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    Easy Vegan Cashew Queso

    Jump to Recipe·Print Recipe
    Game Day Cheese Dip

    This Easy Vegan Cashew Queso is the perfect plant-based cheese dip. It’s great for the big game or any gathering. Healthy, dairy-free, and delicious!

    Easy vegan cashew queso in a blue bowl with chips.

    It’s Fall here in the South and that can only mean two things: College Football and Food! And there’s no better Game Day food than cheese dip. But, if football ain’t your thing you can still have the dip. I mean, who really needs a reason for cheese dip?

    I’ve tried several different vegan nacho recipes over the last several years and they were usually hit or miss. Some good, some not so good. But, once I discovered how to make cheese dip with cashews…GAME CHANGER!

    Vegan cheese dip in a blue bowl with baking sheet and chips.

    Table of Contents

    • How Do You Make Easy Vegan Cashew Queso
    • How Do I Serve Easy Vegan Cashew Queso
    • Easy Vegan Cashew Queso

    How Do You Make Easy Vegan Cashew Queso

    This Cashew Queso recipe is super simple. You only need a few ingredients and most are just spices.

    The one ingredient you may not be very familiar with is Nutritional Yeast, or “Nooch”. It’s where the cheese flavor comes from and it’s also super nutritious. It’s loaded with B-vitamins and is a must-have for any plant-based kitchen.

    Soak your cashews in warm water for 20-30 minutes or you can boil them for about 10 minutes. This helps the cashews to soften and makes them super creamy once you blend them.

    Cashews and spices on a tray.

    Once the cashews are done soaking just toss them into a high-speed blender with all the remaining ingredients. Now, just blend on high until the dip is smooth and creamy.

    When you’re finished blending pour the dip into a small saucepan and heat over low to medium heat. Continually stir the dip until it reaches your desired consistency.

    Cashews and spices in a blender.

    Pour the vegan cheese dip into a bowl, add the salsa, and mix it up.

    That’s it! This is Easy Vegan Cashew Queso recipe is ready to go!

    Cheese dip with salsa in a blue bowl.

    How Do I Serve Easy Vegan Cashew Queso

    You can serve this delicious dip with Healthy Homemade Tortillas. It’s great over my Oil-Free Oven Roasted Potatoes. And, you can drizzle it over this amazing Mexican 7 Layer Dip!

    If you’re looking for a nut-free option you should try my Vegan Cheese Sauce. It’s rich, creamy, and delicious.

    Easy vegan cashew queso in a bowl with chips.

    I’m pretty sure this Easy Vegan Cashew Queso will rock your world. It’s…

    • Rich
    • Creamy
    • Smooth
    • Cheesy
    • Easy to make
    • Healthy
    • & Delicious
    Chip being dipped into vegan cheese.

    If you make this recipe let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Game Day Cheese Dip

    Easy Vegan Cashew Queso

    ★★★★★ 5 from 22 reviews
    • Author: Shane Martin
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 10 servings 1x
    • Category: Dips & Spreads
    • Method: Blending
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    This Easy Vegan Cashew Queso is the perfect plant-based cheese dip. It’s great for the big game or any gathering. Healthy, dairy-free, and delicious!


    Ingredients

    Scale
    • 1 cup raw cashews (soaked for at least 30 mins.)
    • ¾ cup water
    • ¼ cup nutritional yeast
    • ¼ cup salsa
    • 1 Tbsp lemon juice
    • ½ tsp of salt
    • ¼ tsp turmeric
    • 1 tsp. smoked paprika

    Instructions

    1. If you don’t have a Vitamix or high-speed blender, soak your cashews for 20-30 mins. and they will soften. It will make them creamier as they are blended.
    2. Put all ingredients, EXCEPT SALSA, into a blender and process until smooth and creamy.
    3. Pour into a bowl, add salsa, and enjoy!
    4. If you want, you can warm this in a small saucepan on low to low-medium heat. Stir regularly so it doesn’t burn. It will thicken even more as it heats up.

    Equipment

    Vitamix

    Buy Now →

    Notes

    Nutritional Yeast can be purchased in almost any health food store and it’s usually found in the bulk section. But, many grocery stores are carrying it now as well. To give this queso a little “kick”, add a few jalapenos to your mixture at the end. You can also add a teaspoon of smoked paprika for added flavor. Using baked chips like TOSTITOS Oven Baked SCOOPS or making your own chips make this an even healthier snack. You can find my recipe for How To Make Your Own Chips here.

