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Creamy Vegan Queso

Name: Creamy Vegan Queso
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup cooked potato (, about 1 medium sized potato (see note)); 4 cloves garlic (, roasted (add up to 4 more for extra garlic flavor)); 3/4 cup raw cashews (, see note); 1 1/2 cups veggie broth ((use low sodium to keep the salt low)); 1 cup unsweetened cashew milk ((almond would work too)); 4 ounces chopped mild chiles ((one small can)); 1/2 cup jarred mild pickled jalapenos (, divided); 1 tablespoon pickled jalapeno juice ((juice from slices above)); 1 teaspoon cumin; 1 teaspoon sea salt ((see note))

By Sophia DeSantis, Reviewed by Anjali Shah on February 2, 2025

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My Creamy Vegan Queso is a crowd-pleaser that I can’t wait to serve at every party. In just 30 minutes, it’s ready to drizzle, dip, and devour with all my favorite snacks. Made with wholesome, dairy-free ingredients, it’s the perfect blend of creamy, cheesy, and tangy and everyone loves it.

Top view of chip being dipped into white queso dip

I wanted a dairy-free queso that was just as creamy, rich, and indulgent as the real thing. But every plant-based version fell short, so I created my own. And trust me, this creamy vegan queso delivers, much like my creamed cottage cheese recipe.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Mexican Recipes!

📋 Recipe Card

I’ve had my fair share of vegan cheese dips, but this one? It’s my favorite, I made it for my birthday last year, and my friends devoured it! Thankfully, I had a second batch ready. Lesson learned: always double the queso! 😆

👩🏽‍🍳 Why I Love This Recipe

I can’t count the times I’ve craved that thick, gooey, cheesy dip, the kind you just can’t stop eating but without the heavy, weighed-down feeling afterward. That’s exactly why I fell in love with this Creamy Vegan Queso. It’s silky smooth, totally plant-based, and bursting with bold, savory flavors. The secret? A perfect blend of cashews and potatoes that give it that amazing, melty texture. No dairy, no weird ingredients just simple, whole foods that come together perfectly.

Taco Tuesday in my house wouldn’t be the same without this queso. It started as a simple add-on, but now? It’s a non-negotiable. Even my pickiest eaters, the ones who usually give side-eye to anything dairy-free, pile it onto their tacos and burritos like it’s the best thing ever. And honestly? It kind of is. If you love a little heat, extra jalapeños take it up a notch. Prefer it mild? Keep it simple. Either way, it’s the star of the table every single week.

What I love most? It’s meal-prep friendly. I always make a big batch because it stores and reheats like a dream. It thickens up beautifully on the stove, getting that perfect stretchy, dip-able consistency without any dairy. I can’t wait for you to try it!

🥘 Ingredients

I love that this recipe keeps things simple, no fancy ingredients, just everyday staples that come together to make the creamiest vegan queso!

Cooked potato: This is my secret to a thick, creamy texture without dairy. It blends up silky smooth and gives the queso that perfect body.

Roasted garlic: Roasting brings out a deep, slightly sweet flavor that makes this queso irresistible. I always add extra because, well… garlic makes everything better!

Raw cashews: These are the key to a super creamy, cheesy texture. When blended, they create the perfect rich base without any dairy.

Veggie broth: Instead of plain water, I use veggie broth for extra depth and flavor. It adds a subtle savory kick that brings everything together.

Unsweetened cashew milk: This makes the queso even smoother without overpowering the taste.

Mild chiles: These add a gentle warmth and authentic queso flavor. If you want more heat, feel free to throw in some spicier chiles.

Mild pickled jalapeños: A little tangy, a little spicy, and totally delicious. I love chopping some up and mixing them in for extra bursts of flavor.

Seasonings: Cumin, sea salt, and jalapeño juice bring everything together.

🔪 How To Make

This queso blanco dip couldn’t be easier to make! I just toss everything in a blender, hit blend, and BOOM, ready to enjoy.

Blend it up: I toss everything into my blender except for 1/4 cup pickled jalapenos and let it combine until the queso is silky smooth. Then, I pulse in the extra pickled jalapeño slices for that perfect pop of tangy heat.

Top view of a blender on a striped towel with a white creamy sauce inside.

