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Two chips in a bowl of cashew queso topped with sliced jalapeños, cilantro, and salsa.
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4.72 from 14 votes

Homemade Vegan Queso

This homemade Vegan Cashew 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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizers and Light Bites, Snacks
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 68kcal

Ingredients

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 15 to 20 minutes until the squash is fork tender.
  • When the squash and cashews are done, drain and transfer to a high speed blender.
  • Add the lemon juice, smoked paprika, nutritional yeast, salt, and turmeric. Blend until completely smooth, adding 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.
  • Once it's completely smooth, pour the mixture into a pot (you can use the same one you used for the squash and cashews) and stir in the salsa and diced green chiles. Gently heat the queso over medium-low heat until thick and bubbly, about 5 to 10 minutes.
  • Serve immediately with tortilla chips.

Video

Notes

~ Use raw, unsalted cashews for best results.
~ Boil the cashews along with the squash so they blend up smooth and creamy.
~ Cut the butternut squash into equal bite-size pieces so they cook quickly and evenly.
~ Use a high-speed blender.
~ Mix in the diced green chiles and salsa after blending for best texture.
~ Taste and adjust seasoning to your liking.
~ Serve it warm.
~ For a nut-free option, try using pumpkin seeds or sunflower seeds.

Nutrition

Serving: 1g | Calories: 68kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 206mg | Fiber: 1g | Sugar: 2g