Roasted Jalapeño Vegan Queso (7 ingredients!)

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Dipping a tortilla chip into our Roasted Jalapeno Vegan Queso dip

All aboard the queso train – toot toot!

Did you like my cheesy joke? (Get it? Cheesy cuz it’s…queso?)

But, in all seriousness, soak some cashews, roast your peppers, and ready your chips, folks. We’re making vegan queso.

Wood cutting board with roasted jalapenos, cashews, nutritional yeast, salt, and spices for Creamy Roasted Jalapeno Vegan Queso

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.

Roasted Jalapeño Vegan Queso

I’ve made vegan queso before, both from eggplant and from a semi-classic “roux” of garlic, oil, starch, and almond milk. But I had yet to tackle cashew queso.

However, after a trip to one of my favorite Portland eateries – Prasad – my friend Jeanette ordered their roasted jalapeño queso and insisted I try it. Things haven’t been the same since. I had to remake this queso.

My version is easy, requiring just 7 ingredients and a little over 1 hour to make. Plus, it’s oil-free for those of you avoiding oil, yet it remains ridiculously creamy thanks to the soaked cashews.

The “cheesy” flavor primarily comes from nutritional yeast, which also adds a hefty serving of B vitamins and a gorgeous golden hue. It’s what we call a win-win situation.

Blender with ingredients for making our gluten-free Vegan Queso recipe

I hope you all LOVE this “cheese” sauce! It’s:

Super flavorful
& So delicious

This would make the perfect sauce to add to things like tacos, burritos, enchiladas, nachos, and more. It’s also delicious with straight-up tortilla chips – you can’t beat a classic.

If you give this recipe a try, let us know how it goes! Leave a comment below, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Serving dish filled with Creamy Roasted Jalapeno Vegan Queso cheese dip
Pouring Roasted Jalapeno Vegan Queso Cheese dip into a measuring cup

Roasted Jalapeño Vegan Queso (7 ingredients!)

7-ingredient vegan queso with spicy roasted jalapeño, smoky spices, and cheesy flavor from nutritional yeast. The creamiest dairy-free cheese on the block.
Author Minimalist Baker
Ceramic baking dish filled with Creamy Roasted Jalapeno Vegan Queso
4.76 from 70 votes
Prep Time 1 hour 15 minutes
Cook Time 7 minutes
Total Time 1 hour 22 minutes
Servings 16 (2-Tbsp servings)
Course Side, Snack
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 5 Days


  • 1 1/2 cups raw cashews (soaked for 6 hours or overnight in cool water or 1 hour in very hot water)
  • 1-2 small jalapeños (2 for spicier queso, 1 small pepper for less spicy)
  • 1/3 – 1/2 cup nutritional yeast (for cheesy flavor + yellow color)
  • 1/2-1 cup filtered water
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 dash hot sauce (optional // such as Tapatío // or red pepper flake)


  • Be sure to soak your cashews overnight in cool water or in very hot water for 1 hour before starting this recipe. Drain and then proceed with recipe.
  • Preheat oven to medium broil and add jalapeños to a baking sheet. Broil on the top oven rack for 4-7 minutes or until slightly blackened on the outside. Wrap in foil to steam for a few minutes. Then carefully peel outside skin away and remove any seeds/stems. (Note: Be sure to wash your hands after peeling to avoid getting any lingering heat on your skin or your eyes.)
  • Add soaked, drained cashews and jalapeños to a blender along with nutritional yeast, water (starting with the lesser amount), chili powder, cumin, garlic powder, salt, and hot sauce (optional).
  • Blend, adding more water as needed to create a creamy, pourable cheese sauce. Scrape down sides as needed.
  • Taste and adjust flavor as needed, adding more nutritional yeast for depth of flavor and cheesiness, remaining jalapeńo or chili powder for heat, cumin for smokiness, salt for saltiness, or hot sauce for additional heat.
  • Serve immediately. Will be fine at room temperature for several hours. Store leftovers covered in the refrigerator up to 5 days. Reheat on the stovetop or in the microwave.


