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vegan queso dip

Vegan Queso Dip Recipe

Gaby Dimova
A delicious plant based queso dip made with clean and healthy ingredients!
5 from 7 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer
Cuisine Mexican
Servings 6
Calories 124 kcal


  • blender
  • pan


  • splash of olive oil
  • ½ cup chopped onion
  • 3 cloves of garlic
  • ½ cup chopped tomato
  • 1 cup sweet potato
  • 1 cup Russet potato
  • 2-3 cups of veggie broth
  • ½ cup cashews
  • cup Bragg Nutritional Yeast
  • ½ tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 teaspoon corn starch


  • Start with soaking the cashews in some boiling water and leave them to soak for 20-30 minutes.
  • To a pan, add a splash of olive oil and sauté the onions and garlic.
  • After they have cooked for a few minutes, add the chopped tomato and sauté for a few more minutes.
  • Then add the chopped sweet potatoes and chopped Russet potato along with the vegetable broth.
  • Cook until the potatoes are nice and soft.
  • After everything has cooked, transfer the ingredients from the pan to a large blender.
  • Add the cashews, nutrition yeast, apple cider vinegar, salt, pepper, paprika, and corn starch.
  • Blend really well until you get a nice and creamy consistency. I topped my queso dip with jalapeños, tomatoes, and chilly flakes


Calories: 124kcalCarbohydrates: 17gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 745mgPotassium: 366mgFiber: 2gSugar: 3gVitamin A: 3349IUVitamin C: 6mgCalcium: 27mgIron: 1mg
Keyword vegan queso dip
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