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Vegan Queso Dip with Green Chiles combines all there is to love about hot queso in a delicious, dairy-free dip. Serve with chips or spoon over tacos or burritos for the ultimate plant-based crowd pleaser.
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As we approach football season, it’s only appropriate to share the most EPIC recipe for the most beloved dip.
This vegan queso is every bit as creamy and satisfying as the cheesy classic, however it’s completely plant-based.
And in case you’re skeptical, I tested it on even the most devout cheese lovers, and no one raised an eyebrow.
Serve it with tortilla chips for a game-day appetizer or spoon it over enchiladas, tacos, or nachos. (It would also be delicious with my Vegan Chipotle Bowls!)
And if you happen to wind up with leftovers (the probability is low), this queso reheats beautifully.
For more vegan game day appetizer inspiration, we also love this easy Black Bean Salsa, Edamame Hummus, and Butternut Squash Hummus.
How to Make Vegan Queso
This homemade queso is extremely easy to make, and better than any store-bought version I’ve tried. It’s not gritty or gelatinous, nor does it have any trace of cashew flavor.
The only make-ahead component is pre-soaking the cashews, which helps them blend more smoothly.
The add-in and topping possibilities, however, are endless!
The Ingredients
- Cashews: This vegan queso is primarily made of cashews, which have a naturally creamy texture and mild flavor. Soaking the cashews ahead of time contributes to the ultra-creamy consistency of the dip. Just be sure to use raw cashews, as opposed to roasted/salted, for the best results.
- Green Chiles: A can of green chiles adds a little heat and extra flavor to the queso. You can use mild or hot depending on your spice preferance.
- Cashew Milk: You can really use any unsweetened milk alternative, however I prefer the super mild flavor of cashew milk.
- Nutritional Yeast: If you’re not familiar with nutritional yeast, it’s an inactive form of yeast with a super savory flavor. It’s naturally dairy-free and low calorie, yet packs a surprising amount of protein. Most brands also fortify with B12, which is great for those on vegan diets.
- Corn Starch: To help thicken the dip. Alternatively, you can use tapioca starch.
- Spices: I love adding cumin, garlic, and cayenne to the queso. You can also add a little onion powder, chili powder, and/or chili flakes.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Soak cashews in boiling water for about 1 hour, until soft. Drain and transfer cashews to a blender.
Step 2: Blend cashews and cashew milk until smooth. Place 1/2 cup of mixture into a small bowl; whisk in corn starch.
Step 3: Heat cashew mixture in a saucepan over medium-high heat, whisking often. Right before reaching a boil, whisk in reserved corn starch mixture. Boil, whisking constantly, until thickened, about 1 minute.
Step 4: Stir in green chiles, nutritional yeast, garlic, salt, cumin, and cayenne.
Substitutions and Additions
- Make it Spicy. Add 1 Tablespoon of spicy harissa (I love Mina brand) or adobo sauce (from a can of chipotle chiles in adobo). Alternatively, you can add a few shakes of your favorite hot sauce, such as Tobasco or sriracha.
- Add Jalapeño. Either pickled or fresh minced jalapeño make a fantastic garnish.
- Make it Smoky. Add 1 teaspoon of smoked paprika to give the queso a smoky edge.
Recipe FAQs
Soaking the cashews ahead of time contributes to the ultra-creamy consistency of the dip. Most recipes that call for cashew soaking recommend 4 to 6 hours, however if you use boiling water, it should only take 1 hour.
You can find nutritional yeast in most grocery stores, either in the bulk bins or the spice section. You’ll get the best deal from the bulk bin section, however Trader Joe’s also sells bags of it for pretty cheap.
And incase you’re worried you’ll only use it once, there are myriad possibilities for nutritional yeast. Sprinkle it over popcorn, roasted veggies, or pizza for a savory boost, or use it in dairy-free mac and cheese.
Serving Suggestions
- Serve with Chips. Tortilla chips + queso = chef’s kiss!
- Spoon Over Tacos or Quesadillas. It would be extra delicious over my Black Bean Tacos, Vegan Chorizo Tacos, or Veggie Quesadillas.
- Make Nachos. A tray of fully-loaded veggie nachos with vegan queso sounds like my dream dinner!
- Add to Fajitas or Enchiladas. For a little extra richness, add to homemade veggie fajitas or Veggie Enchiladas.
Serving Tip
I suggest serving this queso in a mini crockpot or warming dish to keep it hot. You may want to stir it every 10 minutes or so to keep it silky-smooth.
More Vegan Appetizer Ideas
Zesty Loaded Black Bean Salsa
5 Ingredient Artichoke and Sun-Dried Tomato Dip
Roasted Butternut Squash Harissa Hummus
Easy Spicy Artichoke Salad
If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Vegan Queso with Green Chiles
Equipment
- High Power Blender
- Small saucepan
Ingredients
- 1 cup raw cashews
- 2 cups unsweetened cashew milk
- 2 tsp. corn starch
- 1 (4-oz.) can diced green chiles
- 1/4 cup nutritional yeast
- 1 tsp. granulated garlic
- 1 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
Instructions
- Place cashews in a bowl and cover with 2 cups of boiling water. Let sit for 1 hour.Drain water and transfer cashews to a high-power blender.
- Add cashew milk to blender with cashews and blend for 60 to 90 seconds, until smooth. Transfer 1/2 cup of cashew mixture to a small bowl and whisk in corn starch.Pour remaining cashew mixture into a medium saucepan and bring to a boil over medium-high heat, whisking often to avoid burning. Right before reaching a boil, whisk in reserved corn starch mixture. Boil, whisking constantly, until thickened, about 1 minute.Remove from heat and stir in green chiles, nutritional yeast, garlic, salt, cumin, and cayenne. Taste and adjust seasonings as needed (you may want a pinch more salt or extra spice from cayenne).
- Serve warm with tortilla chips, or spoon over tacos, enchiladas, or nachos.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days. Rewarm queso in a small saucepan over medium heat, or warm individual portions in the microwave. You can also enjoy leftovers chilled.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is so easy to make and extremely delicious. Double the recipe, you’ll want more.
Are you kidding me! This queso dip is incredible. It’s so good you can endlessly indulge with out feeling guilty for eating a ton of cheese because theres no cheese! We used it for chips and put it in an omelete. My husband complained there was no cheese and cashews instead and as soon as he tasted it he apologized and said this was a recipe to keep. If you love green chilies I would put 2 cans! It is so versatile and tastes AMAZING. Thank you Jamie!
What can I use other than cashew milk?
Unsweetened almond milk should work!
Like all of Jamie’s recipes, this didn’t disappoint – perfect Super Bowl nachos! I blended the mixture more than I thought I’d need to so it got creamy. Prob would double the chilies or add a can of jalapeños too but we like spicy. Only downside is there’s no nutritional info. Thanks for a healthier option!
I’m so glad you enjoyed this one, Jennifer! Thank you for taking the time to leave a review!
This is heaven!!! And I’m not even a vegan!
Delicious!
I’m so glad you enjoyed it, Nichole! Thank you for taking the time to leave a review!
This recipe is a FAVORITE in our house!! My husband can’t believe it’s vegan, and even our kiddos love it.