*Nutrition information is a rough estimate.
*Original recipe makes ~2 cups queso.
*Recipe inspired by the jalapeño queso at Prasad in Portland, OR.

Nutrition (1 of 16 servings)

Serving: 1 two-Tbsp serving Calories: 69 Carbohydrates: 4.4 g Protein: 2.3 g Fat: 5.3 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 62 mg Fiber: 0.7 g Sugar: 0.6 g

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My Rating:

  1. Rhonda says

    Do you soak raw cashews to promote creaminess or because of the “oil” on them that can cause reactions?

  2. Yosian says

    Nice? do you have the video to watch making it with the ingredients. Thank you for all those healthy Vegan recipes

  3. Esther LaCelle says

    Made this today and served it drizzled over Mexican rice, refried pinto beans, and tortilla chips. My husband and I both thought it was amazing!

    These are the couple edits I did to the recipe:
    -Swapped 1/2 cup of leftover cooked millet for 1/2 cup of cashews to cut down on expensive cashews (leftover cooked rice or grits can also be used—a common trick I use to save $$)
    -added a red bell pepper which I roasted along with the jalapeños
    -increased the salt a bit
    -added about 1-2 TBS lemon juice to give it some tang

  4. Christy T. says

    Delicious! I used 2 raw jalapenos since sometimes roasting dulls the heat, and I like spicy food. It’s creamy and a wonderful substitute for the queso I miss so much! I put it on Turkey tacos wrapped in romaine with fresh salsa, and it was amazing!!

  5. Rachel says

    The BEST vegan queso I’ve ever tried! My family and friends (who are not vegan) also cannot get enough of this recipe! It’s great as is, but I tend to add more salt, garlic powder, and hot sauce to taste because we crave a lot of salt and heat in our queso. Delicious with chips, bell pepper, carrots, cucumbers, and on top anything you might want cheese on. Thank you for sharing this recipe, it has definitely become a staple in my life!

  6. Pam @ Health on the Homefront says

    Just made this and it’s the first vegan queso I have ever attempted. It’s so darn delicious!! I only made half the recipe because I wasn’t sure how I would feel and was afraid to sacrifice the cashews. OMG!! It’s so so good. My 4 year old son devoured it with me. Thanks for an amazing recipe. We aren’t vegan either, I just love adding vegan recipes to our days.

  7. Leptosiphon says

    At first I was disappointed that this actually does not taste entirely like cheese. HOWEVER I was pleasantly surprised that it is OMG So Good!! I had it with your recipe for cheesy chili baked potato wedges and holy cow… Dee-licious! Now I just put the “queso” on everything. Seriously, I’m just looking for every opportunity to eat more of it. I also made too much the second time I made it and put the extra in my freezer. It was in perfect condition when I used it two weeks later. I recently cut out dairy from my diet and cheese has been the hardest part, but this recipe makes the transition easy, even if it isn’t identical to cheese.

  8. Dana says

    I regret making this, there are so many better nutritional yeast based quesos that aren’t as expensive as the cashews I wasted on this. What went wrong? I have two guesses: 1) I really shouldn’t have halved the recipe. I had the perfect amount of cashews for a half recipe, so I used that and followed the instructions to a T. It wouldn’t blend. I’ve been blending for an hour. I’ve added another splash of water and a splash of soy cream. Marginally better, but not at all creamy. 2) I don’t have a $400+ blender. I used a $200 5-speed kitchen aid blender which is still one of the best you can buy. Nothing. Every time I would turn it on, the whole mixture would fly and adhere to the sides of the blender, no matter what speed, or pulse. This left me scraping down the sides every 30 seconds. What a hassle. Tips: Don’t halve. Maybe use a recipe without cashews if you don’t have an elite blender. So much for queso for Superbowl today.