Heat it up: I pour the blended queso into a pot and let it warm up and thicken over medium-low heat. A few minutes of stirring, and it transforms into a rich, gooey dip that’s ready to devour.

Top view of white Mexican cheese sauce cooking in pot

Serve it up: I grab my favorite snacks, tortilla chips, tacos, burritos, or even roasted veggies and dive right in. This queso goes with everything, and trust me, you’ll want to drizzle it on everything too!

Top view of vegan white queso in skillet topped with sliced jalapeños and cilantro

💭 Expert Tips

My #1 Secret Tip for making the creamiest, dreamiest vegan queso every single time is to soak the cashews or blend them into a fine powder first. Trust me, I’ve made this more times than I can count, and I’ve learned that if your blender isn’t super powerful, the cashews need a little extra love to get perfectly smooth. I either soak them overnight, boil them for 30 minutes, or grind them into a powder with a coffee grinder, whatever works best for my schedule. The result? A queso so velvety and rich, you’d never guess it’s dairy-free!

Other Tips To Keep In Mind:

Cooking the potato: You can boil, microwave, or bake it, but if you boil it, expect a little extra moisture. Just let the dip cook longer to thicken up perfectly.
Choosing the right potato: I use red potatoes, but any starchy kind works, just skip the sweet ones! They’ll change the flavor too much.
Broth matters: I go for a veggie broth without tomato to keep the flavors balanced. You can use water instead, but you might need a little extra salt.
Keep it hot: This queso is best served warm and melty! I keep it in a slow cooker on low so it stays the perfect texture (just don’t crank it up to high, or it might burn!).

📖 Variations

This Creamy Vegan Queso is my ultimate comfort food, and I love how versatile it is! Here are three of my favorite variations to switch things up:

Smoky Chipotle Queso: I love adding 1-2 chipotle peppers in adobo sauce to the blender for a deep, smoky heat. It gives the queso a bold kick that keeps me coming back for more.

Zesty Salsa Verde Queso: Sometimes, I stir in ½ cup of tomatillo salsa verde after blending for a tangy, citrusy twist. It brightens up the flavor and makes it extra fresh.

Spicy Chorizo: When I want something hearty, I mix in ½ cup crumbled vegan chorizo while heating the queso. It adds a rich, savory depth that makes every bite next-level delicious.

🍽 Serving Suggestions

I can’t get enough of this Creamy Vegan Queso, and honestly, it goes with everything. Here are some of my favorite ways to serve it:

Nachos: I drizzle it over a big plate of tortilla chips, then load them up with salsa, my healthy guacamole, and jalapeños for the ultimate snack.

Tacos & Burritos: A big spoonful inside a taco or on top of my vegetarian burrito bowl makes every bite extra creamy and flavorful.

Loaded Fries: I pour it over crispy fries (or yuca fries for a fun twist) and top with fresh cilantro and hot sauce.

Mac & Cheese Base: Sometimes, I mix it into cooked pasta for a quick and easy healthy mac and cheese.

🧊 Storage Directions

Refrigeration: I store this vegan queso in an airtight container in the fridge for up to a week. It thickens as it sits, but a quick stir brings it right back to that creamy, dippable texture.

Freezing: When I want to save some for later, I freeze it for up to 3 months. I just make sure to thaw it overnight in the fridge before reheating.

Reheating: To bring it back to life, I warm it up gently on the stovetop or in the microwave on low heat, whisking until smooth. If freezing changes the texture a bit, I just give it another quick blend, and it’s good as new.

❓Recipe FAQs

Is vegan queso healthy?

As a nutritionist, I love that this dip is made from simple, whole-food ingredients, no processed junk, just real, nourishing foods. Unlike traditional queso, which is loaded with heavy dairy and oils, this version is packed with plant-based goodness and still delivers that rich, creamy flavor I crave.

What if I don’t have a high-speed blender?

No problem! If my blender isn’t super powerful, I soak the cashews overnight, boil them for 30 minutes, or grind them into a fine powder before blending. It makes all the difference for that smooth, velvety texture I love!

What if my queso is too thick or too thin?

If my queso turns out too thick, I just stir in a little extra veggie broth or plant milk until it’s perfectly creamy. If it’s too thin, I let it simmer a bit longer on the stovetop until it thickens up just right.

🥣 More Mexican Recipes!

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