Vegan Queso Dip

I’ve wanted to try making a vegan queso for a while now, and this blog was the perfect excuse to finally do it. It was pretty intimidating, because regular queso is already so tasty. So I researched a couple recipes, and finally gave it a shot.

I’m not a vegan, and I actually love cheese, so this was quite a challenge for me. The first round didn’t turn out quite like I wanted it to, but after tweaking a couple things, I think you’ll end up loving this dip. I’m so excited to share this recipe because I am in love with the way it turned out. Who knew vegan cheese could be so good?

One of the biggest challenges was trying to imitate the consistency of cheese. Cornstarch helped me make this dip a little more “cheesy”, and using cashew milk instead of water made it a little creamier. One of the most important things that can really ruin this dip is not cooking the potatoes long enough. The first time I made this, I only cooked the mixture about 6-8 minutes, and it ended up more like a soup than a cheese dip. 

I used this vegan queso on nachos a couple times, and in a rice bowl a couple times. It would also be super tasty as a topping on a side vegetable. This makes plenty, so you’ll be able to try it plenty of different ways.

Vegan Queso Dip
Serves 6
This super creamy queso is so tasty you won't even notice that it's not real cheese! Use in nachos, rice bowls, or as a cheesy sauce for vegetables.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 Tablespoon olive oil
  2. 1 white onion, chopped
  3. 1 cup potato, shredded
  4. 4 cloves garlic
  5. 1/2 teaspoon paprika
  6. 1/2 teaspoon chili powder
  7. 1/2 teaspoon garlic powder
  8. 1/2 teaspoon salt, plus more to taste
  9. 1/4 teaspoon black pepper
  10. 1 cup raw cashews
  11. 1 1/2 cups cashew milk
  12. 1/4 cup nutritional yeast
  13. 2 teaspoons hot sauce
  14. 1 teaspoon vinegar
  15. 2/3 cups fire roasted tomatoes
  16. 1 jalapeño, diced
Instructions
  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and cook until tender.
  3. Add the potatoes, garlic, paprika, chili powder, garlic powder, salt, and pepper.
  4. Cook for a few minutes to let the flavors blend well.
  5. Add the cashews and cashew milk, and cook, stirring occasionally. Bring the mixture to a low boil, reducing the heat as necessary. Cook until the potatoes are really soft, about 12-15 minutes.
  6. Pour the mixture into a blender, and add the nutritional yeast, hot sauce, and vinegar. Blend until the mixture is well blended and smooth. Taste, and add salt until you're happy with the flavor.
  7. Add the mixture back to the saucepan and cook over low heat.
  8. Add the fire roasted tomatoes and jalapeño. Heat until the dip is nice and warm, ready to serve.
Notes
  1. Nutritional yeast and raw cashews can be found in the health food section of most large grocery stores.
  2. The recipe makes a little over 3 cups of queso dip.
Adapted from Cookie + Kate
Adapted from Cookie + Kate
Running Out of Thyme https://runningoutofthyme.com/
Try this recipe, and let me know how it goes. Take a picture and share it on Instagram with the hashtag #runningoutofthyme