  9. Kalyn says

    LOVE this recipe and have been making it for a while. I’ve learned a few mods that really elevate it for me. We like spicy & since [store-bought] jalapenos aren’t that spicy I use 2-3 & also add chili flakes. I double the cumin, 1.5 the nutritional yeast, & double the water (otherwise it’s always too thick to blend). The most notable thing I’ve done recently is added lime juice! I used the juice of half a lime & thought about adding more, but didn’t want to push it & piss off the spouse for modifying too extremely :P.

    As always, thanks so much for crafting such AMAZING foods for us vegans (& anyone else!) to rely on.

  10. Kurt says

    I like the recipe and used part of it for my own concoction. To save time, I just used some of the same ingredients I would utilize when making a dairy-based queso. And that’s by using a can of Rotel (diced tomatoes and green chilies). I used 2 cups of cashews, but took out the water (since the Rotel has liquid in it).

    In prep, I put all the ingredients in my blender plus the liquid from the Rotel and blended for a couple minutes to make smooth. Then I added the rest of the Rotel (I use the spicier blend) later and pulse so you’re not liquifying the chilies and tomatoes. Tasted great!

  11. Amy says

    This is great! My husband is vegan, I’m not but I keep tying different vegan “cheese” recipes until I find one I really like. This is it I think!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t recommend freezing this recipe, but you can store leftovers covered in the refrigerator up to 5 days! Reheat on the stovetop or in the microwave.

  12. Alexis Sorensen says

    I doubled the spices/salt, added 1.5 boiled potatoes, and 1.5 boiled carrots. The consistency felt more cheesy. It is a really great recipe. Thank you!

  13. Erin says

    Hi there,
    This sounds delicious but I want to add this to nachos and then bake them, will the sauce hold up in the oven, or will it clump up?
    Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin! We haven’t tried baking it and can’t say for sure, but if you experiment with it, report back! Good luck!

  14. Allison says

    Second time making this recipe, because once was just not enough. This stuff is DELICIOUS… prepare to be hooked. (Note: I’m not a huge fan of the taste of nutritional yeast on its own, but in this recipe, it really adds something special.) Highly, highly recommend!

  15. Jessica says

    Wow!! This stuff is delicious…. I added two jalapeños and it wasn’t spicy enough for me… Next time I’ll add three. You have the best recipes…. thank You!!

  16. Megan says

    Great flavour, I didn’t have 1 1/2 cups of cashews so I think I missed some of the creaminess. But loved the jalapeños in the broiler. Yummy, will definitely try again. Oh, I added some turmeric for color.

  17. Misty Schaefer says

    I’ve made this recipe 3 or 4 times now and have left out the Tapatio sauce (it’s against my diet), but compensated it with red pepper flakes, and I use the entire chile (after removing the skin, of course) and cumin. It turns out so good my non WFPB (Whole Foods Plant Based) although vegetarian, husband even loves it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe changes, Misty! We’re glad you and your husband enjoy it :D

  18. Ramiz says

    When I made this recipe it tasted like hummus, and even had the texture of hummus. I poured an entire 16 oz jar of medium spicy chunky salsa and it finally tasted like queso dip, not cashew hummus. A great base recipe, but I found without the salsa it tasted nothing like queso.

  19. Anansa says

    Made it tonight for my vegan borittos! I really liked it! It was way too spicy for my girlfriend, but I love spicy foods! Will definitely make again!

  20. Kimmi says


    I really don’t like the taste of nutritional yeast. I’ve several recipes, tried to lower the amount and every time, I can detect the taste. Could I use anything else instead?

  21. Lauren says

    I just have to say, I have never commented on a blog before but felt it was necessary after making this. This was absolutely amazing!!! I have been playing around with vegan recipes for a little while now but not actually fully committing to it, mostly because of my love for cheese :). But you have sold me on this lifestyle! Thank you!

  22. Francesca says

    Made this and it’s a new staple for when I’m craving nacho cheese! Definitely needed 2 big jalapeños the spicness is really what made it taste nacho-cheesy :)

  23. Adam says

    This was so good. I was surprised it worked so well with my old, not so trusty emersion blender. I was impatient and hungry so I soaked the cashews in boiled water from the kettle for about 10 minutes. It wasn’t as shiny and smooth as the pictures obviously, but it was still quite smooth. My add-in was a few drops of super potent, dark, smokey chipotle sauce. Thank you for the recipe! I will make it for years.

