The best vegan queso is made with cashews, green chilies, and warm spices, creating a healthy dip made with whole food plant-based ingredients and ready in minutes!
1 cup raw cashews
1/2 – 3/4 cup water
1 clove garlic or 1 teaspoon garlic powder
1 – 2 tablespoons nutritional yeast
1 4oz can green chile peppers
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 salt, or to taste
Soak the cashews. I like to soak my cashews covered in hot water for 5 minutes. This helps them soften up nicely and blend into pure creamy perfection. To help with digestion, it’s recommended to soak them for up to 2 hours in cool water. Soaking can be optional.
Blend the ingredients. Add the cashews, 1/2 cup water, garlic, nutritional yeast, cumin, chili powder, and salt to the blender cup. Blend until creamy, about 1 – 2 minutes, stopping to scrape down the sides as needed. Add more water as needed. Taste for flavor.
Warm it up (optional). For warm vegan queso, pour queso dip into an oven-safe bowl, cover with tin foil, and place in a preheated oven set to 350 degrees F. for 10 – 15 minutes. Alternatively, warm in the microwave, uncovered, using 30-second intervals, stirring after each until warmed through.