    Nutrition

    • Serving Size: ¼ cup
    • Calories: 92
    • Sugar: 1.1 g
    • Sodium: 156.7 mg
    • Fat: 6.6 g
    • Carbohydrates: 5.5 g
    • Fiber: 0.9 g
    • Protein: 3.6 g
    • Cholesterol: 0 mg

    Keywords: dip, spreads, cheese dip, vegan cheese dip, party food, queso, vegan queso,

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    This post was shared at the Weekend Potluck!

    « Quinoa Chipotle Bowl With Southwest Tahini Sauce
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    Reader Interactions

    Comments

    1. Tina Conroy

      March 07, 2023 at 7:27 pm

      Just amazing. Even my super picky queso omni snob loved it!

      ★★★★★

      Reply
    2. Jess

      August 23, 2022 at 10:12 pm

      So tasty! My salsa didn’t add enough spiciness for my tastes, so I also added a 4oz can of diced jalapeños after blending, but the flavor was fantastic and I love how quick it was.

      Found your blog from the Rip Esselstyn podcast- looking forward to trying more recipes.

      ★★★★★

      Reply
      • Shane Martin

        August 24, 2022 at 10:00 am

        Jess, thank you so much! And, I’ll let you in on a little secret, this recipe is about to get a face lift:) Thanks for reaching out.

        Reply
    3. Elke Drayton

      June 13, 2022 at 4:21 pm

      I just made this to eat with my Pretzels just now and oh my goodness it’s delicious and addictive. I let my non vegan Hubby taste it and he said ” the cheese us really good what kind is it?” Nutritional Yeast a vegan cheese 😁. This is so yummy, go make yourself a?Batch I made mine in the Vitamix and it was warm❤

      ★★★★★

      Reply
    4. Heather

      January 27, 2022 at 2:52 pm

      This is the best vegan queso I’ve ever made!!!
      As always, I’m very impressed with your recipes. The flavors are always on point.

      ★★★★★

      Reply
      • Shane Martin

        January 27, 2022 at 4:31 pm

        Thank you!!!

        Reply
    5. Karla

      October 30, 2021 at 1:47 pm

      Hi, Shane!
      I am going to try this tomorrow. I don’t have a high speed blender, and someone told me I can just substitute 1/2 cup of oil-free cashew butter for the cashews. If I do this, do I need to leave out the water?

      Reply
      • Shane Martin

        October 31, 2021 at 1:20 am

        YOu would still need the water. You can make this with a regular blender as long as you either soak the cashews in hot water for 20-30 minutes or boil for 5 minutes.

        Reply
    6. Dwayne Doty

      April 27, 2021 at 9:08 am

      I can’t have nooch, it gives me some sensitivities problems. I read that miso could be a supplement and it tastes ok but a little off.
      Do you know of any other ingredient that we could substitute for nooch and still be as delicious?

      Reply
      • Shane Martin

        April 27, 2021 at 4:47 pm

        Hi, Dwayne! Yes, miso works great. This recipe by Happy Herbivore is excellent…just leave out the nooch. Hope this helps.
        https://happyherbivore.com/recipe/low-fat-vegan-nachos/

        Reply
    7. Joanie

      February 26, 2021 at 6:40 pm

      I made this tonight to go over a baked potato smothered in roasted broccoli, mushrooms, onions and I added some brown tepary beans for protein. The sauce needed a little more kick to it so I added some diced Hatch chilies and a little chipotle powder. That did it! It was so good and so filling. I could only eat half of the potato. Plus, I have more sauce for another time. Winner in my book.

      ★★★★★

      Reply
      • Shane Martin

        February 26, 2021 at 11:13 pm

        Awesome!!!

        Reply
    8. Brian

      February 21, 2021 at 7:37 pm

      This recipe is amazing! I make this at least once a week and it has been a huge hit with vegan and non-vegan friends!

      ★★★★★

      Reply
      • Shane Martin

        February 21, 2021 at 9:26 pm

        Thank you, Brian!

        Reply
    9. Marsha

      February 06, 2021 at 6:33 pm

      I have made this twice. The first time I didn’t have smoked paprika so used regular paprika and it was okay. Now I have the smoked paprika and made it again yesterday. Wow! It made all the difference. I also added about 1/4 teaspoon each of garlic powder and onion powder. Excellent! Thanks for another great recipe.

