This creamy cashew queso is crowd-pleasing and kid approved! It's a classic, creamy vegan queso dip that you make right in the blender.
This is sort of an old-school vegan cashew queso recipe, and it's still one of my favorites. A classic!
It's rich, creamy, and tastes decadently delicious, despite being a healthy snack.
Even my omnivore friends devour this vegan queso dip when I make it, and it’s so quick and simple to make!
This is an incredibly easy recipe to make. Just soak your cashews, throw them into the blender with the rest of the ingredients, and blend until smooth. There are a few things to note, though.
First off, you do not need raw cashews. For years, I recommended raw cashews only for any cashew cream type recipe. But I discovered that you can totally use roasted cashews, as long as you soak them in hot water first.
The next important note about this recipe is about the salsa. The salsa is bringing quite a bit of flavor to this queso, so choose one that you really love! Don't go for the cheapest salsa here.
The last thing I want to mention is about blending. You can make cashew queso in a regular or a high speed blender. In a high speed blender, it takes a minute to a minute and a half. It will take longer in a regular blender.
No matter what kind of blender you have, I suggest that you don't blend for more than one minute at a time.
Once a minute, stop, scrape down the sides of your blender, and give the motor a rest. Blending for extended periods can burn out your blender's motor, and I don't want that for you!
Of course, you can dish this up with chips and veggies for dipping, as pictured, but this vegan cheese recipe is way more versatile than that.
Use dollops of creamy cashew queso on pizza, spread it onto sandwiches, or stuff it into a pita or wrap. You can also spread it onto a tortilla, add fillings like corn and beans, and bake it into a vegan quesadilla.
I love it in tacos or on top of a burrito bowl, too. Basically, anywhere you feel like your food could use some cheesy goodness, this cashew queso is your friend.
Leftover queso will keep in an airtight container in the fridge for three to five days.
You can also freeze this recipe. It will keep for up to six months in a freezer safe container in the freezer. Thaw overnight in the fridge, then toss it back into the blender before serving.
Cashew queso recipe
- 1 cup cashews - soaked in hot water for 10-15 minutes
- ½ cup salsa - Choose your favorite!
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ¼ cup nutritional yeast
- 2 cloves garlic
- Toss all of the ingredients into the blender, and puree until smooth. Then, blend for a little bit longer. Then, just for good measure, blend for just 30 more seconds.