Roasted Jalapeño Vegan Queso (7 ingredients!)

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

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!!

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!

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.

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.

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.

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.

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!

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!!

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!

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!

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!!

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.

I have tried a million vegan cheeses sauce recipes and this is BY FAR the best.

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!
Misty

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.

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!

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 :)

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.

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!

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!

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!

Made this for the first time. Tastes pretty good.

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.

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!!

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.

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

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.

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:)

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.

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!!!

This the best no cheese cheese sauce! You’ve changed my life!

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.

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

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!

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!

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.

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!
SMG

AMAZING! so delicious! I couldn’t stop eating it and even tried it on pasta the next day.

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.

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!

This was very good! I used 2 jalapeno peppers and a chipotle chile powder, which gave it a mild spice.

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!!!!

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.

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!

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.

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.

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!!

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!

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

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.

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.

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.

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!

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’!

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!!