Creamy Vegan Queso Recipe

Creamy Vegan Queso Recipe

How To Make Creamy Vegan Queso

Smooth, creamy vegan queso, this recipe is perfect for french fries, nachos, or burritos. It’s packed with flavors from a blend of veggies and spices.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 2tbspavocado oilor extra-virgin olive oil
  • 1yellow onionmedium, chopped
  • 1cuprusset potatopeeled and grated, 4 ounces, about 1 small or 1/2 medium potato, preferably organic
  • 4garlic clovespressed or minced
  • ½tspsmoked paprika
  • ½tspchili powderground
  • ½tspcuminground
  • ½tspgarlic powder
  • ½tsponion powder
  • ½tspsaltmore to taste
  • 1cupraw cashews
  • cupswatermore as necessary
  • ¼cupnutritional yeast
  • 1tbspsun-dried tomatoesrinsed oil-packed
  • 2tsphot sauceI used Chipotle
  • 1tspwhite wine vinegaror distilled white vinegar
  • cupfire-roasted tomatoeswell-drained
  • 2tbspjalapeñoschopped, pickled, optional
  • fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onionoptional


  1. In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, for about 5 minutes until the onion is tender and turning translucent.

  2. Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder, and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.

  3. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, for about 5 to 8 minutes until the potatoes are completely tender and cooked through.

  4. Carefully pour the mixture into a blender, but keep the pot handy for later. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend for about 2 minutes until the mixture is completely smooth, stopping to scrape down the sides if necessary.

  5. Taste, and blend in additional salt until the queso is utterly irresistible. Pour the mixture back into the pot and add the tomatoes or salsa and jalapeños, if using. Cook over medium heat, stirring constantly, until the mixture is very warm.

  6. To serve it as a dip, transfer to a serving bowl and top with any garnishes you’d like. Or to make nachos, drizzle it generously over a bed of tortilla chips and garnish as desired. Serve immediately.

Recipe Notes


If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in 1/4 cup increments, blending after each one. Leftovers taste even better the next day. Store cooled leftover queso in a bowl, covered, in the refrigerator for up to 5 days. Gently reheat on the stove or in the microwave, stirring frequently, until warmed throughout.



  • Calories: 433.55kcal
  • Fat: 26.70g
  • Saturated Fat: 4.14g
  • Monounsaturated Fat: 15.28g
  • Polyunsaturated Fat: 4.46g
  • Carbohydrates: 37.74g
  • Fiber: 9.53g
  • Sugar: 9.89g
  • Protein: 19.73g
  • Sodium: 444.26mg
  • Calcium: 61.41mg
  • Potassium: 941.40mg
  • Iron: 4.89mg
  • Vitamin A: 79.96µg
  • Vitamin C: 33.41mg
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