  24. Korrie says

    Are the measurements correct for the cashews? 1 1/2 cups is a lot more then 180g and when I made the sauce it was a super thick paste

  25. MiMi says

    What I did (since no time to soak cashews overnight/ only owning a food processor) I boiled the water. Dropped my cashews in and put them on simmer for an hour. Perfectly creamy and no blender necessary!

  26. Amanda says


    What is your favorite brand of nutritional yeast? Do you find that different brands have a different flavor?


  27. Sarah B. says

    Oh my. This was so yummy. I’m not vegan, but I still enjoy trying vegan recipes. I’m always on the lookout for healthier versions of my favorite foods. This recipe is absolutely delicious. I had no idea what it might turn out like, but it sounded so good. I had to try it. The nutritional yeast is sooooo good, and good for you. I’m in my first trimester of pregnancy, and I’m getting some pretty outrageous cravings. I definitely wanted queso, but the thought of heavy cheese sauce seemed gross. I’m so glad I tried this. I will DEFINITELY make this again. Soon!

  28. Tahlor DiCicco says

    Loved this! As a former chees-a-holic with a newly discovered lactose sensitivity, this was an excellent substitute for a once loved snack that used to cause me so much pain!

    We added additional chipotle hot sauce and a bit more salt to taste – will 100% make it again!

  29. Katherine says

    I am allergic to cashews–can I replace them with almonds? (one of those weird people not allergic to all nuts just some)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katherine! We haven’t tried almonds but you could try sunflower seeds or maybe macadamia nuts? Hope this helps!

  30. Sophie Kaufman says

    So delicious and easy to make. My omnivore friends loved this. I think this was even better after a night in the fridge so in the future I will make ahead and enjoy the next day.

  31. Ashley says

    Wow this stuff is AMAZING! I ate it with your burrito bowls, but I imagine it would also make wonderful kale chip or Mac n’ cheese. YUM!!

  32. Kimberly says

    I made this and it was super yummy. However mine didn’t get creamy like yours. Mine was still chunky from the cashews. Any ideas why? I used my Ninja food processor.

  33. Kristen says

    I took this dip when watching football with friends and they devoured it and didn’t realize it was vegan! I have been vegetarian for years but moved to a vegan diet almost a year ago. It is a lot of fun to see my family (who are all meat eaters) enjoy your amazing recipes! My husband bought me Everyday Cooking for mother’s day this year and I love it, always my go to resource! Also, your vegan/GF carrot cake was better than any non-vegan version I have ever eaten and it only lasted 1 day at my house. Thank you for making it easy to move to plant based diet.

  34. Anne says

    Thank you so much for the recipe…. OMG !!!! Made this exactly like you put in recipe……ended up adding 4 more tablespoons of Nutritional Yeast. Did one red and one green jalapeño broiled in oven … Did this at a friends house, used his Vitamix … The key – ran on high for about 10 minutes to get it creamy and pourable. Did have to add a bit more water….used very hot water and this just made it so smooth…. Guess I have to go get a Vitamix for myself.

    I will be making this again and again as long as I have a Vitamix Blessings, Anne

  35. Madison says

    I made this recipe and found it was really easy! I didn’t enjoy it so much on its own, but smothered on nachos with all the fixings it completely satisfied my need for ‘nacho cheese’. I didn’t have garlic powder so I threw a couple garlic cloves in the oven while broiling the jalapeño and it worked like a charm. I would definitely make it again.

  36. Ashley Laychock says

    I made this yesterday and the flavor is good! I couldn’t get the yellow color though. I tried adding more nutritional yeast but it just never got yellow:/ aside from that I really enjoyed it! It didn’t get as smooth as the photos here but I think that’s because I don’t have a crazy blender just a normal ninja:)

    • Madison says

      I also have a ninja and agree that it didn’t get quite as smooth. I tried adding a little bit of turmeric powder and that helped with the color.

