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Cashew Queso
Course: Dips and spreads, Featured Recipes, PopularYield475
ml (2 cups)Active time2
minutesCook time5
minutesTotal time7
minutesHow do you write about one of the greatest gifts you’ve given to the world? The answer is: you don’t. Instead, you let other people do it for you. Below are some of our favorite stories staring the recipe that began it all. Originally from Life is NOYOKE, it’s Cashew Queso: Great hot or cold, lasts for days, adored by picky eaters young and old. It’s the return of cheese. It’s an irresistible appetizer to bring to a party. It’s a base for soup (Broccoli “Cheese”), a sauce for tacos, a dip for chips or veggies. This dairy-free cheese sauce may be the best Vitamix recipe ever. It’s mine, it’s ours, it’s here for the world to discover and enjoy. –Lenny Gale
Ingredients
1 cup (240 mL) milk of choice, unsweetened
¼ cup (20 g) nutritional yeast
½ cup (70 g) raw almonds, unsalted
½ cup (65 g) raw cashews, unsalted
1 red bell pepper, seeded
1 ½ tsp (8 g) salt
½ tsp (1.5 g) garlic powder
1 tsp (2.5 g) onion powder
crushed red pepper – a few shakes (to taste)
Directions
- Add ingredients to blender container in order listed.
- Blend on high for 6 minutes (or use pre-programmed ‘Soup’ setting).
- Enjoy with friends.
Recipe Video
Notes
- Equipment: This recipe assumes you have a high-performance blender that can heat ingredients. If you don’t have one, blend until smooth and heat on stovetop on medium heat until warm.
- Storage: Store in an air tight container in the refrigerator for up to a week.
- Cashews allergy? Substitute with raw sunflower seeds and sesame seeds. Per our friend Andrew, this substitution works perfectly.
Great on jackfruit tacos or sliders.
Great as an easy kids dinner.
284 responses to “Cashew Queso”
I completely screwed this up the first time and it came out super thick (I think I finally figured out it was because I used cashew pieces which packed more densely into the measuring cup) but tonight I got it right and it’s so good I’m almost upset that I know about it. I’m going to think about this every day. We added a little chipotle powder and it was a worthy addition, though it didn’t need any modifications to be amazing.
#1 on best compliment list. I’m going to think about this every day. 💚
Delicious and so easy! And that’s coming from a dedicated cheese eater who is trying to cut back. For my taste it came out a bit too salty, so I cut the salt in half the second time around. I also have a bell pepper allergy, so I subbed it with a large carrot. Turned out great.
Fran G – Not quite totally vegan or WFPB yet, but I’m working on it. This was the first real recipe I made in my new Vitamix that wasn’t a smoothy. I was skeptical as many vegan recipes claim to be great but what a surprise when I tasted it. It tastes so much like real cheese sauce and is yummy delicious. Can’t wait to try your other Vitamix vegan recipes! Thank you so much 😊
Not 100% and skepticism are the norm! 🙂
So glad you loved the queso — it’s a staple in our home (and friends’ when they invite us over and insist we bring it.)
OMG: This was delish! I added about half a can of organic Rotel tomatoes for extra zing. Next time, I’ll add a drained can after it is made to give it a little texture. Love your recipes!
Sounds like a great addition, Sue. Keep up the good work. We appreciate you sharing our recipes and work with family and friends 🙂
This is a food site so wtf is ‘kosher’ salt all about?
Hi James, kosher salt is unique because of its size and shape. Has nothing to do with religion.
Regular ol’ table salt or sea salt will work just fine. 👍
The first time I made this it was very runny so the next time I only put 3/4 cup almond mild and it turned out perfect. Thanks for the recipes.
So glad it turned out perfect. 🙂
We love it as is, but my husband came up with a great variation—we subbed cauliflower for the red pepper and left out the spices (except salt). It made a terrific healthy “Alfredo” sauce for pasta. After mixing with the pasta, we added a little more starchy pasta water to thin it a bit, and plenty of black pepper and a little parsley on top. Delicious! Next time, I might add a pinch of nutmeg. Thanks for a great recipe, Lenny!
Love this! I think you may have backed into our Alfredo sauce recipe! 🙂
I’ve made this exactly to recipe several times and love it! Just so happens I don’t have almond milk on hand right now and I’m suffering from a pregnancy-induced vegan queso craving. I’m trying to decide if I should try the recipe with oat milk (which I have in hand), but sometimes oat milk gets funny when heated, so I’m nervous about wasting all the nuts.
Has anyone tried it with oat milk instead of almond?We just recently had a pregnancy-related queso craving, too. 🙂
Try to replace the almond milk with plain ol’ water. And maybe add a few extra nuts. Should be the same. (After all, store-bought almond milk isn’t much more than a few nuts.)
Maaaaan!! This was off the chain!!! Me and my wife made this together and it was SO GOOD!! I added more chill pepper than the recipe required, to add a kick to it. I also chopped up fresh cellery and put it in there and it was SUPER GOOD! Yea, this is DEFIANTLY a winner!! 👍👌☺😉
Thanks for making it and sharing it with your wife! Appreciate it so
As a new Vitamix owner, I can’t thank you enough for this recipe (and others on your site). My partner is lactose intolerant and now he gets to enjoy this “queso.” Our kids love it and I always have to double it when I make it! My one tip to others would be to make sure your nuts are unsalted. Otherwise, adding salt is too much. Or, if you use salted nuts don’t add extra. Anyway, we’ ve got nothing but love for this delicious, amazing recipe!
HeyHey, thanks, Ava. So glad you and your family love it as much as we do. Great tip about the salt, btw. Really helpful 👍
Maybe I ran it too long in the Vitamix? It came out super thick and tasteless. I had to add tons of hot sauce to make it edible.
Very possible. Maybe next time add a bit of water?
Hi! Very excited to try this. I don’t have a Vitamix , though. Just a regular ol’ blender and regular food processor. Would you recommend I soak the nuts first? Is so, for how long? Thanks so much! Can’t wait to make this!
Yeah, soaking the nuts may help with the consistency.
Also, you’ll need to heat the queso on the stovetop in a pot. 🙂
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Game changer!!! Only had cashews and didn’t have a red bell pepper so subbed salsa. Ridiculously yummy. Even my non-vegan teens who think everything I eat is weird and gross loved this! I will be making it often!
Heyhey Valerie! Salsa is a great sub for a red pepper. Thanks for sharing the tip!
[…] We are hosting Mother’s Day brunch on Sunday and are making breakfast tacos with our queso. […]
Seriously the best quest dip! My husband could not believe how good it was! I like it better than any queso I’ve ever had AND it’s good for you! Win/win!
Yes!
Can’t wait to try this. Do you think fresh garlic clove would work in place of garlic powder?
Yes!
Very excited about this recipe! Delicious – can’t wait to surprise my hubby with nachos tonight!
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