The absolute BEST Vegan Queso made with cashews, non-dairy yogurt, salsa, green chiles, tomatoes and zero nutritional yeast! This queso is dairy-free, oil-free and delicious! EVEN READERS AGREE it is the best!
BEST VEGAN QUESO
I’m here to show you how to make the Best Vegan Queso ever today! This cheese recipe is a variation of my cheese sauce from my Cheesy Mexican Tortilla Bake. I’ve had probably hundreds tell me it is the “best I’ve ever had since going vegan”, so I only named it that because I and you all seem to feel that way, k? But guess what, it is even better because I adapted it to be queso now.
In all seriousness, it really is the best vegan queso cheese recipe. It is so good that it went over as a big hit with all of my non-vegan guests at my Christmas party. I even had a couple of them say “I’d eat this over regular queso any day”…especially when you look at how much more healthy my version is, yet so rich and decadent. I love wowing non-vegans with dairy-free recipes, which you can see in my 20 Healthy Vegan Recipes to Wow Non-Vegans!
If you are allergic to cashews, check out my nut-free queso here!
Pictured with my oil-free chips. See directions below how to make. I originally shared how to make these in my Mexican Bowls post, but have added brushed lemon juice this time. Yum. Learn why I like to be oil-free as much as possible on my How to Cook and Bake Without Oil post.
MAKE VEGAN CHEESE WITHOUT NUTRITIONAL YEAST
Unlike most vegan cheese recipes you will find, this Best Vegan Queso is made with NO nutritional yeast and yet it is insanely cheesy and full of flavor. The salsa, vinegar and yogurt all give this dairy-free queso dip all of it’s cheesy flavor and tang.
This vegan queso also goes great with my Best Vegan Taco Meat!
VEGAN QUESO INGREDIENTS
First, you will gather these 8 ingredients (+salt):
- Cashews: make it extra rich, creamy and thick just like dairy cheese.
- Salsa: gives the cheese a depth of flavor, as well as tang, which is needed for a cheesy taste.
- Non-dairy yogurt: makes this taste extra tangy, extra cheesy and creamy. I use the So Delicious coconut plain.
- Distilled white vinegar: another super acidic note to give extra oomph of flavor that just screams cheesy.
- Smoked paprika: gives a wonderful smoky undertone to the cheese.
- Ground cumin: gives more depth of flavor and aids to the authentic queso flavor.
- Green chiles: these add both flavor and texture, reminiscent of classic queso.
- Tomatoes: adds texture and classic in queso.
HOW TO MAKE VEGAN QUESO
Step 1: First, add all of the ingredients (except the chiles and tomatoes) to a high-powered blender, like a Vitamix. If using the soaked cashews, then a food processor tends to work better to smooth out sauces, versus a blender that is not very powerful. Blend a couple of minutes until 100% smooth and creamy.
Step 2: After blending, stir in the green chiles and tomatoes, but do not blend. I used the whole can of chiles but you can use less if you prefer.
Step 3: Add the sauce to a pot and heat it over medium-low just for about 5 minutes, whisking constantly, until it slightly thickens. Be careful about overheating it or it will make it chunky.
Step 4: Top with sliced jalapenos or cilantro if desired and serve right away.
FREEZING TIPS
While I have not tried freezing this personally, I think it would be just fine. Just thaw it overnight in the fridge and reheat it on a very low heat over the stove, whisking constantly to prevent sticking. Do not heat it in the microwave, as I do not think it would reheat as well.
OTHER VEGAN CHEESE RECIPES TO TRY
- Vegan Ricotta Cheese
- Vegan Pimento Cheese
- 5 Ingredient Strawberry Cream Cheese
- Vegan Baked Herbed Cashew Cheese
- Vegan Baked Smoky Cashew Cheese
Best Vegan Queso
Ingredients
- 1 cup (150g) raw unsalted cashews* (see NOTES at bottom regarding sub)
- 1 cup (240g) medium heat runny/not too chunky salsa (I used Pace Picante)
- 3/4 cup (180g) PLAIN dairy-free yogurt (I used SO Delicious "Unsweetened" Plain coconut yogurt but Soy will work too, but it's slightly sweeter)
- 1 tablespoon (15g) white distilled vinegar
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 oz can diced green chiles (use half or the whole can)
- 1/4-1/2 cup diced tomatoes
- Optional: sliced jalapenos and cilantro
NOTE
- If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, drain, rinse and proceed. Otherwise, the cheese will be gritty. OR, you can sub the cashews with equal gram amount (150g) RAW oil-free cashew butter.
NOTE
- Using a medium heat salsa here will give a nice kick of spiciness. If you are serving this to kids or prefer mild, then sub with a mild salsa.
- I use this scale.
Instructions
- If wanting to make my oil-free chips, make those first. See the bottom of the directions.
- Add all of the ingredients (except the chiles and tomatoes) to a high-powered blender, like a Vitamix. If using the soaked cashews, then a food processor tends to work better to smooth out sauces, versus a blender that is not very powerful. Blend a couple of minutes until 100% smooth. After blending, stir in the green chiles and tomatoes, but do not blend. I used the whole can of chiles but you can use less if you prefer.
