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A bowl of queso topped with tomatoes, cilantro and onion
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5 from 1 vote

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.
Prep Time2 hrs
Cook Time5 mins
Total Time2 hrs 5 mins
Course: Appetizer, Snack
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: dairy free queso dip, queso, vegan queso
Servings: 4
Calories: 268kcal
Author: Erin


  • 1 1/4 cup raw cashews soaked
  • 1 cup dairy free milk
  • 1/4 cup red onion
  • 2 garlic cloves
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon smoked paprika or more to taste


  • 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!


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


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