Easy recipe for Vegan Cashew Queso Oil-Free in 10 mins
Craving cheesy dip? This easy Vegan Cashew Queso Oil-Free is unbelievably creamy and healthy. A perfect plant-based snack. Learn the recipe
Ingredients
- 1 cup raw cashews soaked, see notes for quick-soak method
- ½ cup water or unsweetened plant milk for extra creaminess
- ¼ cup nutritional yeast
- 1.5 tbsp lemon juice freshly squeezed
- ½ tsp garlic powder or 1-2 cloves fresh garlic, minced
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp cumin
- ⅛ tsp cayenne pepper optional, for heat
- ½ tsp salt or to taste
- 2 tbsp diced green chilies optional, for extra flavor
Instructions
- Soak Cashews: If you haven't pre-soaked your cashews overnight, use the quick-soak method to fit the 10-minute recipe. Place the raw cashews in a heat-proof bowl and cover them generously with boiling water. Let them sit for 5-7 minutes. Drain the cashews thoroughly before proceeding.
- Combine Ingredients: In a high-speed blender, combine the drained cashews, 1/2 cup water (or plant milk), nutritional yeast, fresh lemon juice, garlic powder, onion powder, smoked paprika, cumin, cayenne pepper (if using), and salt. If adding diced green chilies, add them now.
- Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. This may take 1-3 minutes depending on your blender. Stop and scrape down the sides of the blender jar as needed to ensure all ingredients are fully incorporated and there are no cashew pieces left.
- Adjust and Serve: Taste the queso and adjust seasonings as desired. You might want more salt, lemon juice, or a pinch more cayenne for extra spice. If you prefer your queso warm, transfer it to a small saucepan and heat gently over low heat for 2-3 minutes, stirring constantly until warmed through. Serve immediately with tortilla chips, fresh vegetable sticks, or as a topping for tacos, nachos, or baked potatoes.
Notes
Soaking Cashews: For the creamiest results, soaking cashews for at least 4 hours or overnight in cold water is ideal. However, for a 10-minute recipe, the quick-soak method with boiling water works perfectly. Ensure they are fully softened before blending.
Storage: Store leftover cashew queso in an airtight container in the refrigerator for up to 5 days. It may thicken when cold; simply add a splash of water or plant milk and whisk or re-blend briefly to restore consistency when reheating.
Variations: For a spicier kick, add a dash of hot sauce or a small amount of finely diced jalapeño to the blender. For a smokier flavor, increase the smoked paprika or add a drop of liquid smoke. A small amount of tomato paste can also be added for a richer color and umami depth.
