This vegan white queso is my favorite queso recipe. It is not complicated to make, it doesn’t have a lot of ingredients, and it reminds me of the queso I ate as a child, except this one does not actually have cheese in it. This queso is made with cashews instead of cheese.
This dip requires very few ingredients. I use cashew, lemon juice, apple cider vinegar, hot green chilies, and salt. No nutritional yeast needed, trust me. I find it is best to just let these few ingredients shine instead of hiding them behind a bunch of dry herb and spices.
I like to use this queso as a sauce on enchiladas, but this vegan white queso is also great on its own with chips. This is a great happy hour/patio appetizer. Of course, that requires some good margaritas and beer to go along with it. If you want to make my enchiladas with this sauce, check out my recipe for Vegan White Queso Enchiladas.
It is best if you can make this dip ahead of time. The flavor will be much stronger after sitting in the refrigerator overnight. Just warm the queso back up on the stove before serving.
- 2 cups raw cashews, soaked
- 1 - 1½ cups water
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 6 oz can hot diced green chilis
- Place all the ingredients in a high powered blender except for half the water. Blend until smooth adding water to keep the mixture moving. The amount of water needed will vary depending on how long the cashews were allowed to soak. It is okay for the mixture fo be a little on the thin side. The dip will thicken up on the stove.
- Optionally, let the queso mixture sit in the refrigerator overnight to strengthen the flavors.
- Once the cashew mixture is smooth, pour the mixture into a saucepan. Bring to a simmer over medium heat. Stir occasionally to prevent the queso from burning to the bottom of the pan. Once the queso is simmered remove from heat and serve with corn chips.