- Add the sauce to a pot and heat it over medium-low just for about 5 minutes, whisking constantly, until it slightly thickens. Be careful about overheating it or it will make it chunky.
- Top with sliced jalapenos or cilantro if desired and serve right away. It will get a bit thicker as it sits and overnight in the fridge, so just give it a good stir.
- This sauce is excellent as a dip at a party or over burritos or nachos!
Oil-free Chips: Preheat your oven to 400°F and line 2 sheet pans with parchment paper. Cut your tortillas into 4ths. Spread them out evenly and brush lightly with lemon juice and season with salt. Bake for 8-10 mins or until they are getting crisp. Watch closely towards the end so they don't burn. Let them cool and crisp up.
Notes
- CASHEWS SUB: I always get asked about subbing cashews from people who are low-fat or avoid fat. I am not fat-free or nut-free so I use nuts in my recipes because I want them to taste just as rich and creamy as the original dairy versions, so that is why fat is needed.
However, if you want a lower fat version, you can sub up to 1/2 cup of the cashews with white beans. That will really reduce the amount of fat, but ONLY do this if you don't want the best version to serve and wow guests, as it will NOT be as rich, creamy or thick or taste the best. - NUT-FREE: If you are allergic to cashews, check out my nut-free queso here!
- FREEZING TIPS: While I have not tried freezing this personally, I think it would be just fine. Just thaw it overnight in the fridge and reheat it on a very low heat over the stove, whisking constantly to prevent sticking. Do not heat it in the microwave, as I do not think it would reheat as well.
Nutrition
Awesome! My kids loved it too, which was a surprise. I’m grateful to find this as giving up cheese has been hard for me. And I’m happy that there is no nutritional yeast in it. This is my hands down favorite vegan recipe website and I love the cookbook.
This was so awesome to hear Melissa, thank you so much! I’m really happy that my website is your favorite and you are loving my book, that means so much to hear, thank you!
Thanks Brandi! This has become a fav or mine and I’ve made it for a few friends events and it’s a total winner! Love your blog. thanks for what you do.
Omg I can’t believe how delish this dip was! Having been recently diagnosed with dairy intolerance I was mourning over the loss of cheese in my diet.
But this dip tastes just like regular queso! Even my hubby thought so. Thank you!
That is so amazing to hear Cindy! Thank you so much for taking the time to leave this review!
Hi, Brandi – I have a dairy allergy, but I love cheese, so i’m thrilled that this totally satisfied my queso craving (and without the cholesterol!)!
Do you have a corn tortilla recipe (or one you recommend)? I searched your blog but didn’t find one. I’ve been making flour tortilla from scratch but want to try corn.
Thanks!
So glad to hear it David! No I don’t have a corn tortilla recipe but I’ve been meaning to make one. I find oil free ones at Whole Foods and also Trader Joe’s I believe.
WOW WOW WOW WOW WOW. I HOPE YOU NEVER STOP SHARING YOUR GREAT VEGAN RECIPES!
That is so kind, I don’t plan on it, thank you!
I made this for the first time yesterday for a party. I doubled the recipe and the whole dish was gone by the end of the evening! I had so many non-vegans stunned that this didn’t have cheese! It was the hit of the party and everyone asked for the recipe and went back for seconds and thirds!
This is my favorite ever. But I didn’t have any yoghurt in the house last time, so I subbed it with naturally fermented saurkraut. Not the liquid, the Kraut. Kept everything else the same. It came out amazing. You have to try it at least once!!! Thanks for all your genius recipes!
WOW!!! I could hardly believe how good this was and everyone at our dinner party was blown away that it was vegan. This will be a forever keeper – thank you!
Yay! That is the best feedback!!
The BEST vegan queso I’ve ever tried! My family and friends (who are not vegan) also cannot get enough of this recipe!!! You Rock! Thank you, Brandi!
Oh my goodness! You’ve done it again! Absolutely delicious! Thank you, for all of your hard work! It pays off!
So happy you loved it Tina!!
Hi, I just wanted to share that vegan sour cream worked well for me as a yogurt sub in this recipe. My 8 year-old wanted this queso, based on the picture, and I didn’t have any yogurt in the house. We tried it with Tofutti sour cream, and it was really good! We also left out the tomatoes and the green chiles because we didn’t have any on hand. We are fans of nutritional yeast at our house, but we will be adding this queso recipe to our regular rotation! Thanks for a great recipe!
So happy you all enjoyed it Jill, thank you so much for making it and leaving feedback!
I needed to report back that my omnivore husband tried it after I posted that comment and said it was the best queso he’s ever had. (!!!) Thanks again!
Woohoo, that is so amazing to hear Jill, thank you for getting back and letting me know!
So I made this and totally loved it!! This is the first vegan cheese sauce that I’ve made that I didn’t hate!! So excited about this. Just wondering if you could tell me how long it lasts in the fridge? I’m the only one that eats it so far and that’s a pretty big portion. I hate to waste it!!
