Why You’ll Love This Recipe

This cashew queso is a game-changer for anyone who loves cheese but wants a plant-based or dairy-free option. The cashews provide a creamy base that mimics the richness of cheese, while the nutritional yeast adds that familiar cheesy flavor. Spiced just right, it’s the perfect addition to any Mexican meal or served as an appetizer with chips. It’s simple to make, full of healthy fats, and can be customized with additional ingredients like jalapeños for a kick or extra seasonings for a bolder flavor.

Ingredients

  • 1 cup raw cashews, soaked for at least 4 hours or overnight

  • 1/2 cup water (more for desired consistency)

  • 2 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon ground turmeric (for color)

  • Salt, to taste

  • Optional: 1 small jalapeño for a spicy kick

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the cashews: If you haven’t soaked your cashews yet, do so in warm water for about 4 hours, or for the best results, soak them overnight. Drain and rinse them before using.

  2. Blend: Add the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, and salt to a high-speed blender or food processor.

  3. Blend until smooth: Start on a low speed, gradually increasing to high, until the mixture is completely smooth and creamy. If the sauce is too thick, add more water, a little at a time, until you reach your desired consistency.

  4. Adjust seasoning: Taste the queso and adjust the seasoning if needed. For a spicier version, blend in a chopped jalapeño at this stage.

  5. Serve: Transfer the queso to a bowl and serve immediately with tortilla chips, tacos, or drizzle over your favorite Mexican dishes.

Servings and timing

  • Servings: This recipe makes about 1 1/2 cups of queso, which serves 4-6 people.

  • Prep Time: 10 minutes (excluding soaking time)

  • Total Time: 10 minutes (after soaking)

Variations

  1. Spicy Cashew Queso: Add extra jalapeños or a dash of hot sauce for a spicy kick.

  2. Cheesy and Herby: Mix in a tablespoon of fresh cilantro or parsley for a fresh herbal touch.

  3. Smoky Cashew Queso: Add a bit more smoked paprika or a few drops of liquid smoke for an even smokier flavor.

  4. Tex-Mex Queso: Add chopped tomatoes, onions, and green chilies to make it more hearty and flavorful.

  5. Creamier Queso: For an ultra-smooth and creamy texture, blend in a small amount of coconut milk or olive oil.

Storage/Reheating

  • Storage: Store leftover cashew queso in an airtight container in the refrigerator for up to 4-5 days. The sauce may thicken when chilled, so it’s a good idea to reheat it gently and add a splash of water to loosen it up.

  • Reheating: To reheat, microwave in 30-second intervals, stirring in between, or warm it up in a small pot over low heat, adding water as necessary to restore its creamy consistency.

FAQs

1. Can I make cashew queso without nutritional yeast?

Yes, you can skip the nutritional yeast, but it adds a cheesy flavor that is hard to replicate. You might want to try adding more spices or a splash of apple cider vinegar for a tangy twist.

2. How long do cashews need to soak for the best queso?

Soak your cashews for at least 4 hours or overnight for the smoothest, creamiest texture.

3. Can I freeze cashew queso?

Yes, you can freeze cashew queso, though the texture may change slightly once thawed. To freeze, store it in an airtight container and thaw in the refrigerator before reheating.

4. Can I use roasted cashews instead of raw?

It’s best to use raw cashews for a neutral flavor and smooth texture. Roasted cashews may alter the taste and texture of your queso.

5. Can I make this queso spicier?

Absolutely! You can add jalapeños, cayenne pepper, or hot sauce to ramp up the heat.

6. Is cashew queso suitable for a vegan diet?

Yes, cashew queso is completely dairy-free and vegan-friendly, making it a great choice for plant-based diets.

7. Can I add other vegetables to this queso?

Yes! You can blend in ingredients like roasted red peppers, onions, or even carrots for added flavor and texture.

8. How do I make cashew queso thicker?

If you prefer a thicker consistency, reduce the amount of water you use, or let it simmer on the stove for a few minutes to thicken up.

9. Can I make this cashew queso nut-free?

If you’re allergic to nuts, you can try substituting the cashews with sunflower seeds, although the flavor and texture may vary.

10. How can I make my cashew queso more “cheesy”?

In addition to nutritional yeast, try adding a bit of apple cider vinegar, miso paste, or even a spoonful of mustard to bring out a more complex cheesy flavor.

Conclusion

Cashew queso is a fantastic, creamy, and cheesy dip that’s not only easy to make but also versatile enough to customize to your liking. Whether you’re dairy-free, vegan, or just looking for a healthier alternative to traditional cheese sauces, this recipe is a winner. With simple ingredients and a few easy steps, you can enjoy a delicious and satisfying queso without any guilt.

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Cashew Queso

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  • Author: Mia
  • Total Time: 10 minutes (after soaking)
  • Yield: 1 1/2 cups
  • Diet: Vegan
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Description

Cashew queso is a rich, creamy, and dairy-free alternative to traditional cheese sauces. Made with cashews, this dip offers a velvety smooth texture and a sharp, cheesy flavor that’s perfect for nachos, tacos, or even as a dipping sauce for your favorite veggies.

Ingredients

1 cup raw cashews, soaked for at least 4 hours or overnight

1/2 cup water (more for desired consistency)

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon ground turmeric (for color)

Salt, to taste

Optional: 1 small jalapeño for a spicy kick

Instructions

  1. Prepare the cashews: If you haven’t soaked your cashews yet, do so in warm water for about 4 hours, or for the best results, soak them overnight. Drain and rinse them before using.
  2. Blend: Add the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, and salt to a high-speed blender or food processor.
  3. Blend until smooth: Start on a low speed, gradually increasing to high, until the mixture is completely smooth and creamy. If the sauce is too thick, add more water, a little at a time, until you reach your desired consistency.
  4. Adjust seasoning: Taste the queso and adjust the seasoning if needed. For a spicier version, blend in a chopped jalapeño at this stage.
  5. Serve: Transfer the queso to a bowl and serve immediately with tortilla chips, tacos, or drizzle over your favorite Mexican dishes.

Notes

  1. Storage: Store leftover cashew queso in an airtight container in the refrigerator for up to 4-5 days. The sauce may thicken when chilled, so it’s a good idea to reheat it gently and add a splash of water to loosen it up.
  2. Reheating: To reheat, microwave in 30-second intervals, stirring in between, or warm it up in a small pot over low heat, adding water as necessary to restore its creamy consistency.
  • Prep Time: 10 minutes (excluding soaking time)
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 150 kcal
  • Sugar: 2 g
  • Sodium: 120 mg
  • Fat: 12 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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