This easy vegan queso dip recipe is made with only 4 ingredients. A spicy, cheesy, delicious plant based appetizer! So addictive you won’t be able to stop eating it. A revolutionary way to make dairy free queso that is so simple!
This vegan queso dip might just be the best thing you will ever put in your mouth.
While some vegan queso recipes require elaborate ingredients with lots of prep work, this one does not.
When I first made my vegan breakfast burrito recipe, I had readers saying that they were dipping chips straight in the sauce for the tofu and that it tasted like queso!
And so, I had discovered the secret to the most delicious and ridiculously easy dairy free “cheese” dip!
How to make vegan queso
This recipe really could not be any simpler.
Step 1: To a high speed blender, add the roasted cashews, enchilada sauce, nutritional yeast, and salsa.
Step 2: Blend until smooth.
Step 3 (Optional): If you want the dip warm, heat it in a microwave safe bowl in 15 second increments until hot.
You definitely need that high speed blender to really get a smooth cheese sauce.
I used a blendtec, but any high powered blender should work well.
Can I use raw cashews?
Raw cashews are not recommended in this recipe.
Part of the ease of this queso is that it uses roasted cashews which will blend smoothly without any prep work.
How to serve vegan queso
This recipe is so versatile.
Serve it alone with tortilla chips for an appetizer.
Use it as a nacho cheese sauce for vegan nachos (omg this would be amazing).
Use as cheese sauce on vegan tacos or quesadillas.
Pour over vegan enchiladas before baking (recipe for this is coming soon!)
I cannot wait for you to try this recipe!
I feel like it is absolutely life changing.
A dip that is so accessible to make at any time and tastes amazing.
Please leave me a comment and let me know when you try this recipe!
How to heat dairy free queso
You can just eat this as is, or microwave until hot.
I have found that if you heat this dip in a pan on the stove, it will thicken up a lot (pictured below).
The texture when heated on the stove is more like bean dip.
Still delicious, but if you want the smoother style queso, the microwave is the best option.
Either way, the taste is amazing!
This dip goes fast in our house. It’s just too good.
Perfectly cheesy, just the right amount of kick, and makes the best appetizer.
More Mexican recipes
- Vegan Quesadillas
- Vegan Enchiladas (using this queso recipe on top!)
- Vegan Burrito Bowl
- Loaded Veggie Nachos
- Vegetarian Mexican Rice Casserole
- Sweet Potato Tacos
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- 8 oz enchilada sauce
- ½ cup medium spicy salsa
- 1 cup roasted salted cashews
- ½ cup nutritional yeast
- Add enchilada sauce, salsa, nutritional yeast, and roasted salted cashews to a high speed blender.
- Blend until smooth
- To heat the dip, microwave in 15 second increments in a bowl until desired heat. If you heat it up in a sauce pan on the stove, it is still delicious, but will thicken up considerably.
- Store leftovers in the fridge in an airtight container
This is a fairly spicy dip. To make less spicy, you could use a milder salsa.
Raw cashews are NOT a substitute in this recipe, for they require soaking before blending. What you want here is already roasted and salted cashews.
Amount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 389mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 5g