Vegan & Gluten Free Creamy Queso Dip

Velvety, Delicious, and Guilt-Free: Meet Your New Favorite Vegan Queso Dip

Who says indulgence and healthy eating can’t go hand in hand? This vegan queso dip is here to prove otherwise. Creamy, savory, and irresistibly cheesy, it’s the perfect companion for tortilla chips, fresh veggies, or even as a topping for your favorite Mexican dishes. But what makes this dip truly special isn’t just its rich flavor—it’s what’s inside.

Crafted from wholesome ingredients like cashews and nutritional yeast, this plant-based queso is not only dairy-free but packed with health benefits. The cashews lend their signature creaminess while providing healthy fats, magnesium, and protein to keep you satisfied. Nutritional yeast, often called “nature’s cheesy seasoning,” adds that irresistible umami flavor while delivering a hefty dose of B vitamins, including B12, and a boost of plant-based protein.

Whether it’s for Taco Tuesday or Super Bowl Sunday, I hope you and your family enjoy this delicious queso dip as much as we do!

Ingredients Needed to Make Vegan Queso Dip

This rich, creamy, and flavorful vegan queso comes together with just a handful of simple ingredients. Whether you like it mild or spicy, this dairy-free dip is perfect for nachos, tacos, or just scooping up with chips!

• Cashews – Use raw, unsalted cashews for the best creamy texture.
• Water – Helps blend everything into a smooth, pourable queso consistency.
• Diced Tomatoes & Green Chilis – I use a large 28 oz. can of Rotel, but you can choose mild or spicy depending on your heat preference.
• Nutritional Yeast – Adds a cheesy, umami-packed flavor while keeping it completely dairy-free.
• Onion Powder – For extra savory depth.
• Salt – Enhances all the flavors.
• Lemon Juice – Fresh or bottled both work great to add a slight tangy balance.
• Blender – A high-powered blender works best for the smoothest queso, but don’t worry—even an old-school blender will get the job done! while a high powered blender is very helpful, I’ve also used my Granny’s 1960’s blender to make this as well and it turned out equally delicious and creamy.

How to Make Creamy Vegan Queso Dip

Step 1: Boil & Soak the Cashews

• Bring 1 cup of raw cashews to a boil in a pot of water.
• Let them boil for about 5 minutes, then remove from heat.
• Allow the cashews to soak for at least 10 minutes, or up to an hour for extra creaminess.
  • If you’re using a standard (non-high-speed) blender, soak them for at least 30 minutes to ensure a smoother texture.
• Once softened, drain the cashews and set them aside.

Step 2: Blend the Queso Base

• In your blender, combine:
  Water
  Salt
  Lemon juice
  Onion powder
  Nutritional yeast
  Drained liquid from the can of Rotel (just the liquid—save the tomatoes & green chilis for later!)
• Lastly, add in the soaked and drained cashews.
• Blend everything on high speed until completely smooth and creamy.

Step 3: Heat & Serve

• Pour the blended queso mixture into a saucepan or stockpot.
• Stir in the reserved Rotel tomatoes and green chilis.
• Heat over medium heat, stirring frequently for about 5 minutes, or until warm.

Step 4: Enjoy or Store for Later

• Serve immediately with tortilla chips, over nachos, tacos, or as a dip!
• Storing leftovers: Transfer to an airtight container and refrigerate for up to a week.
• Reheating: The queso thickens in the fridge. To reheat, microwave individual servings for about 30 seconds, stirring until smooth.

This recipe makes about 8-10 cups, making it perfect for a crowd! If you don’t need that much, simply halve the recipe for a smaller batch.

Now, grab some chips and enjoy your creamy, dairy-free queso!

*This recipe was inspired by NoraCooks.com

Looking for other Mexican inspired dishes? Check out these delicious recipes!

• Taco soup
• Lentil tacos
• Mexican lasagna
• Spaghetti squash taco bake
• Salsa verde enchiladas

This post may contain affiliate links. Read my full disclosure here.

Vegan Queso Dip

5 from 2 votes

Print Recipe Pin Recipe

Course Appetizer

Cuisine Mexican

Servings 8

Equipment

• 1 blender

Ingredients

  

• 1 cups raw and unsalted cashews.
• 1 cups water
• 1/4 heaping cup nutritional yeast
• 2 15 oz. cans of tomatoes and green chilis feel free to use only one can if you aren’t the biggest tomato fan. I love lots of tomatoes in mine.
• 1 tsp onion powder
• 2 Tablespoons lemon juice fresh or bottled is fine
• 1/2 teaspoon salt or more to taste

Instructions

 

• Bring 1 cup of cashews to a boil. Allow to boil for about 5 minutes then turn off the stove and allow them to soak for an additional 10-20 minutes or longer.

  If you do not have a high speed blender I would recommend letting them sit for a minimum of  30-45 minutes. High speed blender about 10 minutes.
•  Drain the water from your cashews, rinse, and set the cashews aside.
• In your blender, combine cashews, water, salt, lemon juice, onion powder, nutritional yeast, and the drained liquid from your can of Rotel. Blend until smooth.
• Pour the queso in a pot and stir in the Rotel tomatoes and green chilis. 

  Heat on medium stirring frequently for about 5 minutes or until warm.
• Serve immediately or store in an airtight container in the refrigerator for up to a week. *The longer is sits the creamer and thicker it becomes.