This creamy vegan queso is rich, silky, and totally dairy-free — perfect for parties or a weeknight snack. I tested this recipe until the texture was just right and it became my go-to dip for game nights and taco bowls. For other vegan dessert experiments I use similar soaking and blending tricks, like in this tofu pumpkin pie where texture matters just as much as flavor.
Why Make This Recipe
- It tastes indulgent and cheesy without any dairy, thanks to nutritional yeast and umami-rich ingredients.
- It’s nutrient-dense: protein from white beans or cashews, fiber from beans, and healthy fats from nuts.
- Quick to make — about 20 minutes active work — and easy to scale for a crowd.
- Versatile: use it as a dip, sauce, or baked topping; I often spoon extra over roasted veggies.
- I love it because swapping half the cashews for white beans cuts calories and still gives a silky finish, a discovery that made this recipe both healthier and budget-friendly.
For a tangier vegan cheese inspiration, check this savory vegan feta cheese post.
Recipe Overview
Prep time: 10 minutes (plus 4 hours soaking or 10 minutes quick-boil for cashews)
Cook time: 10 minutes (simmer to thicken)
Total time: 20–30 minutes (with quick-soak) or 4 hours (with passive cashew soak)
Servings: about 3 cups (serves 6 as a dip)
Difficulty: Easy
Method: Blend soaked cashews and white beans with seasonings, then gently simmer a cornstarch-thickened mixture until glossy. Pair it with warm chips or use as a sauce over bowls like a simple vegan nacho plate or alongside hearty mains like chicken marsala for non-vegan guests.
My Experience Making This Recipe
I tested variations with all-cashew, all-bean, and hybrid versions to balance creaminess, cost, and nutrition. The hybrid (1 cup cashews + 1 can white beans) consistently gave the smoothest mouthfeel while cutting fat and cost. I also learned that a short simmer after blending gives better body than relying only on nuts.
How to Make Creamy Vegan Queso That’s Addictively Healthy and Dairy-Free
Start by soaking 1 cup raw cashews for 4 hours or boiling them 10 minutes for a quick method, then drain. Blend the cashews with 1 (15-oz) can drained white beans, 1/4 cup nutritional yeast, 1/2 cup warm vegetable broth, 1 tablespoon lime juice, 1 teaspoon smoked paprika, 1/2–1 teaspoon sea salt, and a seeded jalapeño if you want heat until completely smooth. Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, whisk into the blended mix in a medium nonstick saucepan, and simmer on medium-low (about 180°F) for 5–7 minutes until glossy and thickened, stirring constantly. Taste and adjust salt, acidity, or smoke, and serve warm.
Equipment recommendations: high-speed blender or food processor, medium nonstick saucepan, whisk, and an instant-read thermometer for consistent simmer temperature.
Expert Tips for Success
- Soak or boil the cashews: fully softened nuts blend smoother. Quick-boil cashews 10 minutes if you forget to soak.
- Use nutritional yeast for cheesy depth and 1 teaspoon smoked paprika (or smoked salt) for a subtle smoky backbone.
- Temper the slurry: whisk the cornstarch into cold water first, then add to the blended mix over low heat to avoid lumps.
- Control thickness by adjusting liquid: start with 1/2 cup broth and add up to 1/4 cup more. If it gets too thin, simmer gently — the sauce will thicken as it cools.
- For extra umami and depth, add a splash of low-sodium soy sauce or miso; techniques similar to building savory depth in a tonkotsu-style broth apply here — balance salt and richness carefully.
How to Serve Creamy Vegan Queso That’s Addictively Healthy and Dairy-Free
- Classic party dip: warm in a slow cooker on low and top with pico de gallo, sliced jalapeños, and cilantro.
- Tacos and bowls: drizzle over roasted sweet potatoes, black beans, and lettuce for a quick grain bowl.
- Nacho plate: layer chips, queso, beans, pickled onions, and avocado; bake for 5 minutes at 375°F for melty results.
- Side dish pairing: serve with buttery-style sides like creamed corn; for a vegan take, try a contrasting texture such as this slow-cooked creamed corn recipe.