So happy you loved it Carrie, yay!! It lasts around a week in the fridge, or you could freeze it and then just thaw it later on.
I finally made it last night and really like it! I love that it doesn’t have nooch too. Thank you again for such a tasty plant based option!
Let me just say this… my meat-eating, vegan-hating husband LOVES this. He prefers this dip over the jarred, dairy versions. It’s that good.
Haha that is the best feedback ever! So glad to hear it Mallory!
I just returned to south Texas and made this for a tex-mex dinner party w/a group of non-veg friends. Holy wow–this is THE.BEST.QUESO!! No one could believe it was vegan, and it didn’t last long! This one’s a keeper.
Yippee Jen, I love this review so much!! I’m so glad everybody loved it! Yay!
SO GOOD! I impulsively invited a bunch of people over last night and then realized I needed to throw together some appetizers. This came together so quickly and was delicious! I have never been a fan of “vegan cheese”, but this is going to be made again and again.
Yay, that is awesome to hear Christina! So glad it was a hit!
What can you use instead of yogurt? I saw that you made it different once without yogurt and I wanted to know what you used.
Thanks!!! ☺️
Hi Alexie! Sub the yogurt with 1/2 cup full-fat canned coconut milk (shaken well first) and 2 tablespoons water and 1/2 tablespoon rice vinegar. You will still add all the remaining ingredients as listed, however with the white distilled vinegar, taste the queso first after blended to decide if you still want to add the distilled vinegar. I’ve made it with both vinegars and without. It comes down to taste preference I think. This version is just as amazing as the yogurt version!
This is hands down the best queso out there. I’ve tried many vegan queso and this is fabulous! My picky non vegan husband couldn’t stop commenting on how good this was. Even my older teen, who was disappointed that there was no “real” cheese sauce available, finally tried it and admitted it was delicious. Holy moly this was good!! Thanks you!
Woohoo, what an amazing review, thank you so much Trish! That is the best feedback ever!
I’m new to this kind of eating and my goal is to find 10 or 15 “go to” recipes that are delicious and easy to prepare because even though I love reading complicated recipes, the reality is I probably won’t take the trouble to prepare them. The first recipe I tried from Vegan 8 is this “Best Vegan Queso”. I didn’t have any yogurt in the house so I used unsweetened almond milk and some lemon juice. I also am not a fan of smoked paprika so I used 1/4 teaspoon only and subbed sweet paprika for the rest. I even forgot to add the cumin (my fave spice) but this turned out to be simple, absolutely delicious, and will be one of my staple recipes. Thank you Brandi!
Thank you so much Bob for the lovely review! I am so glad you loved it! Just fyi though, to get the most optimum results, if you can’t find yogurt, I just tested a newer version just this weekend and actually posted it on my Facebook page since so many can’t get the yogurt. Sub the yogurt with 1/2 cup full-fat canned coconut milk (shaken well first) and 2 tablespoons water and 1/2 tablespoon rice vinegar. You will still add all the remaining ingredients, including the other vinegar, if desired. I would first taste the queso after blending up to decide if you still want the distilled white vinegar. This version is just as amazing as the yogurt version!
I made this last night for a taco bar dinner. It was delicious on the tacos and made me think I had cheese on them. It was also incredible as a fresh vegetable dip. I actually think I will make it more often to use as a sub for hummus on veggies and sandwiches. Thanks for this amazing recipe. Hard to tell there is no fat or cheese!
That’s awesome to hear Carol! So glad you enjoyed it!
This dip is AMAZING 10/10 would recommend!! My friends and I made it for vegan taco party we hosted – most of our guests are not vegan and everybody loved it, even some who don’t normally like cow queso! I actually replaced the cashews with sunflower seeds (soaked for not even an hour) for a friend with a nut allergy, and it worked perfectly. I’ll be coming back to this recipe again and again for sure! I still can’t believe it doesn’t have any nutritional yeast…
Woohoo, what a lovely review Joshua! Thank you so much! Loved that everybody loved it too!
This has got to be the BEST vegan queso I have ever made or tried! Its so close to what my palate is already familiar with. I feel like that vinegar is what makes it. Who would have thought? Love this stuff. I am constantly making it. It is Da Bomb!!
Wow, thank you for the awesome review Marilea!! Made my day! It’s the vinegar and yogurt that makes such a difference!
Hey which brand tortillas you use or do u make it on your own?
I mean the raw ones are made by you from the batter or is it of some brand!
I just bought plain corn tortillas made from just corn flour and lime juice and cut them up and baked them. Listed on the directions. I don’t recall the name of the brand but I got them at Sprouts. You can find corn tortillas anywhere though!
I thought that this recipe was related to another recipe, that I can’t seem to find anymore! I believe it was something to do with a rice and bean quesadilla. I’d love to locate that recipe again! Thanks….
Hi Gerri! Yes, that was just a random throw together meal that I shared on my Facebook page that you saw. I used this cheese recipe for the quesadillas and what I added and how I cooked them was put in that Facebook post. Really simple to throw together!
Have made this three times now and everyone loves it!
Yay! Love, love that feedback, thank you Melanie!