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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”
LOVE THIS RECIPE!!!! I made it with a yellow. bell pepper, since I was out of red, and added some salsa!! amazing as per usual! I also served it over a baked potato! YUM!!!
This was the second thing we made after my husband unwrapped his vitamix on Christmas and….wow! Delicious, easily customizable, smooth. Scrumptious vegan cheese dip. Could even toss this over some pasta and call it mac n veese. Thanks guys!
WOW! I just got my Vitamix, and this was the first thing I made. It is delicious. I will make this all the time. Especially since it is so easy.
First time I’ve commented on a recipe. This queso is surprisingly good. I was completely skeptical while putting the ingredients together (especially the raw bell pepper) and this was my first time using the 6 minute soup function on my vitamix.
It seemed too runny until about 5 mins into the blending cycle when it all started coming together. Followed the recipe exactly and it turned out great!!! Highly recommended!
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Love this! I’ve made it a few times and find I like a kick of Dijon and lemon tossed in. Today on a whim I added a few baby carrots, which gave it a lovely sweetness. But the original recipe is great as is!
Wow!!!! Just wow!!!! This is so so good. Your right it won’t last long, lol. This will definitely become a regular in our house. I’ve had my Vitamix for about 6 wks and I’m so in love. If I had known what a work horse it is I would of bought it a long time ago. I love your recipes, and YouTube channel. You guys do great work. Thank you!!!
This was one of the first recipes I tried when I got my Vitamix and I almost always have it in my fridge now. I can tell it’s not real cheese, but it’s good enough that it really doesn’t need to. It’s its own delicious thing.
I’m curious if anyone has substituted extra almonds and water for the almond milk. I don’t always have almond milk on hand and was trying to figure out a potential alternative.
Just wondering what brand of almond milk you like to use?
[…] the ONE, you’ll need to use the stovetop to make our queso. Because you can’t blend until […]
Since I never eat many nuts, do you think I could substitute 1/2 of them with white beans? I also like to add smoke paprika.
[…] Cashew Queso […]
I forgot to add the cashews, so it turned out far too runny, but tastes delicious! I might try and thicken it with a little tapioca starch.
I bought a set of US cups to avoid the hassle of translating recipes in my UK brain, but a quarter of a cup of nutritional yeast (which is supposed to weigh 60g according to the recipe) actually only weighed 16g!! So I am a bit confused about this. I decided to throw in loads of nutritional yeast to make it up to 60g but have no idea if my recipe is way off now. In any case, tastes good and will be trialled on the family later today.What kind of container is this designed for ? Low profile 64 oz ?
You got it! If not specified, it’ll be that one.
Loved it!!! Kids not so much, but I really don’t know why not. Me and Hubby are very impressed.
How do you reheat this ? And how do you thin it out a little? This is delicious
Microwave works. Use a little bit more water to thin, but really only a little.
It’s really awesome!!!! addictive! thank you for sharing this recipe.
I added a little liquid smoke and wow it tasted even better😋
Now this recipe is top notch. I made it with more cashews instead of almonds because my almonds were out of date, but it still turned out amazing. I also threw a bit of a serano pepper to give it an extra kick. This sauce is so good, well done recipe!
Tasted good, thickness was great. Really didn’t mimic the taste of cheese though! Maybe I’ll try more more of the yeast next time?
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