This easy Vegan Queso Blanco Dip is ideal for sharing. Made with raw cashews, seasonings, and hatch chilis, it delivers a creamy, cheesy flavor without any dairy. Gluten-free and simple to prepare.
Cheese dip can be one of the hardest things to give up when avoiding dairy. This vegan queso blanco captures the rich, savory, and slightly spicy notes you expect from a white cheese dip using plant-based ingredients.
Ingredients
To recreate a white queso without dairy, gather these main ingredients:
- Raw cashews
- Unsweetened almond milk
- Lemon juice
- Olive oil
- Garlic powder, ground cumin, onion powder, cayenne pepper
- Nutritional yeast
- Dijon mustard
- Hatch chilis (canned or roasted)
Step-by-step instructions
A high-powered blender makes this recipe quick and silky smooth.
- Soak the cashews in hot water for 5–10 minutes to soften them.
- Drain the cashews and add them to the blender.
- Add the remaining ingredients, reserving the hatch chilis for later.
- Blend on high until entirely smooth and creamy.
- Heat the blended mixture in a small saucepan over low heat, stirring gently.
- Stir in the hatch chilis and warm through.
- Transfer the queso to a serving bowl and garnish with extra chilis or toppings if desired.
- Serve warm with tortilla chips, veggies, or your favorite dishes.
Serving suggestions
While chips are classic, this queso pairs well with many dishes and makes a versatile addition to snacks and meals.
- Tortilla chips or pretzels
- Toppings for tacos, burritos, or shrimp tacos
- Drizzled over burrito bowls or taco skillets
- As a dip for jalapeño poppers or raw vegetables
- Poured over roasted potatoes or loaded baked potatoes
- Used on nachos or served with tater tots
- As a creamy sauce for bowls or roasted vegetable plates
Reheating vegan queso
Store leftover queso blanco in an airtight container in the refrigerator for 2–3 days. Reheat gently: microwave in 30-second intervals, stirring between each, until warm, or heat over low in a small saucepan, stirring frequently to prevent sticking.
If you enjoy dairy-free dips, try other recipes like cold spinach dip or pico de gallo for extra options to serve alongside this queso.
More Vegan Dip Recipes
Baked Vegan Spinach Artichoke Dip
Vegan Cheesy Black Bean Dip
Healthy Avocado Hummus
Spicy Mango Guacamole
Dairy-Free S’mores Dip
📖 Recipe
Vegan Queso Blanco Dip
Equipment
- High Speed Blender
Ingredients
- ¾ cup raw cashews
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 2 teaspoons garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon onion powder
- 2 tablespoons nutritional yeast
- 2 pinches cayenne pepper
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup unsweetened almond milk
- 2 tablespoons canned Hatch chilis, plus more for garnish
Optional Toppings
- Cilantro
- Pico de gallo or salsa
- Sliced jalapeños
Instructions
- Place cashews in a blender and cover with hot water. Allow to soak 5–10 minutes, then drain and return cashews to the blender.
- Add the remaining ingredients, except hatch chilis. Blend on high until smooth and creamy.
- Transfer the blended queso to a small saucepan over low heat. Add hatch chilis and stir occasionally until warmed through. Pour into a serving bowl and top with extra chilis or optional toppings. Serve with chips.
- Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in 30-second microwave increments, stirring between each, or warm gently on the stovetop.
Nutrition
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