  37. Manda says

    I made this — and every other sauce-y goodness I make right now — with pre-made cashew butter as I am presently without a blender. You just have to make your sauces a little wetter at first so you can stir efficiently but it works just fine & is actually super easy & just as delicious. I used Artisana Organics but I’m sure any brand you like will be fine.

    As I love love love spicy foods I actually added a can of hot Hatch tomatoes as well. Basically I used the juice from the can instead of water, mixed the juice with the cashew butter until smooth, added spices, mixed a little more and only at the end did I add the actual Hatch tomatoes (because I love them in cheese sauces) + jalapeños after the sauce was thickening &creamy. That prevents lumping.

    Anyway, great recipe & super easy to adapt to your preferences. This would be easy for a beginner! Though I threw this on roasted jackfruit burritos I’d like to recommend trying this (especially with the hatch tomatoes) on nachos for your nay-saying omnivorous friends. It’s *super* creamy & flavorful – just don’t skimp on the spice & nooch. Trust me, it’ll be a hit.

  38. Kyrie says

    I made this dip on national queso day, and it was amazing! My husband and I demolished it in no time. I didn’t have cashews but I did have mixed nuts, so I used those instead. This recipe is so easy and delicious, thank you!!!

  39. Tia says

    This was my first time making vegan queso and I am super pleased with the outcome! I put this on everything. But, I still cant get through it fast enough. ( says it will only last 5 days in the fridge after making it). Has anyone tried freezing it and then thawing it? I really dont want the rest of this heaven dip to go to waste.

  40. AJ says

    I made this tonight as part of a game day nacho spread- it was terrific! I followed the recipe exactly and it was perfect. Thank you for making vegan cooking easy and interesting.

  41. Karen says

    Dana I’ve made this recipe several times and I believe it is hands down the best vegan queso. Thank you for creating a success! Karen in TX

  42. Valerie says

    I have made this for two bbq’s and then just for my own personal devouring. PEOPLE GO NUTS FOR THIS. Vegan, non-vegan, it doesn’t matter!

    Also… I added a can of Amy’s Kitchen Chili to it and it blew everyone away. Thanks for the amazing recipe!

  43. Mary Jo Roames says

    I made this tonight and it is superb! I blened everything while I was waiting on the Jalopeno and started eating it ? (the japs kick it up to a whole new level). I always enjoy your recipes! Thanks for sharing!

  44. Lauren says

    Mine had a texture closer to hummus, not liquid-y enough unfortunately. I added an additional 1/2 C water and a teaspoon of olive oil to see if it would help but it still wasn’t as pourable as the picture. Still good flavor but not life changing.

  45. Stephanie says

    This is now a weekly (or more) staple at my house. My kids love the 1/2 jalapeno version and the grownups eat the whole jalapeno version. I even sometimes mix in a little pickled pepper juice to really give it a kick.

    Thanks so much for changing my life. My husband always laughs at me for licking the top of the blender when I’m done using the spatula. Five stars!

  46. Erin Wilson says

    Amazing! And it even passed the hubby test. With me being new to the lifestyle having this in my arsenal will make all the difference. Can’t wait to try it over other dishes.

  47. Eatyourveg says

    The nutritional yeast I have is vitamin b12 fortified. Would it be best to buy a new one that isn’t? I’m worried if I put that much in, I’ll be making everyone overdose on b12? On a side note, this is the best website ever. I survive off these yummy vegan recipes.

    • Hilary says

      Don’t worry about overdosing on B12, there is very little in nutritional yeast and it is a water soluble vitamin, meaning any extra will leave in the urine

  48. Kalyn says

    OMG. This was the best cheesiness substitute I’ve made so far (always something cream-like). I doubled the cumin and salt, added lots of chili flakes, and used maybe an extra 1/8th of nutritional yeast. I’m SO excited to drizzle it over your barbacoa taco recipe tonight and some type of unplanned nachos later this week. Licking every last bit from the spatula. Thanks for the great recipe!