      ★★★★★

      Reply
    10. Cheryl D Garcia

      October 16, 2020 at 11:08 am

      Shane, this is wonderful! I made the tortilla chips also. When I clicked on your link to the Homemade Tortillas, it came to the chips baked in the oven. I’m asking if you make your own flour tortillas and where can I find that recipe? Thank you.

      ★★★★★

      Reply
      • Shane Martin

        October 16, 2020 at 2:00 pm

        Hi, Cheryl. I don’t make my own tortillas…yet:) I use corn tortillas almost all the time.

        Reply
    11. Mary Bradford

      September 25, 2020 at 8:39 pm

      Finally made a WFPB queso that my teens approved! They say it tastes like cheese! Thanks so much Shane, your recipes are very dependably tasty!

      ★★★★★

      Reply
      • Shane Martin

        September 25, 2020 at 9:20 pm

        I love it when the teens approved:) Thanks so much!!!

        Reply
    12. Katherine Torrington

      September 25, 2020 at 10:55 am

      Shane, you make me (almost) want to recycle all my vegan cookbooks and just cook from Shane and Simple…your recipes are top-of-the-charts!!

      ★★★★★

      Reply
      • Shane Martin

        September 25, 2020 at 9:23 pm

        Thank you so much!!!

        Reply
    13. Shawn

      September 23, 2020 at 2:31 pm

      How long will this keep, guess it should be fine for a few days with no dairy

      Reply
      • Shane Martin

        September 23, 2020 at 3:28 pm

        You can keep it in the fridge for up to a week. However, it never lasts that long at my house:)

        Reply
    14. Jeanette

      September 20, 2020 at 1:08 pm

      Can the nutritional yeast be omitted?

      Reply
      • Shane Martin

        September 20, 2020 at 11:36 pm

        Yes. But, it will be more of a “sour cream” instead of cheese. The nooch is what gives it that nutty cheesy flavor. But, hey, sour cream dip is not bad either:)

        Reply
    15. Collette

      September 06, 2020 at 2:21 pm

      Very good! I added a fourth of a canned roasted red pepper and it gave it a really “cheesy” look. YUM!

      ★★★★★

      Reply
    16. Eileen

      August 31, 2020 at 8:16 pm

      Shane, I can’t wait to make this recipe. Is it freeable? Thank you. I have LOVED every one of your recipes and I try yours before others. I have learned your recipes are easy, healthy, and they satisfy my palette. Thank you!

      Reply
      • Shane Martin

        August 31, 2020 at 9:38 pm

        Hi, Eileen! Yes, it can even be frozen if needed, in a freezer-friendly container. Reheat over medium-low heat on the stovetop or in the microwave for a minute or two. Add a little water if needed to thin it because it will thicken in the fridge.

        Reply
    17. Laura

      July 26, 2020 at 6:05 pm

      Making this for the 2nd time in a week. It’s crazy good! I made a mistake when making it today though. I make a homemade BBQ sauce & it’s currently stored in a glass salsa jar. Well I accidentally grabbed that instead of salsa. I must say, a pretty delicious mistake. I like them both ways, your way w/ salsa, and my mistake way w/ BBQ sauce. I share your recipes w/ everyone! Every one I have made has been nothing short of delicious & a keeper!

      Reply
      • Shane Martin

        July 27, 2020 at 10:52 pm

        Mistakes are wonderful:) Thanks for reaching out.

        Reply
    18. Elizabeth

      June 23, 2020 at 9:27 am

      I haven’t made it het. Just wonder ignorance i can blend t in a high speed blender until cooked. Really want to avoid the additional on additional and meds mess of cooking as a saucepan.

      ★★★★★

      Reply
      • Shane Martin

        June 23, 2020 at 11:28 pm

        Absolutely! That’s usually what I do in my Vitamix. But, keep an eye on it as it will get thicker as it heats. I added the extra simply because most do not have a Vitamix.

        Reply
    19. Eva

      May 03, 2020 at 10:40 pm

      Wow. Just wow!

