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A bowl of cashew dip with jalapenos and cilantro on top.

Vegan Cashew Queso Dip Recipe

Gaby Dimova
Craving the flavors of chips and queso but without the cheese? This plant-based queso dip makes a tasty alternative that's completely dairy-free. Using potatoes to create a creamy texture and a blend of spices and ingredients to infuse it with plenty of umami flavors so you will never miss the cheese!
5 from 12 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 218 kcal


  • blender
  • pan


  • 1 medium sweet potato 230 g
  • 1 medium Russet potato 240 g
  • 1 medium tomato 120 g
  • ½ yellow onion
  • 1 bulb garlic
  • 1 splash olive oil
  • 2 cups vegetable broth
  • ½ cup soaked cashews*
  • cup nutritional yeast
  • ½ lemon juiced
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika


  • Start by washing and chopping the veggies. Chop the potatoes, tomatoes, onion, and cut off the top of the bulb of garlic.
  • Place all of the veggies on a baking sheet and drizzle them with a generous amount of olive oil, salt, and pepper.
  • Bake at 450*F/ 230*C for 30 minutes until all of the veggies have cooked and softened.
  • Transfer the cooked veggies to a food processor. (Squeeze out the garlic bulb, don't add it in with the skin).
  • Add the cashews, nutritional yeast, olive oil, broth, lemon juice, and spices. Blend for several minutes until super smooth and creamy.
  • Transfer the vegan queso to a bowl, top with fresh tomato slices, jalapeno, cilantro, chili flakes, and enjoy!


Be sure to check the full post for more about this recipe and tips for making it great!
  • Store leftover queso in an airtight container in the fridge for up to four days or freeze it for up to three months. Reheat it in the microwave or on the stove over medium-low heat. If it's too thick you can add a little water.
  • Be sure to use soaked cashews for best results. Soak them in room temperature water overnight or in boiling water for thirty minutes.
  • Get the best smooth and creamy texture by roasting the veggies until soft, soaking the cashews, and blending the vegan cheese sauce well.
  • Serve it up this cheesy dip as an appetizer with tortilla chips and veggies sicks, or use it as a sauce for your favorite vegan tacos and burritos! It's great on these taco wonton cups or one-pot quinoa tacos. It's also great drizzled over burrito bowls or vegan taco salad!


Calories: 218kcalCarbohydrates: 33gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1380mgPotassium: 710mgFiber: 5gSugar: 6gVitamin A: 8547IUVitamin C: 18mgCalcium: 42mgIron: 2mg
Keyword cashew queso dip, cashew queso recipe, plant based queso, vegan queso dip
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