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.
Janke
Hi, I just discovered your site and I was pleasantly surprised. Didn't make anything just yet so I cannot rate your recipes – yet I can tell you that I think it looks promising!
The only thing I scratched my head about was the 'I slipped it on the table' part in the story about the vegan queso blanco. Since we have got some severe food allergies in our household, 'slipping in' or 'slipping between' is always scary. But it might be more of a me-problem than something that you should care about. Might be good to keep in mind though.
I guess today I'll make the Mexican coleslaw, the pic and the recipe made my mouth water already, and I haven't even begun yet. Can't wait!
Sophia DeSantis
Hi Janke! Glad to have you here! Hope you find things you love!
Jeanna
My husbands on a business trip so I'm not motivated to cook much so I decided to make this tonight for myself and my goodness this is delicious! It has a great flavor and it's not spicy!
I love cheese and use to have it with every meal and as a snack. I'm so happy that I can enjoy queso again and quench my dairy fix. #nomnom
Sophia DeSantis
I am so happy you liked it Jeanna! I totally get what you mean about cooking when it's just you, but I can totally take this down myself too!
Vicky
I’ve only known things to reduce by bringing it to boil first and then turning it lower. Is this what you do?
Thanks! Sounds yummy!
veggiesdontbite
Hi Vicky! In the directions I say that it depends on your stove. I did not need to boil it to reduce, I kept it on medium low heat and it slowly thickened. But you can also bring to a boil to thicken it. I'd caution you with this and make sure you are stirring it constantly so it doesn't stick. Hope you like it!
Hina
Hi! I tried this queso recipe without adding potato. It was so good ,totally enjoyed in a burrito bowl & snacking with tortilla chips. Thank you ! 🙋💙
veggiesdontbite
I am so happy your liked it as you made it!!
Sarah
This is absolutely unbelievable! So creamy and perfect, you'd never know it's vegan!
veggiesdontbite
Thanks Sarah!
Hailey
LOVED IT!!!! is it actually an estimated 118 calories per serving? that's amazing
veggiesdontbite
SO happy you liked it Hailey! I just updated the calculation with the newest info on my plugin and it's actually 114 per serving, LOL. It has a veggie base!