Cashew Queso

Dipping a yellow corn chip in a bowl of cashew queso

This is hands down the best vegan queso I have ever had, and I have eaten a lot! It’s smooth, creamy, spicy, cheesy, perfection in a bowl. Use it as dip, a filling for enchiladas with refried beans, in quesadillas, or on nachos!! This queso will keep for about a week, so it’s perfect for weekend meal prep, or keep a batch in the fridge for quick and easy weeknight dinners.


  • 1 cup cashews soaked in hot water for one hour or microwaved for three minutes

  • 2 tablespoons nutritional yeast

  • 2 teaspoons of miso paste

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon salt

  • 5 tablespoons of tapioca starch, corn starch, or arrow root powder

  • 2 cups of water

  • 1 small can of chili peppers

  • A few shakes of your favorite hot sauce

A bowl of cashew queso


  1. Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.

  2. Process and blend on high until the mixture is completely smooth (no lumps at all).

  3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.

  4. Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce.

  5. Store in the fridge for up to a week.

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, you will be left with a very versatile white “cheese” sauce.

The best vegan queso you'll eat. It's smooth, creamy, spicy, cheesy perfection in a bowl.

A bowl of cashew queso surrounded by yellow corn chips.