Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Snacks

Easy Vegan Queso Dip

By Erin · May 27, 2019 · Updated May 13, 2020 · 2 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeDairy FreeVeganVegetarian

This easy vegan queso dip comes together in just a few minutes and is packed with delicious flavor without the dairy. 

A bowl of vegan queso topped with tomatoes, onion, and cilantro with a tortilla chip in the dip

Easy vegan queso dip is your new go-to party appetizer. Why? Well, because these days everyone has different dietary needs. Some people are vegan, some people are gluten free, and this queso dip is both of those things. …though, it’s not nut-free (sorry!). It’s quick to whip up if you’re in a hurry or simply don’t want to spend a ton of time prepping an appetizer. Plus, it’s Memorial Day, so what could be better? 

VEGAN QUESO RECIPE

Yes, this dip is made with cashews. I think cashews are incredibly versatile and pretty essential in vegan baking and cooking. They provide a creamy consistency, and that’s exactly why I opted to use them as the main ingredient in this easy queso dip recipe. 

A bowl of queso topped with tomatoes, cilantro and onion

VEGAN QUESO DIP INGREDIENTS

  • raw cashews — make sure they’re raw and NOT salted
  • dairy free milk
  • nutritional yeast
  • red onion
  • garlic
  • chili powder
  • turmeric
  • smoked paprika
  • stuff for toppings — red onion, tomatoes, cilantro, jalapeños, etc. 

HOW TO MAKE VEGAN QUESO

Soak the cashews: Don’t skip this step! Soaking your cashews will make them easier to blend, which ultimately makes for a smoother texture. Alternative option: boil the cashews. If you forgot to soak your cashews (I always do!), you can simply bring them to a boil and boil them for 20 minutes or so or until they’re larger in size. 

Blend it up, baby: Place your soaked cashews and ALL of the ingredients in your blender and blend for one full minute. Then, do the finger taste test to see if you want to add any extra spices, i.e. a pinch of salt or maybe more smoked paprika if you want it to be spicier. 

Heat it: The last step is to warm the queso up, because no one wants to eat cold queso. Pour the blended up queso dip into a saucepan and heat over medium-low heat until it’s to your desired temperature. 

Someone dipping a chip into a bowl of queso

MORE DELICIOUS DIPS:

  • charred crab dip
  • black pepper whipped feta
  • classic hummus
A bowl of queso topped with tomatoes, cilantro and onion

Easy Vegan Queso Dip

This vegan queso dip is made with raw cashews and plenty of spices to give it a creamy texture and plenty of flavor without the dairy.
5 from 1 vote
Print Pin Rate
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 ¼ cup raw cashews soaked
  • 1 cup dairy free milk
  • ¼ cup red onion
  • 2 garlic cloves
  • ¼ cup nutritional yeast
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon smoked paprika or more to taste

Instructions

  • Soak your cashews: place cashews in a bowl with water and soak for at least 2 hours. Alternatively, you can boil cashews for 20 minutes.
  • Place your soaked cashews (cashews only, not the water) and all remaining ingredients into your blender and pulse for 1 minute or until smooth.
  • Taste test with your finger and add more spices if you want (i.e. more smoked paprika if you want it a little spicier).
  • Transfer mixture to a saucepan and heat over medium-low until it's warmed.
  • Add toppings and enjoy!

Notes

Topping ideas: onion, tomatoes, cilantro, jalapeño, etc.

Nutrition

Calories: 268kcal | Carbohydrates: 17g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Sodium: 331mg | Potassium: 419mg | Fiber: 3g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 3mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

 

« Classic Hummus Recipe
Dreamy Almond Butter Chia Pudding »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Sarah | Well and Full says

    May 27, 2019 at 9:36 am

    This queso looks so tasty!! I love all the spices you used in the recipe 🙂

    Reply
    • Erin says

      May 29, 2019 at 1:44 pm

      Thanks Sarah!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter