The best vegan queso recipe made with dairy free ingredients for that perfect creamy cheesy tangy flavor. It's so easy to make and loved by everyone!
This queso recipe reminds me of the one I get at Mexican restaurants, except it's made without the dairy so doesn't leave me feeling bloated and yuck! It uses 9 simple easy to find ingredients and a much healthier version.
This recipe was originally published on May 2, 2016.
If you love Mexican cheese dip you will absolutely love the taste of this vegan queso! It's a white queso easily made in a blender. If you prefer an orange Mexican cheese then try out my vegan nacho cheese sauce!
Ingredients
I brought this vegan queso blanco to a party, slipped it on the table and watched as it was devoured. No one knew it was vegan (or gluten-free as some recipes use flour). Everyone stuffed their face and it was glorious.
With the right blend of foods, you can create the most amazingly smooth queso dip, without any cheese! My dirty little secret is the pickled jalapeño juice, it gives it that true white queso dip flavor: creamy, cheesy, with the jalapeño tang! Here's what you need:
- Cooked potato
- Roasted garlic
- Raw cashews
- Veggie broth
- Unsweetened cashew milk
- Mild green chiles
- Mild pickled jalapeños
- Pickled jalapeño juice
- Seasonings and spices
How to Make Vegan Queso
This queso blanco dip is incredibly easy to make. Throw it all in a blender and BOOM. Bathe worthy dip at your tongue tip.
- Blend all ingredients until smooth. Pulse in the extra pickled jalapeño slices for some texture .
- Pour into a pot and heat over medium-low heat so it doesn't burn until thick and melty.
- Pour into a bowl and serve with everything!
What to Serve With Queso Blanco
As much as I'd love to eat this dairy-free Mexican white cheese dip like a soup, I usually try to use some self control and pair it with other tasty foods either as a dip or topping. Here's some of my favorites:
- Homemade Oil Free Tortilla Chips
- Crisp veggies like celery, carrots, peppers, or jicama
- Vegan Nachos
- Vegan Taquitos
- Mexican Rice
- Pinto Beans
- Breakfast Burritos
- Loaded Vegan Burritos
- Refried Bean Burrito
- Veggie Burrito Bowls
- Crispy Potato Tacos
- Soft pretzels or pretzel chips
- Oven Baked French Fries
- Crusty bread
- Baked Potato
- Vegan Scrambled Eggs
- Mix with pasta
I also like to use leftovers of this vegan cashew queso to mix into other recipes. You could mix it into a filling for enchiladas, burritos or even taco meat.
Try mixing in things like tomatoes and black beans for a loaded version of this cheesy dip!
Preparation Tips
When making this vegan queso dip recipe over and over and over again (because you will!) make sure to keep these suggestions in mind:
- Add in some extra flavor by mixing in some vegan chorizo, Mexican salsa, or tomatillo salsa verde.
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder in order to help get them smooth.
- You can boil, microwave or bake the potato but keep in mind if you boil it there will be more moisture in the potato so you will need to let the dip cook longer to thicken.
- I used red potatoes but any starchy potato will work, just don’t use sweet ones.
- I used a veggie broth without tomato in the base. You can sub water for the broth but the flavor will change a bit and you may need more salt.
- This dip is best enjoyed hot, serve it in a slow cooker on low. (High will likely burn it.)
Make Ahead and Storage Tips
- To prepare this dip ahead of time, roast the garlic, cook the potato, and soak the cashews (if needed) up to 3 days in advance.
- This vegan queso blanco dip will keep in the refrigerator for up to one week.
- You can also freeze for up to 3 months!
- To reheat, take out of the freezer the night before and slowly defrost to room temp. Then heat in the microwave or stove top on low heat whisking well until the smooth creamy texture returns.
- Sometimes freezing can change the texture, simply give it another blend in the blender and you're good to go!
Common Questions
This vegan queso recipe is made from all whole food, amazing ingredients! The creaminess is a combo of potato, cashews and cashew milk, with flavor coming in from all of the other ingredients including jalapeños and jalapeño juice.
Because this dip is made from simple whole food ingredients, it is much healthier than traditional queso dip.
Store in an airtight container in the refrigerator for up to a week, or freeze for 3 months. Reheat on the stovetop or in the microwave, whisking often to get to that creamy texture.
Most queso dip is made with white American cheese, but sometimes cheddar, mozzarella, or cream cheese is used as well. This queso blanco recipe avoids all of that for a healthier version!
More Vegan Mexican Recipes
If you're like our family and need Mexican food on a regular basis, you need a variety of recipes to choose from!
All of these plant based dishes are made from only whole food ingredients making them a healthy choice for your family (to learn more about how to figure out what is in those store bought varieties check out this guide on reading food labels):
- Healthy Crunchy Taco Cups
- Vegan Mexican Chili Cheese Dip
- Mexican Tequila Lime Chickpea Soup
- Vegan Enchilada Casserole
- Cinco De Mayo Roundup
Also check out these other vegan cheese recipes:
The Best Cream Vegan Queso
Equipment
Ingredients
- 1 cup cooked potato , about 1 medium sized potato (see note)
- 4 cloves garlic , roasted (add up to 4 more for extra garlic flavor)
- ¾ cup raw cashews , see note
- 1 ½ cups veggie broth (use low sodium to keep the salt low)
- 1 cup unsweetened cashew milk (almond would work too)
- 4 ounces chopped mild chiles (one small can)
- ½ cup jarred mild pickled jalapenos , divided
- 1 tablespoon pickled jalapeno juice (juice from slices above)
- 1 teaspoon cumin
- 1 teaspoon sea salt (see note)
Instructions
- Place all ingredients except for ¼ cup pickled jalapenos into a blender and blend until smooth.
- Add last ¼ cup jalapenos and pulse until chopped. You can also just add them at the beginning but I liked the flavor of some chopped jalapenos in the dip.
- Pour the liquid into a pot and heat over medium low heat on stove until it reduces and gets nice and thick and gooey. Depending on your stove, you may need to up the heat to get it to thicken nicely, even bring it to a boil then reduce the heat.
- Stir frequently to prevent sticking. It took about 10 minutes for me to get the right consistency but you can make it however you prefer it. Serve hot!
- Serve with everything!
Notes
- Makes 3 cups. Serving is ½ cup per person
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).
- You can boil, microwave or bake the potato but keep in mind if you boil it there will be more moisture in the potato so you will need to let the dip cook longer to thicken.
- I used red potatoes but any starchy potato will work, just don’t use sweet. It also won't work to substitute with something that is not an actual potato (such as another root vegetable).
- I used a veggie broth without tomato in the base. You can sub water for the broth but the flavor will change a bit and you may need more salt.
- The amount of salt needed may vary depending on the sodium in your broth.
- If you freeze this, and you can, take out of the freezer the night before and slowly defrost to room temp. Then heat in the microwave or stove top on low heat whisking well until the smooth creamy texture returns.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Stacey
This was incredible! I swear, my daughter and I practically drank it from the sauce pan. I froze some and have already taken it out of the freezer as we've already used up the non-frozen batch. We made veggie bowls and generously dolloped this on top. (Veggie bowl consisted of brown rice, tex-mex tofu, black beans in a little broth with caramelized onion/zucchini/carrot/spinach, crushed corn chips and your amazing queso.) This will no doubt be a staple for us. Thank you so much for sharing the recipe with us!
veggiesdontbite
Omg Stacey I am dying! Drank from the pan. LOL!! But I totally get it. I have been known to burn my tongue! And those veggie bowls sound amazing! I'm coming over! Thank you SO much for your awesome comment!
dixya @food, pleasure, and health
this looks like a real, cheesy queso! i have to add this to my list of things to make...so soo good.
veggiesdontbite
Thanks so much! It's so cheesy good!
Jessica
This looks amazing. I have been on the vegan lifestyle for only 2 months now, and i don't miss having things like cheese, etc. but this is a really great idea for when i'm having non vegan friends over!! 🙂
I would love to get the OSEA line for acneic skin, as i have been struggling with bad skin all my life!
veggiesdontbite
Thanks Jessica! It's such a good dip. And you must try this brand! I have struggled with my skin all my life too. Breaking out in my late 30's when it should be wrinkles I worry about! But ever since I started using this brand my skin has been so nice. I always break out during certain parts of my cycle but now it's so diminished and sometimes not at all!!
Kelly Isaac
I just made this and its amazing!!!! I used beanitos to dip in them and also had some salsa. Super creamy and yummy. Can't wait to make this for a party!!!!
veggiesdontbite
Yay!!!!! I am SO happy you loved it! Great call on the beanitos, sounds amazing! You must share the results when you make it for a party. I love surprising people! LOL.
Kathy Hester
It looks so delicious and will be perfect for my Mexican dinner tomorrow. Thank you!
veggiesdontbite
Thanks Kathy!
Lucie
This dip looks so creamy and cheesy! I love that you used potatoes as a base, they are getting so little love among bloggers lately.
veggiesdontbite
Thanks Lucie! Potatoes are great, it's the unhealthy things people do to them that gives them a bad rap!
Vanessa @ VeganFamilyRecipes
Yum! I love you cheese recipes! Such a smart idea to use potato for this vegan queso. Perfect or cinco de mayo!
veggiesdontbite
Thank you Vanessa!!! The potatoes really give it that creamy buttery flavor!
Anjali @ Vegetarian Gastronomy
This queso sounds wonderful Sophia! Happy Greek Easter to you and your family! It sounds like you guys served quite a feast!
veggiesdontbite
Thanks Anjali! Yep, quite a feast!
Lina
Well, I certainly drooled when looking at this amazingly delicious dip!!! It's definitely a must try! When I do, I'll be sure to let you know! Thanks for all the inspiring and mouth watering recipes! I love how creative you are in the kitchen ..you are a constant inspiration. Pardon me now as I Swoon!!!! ??
veggiesdontbite
Ha!! Thank you Lina! I love being creative. I hope you and that sweet baby are doing great!
Linda @ Veganosity
First, you know I love Mexican food, so this is perfection at its finest. I'd happily lose a few taste buds for this.
Second, I love OSEA Malibu products. Thank you for telling me about them. My skin has never looked or felt better. I've been meaning to tell you that.
veggiesdontbite
I'm so so happy you love OSEA!! Isn't it just amazing? I had brands I really liked before, but OSEA is like a LOVE to me. My skin just can't get enough! We must talk products soon! Thanks so much for the dip love!
Simple Sumptuous cooking
Looks so creamy and sounds delicious! Cashew and roasted garlic flavor will be very tasty to chip dip:)
veggiesdontbite
Thank you so much!
Kristina
the thing I saw that I want from the osea site is The St. Regis Princeville Resort...
oh. not that? the Salts of the Earth scrub and the Sea Vitamin Boost - that looks so bright and lovely!
and this dip - yes please! I have a couple dips that I bring to parties for similar reactions - everyone LOVES them and they have NO idea it is not cheese. I love that. it becomes a CHALLENGE to me.
favorite dip? girl, I cannot choose. right now I am all about fresh cool spinach dip, in two days I may want a queso just like this. well, yeah - because it will be May 5. 🙂
veggiesdontbite
Okay, now I know what you're talking about. LMAO!! Totally cracking up. I want to try the salts of the earth scrub too!! I bought some of the algae oil to take on our trip, so can't wait to try that one. The sea vitamin boost is AWESOME. Perfect spritzer to give you a bright boost! And don't you love the reactions when you tell people it isn't cheese. I had one once when they said they didn't believe me. LOLOL
pat
Looks yummy! Going to try this.
veggiesdontbite
Thanks Pat!
Hedi
oh wow! I want to dive straight in! Looks amazing Sophia!
veggiesdontbite
Thank you! Dive away!
Ana
I love cheese, I can't wait to try this as I still hasn't found a good one.
Let me tell you I love your blog, your recipies are so easy to do. I need to get in the kitchen and start experimenting ;-D
veggiesdontbite
Awe, thank you Ana!! Made my day to read this! I'm always here if you have questions. Just shoot me an email!