  49. Darcie says

    How do I make this velvety smooth? I have a “Ninja Blender” and food processor, but my cashew cream always turns out gritty… Do people strain it usually?

  50. Lauren Beach says

    AMAZING! I have made this 4 times now for various potlucks. It is always gone by the end and I people always want the recipe. Making it again today because I am craving it. Thank you!!!!

  51. Maris says

    Hello! I am making this for the second time tonight. I loved it. I use one large jalepeno and it had a spicy bite, which I love. The only thing I did different – because I was in no hurry – was put it a cupboard for a couple of days to ferment it. Because of this, it didn’t pour; I had to spoon it out. The other thing was a nice tangy flavor added to the spicy. Delish. I served it on burritos with tempe chorizo and black beans. Yum. Yum. (I also ate it as a snack in tortillas and brought it to a friends to eat with chips and fresh veggies.) This time, I’m packing it up for a two week camping trip.

  52. Katie says

    This was amazing! I added lots of extra spices and hot sauce, including smoked paprika and Cholula. It tastes just like the queso from Taco Bell ;) I also used canned green chiles instead of roasted jalapeños to save on time and it was super yummy. Can’t wait to try with jalapeños!

  53. Megyn says

    We tried this tonight since we really like the Mexican queso that’s made with chipotles in adobo. We weren’t as impressed with it- tasted either too spicy (dominant flavor) or too much nooch. We always add lemon juice to vegan queso to add a tang like real cheese can have. I think next time I would add 1/4 roasted jalapeño and add salsa.

  54. The Mistress of Spices says

    Hi Dana! I made this last night and loved it. It’s definitely not like a “real” queso texture-wise but who cares, it’s delicious! After dipping with chips, I mixed some along with some pickled jalapenos with cooked pasta. Put the mixture in a casserole dish and topped with panko and (real) Parmesan and baked until golden on top. Quick and spicy mac & cheese for lunch today as a result! The rest will be used as an enchilada sauce tomorrow, which I can’t wait for! Thank you for the great recipe.

  55. bluegirl says

    WOW! pertty delicious gose so well with roasted veggies wrap, and of course I make my own home made soak tortillas wrap. This is my secound time I make this Queso. even my hubby like the queso. Thank You for great recipes!!

  56. Brianna Tardiff says

    This looks great , I’m wondering if you could make a double batch and freeze some in smaller portions for later use?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I think that would work, Brianna but we haven’t tested it. Report back on how it goes if you give it a try!

  57. Alice Ma says

    I made this this weekend and had it on a tortilla with refried beans! It was so delicious and easy! I have some leftover that I am going to bring to a potluck and serve with veggies for dipping. Thanks!

  58. Kristina says

    Has anyone tried freezing this? Results? It would be a wonderful thing to have on hand and ready to use for those “hey-let’s-just-make-nachos” nights.

  59. brent says

    this stuff is good but to me the mexican queso is much better! thanks for all the fantastic recipes!

  60. Kate says

    I made this as written and loved the idea of roasting the jalapeño first. The finished product was just a touch sweet for me so I added a couple tablespoons of chopped pickled jalapeños and a splash of the liquid from the jar and it was just right. I love that it rewarms so nicely so I can use it for different things throughout the week.

  61. Rebecca says

    Great flavor! I simmered some homemade seasoned black beans to put the quest over and it was so satisfying I checked the calories per serving twice.

  62. Kyle D says

    I made this recipe last night to try out the new Vitamix blender I got in the mail and it did not disappoint! My friends and I all enjoy our food spicy so I used 2 large Jalapenos and added 1 Serrano pepper to the mix along with some Tofurky brand Chorizo Crumbles to make it more of a party dip. At a gathering of 8 with myself being the only Vegan attending, this dip got absolutely DEVOURED! Some of my carnivorous friends enjoyed it so much they even asked me for the recipe! No one that tried it questioned that it was intended to be a nacho cheese dip like they have when I tried out other recipes on them. You have to try this one guys! Thank You & Good Job, Dana.

