There’s no question that queso is beloved across the nation. It can be an appetizer, side dish, condiment, or entrée depending on your mood, and your appetite for indulgence. Think of it as a spicy version of fondue, glowing from the warmth of chilies and bold spices. Many traditional queso recipes begin with a roux, which is butter and flour cooked together to act as a thickener, but this one is MUCH easier and is completely gluten-free! Naturally rich cashews create a sauce so silky-smooth, it could make a béchamel blush.
Why You’ll Love This Creamy Vegan Queso
What’s not to love about a spicy cheese sauce? Here are just a few reasons you’ll be hooked:
Full of veggie goodness. Believe it or not, carrots are the secret ingredient creating that glorious golden glow! Luscious creamy texture at any temperature. The problem with conventional queso is that as it cools, it gets clumpy and congealed. Not so for vegan queso! This blend stays silky smooth no matter what. Ready in 15 minutes or less. Just simmer, blend, and serve! You’re minutes away from a fiesta at any time. Gets better with age. Like a fine wine, this queso only gets more flavorful as it sits. The spices mingle and meld, becoming deeper and more balanced, which makes it an excellent candidate to make ahead.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Nutritional yeast – Otherwise known as “nooch” for short, this indispensable flaky yellow powder is the key to creating cheesy, buttery flavor without any dairy. You can find it with the spices and seasonings or in the baking aisle in most grocery stores. Olive oil Carrot Yellow onion Garlic Cashews – Raw, unsalted cashews create a rich, creamy texture when blended smooth. Soak them overnight or at least 8 hours in advance to ensure the best results. Sea salt Ground black pepper Dry mustard – In a pinch, you can use an equal amount of prepared Dijon mustard instead. Lime juice Liquid aminos, tamari, or capers Paprika Cayenne pepper Cumin Pickled jalapeños – You can substitute fresh if you’d prefer a sharper bite. Unsweetened almond milk
How to Make Vegan Queso
Heat the oil in a medium saucepan and add carrots, onions, and garlic. Cover let cook for about 10 minutes, until the carrots are fork tender. Remove from heat and allow to cool slightly.
Transfer the carrot mixture to a high-speed blender along with all the remaining ingredients. Blend on full power for about 2 minutes, until the sauce is completely smooth. Taste and add more salt if necessary.
Top with extra jalapeños as a garnish. Enjoy!
Tips for Success
You can’t go wrong with this foolproof formula for vegan queso. Master the craft by considering the following notes:
Add spices to taste. If you’re a serious heat-seeker, dial up the paprika and cayenne, or add in a splash of your favorite hot sauce until you feel the burn! Make it nut-free. In case of allergies, you can swap the cashews for raw sunflower seeds and use any other type of unsweetened non-dairy milk. Top it off! Add a dollop of salsa or pico de gallo right in the center for fresher flavor and texture.
Do I Need a High-Powered Blender for This Recipe?
While a high-speed blender makes quick work of even the hardest ingredients, transforming them into flawlessly smooth sauces with the push of a button, you don’t need any fancy equipment to make fantastic queso. A standard blender or food processor will also do the trick. It may take 10 to 15 minutes to get the same results and be sure to pause periodically and scrape down the sides of the canister with your spatula to make sure all the ingredients are incorporated.
What To Serve With Dairy-Free Queso
Queso is best known as the perfect sidekick to tortilla chips, but it’s so much more than just a stand-alone dip.
Chips, beyond tortilla chips, including pita chips, potato chips, are still a solid choice and always the easiest approach. Cut vegetable crudité offers a lighter option for indulging, such as celery sticks, baby carrots, cucumber slices, bell pepper strips, sliced radishes, and more. Nachos are practically begging for a thick blanket of rich queso. Pile on the salsa and all your favorite toppings! Burritos and burrito bowls are prime candidates for smothering with this cheesy sauce. Tacos and taco salads alike can benefit from some extra gooey goodness. Drizzle queso on top of tacos like crema, or over salads like dressing. Toss with pasta to make mac and cheese with a spicy kick!
How to Store & Reheat Leftovers
Let the queso cool completely before transferring it to an airtight container. Stored in the fridge, it will keep for up to 5 days. To reheat, warm in the microwave for 60 – 90 seconds, stirring every 30 seconds until smooth and warm all the way through.
Can I Freeze Cashew Queso?
Unlike traditional dairy-based queso cheese sauce, cashew queso can be frozen and revived beautifully! It will keep for up to 6 months in the freezer stored in an airtight container. Don’t forget to label it with the date! When you’re ready to serve, let it thaw out overnight in the fridge before reheating according to the directions above. Enjoy friends! If you make this (insert recipe name here), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