      ★★★★★

      Reply
      • Shane Martin

        May 04, 2020 at 10:03 am

        Thank you:)

        Reply
    20. Stephanie Moore

      April 19, 2020 at 11:41 am

      I have made SO many vegan cheese sauce recipes over the 4 years I’ve been plant based and I loved the simplicity of this one and the flavor. I think the smoked paprika gives it the perfect punch. I also added some fresh onion and garlic before I mixed it. We have made it twice now because it can come together so fast. Will definitely continue to make this one!

      ★★★★★

      Reply
      • Shane Martin

        April 19, 2020 at 1:25 pm

        Wonderful. Gotta have my cheese dip:)

        Reply
    21. Susan

      January 28, 2020 at 5:09 pm

      So if I have a high speed blender I don’t need to soak the cashews? Or is it better if they are still soaked for a bit?

      Reply
      • Shane Martin

        January 28, 2020 at 9:06 pm

        Hi, Susan. I still soak them just because I believe it makes them creamier. But, if you have a high-speed blender it will still do just fine. I will say that Ninja blenders are the worst. UGH!

        Reply
        • Susan

          January 31, 2020 at 8:10 am

          I made this to go over the Vegan Stuffed Bell Pepper recipe. Honestly, I’ve been hesitant in trying recipes where nutritional yeast is used as the cheese replacer. I dipped my finger in the mix yesterday, however, and I’m excited to have it for dinner tonight! I’ll have to try soaking them next go around to see the difference.

          Reply
          • Shane Martin

            January 31, 2020 at 8:32 pm

            Thank you, Susan!

            Reply
    22. Jan Willis

      January 27, 2020 at 9:12 pm

      I have made this several times and my husband and I both love it! So versatile and frankly I think it’s way better then regular greasy cheese! I wanted to also thank-you for your many tasty, easy recipes. When I have friends wanting to try plant based eating I will always recommend your recipes, they are awesome! 😋👍🏻

      ★★★★★

      Reply
      • Shane Martin

        January 27, 2020 at 11:36 pm

        Wow, thank you so much, Jan!!! I really appreciate it. Blessings.

        Reply
    23. Colleen Parker

      January 20, 2020 at 2:09 pm

      I know I keep leaving comments on how delicious every recipe of yours is that I make, and here I am doing it again!! This Queso Dip is a creamy bowl of deliciousness!! It is super simple to make and over the top yummy!! Try it, you will not be sorry!

      ★★★★★

      Reply
      • Shane Martin

        January 20, 2020 at 7:28 pm

        Hi, Colleen! Please feel free to leave all the comments you desire. LOL! Thank you so much!!!

        Reply
    24. Becki

      January 02, 2020 at 5:26 pm

      Wondering if you can use a white bean instead of cashews? If so, how much would you think?

      Reply
      • Shane Martin

        January 02, 2020 at 6:05 pm

        Becki, never tried it with white beans. But, if you are looking for a low-fast version try this vegan cheese sauce. It’s made with potatoes and carrots. https://shaneandsimple.com/vegan-cheese-sauce/

        Reply
    25. Jamie

      January 01, 2020 at 6:47 pm

      Made this as a topper tonight! YUM! The best vegan cheese sauce I have made thus far. I’ve tried different recipes and none worked. The taste for your’s was perfect! Kid approved. Adding to my rotation of recipes. Thanks for sharing!

      ★★★★★

      Reply
      • Shane Martin

        January 01, 2020 at 9:56 pm

        Awesome, Jamie! We’ve made it twice in the last two days:)

        Reply
    26. Lili

      September 07, 2019 at 1:32 pm

      What type of salsa do you use in this recipe? I’m always on the lookout for a good tasting salsa, but haven’t found one I truly enjoy, yet. Thanks, and looking forward to making this!

      Reply
      • Shane Martin

        September 07, 2019 at 2:44 pm

        Lili, to be honest, it’s usually whatever I grab when I run into the grocery store. But, lately, we’ve been using the ones we find at Aldi.

        Reply
    27. Mary

      March 31, 2019 at 11:42 pm

      I’m allergic to cashews. Have you ever tried this with another kind of nut? Thank you!

      Reply
      • Shane Martin

        April 02, 2019 at 12:13 pm

        Hmmm, Mary. I’ve never tried another nut. Cashews work because they’re pretty neutral and really creamy when blended. Here’s a really good recipe from Cookie & Kate that doesn’t use nuts at all. Give it a try. She does use oil to sauté her onions but you can eliminate that very easily.

