Vegan & Gluten Free Creamy Queso Dip

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This delicious vegan queso dip is one of my absolute favorite recipes. One of the things I missed most when I initially went plant based was queso dip. This delicious recipe is made using cashews for that rich and creamy consistency. Pair it with spicy salsa and tortilla chips for the perfect, quick snack or use it as a topping or dip for any Mexican dish.

Ingredients Needed to Make Vegan Queso Dip

• Cashews: raw and unsalted
• Water
• Diced tomatoes and green chilis: I use a large 28 oz. can of Rotel, feel free to use mild or spicy according to your preference.
• Nutritional yeast
• Garlic: 1 clove of fresh or 1 teaspoon minced garlic
• Salt
• Lemon juice: fresh or bottled
• *Blender: while a high powered blender is very helpful, I’ve also used Granny’s 1960’s blender to make this as well and it turned out equally delicious and creamy.

How to Make Vegan Queso Dip

The first step in making your creamy, vegan queso is to boil your cashews. Bring 2 cups of cashews to a boil. Allow to boil for about 5 minutes then turn off the eye of the stove and allow them to soak. If you do not have a high speed blender, I would recommend letting them sit for a minimum of  30 minutes. If using a high speed blender such as a Blentec or Vitamix allow them to continue to soak for an additional 10 minutes. Drain the water from your cashews and set the cashews aside.

In your blender, combine water, salt, lemon juice, garlic, nutritional yeast, and the drained liquid from your can of Rotel (just the liquid, don’t add the actually tomatoes or green chilis yet).  Add in soaked cashews and blend on high until smooth.

Pour the cheese mixture into a sauce pan or stock 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 5 days.

*This recipe makes about 8-10 cups of queso so it’s perfect for a crowd. However you could always half the recipe if you don’t need as much. I find it thickens up after several hours in the refrigerator so I heat it up in the microwave for about 30 seconds to rewarm individual servings throughout the week.

*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

Vegan Queso Dip

5 from 1 vote

Print Recipe Pin Recipe

Course Appetizer

Cuisine Mexican

Servings 8

Equipment

• 1 blender

Ingredients

  

• 2 cups raw and unsalted cashews.
• 2 cups water
• 1/2 heaping cup nutritional yeast
• 28 oz. can of tomatoes and green chilis (I use a can of Rotel)
• 1 clove fresh garlic or 1 teaspoon minced
• 3 Tablespoons lemon juice fresh or bottled is fine
• 1 teaspoon salt

Instructions

 

• Bring 2 cups of cashews to a boil. Allow to boil for about 5 minutes then turn off the stove and allow them to soak.

  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 and set the cashews aside.
• In your blender, combine water, salt, lemon juice, garlic, nutritional yeast, and the drained liquid from your can of Rotel.
• Add in soaked cashews and continue to blend on high 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 5 days.