What cheese is queso made of?

Queso fresco is a popular Mexican cheese that is often used, and many recipes will call for American cheese and/or pepper jack, though I've even heard tell of mozzarella making an appearance in queso recipes. As long as it melts, it's a contender.

How many calories are in vegan queso?

1 serving of vegan queso (Dip, cheese, queso, vegan, side, snack) contains 125 Calories . The macronutrient breakdown is 35% carbs, 47% fat, and 18% protein. This is a good source of potassium (8% of your Daily Value) and vitamin c (28% of your Daily Value).

What is a substitute for queso cheese?

Other soft, fresh Mexican cheeses labeled " queso de frier" or "queso de parilla" (cheese for frying or grilling, respectively) can be used as a substitute if you can't find queso blanco or queso fresco. Other frying cheeses, such as paneer and halloumi, may also be used for this purpose.

What's the difference between queso and con queso?

Queso, the Tex-Mex cheese dip that has blown up in menus and headlines around the country, is short for “chile con queso,” which translates to “chile with cheese” in English . In other words, there's a lot more to queso than just cheese. (On the other hand, queso fresco is just a type of cheese.)

Is vegan cheese less fattening than normal cheese?

Vegan cheese has many naturally occurring vitamins and minerals but it is often much lower in cholesterol, saturated fats, and calories . Vegan cheese is often made from healthy fats such as coconut oil which makes it more suitable for people with these issues.

What are the ingredients in good foods queso dip?

Ingredients: cauliflower, red bell peppers, almonds, water, almond butter, apple cider vinegar, red onions, lemon juice, garlic, sea salt, nutritional yeast, chia protein, ground cumin, ground turmeric, cayenne pepper.

Is Mexican queso cheese healthy?

Mexican cheese dip can contain a high amount of fat. Although salsa is often associated with tortilla chips, Mexican cheese dip — or queso — is a common side as well. While Mexican cheese dip is not the healthiest food choice , it does provide protein.

Is queso made from goat cheese?

White queso dip is traditionally made with monterey jack and/or queso fresco (skim milk cheese). However, you can use any white cheese that you'd like! Goat cheese adds wonderful flavor to white queso dip . Cream cheese or pepper jack cheese are great options too!

Is queso cheese like mozzarella?

Queso de Oaxaca, known as quesillo in Oaxaca, looks like a ball of white string cheese ( not unlike mozzarella ). It's creamy and mildly flavored, and it melts easily, making it an ideal stuffing for quesadillas or chiles rellenos. It can also be shredded and used as a garnish on top of soups, tostadas, and beans.

What is queso melt cheese?

Queso-Melt is your solution to enjoying queso dip in the comfort of your home ! Whether you are entertaining, looking for a new spin on classic snacks, or just wanting to recreate the dish you enjoy when eating out, Queso-Melt is a high-quality solution to all your dipping needs!

What cheese is chipotle queso made from?

While cheddar cheese can be sweet, tangy, and even earthy, its flavor intensifies and sharpens as it ages. It's why we use aged cheddar in our queso blanco.

Best Vegan Queso (Quick + Easy Recipe) - The Simple Veganista (2024)

Jump to Recipe

Vegan Queso is a quick and easy dip made with cashews, green chilies, nutritional yeast and warm spices for a deliciously thick, creamy condiment to pair with tortilla chips or veggie sticks!

Best Vegan Queso (Quick + Easy Recipe) - The Simple Veganista (1)

Dips are a perfect center for a variety of chips, veggies, and crackers. You may already be familiar with this Vegan 7 Layer Dip, Vegan French Onion Dip, Vegan Spinach Artichoke Dip, or Vegan Ranch. All delicious in every way!

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Why We Love This Recipe!

Now I would like to introduce to you the best cashew queso that’s dairy-free, plant-based dip and rivals any other cheese-filled dip. It’s absolutely creamy and delicious, and you won’t miss a thing!

This easy vegan queso dip is ready in about 15 minutes and is well suited for game day, movie night, parties, or whenever you are craving a savory ‘cheesy’ style dip!

It’s a perfect centerpiece for a platter of tortilla chips. Or if you’re in the mood for fresh, veggie sticks would be great too!

Best Vegan Queso (Quick + Easy Recipe) - The Simple Veganista (2)

Ingredient Notes

Here is everything you will need, plus variations when possible:

Raw cashews – You can find raw cashews in bulk at Sprouts or Whole Foods, or packaged from Trader Joe’s. I often purchase them online from Amazon for ease:Terrasoul CashewsorAnthony’s Cashews(affiliate links).
Green chilies – Keep it easy by using canned chile peppers.
Garlic – Both fresh cloves of garlic or garlic powder will work.
Nutritional yeast – Adds a savory flavor, but can be optional. I used 1 tablespoon here and it was perfect).
Cumin – Use to taste
Chili powder – You can sub with regular paprika. If you’re feeling bold, try using smoked paprika or chipotle powder.
Salt – As always, salt to taste (I used 1/2 teaspoon mineral salt).

Best Vegan Queso (Quick + Easy Recipe) - The Simple Veganista (3)

How To Make Vegan Queso

Here is a quick look at the process (Note – The full printable recipe is at the bottom of this post):

Soak the cashews. I like to soak my cashews covered in hot water for 5 minutes. This helps them soften up nicely and blend into pure creamy perfection. To help with digestion, it’s recommended to soak them for up to 2 hours in cool water. Soaking can be optional.
Blend the ingredients. Add the cashews, water, garlic, nutritional yeast, cumin, chili powder, and salt to the blender cup. Blend until creamy, about 1 – 2 minutes, stopping to scrape down the sides as needed. Taste for flavor.
Warm it up (optional). For warm vegan queso, pour queso dip into an oven-safe bowl, cover with tin foil, and place in a preheated oven set to 350 degrees F. for 10 – 15 minutes.

Recommended equipment: I love using my NutriBullet (affiliate link) for small jobs like this. It’s compact, easy to clean, and packs plenty of power for such a small appliance.

Top Tips

Make it chunky. Instead of adding the green chile peppers when blending, stir them in after the vegan queso dip has been blended. This will make for a chunkier style dip. You may even like to add finely diced red bell pepper, tomatoes, or jalapeno for color!
Add toppings. For color, texture, and an extra yum factor, top with sliced or diced, jalapeno, red bell pepper, tomatoes, green onions, and/or cilantro.
Add more spices. Feel free to adjust the amount of spices to suit your taste.

How To Store

Refrigerator: Leftovers can be stored, covered, in the refrigerator for up to 6 – 7 days.

Freezer: For longer storage, vegan queso can be kept in the freezer for up to 2 months using freezer-safe containers. Let thaw in the refrigerator overnight, give a good stir before serving or warming.

Best Vegan Queso (Quick + Easy Recipe) - The Simple Veganista (5)

Serving Suggestions

Serve this savory dip as an appetizer to any of these delicious recipes. Here are a few of our favorites from TSV:

Salad:Serve alongside or use as a dressing for this Southwestern Salad or Southwest Chickpea Salad.
Soup: Pair with a bowl of this Vegan Pozole or Tex-Mex Vegetable Quinoa Soup.
Tacos: Make it a starter for these Roasted Poblano Tacos, Vegan Black Bean Tacos, or Buffalo Chickpea Tacos.
Burgers: Pair with Smoky Black Bean Burgers or Sante Fe Black Bean Burgers.
Meal bowls: It would be delicious drizzled in this Nacho Bowl, Vegan Burrito Bowl, or Kale + Black Bean Burrito Bowl.

If you try this queso recipe or have a question, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Vegan Queso

Print Recipe

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5 from 10 reviews

Ingredients

Units Scale

1 cup raw cashews
1/2 – 3/4 cup water
1 clove garlic or 1 teaspoon garlic powder
1 – 2 tablespoons nutritional yeast
1 4oz can green chile peppers
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 salt, or to taste

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Instructions

Soak the cashews. I like to soak my cashews covered in hot water for 5 minutes. This helps them soften up nicely and blend into pure creamy perfect. To help with digestion, it’s recommended to soak them for up to 2 hours in cool water. Soaking can be optional.

Blend the ingredients. Add the cashews, 1/2 cup water, garlic, nutritional yeast, cumin, chili powder, and salt to the blender cup. Blend until creamy, about 1 – 2 minutes, stopping to scrape down the sides as needed. Add more water as needed. Taste for flavor.

Warm it up (optional). For a warm vegan queso, pour queso dip into an oven safe bowl, cover with tin foil, and place in a preheated oven set to 350 degrees F. for 10 – 15 minutes. Alternatively, warm in the microwave, uncovered, using 30 second intervals, stirring after each until warmed through.

Serve: Serve warm or at room temperature with your favorite tortilla chips or veggie sticks. For color and texture top with sliced or diced, jalapeno, red bell pepper, tomatoes, green onions and/or cilantro.

Makes about 1 1/4 cups

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days, in a covered container. Give a good stir before serving.

Notes

If you find you want more flavor, bump up the spices a bit to suit your taste.

For a chunky style queso dip, instead of adding the green chile peppers when blending, stir them in after the dip has been blended. You may even like to add finely diced tomatoes or red bell pepper for color.

Nightshade free: To make queso nightshade free, simply omit the diced green chilies and chili powder. In place of the chili powder, use 1/2 teaspoon EACH garlic & onion powder. Also make the cumin a heaping teaspoon.

Nutritional values are estimates only. See ourfull nutrition disclosure here.

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