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Homemade Vegan Queso (Gluten Free)

By: Jenn Sebestyen / Published: / Last Updated:

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Vegan Queso – this 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!

Vegan Queso in a small white dip bowl surrounded by tortillas chips sprinkled with chopped cilantro.

This Vegan Queso has been a long time coming. You all know I have a chips and salsa addiction. What you don’t 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 have been wanting to make my Butternut Squash Mac and Cheese sauce into a nacho cheese sauce for some time now and I finally did it! It’s creamy, cheesy, smoky, a little spicy, and so darn delicious!

Homemade vegan queso in a white dip bowl topped with chopped green chiles.

Inspiration From My Famous Butternut Squash Mac and Cheese

It’s the number one most popular recipe on my blog for a reason – it’s amazingly delicious! My Butternut Squash Mac and Cheese has been winning over vegans and carnivores alike, kids and adults, men and women.

I was even on The Doctors recently serving up this dairy free dream to unsuspecting mac and cheese loving children. They ALL loved it!

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 have always wanted to transform this vegan cheese sauce into a spicy vegan cheese dip as well and, thankfully, I’ve finally done it! It really tastes like cheese sauce you guys!! 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!

A tortilla chip topped with vegan queso lying on top of a bowl of queso. Surrounded by more tortilla chips.

How to Make Vegan Queso

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. You 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!

Hand dipping a tortilla chip into a bowl of cheesy homemade vegan queso.

Vegan Queso

I hope you love this Vegan Queso as much as we do! If you try it, please come back and leave me a message below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

5 from 2 votes
A small white bowl of Homemade Vegan Queso dip surrounded by a piles of tortilla chips sprinkled with cilantro.
Print
Homemade Vegan Queso
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Vegan Queso - this 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!

Course: Appetizer, Dip, Snack
Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan
Keyword: healthy queso, queso recipes, vegan nacho cheese
Servings: 8
Calories: 68 kcal
Author: Jenn Sebestyen
Ingredients
  • 1 1/2 cups cubed butternut squash (peeled and seeded before cutting into cubes - or you can buy a package of pre-cut squash)
  • 1/2 cup raw cashews
  • 1 tbsp fresh lemon juice
  • 1/2 tsp smoked paprika
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 3-4 tbsp non-dairy milk (or water)
  • 1/4 cup your favorite salsa (I like Trader Joe's Salsa Authentica)
  • 1 4.5 oz can diced green chiles
Instructions

  1. 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 med, and simmer for about 20 minutes until the squash is fork tender.

  2. When the squash/cashews are done, drain and pour into a high speed blender.

  3. Add the lemon juice, smoked paprika, nutritional yeast, salt, and turmeric. Blend until completely smooth, adding the non-dairy milk (or water) 1 tbsp 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 3-4 tbsp.

  4. 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.**

  5. Serve immediately with Tortilla Chips.

Recipe Notes

*Alternately, you can add the salsa and green chiles to the blender with the other ingredients. I like my queso to be a little bit chunky, so I just stir them in.

**This queso is good cold as well, but I prefer it warm.

 

 

Nutrition Facts
Homemade Vegan Queso
Amount Per Serving
Calories 68 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 206mg 9%
Potassium 97mg 3%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 58%
Vitamin C 25%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


More Delicious Dairy Free Dips to Love:

Vegan French Onion Dip w/ Dill

Vegan French Onion Dip with Dill

Creamy Cranberry Salsa Dip

Cranberry Salsa Dip in gray bowl in the middle of a red plate surrounded by tortilla chips and crackers. On the table surrounding the plate are jalapeño slices, cilantro, fresh cranberries, and extra crackers.

Smoky Cilantro Lime Mexican Bean Dip

Smoky Cilantro Lime Mexican Bean Dip

 

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Comments

  2. Gregory A Anderson says

    05/27/2019 at 9:12 pm

    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.

    Reply

  3. Erik Liddell says

    10/31/2018 at 12:09 pm

    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!

    Reply

  4. Matina says

    08/30/2017 at 9:18 pm

    Hi Jenn! My kiddos can’t do cashews 🙁 Do you know what this ingredient particularly does, could we do without and have success??

    Reply

    • Jenn S. says

      08/30/2017 at 9:56 pm

      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!

      Reply

  5. Jenn F says

    05/09/2017 at 8:37 am

    Made this last night for our taco/nacho night. It was great! The boys gobbled it up and kept asking for more.

    Reply

    • Jenn S. says

      05/09/2017 at 3:07 pm

      That’s awesome! I’m so glad to hear everyone loved it. I can’t get enough. Thanks, Jenn!!

      Reply

  6. Dreena Burton says

    04/27/2017 at 10:09 pm

    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. 🙂

    Reply

  11. Mandy says

    04/25/2017 at 10:05 pm

    This looks exactly like the store bought, jarred queso, BUT waaaaay better for you and I’m sure tastes 100 times better! Looks like you nailed it, Jenn!! I want to dive right in, face first. Yummy!! And that’s the true test…if it tastes good cold 😉

    Reply

    • Jenn S. says

      04/26/2017 at 9:08 am

      Thank you, Mandy! Gosh, I was so addicted to that jarred stuff. I’m definitely happy to have a healthier alternative. I hope you guys love it too!

      Reply

  15. Sarah says

    04/25/2017 at 4:58 pm

    Just in time for Cinco de Mayo next week! I will have to pick up some butternut squash as it’s been awhile since I made a vegan queso with it, usually because when I buy it I use it right away for something else so I don’t usually have it sitting around.

    Reply

    • Jenn S. says

      04/25/2017 at 5:23 pm

      You only need 1.5 cups for this queso, so you’ll still have plenty leftover for something else! Let me know if you try it.

      Reply

  20. Laura says

    04/25/2017 at 11:58 am

    I’m TOTALLY intrigued by this recipe! My hubby lives for that salsa con queso in the jar….I wonder what he’d think of this!

    Reply

  21. Alison's Allspice says

    04/25/2017 at 11:58 am

    I eat vegetarian and am always impressed by peoples ideas for vegan cheese. This looks delicious simply because you use quality ingredients! I will definitely try this for our next nacho night!

    Reply

    • Jenn S. says

      04/25/2017 at 11:46 am

      Thanks, Amanda! The cashews make is super creamy. It’s definitely filling, yet low in calories!

      Reply

  23. Liz says

    04/25/2017 at 10:27 am

    This Jenn is AWESOME. Super excited too because I just picked up the latest TJ nutritional yeast product last weekend. Needing to make this gem soon!

    Reply

    • Jenn S. says

      04/25/2017 at 11:45 am

      Thank you, Liz! I hope you love it!! And, yes, I’m so happy that TJ’s started selling nooch!

      Reply

    • Jenn S. says

      04/25/2017 at 7:46 am

      If it makes it to the party! I can’t even tell you how much I’ve eaten all by myself for no reason whatsoever. So good! 🙂

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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