The Best Vegan Queso (gluten-free, oil-free)

angled shot of the best vegan queso with a chip dipped in it
Jump to Recipe Print Recipe

This vegan queso is the perfect appetizer for you and your guests! It’s literally a crowd pleaser, so addicting, and incredibly easy. This is the best vegan queso I’ve ever had and even my non-vegan friends couldn’t believe there was no cheese in it! I based this recipe off of The Vegan 8’s queso recipe with a couple of changes and it is amazing.

This queso is the perfect texture, so creamy, and made without any nutritional yeast, oil, or dairy. All the ingredients are easily accessible and can be found in most grocery stores. The cashew base makes this queso extra creamy and I used my homemade chipotle salsa (you can use any salsa) in it, which adds an even greater depth of flavor. You can whip up this queso in minutes. All you have to do is put the ingredients in the blender, blend until smooth, and pour it into a pot to heat on the stove. That’s it! 

It’s so addicting and you can put it on your tacos, burrito bowls, nachos, or just eat it with chips, which is our fav! Beware, it is dangerously addicting and won’t last long in your house! If you make this vegan queso, tag me @nutsaboutgreens on Instagram so I can see your creations! 

close up shot of queso with chips on the side overview shot of the best queso with chips on the side angled shot of queso in a ramekin angled shot of the best vegan queso with a chip dipped in it

The Best Vegan Queso

This is the best vegan queso that is full of flavor, creamy, healthy, and so delicious. It's incredibly easy to make and a crowd pleaser!
Print Recipe
angled shot of the best vegan queso with a chip dipped in it

Ingredients

  • 1 cup raw unsalted cashews (soaked in warm water for 4 hours)
  • Scant 1 cup mild or medium heat (not too chunky) salsa
  • 1/2-3/4 cup vegetable broth (I used low-sodium)
  • 1 tbsp white distilled vinegar
  • 1 1/4 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 4 oz can diced green chiles, divided

Instructions

  • Drain the cashews and add all the ingredients and only 3/4 of the can of diced green chiles to a high-speed blender, like a Vitamix or Blendtec. Blend for at least 2-3 minutes, scraping down the sides occasionally, until it is completely smooth. If you want it runnier, add more vegetable broth.
  • Pour the sauce into a pot and heat it on the stove over medium low heat. Make sure to whisk constantly. Only heat it for a few minutes because it will start to get chunky if you do it too long. You just want to heat it until it slightly thickens and is warmed through, so watch it carefully.
  • Pour into a bowl and add the leftover diced green chiles. Stir to combine. Sprinkle some smoked paprika on top if you wish.
  • Serve this as a dip with your favorite tortilla chips, as nachos, over tacos, or in burrito bowls!
  • Store in an airtight container in the fridge. It will thicken as it sits, so just stir well.
  • Enjoy! (recipe adapted from The Vegan 8)
Author: valeria.chao