This cashew queso is creamy, spicy and cheesy and the best thing ever with some tortilla chips. Simple and delicious and the perfect dip.
This cashew queso is the perfect blend of creamy and spicy! It is so good you’ll just be screaming for more tortilla chips because you can’t get enough with this dip.
And when I say spicy, I do mean spicy!
The first time we made this we made it with two tablespoons of sliced jalapeños and that just about did me in. I am a lightweight when it comes to spicy stuff though. So the next time we made it we just used one tablespoon and I thought that was perfect.
But if you’re more inclined towards the super spicy, then add more sliced jalapeños, that is the way to turn up the heat in this recipe.
How to make Cashew Queso
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pan with chopped onions and crushed garlic and sauté until the onions are softened.
- Add chopped tomato and sauté with the onions until the tomato is softened.
- Turn off the heat and set aside.
- To a blender add cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños and blend until smooth.
- Then add in around ¾ of the cooked onion/tomato mix and blend that in again until smooth.
- Pour out the blended dip into a bowl and add the rest of the cooked onion/tomato mix as well as some fresh chopped cilantro and fold in.
- Serve with a chopped cilantro and sliced jalapeños for garnish and some tortilla chips for dipping!
Chef’s Tips
Cashews. There is no need to soak your cashews if you have a high powered blender. If you know your blender is going to have trouble with it, then you can add the cashews to a bowl, pour over boiling water from the kettle and let them soak for 10-15 minutes just to let them soften up a little before blending.
Sliced jalapeños. These provide the spiciness along with a little cumin. If you don’t want it spicy at all, then leave out the jalapeños, the cumin will provide a small kick, but it will remove the heat. If you want it extra spicy then add more jalapeños.
Use boiling water when you make up your vegetable stock. This, combined with the cooked onions/tomato mix that is blended in, allows this dip to be warm when you serve it, though it’s also just as good served cold.
Storing and Freezing
Keep your cashew queso stored in the fridge and enjoy within around 5 days.
If you think you’re going to be freezing a portion, then don’t stir in the fresh cilantro to the portion that you want to freeze. Otherwise this should freeze well, if there is any separation when thawing (which would likely be from the tomato), then just stir it up again and it should all be fine.
More Vegan Dips
- Vegan Nacho Cheese
- Vegan Onion Dip
- Vegan Tzatziki
- Vegan Spinach Dip
- Vegan Eggplant Dip
- Vegan Spinach Artichoke Dip
Did you make this recipe? Be sure to leave a comment and rating below!
Cashew Queso
Ingredients
Onion/Tomato Mix:
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 Medium Tomato Chopped
Queso:
- 1 cup Raw Cashews (150g)
- ¾ cup Vegetable Stock (180ml)
- 1 teaspoon Crushed Garlic
- 2 Tablespoons Nutritional Yeast Flakes
- ½ teaspoon Salt
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Cumin
- 1 Tablespoon Sliced Jalapeños
Serving:
- ½ cup Fresh Chopped Cilantro
Instructions
- Add olive oil to a frying pan along with chopped onion and crushed garlic and sauté until the onions are softened.
- Add in the tomato and sauté with the onions until the tomato is softened. Turn off the heat and set aside.
- To a blender add the cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños and blend until smooth.
- Then add in around ¾ of the cooked onion/tomato mix and blend that in again until smooth.
- Pour out the blended dip into a bowl and add the rest of the cooked onion/tomato mix as well as some fresh chopped cilantro and fold in.
- Serve with a little chopped cilantro and sliced jalapeños for garnish and some tortilla chips for dipping.
Video
Notes
- Cashews. There is no need to soak your cashews first if you have a high powered blender. If you know your blender is going to have trouble with it, then you can add the cashews to a bowl, pour over boiling water from the kettle and let them soak for 10-15 minutes just to let them soften up a little before blending.
- Vegetable stock. Use boiling water when you make up your vegetable stock if possible.
- Sliced Jalapeños. The sliced jalapeños provide the spiciness and with the amount specified it is only very mildly spicy. If you want it a little hotter, add more sliced jalapeños.
- Storing: Keep leftovers covered in the fridge and enjoy within 5 days.
This is awesome. Very simple to make. I ate it with doritos Sweet and spicy. Love it. Thanks.
Ooh that sounds super yum! So glad you enjoyed it! 🙂
So delicious!! Thanks for the recipe! Agree it’s not very spicy- I used two jalapeños and will probably add 4-5 next time!
Awesome! Hahaha you’re braver than me in that case!
WOW! This is the third recipe I have tried from your blog in the past week. I am blown away at how delicious and creamy this dip was in the end. Cheese is one of my guilty pleasures, and with this recipe I don’t have to feel so guilty and bloated..lol! Thank you so much for creating and sharing such incredible recipes! I am willing to try anything you make!
Thanks so much Chelsey!
It is really awesome and tasty. How do I get it creamier instead of it being like a “cheese sauce” texture? Other than that it’s perfect. Thanks!
Hi Roland, you can also try our other recipe for vegan queso which is ultra creamy! 🙂
I made this tonight and it’s incredible! Had to get back on here to leave a review because I’m so happy with it and can NOT STOP eating it. Thank you for an easy and delicious vegan queso recipe!
Awesome Abby! So happy to hear that. Thanks for the awesome review! 🙂
Is it served hot or cold? Looks amazing!
It’s served warm. When it’s freshly made it is already warm. You can also heat it more if you want to by adding it to the pan with the remaining cooked onion/tomato before you transfer it to the serving bowl. But just be careful because cashews thicken when heated. It also can be served cold though. We usually have it warm when it’s first served but if there are leftovers then those are refrigerated and eaten cold. It’s delicious both ways.
Are the jalapenos from a can? They kind of look cooked already. Would fresh jalapenos work for this recipe?
They are from a jar. You could definitely use fresh. 🙂
The best dip ever!!!
Thanks Jackie! xo
Hello, question! People always say “onion” in an article but I really like to know which they are using is this a regular, a sweet white or red onion? Thanks.
Hi Amber, it’s a regular onion. 🙂
Alison, this recipe looks amazing. One question: how would I heat up the leftover dip without the cashews thickening?
Thank you! You can heat it gently on the stove and add a little water to thin it out if it gets too thick.
Thanks so much for the quick reply. Have a Great Day!!!
Can I use vegetable broth instead of stock?
Yes! That will be fine! ????