  63. Stephanie says

    I made this last night and it was so delicious! I love that it only had 7 ingredients. My non vegan husband even enjoyed it!

  64. nina says

    so many tasty recipes so little time ahhh! i havent even made the breakfast burrito yet i can’t keep up!! ;) love you so much this looks amazing!!

  65. Juliana says

    This may seem like a dumb question but is there a reason you said use filtered water and didn’t just say ‘water’? I didn’t know if there was an issue with using tap water or if it was just a taste preference.

  66. Elyssa - Simply Plantiful says

    Hi Dana! I’m very interested in vegan cheeses and have experimented with several of your recipes now. My question is, in terms of deciding which ingredients to use, how do you choose between ingredients like cashews and arrowroot starch? I’ve found that arrowroot starch is best for sticky cheesy-ness, but I’m curious if there’s more to it than that for you. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Just depends on the recipe! I find arrowroot starch is best for pastas, but cashews do a bit better for dips. But they work both ways!

  67. Kathie Arias says

    Please excuse me while I drool all over my keyboard. Haha! In all seriousness, this looks and sounds beyond amazing. My family and I are Hispanic and LOVE having a kick to our food. I love the simplicity of the recipe and knowing how easy it is to make! Will be trying this ASAP!

  68. Georgina Stewart says

    Hi Dana

    I am sadly allergic to nutritional yeast AND regular cheese (it gives me hellish migraines), so queso has been off the books for a long time! Do you think there would be any way to get the ‘cheesy queso’ taste without nutritional yeast? Big ask but you are so multi-talented I thought I would throw you a curve ball!
    Thanks in advance for any thoughts!

    • Shannon says

      I understand nutritional yeast is pure msg which is why it causes migrains in some. I try to use umami foods when making vegan queso. So I add some sundried tomato and/or dried mushroom as NY replacer. You can even try roasted garlic. I also add extra salt and acid like lemon or vinegar.

      • caitlyn says

        Nutritional yeast doesn’t contain MSG. It does have glutimate, but it’s bound to other amino acids. So not MSG :)

        Made this to go with some tofu scramble this morning. So good!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Thanks for sharing, everybody! I’ll see what I can do about a nutritional yeast-free cheese. But in the meantime, probiotics, salt, turmeric sound like great suggestions.

          • Shelly says

            I wonder if you can substitute boiled carrots in lieu of the nutritional yeast and water… I will try this week and see how it turns out!

      • beth says

        I also can not have nutritional yeast and would love to make this recipe. A functional medicine doctor told me to avoid nutritional yeast because I have yeast overgrowth. I hope there is an alternative ingredient.
        Dana, I love your recipes. Thank you!

    • JONI says

      I’ve heard of people using probiotic tablets to give a sharper cheese flavor. Adding cooked carrot and or turmeric can help with the color as well. Hope that helps!

    • Hanusia says

      This isn’t exactly queso, but VegNews magazine’s website has a fantastic recipe for mac ‘n’ cheese that, without nutritional yeast, is INCREDIBLY cheesy! (I will include the link, but if it doesn’t post, just Google ‘Vegnews mac and cheese recipe.’) You could make that cheese sauce and modify the spices based on what kind of recipe you want (so, add the peppers and hot spices if you want to make a queso, for example.)

  69. Sarah says

    Just made this for my taco night! Other than soaking the cashews this queso came together in a jiffy! It tastes great, however, is a bit too spicy for my taste (my lips are burning as I type this) and I only added one jalapeno. Next time I will be adding half of One! Great recipe and idea, but maybe add half the pepper then taste and go from there!

    Thanks again for a wonderful recipe darlin’!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! Thanks Sarah. Some peppers are hotter than others. Yes, maybe start with half next time!

    • Kate says

      Deb at Smitten Kitchen posted a great tip about taking off the tiniest sliver of jalapeño and tasting it just to know what you’re working with because they vary so wildly in heat. It’s not too bad even if you get a hot one and then you don’t end up making your entire recipe nuclear by accident.