Storage and Reheating Guide
Refrigerate in an airtight container for up to 4 days; press plastic wrap on the surface to limit skin formation. Freeze in portion-sized freezer-safe containers for up to 3 months — thaw overnight in the fridge. Reheat gently on the stovetop over low heat, whisking in 1–2 tablespoons water or broth as needed to restore creaminess; avoid high heat to prevent graininess. In a microwave, heat in 30-second bursts, stirring between each cycle.
Recipe Variations
- Gluten-free: naturally gluten-free as written; if adding soy sauce, use tamari.
- Nut-free: replace cashews with an extra 1 1/2 cups white beans and 1–2 tablespoons tahini for richness.
- Spicy chipotle queso: add 1–2 canned chipotle peppers in adobo and 1 tablespoon adobo sauce for smoky heat.
- Roasted red pepper queso: add one roasted red bell pepper (peeled) to the blender for color and sweet flavor.
Nutritional Highlights
- Good plant protein: white beans and cashews supply protein and fiber, helping you feel full.
- Lower in saturated fat than dairy cheese; swapping half the cashews for beans reduces calories and fat.
- Allergen note: contains tree nuts (cashews) unless using the nut-free variation; contains soy only if you add tamari or miso. Aim for 2–4 tablespoons per person as a portion guideline when serving as an appetizer.
Troubleshooting Common Issues
- Gritty texture: means nuts weren’t fully softened — soak longer or boil cashews for 10 minutes before blending.
- Sauce too thin: simmer gently to reduce, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook 2–3 minutes.
- Bland flavor: add acid (1 tsp lime juice), salt, or a splash of soy/tamari to boost umami; nutritional yeast also brightens cheesy notes.
Frequently Asked Questions
Q: Can I make this oil-free and still get a silky texture?
A: Yes. Use a hybrid of cashews + white beans and a small amount of tahini if you want extra silkiness without oil. The beans add body and fiber while the cashews supply creaminess.
Q: How do I store queso for a party if I need it warm all night?
A: Use a small slow cooker on the "warm" setting and stir every 30–45 minutes. Add 1–2 tablespoons of broth if it thickens too much. Keep the lid slightly ajar to prevent condensation dripping into the queso.
Q: Can I make this ahead and reheat without losing quality?
A: Absolutely. Refrigerate up to 4 days. Reheat slowly over low heat and whisk in a splash of broth to return to the desired consistency. Avoid boiling as high heat can separate the texture.
Q: Is nutritional yeast necessary and can I substitute it?
A: Nutritional yeast gives the signature cheesy flavor and adds B‑vitamins. If you don’t have it, a small amount of miso paste (1 tsp) plus extra salt can mimic savory depth, but the overt "cheesy" note will be subtler.
Conclusion
If you want a slightly different take on plant-based queso, this Vegan Queso Hummus – Fooduzzi offers a complementary hummus-style approach that inspired some of the bean-forward ideas I used here.
Print
Creamy Vegan Queso
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This creamy vegan queso is rich, silky, and totally dairy-free — perfect for parties or a weeknight snack. It’s nutrient-dense and quick to make, making it an indulgent yet healthy option.
Ingredients
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1 (15-oz) can drained white beans
- 1/4 cup nutritional yeast
- 1/2 cup warm vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2–1 teaspoon sea salt
- 1 seeded jalapeño (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Soak the cashews for 4 hours or boil them for 10 minutes and then drain.
- Blend the soaked cashews with white beans, nutritional yeast, warm vegetable broth, lime juice, smoked paprika, and sea salt until smooth.
- In a separate bowl, make a slurry with the cornstarch and cold water.
- Whisk the slurry into the blended mix in a medium saucepan over medium-low heat.
- Simmer for 5–7 minutes until glossy and thickened, stirring constantly.
- Taste and adjust seasoning, then serve warm.
Notes
For extra umami, consider adding a splash of low-sodium soy sauce or miso. Serve as a dip, sauce, or topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg