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This homemade Vegan Queso nacho dip is creamy and “cheesy”, but dairy-free, oil-free, and made from whole foods. Grab a bag of tortilla chips and get to dipping!
You may know that I have a chips and salsa addiction. What you may not know is that I used to have a chips and queso addiction, too.
I’ve made a few versions of nacho “cheese” dip at home that I have definitely enjoyed, but they didn’t necessarily remind me of the jarred kind I used to love.
I decided to make a few tweaks to my incredibly popular Vegan Mac and Cheese sauce and I turned it into this super yummy Vegan Queso. It’s creamy, cheesy, smoky, a little spicy, and so darn delicious!
Ingredients notes and substitutions
My Butternut Squash Mac and Cheese has been winning over vegans and carnivores, kids and adults, men and women alike. And it’s made from all whole food plant based ingredients.
I’ve already used this sauce in my Baked Buffalo Chickpea & Artichoke Taquitos and as the base for my Vegan Broccoli Cheese Soup – 2 more reader faves!
I knew this vegan cheese sauce had potential to be turned into a spicy vegan cheese dip as well and, thankfully, it worked! It really tastes like cheese dip!!
I added some smoked paprika for some smoky notes and green chiles and salsa for a little heat. I promise you won’t be able to stop eating this stuff!
Butternut Squash – If you want to save some time, buy pre-chopped butternut squash in the produce section of your grocery store.
Cashews – For a nut free version, try using and equal amount of creamy white beans instead. Pumpkin seeds may also work, but make sure you have a high speed blender to ensure they purée into a perfect creamy texture.
Nutritional Yeast – “Nooch” as it is sometimes referred to is high in protein, vitamins and minerals, and is low in fat. [source] It lends a savory, nutty, and mild cheesy flavor.
If you can’t find it or can’t have it, you could leave it out. The final dish won’t be quite as “cheesy”, but will still be delicious. You could also substitute a tablespoon of mellow white miso for the nutritional yeast instead, which also imparts a savory, salty, somewhat cheesy-like flavor when combined with the other ingredients.
Non-Dairy Milk – Any plant milk will work, aside from coconut. Just make sure it’s unsweetened and unflavored. Water would also work just fine.
Salsa – Use your favorite salsa here. I like to reach for something spicy as the heat level will be toned down by the accompanying ingredients.
Increase the heat – If you are a lover of all things spicy, feel free to stir in a few dashes of hot sauce after tasting to reach the level of heat you desire.
How to make the recipe
This Vegan Queso needs less than 10 ingredients and no special skills. The only prep work is peeling and cutting the butternut squash. You could even skip that part and buy pre-chopped squash if you prefer.
Then just simmer the squash until tender. Throw the cashews in there, too, so no need to soak them first.
Then, bust out your blender and purée until smooth.
Add a few extras, gently heat until bubbly, grab those chips, and dive in! Snacking bliss!
More vegan dip recipes
- Fresh Peach Salsa
- Roasted Red Pepper Hummus
- Vegan French Onion Dip
- Mexican Bean Dip
- Roasted Carrot White Bean Hummus
- Easy Homemade Guacamole
- Vegan Buffalo Chicken Dip
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Homemade Vegan Queso
Ingredients
- 1 ½ cups cubed butternut squash peeled and seeded before cutting into cubes – or you can buy a package of pre-cut squash
- ½ cup raw cashews
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- ½ teaspoon salt or to taste
- ½ teaspoon ground turmeric
- 3-4 tablespoons non-dairy milk or water
- ¼ cup of your favorite salsa
- 1 can (4.5 oz) diced green chiles
For Serving
- Tortilla Chips
Instructions
- Add the cubed butternut squash and cashews to a pot and cover with water by at least an inch. Bring to a boil, lower the heat to medium and simmer for about 20 minutes until the squash is fork tender.
- When the squash/cashews are done, drain and pour into a high speed blender.
- Add the lemon juice, smoked paprika, nutritional yeast, salt, and turmeric. Blend until completely smooth, adding the non-dairy milk (or water) 1 tablespoon at a time to get things moving if needed. You’ll need to use the tamper to push the ingredients to the bottom. Don’t make it too thin! Use just enough liquid to get it all blended. I used about 3 to 4 tablespoons.
- Once it's completely smooth, pour the mixture into a pot (you can use the same one you used for the squash/cashews) and stir in the salsa and diced green chiles. Gently heat the queso over medium heat until thick and bubbly.
- Serve immediately with tortilla chips.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Charlie says
Could this be frozen? It looks amazing!!!!
Jenn Sebestyen says
I’ve never tried freezing it, but I would imagine so. Let me know if you try it.
Gregory A Anderson says
I fell in love with your Butternut Mac&Cheese, so trust this will work out as well.
I read the comments and are hoping folks eat Mexican foods more often than once a year. hahaha
Mexico has been the home of many, many veggie based recipes.
Ciao for now, Chow for L8rs.
May the forks be with you all.
Jenn Sebestyen says
Glad you like the mac and cheese. Hope you love this as well! Thanks!
Erik Liddell says
Just made the queso with the slight variation of adding freshly ground cumin and roasted jalapenos and finger hot peppers from the garden. Turned out fantastic. This will be my go to vegan queso from now on for sure. Thanks!
Jenn S. says
I love those additions – sounds fantastic! Thanks, Erik. So glad you loved it!
Matina says
Hi Jenn! My kiddos can’t do cashews 🙁 Do you know what this ingredient particularly does, could we do without and have success??
Jenn S. says
The cashews make it smooth and creamy. This recipe is very similar to my Butternut Mac sauce and many people have had success using white beans in place of the cashews, so you might try that. Let me know how it goes!
Jenn F says
Made this last night for our taco/nacho night. It was great! The boys gobbled it up and kept asking for more.
Jenn S. says
That’s awesome! I’m so glad to hear everyone loved it. I can’t get enough. Thanks, Jenn!!
Dreena Burton says
We miss out on NOTHING eating vegan. Even with cheese alternatives, I find we can enjoy them fully without feeling sickly after (unlike with dairy). Pass the queso. 🙂
Jenn S. says
Yes yes yes! Totally agree! Thank you, Dreena!
Bethany says
The dip looks so yummy! I can’t believe it’s vegan!
Jenn S. says
Thanks, Bethany! Enjoy!
Alisa Fleming says
I’ve made sweet potato queso, but never butternut. This is brilliant Jenn! I definitely need to try this.
Jenn S. says
Oh, sweet potatoes – I never would have thought of that. Yum! Thanks, Alisa!
Kerri Olkjer says
This looks so amazing. I can’t believe it’s vegan too!
Jenn S. says
Thanks, Kerri! It’s kind of dangerous as it’s all I want to eat now! LOL!
Casey the College Celiac says
I’m a sucker for a homemade vegan cheese sauce! And hidden veggies are always a plus…
Jenn S. says
Gotta love those sneaky veggies! 🙂 Thanks, Casey!