOVE this queso sauce, it’s so good! I’ve seen a few vegan youtubers using plant-based lactic acid in their vegan cheese, so I ordered some and added 1tsp as well as about 2tbsp of Forager cashewmilk yogurt. It was out of this world delicious! My mom, who is a self-avowed “cheese snob”, loved it and insisted that I leave a review, lol!
Very cool! Thank you so much for sharing, Jack!
Tas says
Oishiiiiiiii! Very good great recipy!
YAY! Thank you for the lovely review, Tas!
Daniel Newkirk says
I made this for the first time today as a lark and I was blown away! I thought my days of enjoying the flavors of queso were over, but this nails it pretty dang closely. Of all the vegan cheeses I’ve had, this is easily the best one I’ve tried and it was so easy to make. Thank you !
Yay! Thanks so much for the lovely review, Daniel!
Stephanie Denton says
I just made this for the first time and I literally licked the spatula!! Cheese has been the hardest thing for me to leave behind but this will make it sooo much easier! This will become a regular make at my house! Thank you so much!!
We’re so glad you enjoyed it, Stephanie! Thanks so much for the lovely review! xo
Carol Lowry says
This recipe is the bomb. I use a chipotle pepper and it’s got a good amount of spice to it, delicious! When I open a can of chipotle peppers, I freeze them singly on a piece of wax paper on a sheet pan, once frozen I pop them in a bag and store in the freezer for all the things I just need one chipotle for.
We’re so glad you enjoy it, Carol! Love your tips as well!
Michelle says
This was spot on for a non dairy substitute. We made quesadillas and I subbed this for cheese. I followed the recipe as printed. It was delicious….so glad I can have quesadillas with my family!
We’re so glad you enjoyed it, Michelle! Thanks so much for sharing! xo
Sammy says
I had a sudden craving for queso and happened to have everything for this recipe on hand. Turned out fantastic, especially for something I was able to throw together so quickly!! I started with the smaller amount of water but still needed some extra cashews to thicken it to my liking, and I added some extra of all the seasonings after. I also used sriracha in place of the harissa since that’s what I had. It’s so easy to customize to your own taste which is my favorite type of recipe. It isn’t identical to a dairy cheese queso, but it hits all the creamy, savory, spicy notes I was craving. My non-vegan roommate tried it and liked it as well. Definitely making this again.
Woohoo! We love to hear this. Thanks for the great review, Sammy!
Ambie says
By far the easiest and most delicious vegan nacho cheese recipe that I’ve tried. I love that it only takes a few minutes to make, minimal ingredients and always turns out great. I always use chipotle sauce, which I think works really well.
Yum! Thanks for the great review, Ambie!
Madi says
Delicious queso. I won’t be able to stop eating it! I used ro-tel and hot sauce because I like it a little spicy. I also added about 1.5 Tbsp apple cider vinegar to give it an acidic kick and that sharpness you get from real cheese. Soooo good. I’ll definitely make it again.
Yum! Thanks for the great review and for sharing your modifications, Madi!
Cassy says
I make this often, usually at the request of my husband, who would eat the whole batch by himself in one sitting if it were possible. Tonight I served it in a taco salad situation with some new friends who are not dairy-free, but they thought it was fantastic and asked for the recipe. This queso is always a hit, Dana! Thanks for a fantastic recipe.
Yay! We love to hear that everyone enjoyed this. Thanks for the great review, Cassy!
Brittney says
This is a staple in our house, we love it so much in burritos, bowls, breakfast hash, nachos. I’ve been adding a couple tablespoons of pickled jalapeño juice and it’s DELICIOUS!!
Whoop! We’re so glad you’re enjoying it, Brittney. Thank you for sharing! xo
Jen says
This is legit delicious. I used salsa because it was all I had in the house and it turned out great.
Yay! Thanks so much for the review, Jen!
Jessica S says
Came out more like a hummus looking thing that tasted like smokey spices. I added more yeast, but it didn’t really taste cheesey. It was a fun “dip”
But probably wont make again. Was I supposed to soak cashews? The ingredients just said raw cashews…
Hi Jessica, did you add the full amount of water? The mixture shouldn’t be too thick like hummus, but you’re correct that it only calls for raw cashews and hot water, not soaked cashews. Thanks for your honest review!
Diane says
Easy, quick, and delicious. The Harissa makes this one special. Thank you very much for sharing such a simple yet tasty recipe. Definitely recommended.
Woohoo! Thanks so much for the great review, Diane!
Brian says
Soooo good. Easy to make and adjust to your tastes. Highly recommend making it.
Yay! Thanks for the great review, Brian!
Hannah says
Will it work with roasted cashews if I don’t have raw on hand?
Hi Hannah, we haven’t tried it, but a couple other readers have done so with success. We do think raw would be better though.
Mary h says
Very easy to make and customize. Making with soaked cashews and a simple addition of a dollop of chili crisp worked nicely too.
Sounds delicious! Thanks so much for sharing, Mary! xo
Sue says
Oh my goodness! This is soo good. Our family loves this queso. We would spoon it over ice cream, over mashed potatoes, over just about anything. Thank you. We appreciate you!
We love to hear it! Thanks so much for the lovely review, Sue!
Kcapron says
I have had an aversion to making things with cashews for the sole reason of the soaking time. I just whipped this up in no time. It is so good! I did add a little salt, less than 1/4 tsp and it was just enough. Excellent recipe! Thank you!
We’re so glad you enjoyed it. Thanks so much for the lovely review! xo
B says
You really are magical! I never realized how fiery and GOOD harissa can be! The flavors shine in this queso.
Thank you for all of your hard work and amazing creations! You make my life SO much more fun and SO flavorful!
We love to hear this! Thanks for the lovely review, B!
Naomi McCoy says
Thank you for this recipe! Amazing texture and flavor, and so quick and easy to make! Being from the south, the harissa seasoning threw me off a bit, was not a fan of the hint of mint that comes through. Next time I will substitute hot sauce or chilies instead. Thanks again!
Lovely! Thanks so much for sharing, Naomi!
Melanie says
So tasty! Added more hot sauce and chili powder to give it a bit of a kick and some plant milk for creaminess. Have made twice already!
We’re so glad you enjoyed it, Melanie. Thanks so much for the lovely review! xo
Jill says
My first vegan queso and this recipe is easy and delicious. No substitutions; tweaked quantities to my taste. 3/4 cup water gave me the creaminess I wanted. I’m newly GF sensitive and it’s a whole new world for me. I’m thankful for your cookbook and website. I’ll be making this recipe often.
Aw, we’re so glad our recipes have been helpful, Jill! Thank you for sharing! xoxo
Cassandra says
I love this. But I wanna try making it next time so it is stretchy. Could you recommend me what to do? Im guessing tapioca and water then on stove but not sure what the ratios should be
Hi Cassandra, Adding 1-2 Tbsp of tapioca starch should work well.. you could add maybe 1/4 cup extra water as well. Warm slowly on the stove until it begins to thicken!
Jessie says
This is the best queso recipe I’ve ever had, vegan or otherwise. It’s just so good! I do use unsweetened plant milks to make it a bit richer, but I otherwise keep it the same. Also, hint hint: If you have kids, leave out the cumin, chili powder, and harissa, and you’ve got a great alfredo sauce! My kids eat it up, and they are crazy picky eaters.
Woohoo! Thanks so much for the great review and for sharing your modifications, Jessie!
Brecken says
I usually don’t leave comments but felt like I should because this recipe was so easy and delicious! I use hot sauce instead of harissa because I didn’t have any and it was very delicious.
Yay! Thanks so much for the review, Brecken!
Renee says
Love all your vegan recipes and cashew queso is no exception. I used rose harissa and only 3/4 cup of boiling water and it is perfect texture 🙂
Aw, thanks Renee! We’re so glad to hear it! xo
Ash says
Thank you so much for this recipe; I can’t wait to try it! Are there any concerns or extra considerations I should take into account when using a food processor for this? I don’t think my blender can handle it.
Hi Ash, with a food processor, it won’t get completely creamy. If you still want to try it, we’d suggest using less water since the cashews won’t fully break down and absorb the full amount of water. Hope that helps!
Michael says
This is SO good! I used 3/4 cup water and subbed 1 chipotle pepper in adobe sauce. The last time I made it, I just doubled the recipe as the container of raw cashews from the supermarket is exactly 2 cups. Yum-o! Thanks for posting this!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Michael!
Annie Kuhn says
I’m excited to try this recipe! Can I use roasted cashews instead of raw (perhaps soak them?) I accidentally bought roasted and am hoping I can still use them.
Thanks for your time!
Hi Annie! We haven’t tried this recipe with roasted cashews and aren’t sure how it would change the flavor, but technically it should work! Hope this helps!
