Vegan Cashew Queso Dip is a dairy-free, cheesy, and creamy appetizer or snack made with cashews and oat milk that you can blend in just 10 minutes.
It's perfect for tortilla chips, tacos, burritos, or anything that needs a deliciously comforting dip.
Vegan cashew queso dip has a silky-smooth texture and a rich, creamy consistency with a savory cheesy flavor that makes it hard to believe it's completely dairy-free.
Made with cashews, oat milk, nutritional yeast, red chili pepper, and sun-dried tomatoes, every bite is packed with bold flavor and a subtle kick of heat.
I love making this recipe when I need a quick dip for gatherings or taco night because it always disappears fast and takes very little effort to prepare.
If you enjoy homemade dips, be sure to check out my sour cream chive dip, sun-dried tomato dip, and cashew aioli for more delicious plant-based inspiration.
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🌶️Ingredients
- Raw cashews
- Red chili pepper
- Oil-packed sun-dried tomatoes
- Nutritional yeast
- Oat milk (or any unsweetened dairy-free milk; I don't recommend coconut milk)
- Salt and spices: chili powder, hot red pepper flakes, garlic powder, ground cumin
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Cashew Queso Dip
Soak the cashews: Place the cashews in a bowl and cover them with 1 cup of boiling water. Let them soak for at least 5 minutes to soften. For the creamiest queso, soak them a little longer if you have the time.
Blend the ingredients: Drain the cashews and add them to a high-powered blender along with the finely chopped red chili pepper, sliced sun-dried tomatoes, nutritional yeast, oat milk, salt, and spices. Blend until completely smooth and creamy. Taste and adjust the seasoning as needed.
Warm and serve: Enjoy the queso dip immediately at room temperature, or transfer it to a small saucepan and warm it over medium-low heat until heated through. Serve with tortilla chips, tacos, burritos, or your favorite snacks.
📋Substitutions & Variations
- Sun-dried tomatoes: If you don't have sun-dried tomatoes on hand, you can substitute them with oven-roasted tomatoes, canned tomatoes, or a small amount of tomato paste for a similar savory tomato flavor.
- Turn up the heat: For a spicier dip, add extra chili pepper, a pinch of cayenne pepper, or a few slices of jalapeño.
- Swap the milk: Oat milk gives this queso a creamy texture, but unsweetened almond milk, soy milk, or cashew milk work well too.
- Add smoky flavor: Blend in a little smoked paprika or chipotle powder for a smoky queso-inspired taste.
- Add fresh herbs: Stir in chopped cilantro or parsley before serving for a fresh pop of flavor and color.
💡Marinela's Tips
- Use raw cashews: For the best flavor and texture, use raw unsalted cashews. Roasted or salted cashews can alter the taste of the queso and may result in a less creamy, less neutral base.
- Use a high-powered blender: For the smoothest and creamiest queso, blend the ingredients until completely silky with no grainy bits remaining.
- Soak the cashews longer if needed: If your blender isn't very powerful, soak the cashews for 20-30 minutes to help them blend more easily.
- Adjust the consistency: If the dip is too thick, add a splash of extra oat milk and blend again until it reaches your desired texture.
❓Frequently Asked Questions (FAQ's)
Yes, but you may need to soak the cashews longer (20-30 minutes or even overnight) to help them soften. This will make it easier to achieve a smooth, creamy texture.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving again, as it may thicken slightly when chilled.
🍲More Vegan Dips
🍽Serving Suggestions
These are my favorite dishes to serve with this queso dip:
📖 Recipe
Vegan Cashew Queso Dip (Dairy-Free)
Equipment
- 1 High-powered blender
Ingredients
- 1 cup raw cashews soaked for at least 5 minutes in boiling water, drained
- ¾ cup unsweetened oat milk or any plant milk
- 1 red chili pepper finely chopped
- 2 tablespoons oil-packed sundried tomatoes chopped
- 3 tablespoons nutritional yeast
- ½ teaspoon fine sea salt
- 1 teaspoon chili powder
- 1 teaspoon hot red pepper flakes
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
Instructions
- Place raw cashews in a bowl and cover with hot water. Let them soak for at least 5-10 minutes (or longer for an even creamier texture), then drain.
- Add soaked cashews, oat milk, red chili pepper, sun-dried tomatoes, nutritional yeast, salt, and spices to a high-speed blender.
- Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Add a splash more oat milk if you prefer a thinner consistency.
Notes
- Always use raw cashews for the creamiest texture and best neutral flavor.
- The dip thickens as it sits-add a little oat milk when reheating if needed.
- For a smoother blend, soak cashews longer or use a high-powered blender.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving again, or re-blend for a silky texture.
Nutrition
If you try this vegan cashew queso dip, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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