        Reply
        • Rhonda E Davis

          May 31, 2020 at 5:30 pm

          The link you insert for a cashew-free sauce is to a recipe that uses 1 cup of cashews.

          Reply
          • Shane Martin

            June 01, 2020 at 11:54 am

            I just checked it and it was for the nut-free sauce. Could you send me a link?

            Reply
    28. donna mcfarland

      January 22, 2019 at 9:33 am

      Can’t WAIT to try this Shane! Omg…your site, dude…I’m in LOVE with it!! No cashews in the house…but i’m on it!! Keep on, pleeease!!!

      Reply
      • Shane Martin

        January 22, 2019 at 11:23 pm

        Thanks, Donna! I hope you enjoy it. And, thanks so much for your kind words. Peace.

        ★★★★★

        Reply
    29. Jenny

      December 29, 2018 at 6:49 am

      Another winner! My husband and I eat Mexican food a lot. ( beans, lentils, peppers, in a variety of dishes) I haven’t missed cheese at all these past 5 months, but he still does (probably because he sneaks it in sometimes). I whipped this up yesterday and drizzled it over some simple bean nachos and wow! It just adds such a great flavor and texture! It’s really good! I think will stop him from adding cheese from time to time. I don’t know how you come up with this stuff but I’m so glad you do. This is officially my first stop when looking for recipes now. Thank you!

      Reply
      • Shane Martin

        December 29, 2018 at 11:23 am

        Jenny, that is great! And, it sounds awesome. Thanks so much for sharing. Happy New Year!???

        Reply
    30. Michael

      December 23, 2018 at 6:13 pm

      I’m totally going to make this for Christmas Eve tomorrow!

      ★★★★★

      Reply
      • Shane Martin

        December 24, 2018 at 10:17 am

        GO FOR IT!!! Hope you enjoy it and Merry Christmas ??

        Reply
    31. Adrienne Davila

      November 08, 2018 at 5:10 pm

      This is delicious! Thank you so much. We poured it over some potatoes and veggies for a quick dinner.

      ★★★★★

      Reply
      • Shane Martin

        November 08, 2018 at 8:38 pm

        Thanks so much, Adrienne! So glad you enjoyed it. Love it on potatoes!

        Reply
    32. Rhoda

      September 02, 2018 at 9:52 am

      I’ve tried a few recipes for cheese sauce , but…..this one! Sooooo good and so simple! Thanks so much!

      Reply
      • Shane Martin

        September 02, 2018 at 10:59 am

        Thank you, Rhoda. So glad you enjoyed it and thanks for reaching out!

        Reply
    33. Kim

      May 15, 2018 at 11:51 pm

      Yummy. My husband would love this recipe. I can’t wait make it for him.

      Reply
      • Shane Martin

        May 16, 2018 at 11:28 am

        Awesome. Let me know how it goes.

        Reply
    34. Jenny

      February 14, 2018 at 2:04 pm

      I mean…come on!!! If this doesn’t make you smile you have no soul. My parents (hardcore plant haters) loved this recipe which in my book, is a HUGE win! The smoked paprika is the secret key in this cheese dip. Shane, I love how reliable your recipes are. Each one consistently delivers an excellent result. This is my new favorite recipe site!

      Reply
      • Shane Martin

        February 15, 2018 at 4:06 pm

        WOW! Thanks so much, Jenny! I really appreciate the feedback and support. I’ll do my best to keep’em coming and consistent. Blessings!

        ★★★★★

        Reply
    35. Beth

      February 08, 2018 at 6:41 am

      I just found your site and I think I’m in love ! Thank you for the wonderful recpies !

      ★★★★★

      Reply
      • Shane Martin

        February 08, 2018 at 8:23 am

        Haha! Well, thank you! I hope you enjoy the recipes. Peace and plants.

        Reply
      • Maureen

        April 17, 2020 at 10:06 am

        Last night I made your potato chips in the microwave & your Cashew Queso for a snack. I always seem to hold my breath when I serve my husband any new vegan foods. He really liked both. Yeah! I love the chips & the cashew queso is delicious. I love just about any recipe you come out with. AND the pics are great. 👍 Thank you.. Keep up the great work.

        Reply
        • Shane Martin

          April 17, 2020 at 10:11 am

          Thank you so much, Maureen! Blessings to you.

          Reply

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