Annie Kuhn says
Thanks for responding! I just made it with roasted, unsalted cashews that I soaked for 30 min. So delicious!! Thanks for a great recipe.
We’re so glad you enjoy it! Thank you for sharing, Annie! xo
Wendy says
Made this with a couple small tweaks – roasted the cashews and used Sambal Oelek in place of Harissa. I probably (close to) doubled the nutritional yeast. Absolutely delicious! I have been looking for a good Queso recipe and you most definitely did not disappoint!!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Wendy!
Bnali says
I love cheese.
This recipe is fantastic. I made it as part of a vegan charcuterie board. The dairy eaters (myself included) ate most of it. Next time I will put it on both boards.
I used all the water and added creole seasoning for extra spice.
Next time I want to add salsa to replicate the velveta dip. Thank you!
Bnali
Amazing! Thank you for sharing, Bnali! xo
Athenalovestocook says
Pretty good! It didn’t have enough flavor for me before so I added canned green chilis and a few cherry tomatoes as well as seasoning salt and it was perfect!
Amazing! Thanks so much for the lovely review and for sharing your modifications!
Isabel says
My GO TO cashew queso recipe!! Taste exactly that way it should! I have made this SEVERAL times and brought it to friends and family and everyone’s loved it
Jessie says
This is crazy good. I may have even commented before, I don’t remember. But if I have, it’s worth commenting again. HOLY VEGAN QUESO this is amazing!! Better than any queso I’ve ever had with dairy, hands down. Thanks so much for sharing!
Woohoo! Thanks so much for the great review, Jessie. We’re so glad you enjoyed!
Julie H. says
So incredibly good and easy. I love the fact that I don’t have to run to the store and buy anything special! I will be making this regularly!
We’re so glad you enjoyed it, Julie! Thank you for sharing! xo
CD says
Incredible! So easy & quick to make!
Yay! Thanks, CD!
Melissa says
I am GF and DF. I am not supposed to have yeast. Can this be made yeast-free as well?
Hi Melissa, we don’t think that would work unfortunately! It’s a key ingredient in the recipe.
Laura Marie says
This was really delicious. I used my Ninja Foodie which makes sauces and smoothies and it blended very well. I used Frontier Nacho Spice Nutritional Yeast, Frontera Chipotle Pepper Adobo, a little champagne vinegar for acid, and extra chili powder. I like the very light texture and it would also make a great replacement for sour cream. I am a fan of very spicy food, but you can customize to your preference. Easy, quick, and guilt free!
Sounds yummy! Thanks for the review and for sharing your modifications, Laura!
Jessica says
Amazing vegan queso! There are so many more complicated ones out there, I’m glad I found this one. It took maybe 2 mins and was delicious! Will definitely be making it again
We’re so glad you enjoyed this recipe, Jessica! Thank you for sharing! xo
Jamie says
Quickly googled cashew queso and this was the first recipe I clicked on. Whipped it up and omg!! Delicious!! Now I’m on Instagram going through your page!! So many recipes I want to try!! So happy I accidentally found you!
Aw, yay! We’re so glad you’re enjoying our page, Jamie. Thank you for the lovely review! xo
Grace says
Love that it didn’t involve soaking the cashews (was definitely having a “need queso now” moment)!!
Didn’t have harissa, so it tasted a bit on the sweeter side. Added a combination of original and green pepper Cholula sauces, plus a but of onion and garlic powder and that made it for me! Just thought I’d share some the flavours! These quick recipes are great encouragement for those new to vegan/dairy free lifestyles! Thanks for sharing!!
Love your creative additions, Grace! Thank you for the lovely review! xo
Barrett Chambers says
This recipe has become a staple in our house. I am so appreciative. We make it for burrito night.
Some modifications: add 1 tsp miso, 1 tsp Dijon, 1 tbsp pickled jalapenos, and double the nutritional yeast.
It is delicious as written but these modifications make it cheesier to me.
We’re so glad you enjoy it, Barrett! Thank you for the lovely review and for sharing your modifications!
Lindsay says
Did you soak the cashews for this recipe? I know most recipes call for the them to be soaked for some time before blending.
Hi Lindsay, you can soak them, but we found that with using hot water, we were able to get around it here!
Michelle says
This was delicious! I see this becoming a favorite in our house. Thank you for the great recipe with easy to follow directions.
Woohoo! Thanks, Michelle!