Creamy Vegan Queso Dip with Green Chiles

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This plant-based queso dip is everything you love about classic queso – creamy, flavorful, and perfect for dipping – minus the dairy! It’s a crowd-pleaser for game days, taco nights, or anytime you’re craving a rich and savory snack. Serve it with chips, pour it over tacos, or use it to upgrade nachos and enchiladas.

Why You’ll Love This Vegan Queso

This recipe delivers a velvety smooth texture without a trace of cashew flavor. It’s quick, simple, and far better than any store-bought option. Even the most loyal cheese lovers will be fooled!

Ingredients You’ll Need

  • Raw Cashews: These give the queso its creamy base. Pre-soaking them softens the texture for effortless blending. Stick with raw, unsalted cashews for best results.
  • Green Chiles: A can of green chiles brings heat and depth. Choose mild or spicy based on your preference.
  • Cashew Milk: An unsweetened, neutral-flavored milk alternative works best – cashew milk is my favorite for this recipe.
  • Nutritional Yeast: Provides a cheesy, umami flavor while keeping things dairy-free. It’s also packed with nutrients like B12!
  • Cornstarch: The thickener that makes the queso irresistibly luscious. Tapioca starch can be a good swap.
  • Spices: A mix of cumin, garlic powder, and cayenne brings warmth and zing. Optional: chili powder, onion powder, or chili flakes for more flavor.

How to Make Vegan Queso

Step 1: Prep the Cashews
Soak the cashews in boiling water for 1 hour, or until they’re softened. Drain and place them in a blender.

Step 2: Blend the Base
Combine the cashews and cashew milk in a blender and blend until completely smooth. Transfer ½ cup of the mixture to a small bowl, and whisk in the cornstarch until dissolved.

Step 3: Cook the Queso
Pour the cashew mixture into a saucepan set over medium-high heat, whisking frequently. Just before the mixture begins to boil, whisk in the cornstarch mixture. Continue whisking until the queso thickens, about 1 minute.

Step 4: Add Flavor
Stir in the green chiles, nutritional yeast, cumin, garlic powder, cayenne, and a pinch of salt. Mix until fully combined and smooth.

Optional Add-Ins & Variations

  • Make It Spicy: Add 1 tablespoon of harissa, adobo sauce, or a few dashes of hot sauce like sriracha or Tabasco.
  • Jalapeño Kick: Top with minced fresh or pickled jalapeños for extra heat.
  • Smoky Flavor: Mix in 1 teaspoon of smoked paprika for a subtle, smoky edge.

Serving Ideas

  • Classic Chips & Dip: Serve warm with crunchy tortilla chips for the ultimate snack.
  • Tacos & Quesadillas: Drizzle over black bean tacos, vegan chorizo, or veggie quesadillas.
  • Loaded Nachos: Use it as the base for a tray of fully-loaded vegan nachos.
  • Fajitas & Enchiladas: Add a spoonful to homemade veggie fajitas or enchiladas for extra richness.

Pro Tip: Keep the queso warm in a mini slow cooker or warming dish, stirring occasionally to maintain its silky texture.

Storage & Reheating

  • To Store: Place leftover queso in an airtight container and refrigerate for up to 5 days.
  • To Reheat: Gently warm it in a saucepan over medium heat, or microwave individual portions. It’s also delicious straight from the fridge if you enjoy it chilled!

Enjoy this vegan queso dip anytime you need a creamy, crowd-pleasing appetizer or topping!

Nutrition

Serving: 0.33cup | Calories: 135kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 1.5g | Sodium: 525mg | Fiber: 1.5g | Sugar: 2g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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