  70. suzi says

    I made this today and tasted it straight away. YUM!! mine was super hot and spicy! I used 2 huge jalapeños and added two drops of tabasco. wowzah!!! I added all of this yumminess to brown rice I made last nite, and steamed an entire head of broccoli ,a zucchini and one more serrano Chile chopped fine. made a casserole with a little added vegan mozzarella and have it in the over right now. had a bite cold, before I baked it… man its gonna be off the charts GOOD!!! thanks for this one! you always have the best ideas/recipes for us to play with!!

  71. Jeff stroud says

    I have been missing my “Cheese” of late this could fix that right up! I look forward to preparing as well as enjoying the yummy cheesy dish..

  72. Claudia says

    Ohhh myyy can this queso dip be any more perfect?? I wish I had this recipe for Cinco de Mayo yummm

    Claudia |

  73. OneGreenSmoothie says

    Could you substitute pepitas or sunflower seeds if allergic to cashews or would that change the flavor and/or consistency too much?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m thinking sunflower seeds might be the best bet. Either that or maybe macadamia?

    • Karen says

      Hey OneGreenSmoothie,

      If you can eat soy, silken tofu is really nice in vegan queso instead of cashews! It also blends really smoothly, which is a plus.

      • OneGreenSmoothie says

        Yes, Karen, we can do soy so thank you for kindly suggesting that! I’m a new cook so not sure how to do all the substitutions yet. Our family is plant based, but one of our kids is allergic to nuts, legumes, hemp, etc so I’m trying to learn new recipes to feed the family with him included. Super appreciate your thoughtfulness!

  74. Jen says

    Did anyone else catch the nod to Dinosaur Train?! Or maybe that’s just my mama of a 4 year old boy perception. Love all things cashew cream. So versatile and delicious every time. Have you tried as a Cajun Pasta Cream Sauce? Deelish. Add andouille sausage if you eat meat, red peppers, onion, garlic and your typical cajun seasonings, plus the cashew cream (without the jalepenos–that would be too much). Super tasty when you want a spicy, creamy noodle dish.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! I don’t know dinosaur train, but it sounds cute. Thanks for the tips on the recipe!

  75. littleblackdomicile says

    Such a pretty presentation! I am working my way thru your photo class and a new Cannon camera. So informative!-Laurel Bledsoe

  76. Lindsey says

    I don’t have a regular blender, could I use an immersion blender (I get by with that and my food processor but as a result haven’t tried any of the cashew ‘cheese’ substitutes, and I would LOVE to make this work!)

    • Maria says

      Hi Lindsey,
      I have done it with an immersion blender. You are right, its not perfect, but I have found that by soaking the cashews for closer to 24 hours, it is good enough. The key for me has been to making the cashews as soft as possible before blending! :)

  77. Lee Ann says

    Will this work in a regular blender or food processor? I don’t have a high speed blender (yet!).
    This looks so delicious, I want to try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Regular blender is best! I find food processors don’t get this totally smooth, so it will retain some graininess.

    • Hanna says

      You actually don’t have to be vegan to enjoy this yumminess! Believe it or not it’s suitable for everyone!

      • Lauren says

        Hahahaha yes brilliant response thanks Hanna. A lot of people that never had vegan healthy alternative make up in their minds and pre judge that it wont taste good. Not only tastes great but healthier alternative.

        Thats what i love to teach in my recipes on YouTube and Facebook look me up under – Vegan Chef Lauren. This blog has been my inspiration to continue on to do that as well as encouragement of a few friends. I had my first vegan recipe from this blog my friend made for me so thank you Dana <3 much love!!! Hugs!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Prak! If you want, you could add real cheese (maybe?) to the recipe instead of nutritional yeast. But otherwise, I really do think non vegans and vegans would both enjoy this recipe! I sampled it to some non-vegan folks when I made it and they loved it.

    • Angel says

      You would use queso cheese and thin with milk or cream if needed. You would skip the cashews, water and nutritional yeast….you’d also miss the point, it would be better to find another recipe.