This homemade cashew queso is a staple recipe to serve with tacos & chips! Lightly spicy, smoky, easy to make, and ready in just about 15 minutes.
I've been making this cashew queso for years now because it's the perfect addition to tempeh tacos, sweet potato nachos, and more!
My recipe is gently smoky, spicy, and comes together in just 15 minutes. Cashews are soaked in boiling hot water, then blended up with chipotle peppers, lime juice, salt, and nutritional yeast.
The result is a thick, smooth & creamy queso alternative that's great dipped with chips or drizzled on tacos.
Looking for more dairy-free staples? I also have recipes for vegan buttermilk, vegan cashew cream, and tofu ricotta.
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Recipe at a glance
- Simple ingredients: This queso is made with whole foods ingredients like cashews, chipotle chili peppers, and lime juice.
- Quick & easy: Ready in about 15 minutes using pantry staples.
- Equipment: This recipe requires either a standard blender or bullet blender.
- Can be made with or without chipotle chili peppers.
Ingredients
- Cashews: Choose raw, unsalted cashews. If using salted roasted cashews, just adjust the added salt to taste.
- Nutritional yeast adds body and a cheesy flavor. You can usually find nutritional yeast in the health food section, by spices/seasonings or with baking ingredients. Don't omit this ingredient.
- Chipotle peppers in adobo sauce: These are dried, smoked jalapeno peppers, so they are spicy! Start with one pepper and add adobo sauce and extra peppers to taste.
- Lime juice: Adds a bit of tang. One small lime typically yields a little under 2 tablespoons of juice.
Step-by-step instructions
To soften the cashews for blending, cover them in boiling hot water for at least 10 minutes.
If you have the forethought, it's even better to soak the cashews in cool water overnight on the countertop, as they will blend even more easily.
Add all ingredients to a blender and blend until very smooth. This will take anywhere from 1-2 minutes depending on the strength of the blender and how long the cashews soaked.
I use my Magic Bullet because it's so easy to clean, but it doesn't yield as fine of a texture as my large blender.
Transfer the cashew queso to a small sauce pot. Cook over medium-low heat until warmed through, stirring frequently. Add an extra splash of water to thin, as needed.
Cassidy's tips
- Soaking cashews: You don't need a high speed blender to make the cashew sauce. Soaking the cashews helps soften them and makes them easier to blend. Soak cashews in boiling water for 10 minutes or in cool water overnight or up to 24 hours. The longer the cashews soak the easier they are to blend.
- Spiciness of cashew cheese: Start with just 1 chipotle pepper for a lightly spicy cashew cheese. Add more if desired. Fresh jalapenos would also go well and make this extra spicy!
- Not a fan of chipotle peppers but still want some extra heat? Try adding 1-2 teaspoon of hot sauce. Cholula is my go-to hot sauce.
- Non-spicy option: You can make this cashew queso without chipotle peppers and adobo sauce. Adjust the salt to taste.
Storage tips
- Reheating: Reheat the queso on the stove over medium-low heat, stirring occasionally.
- The queso is best within 7 days. Keep refrigerated.
- Leftover chipotle peppers and adobo sauce freeze well. I usually put them in a pint-sized mason jar. Let thaw on the countertop for an hour before using, or overnight in the fridge.
Where to serve this recipe
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Recipe
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Vegan Cashew Queso
Ingredients
- 1 cup raw unsalted cashews see note #1
- 3 tablespoons nutritional yeast
- ½ cup water more as needed
- 7 ounce can chipotle peppers in adobo sauce see note #2
- 1 small lime about 2 tablespoons of lime juice
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt adjust to taste
Instructions
- Cover the cashews with water the night before, or bring a kettle or pot of water to a boil. Add the cashews to a heat-safe bowl. Add enough boiling water to cover the cashews. Let sit for at least 10 minutes.
- Drain the water from the cashews. Transfer the cashews to a blender. Add the nutritional yeast, ½ cup water, 1 chili pepper, lime juice, onion powder, and salt.
- Blend until smooth. Taste for spice. Add 1 tablespoon of adobo sauce from the can or an extra chili pepper, if desired. Add extra water, as needed, to thin.
- Transfer to a small pot. Place over medium-low heat, stirring frequently, until warmed through.
Notes
- Cashews: Choose raw, unsalted cashews. If using salted roasted cashews, just adjust the added salt to taste.
- Chipotle peppers in adobo sauce: These are dried, smoked jalapeno peppers, so they are spicy! Start with one pepper and add adobo sauce and extra peppers to taste. Leftover chipotle peppers and adobo sauce freeze well. Let thaw on the countertop for an hour before using, or overnight in the fridge.
- Soaking cashews: You don't need a high speed blender to make the cashew sauce. Soaking the cashews helps soften them and makes them easier to blend. Soak cashews in boiling water for 10 minutes or in cool water overnight or up to 24 hours. The longer the cashews soak the easier they will be to blend
- Makes about 1 cup of queso.
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