Vegan Queso Dip Recipe

Name: Vegan Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups plain cashews; 6 cups water, divided into 2 3 cups amounts; 1 -2 tablespoon bouillon; 2 (10 ounce) cans rotel; ½ cup nutritional yeast; 4 tablespoons lemon juice; 1 ½ tablespoons cornstarch; 1 teaspoon cumin; 1 large onion, finely diced; 1 tablespoon dry mustard or 2 teaspoons mustard; 1 teaspoon bolner pinto bean seasoning (simply add a bit of salt, cayenne, cumin and garlic powder if don't have); 2 tablespoons chopped cilantro; 1 teaspoon cayenne pepper (optional); ½ teaspoon turmeric powder (for color) (optional)

Servings: persons

3 cups plain cashews
6 cups water, divided into 2 3 cups amounts
1 -2 tablespoon bouillon
2 (10 ounce) cans rotel
½ cup nutritional yeast
4 tablespoons lemon juice
1 ½ tablespoons cornstarch
1 teaspoon cumin
1 large onion, finely diced
1 tablespoon dry mustard or 2 teaspoons mustard
1 teaspoon bolner pinto bean seasoning (simply add a bit of salt, cayenne, cumin and garlic powder if don't have)
2 tablespoons chopped cilantro
1 teaspoon cayenne pepper (optional)
½ teaspoon turmeric powder (for color) (optional)

1
Soak cashews in 3 cups water for at least 2 hours or up to overnight in the fridge.
2
Drain and rinse.
3
In a blender or vitamix, combine cashews, cornstarch and second 3 cups of water.
4
Blend for several minutes until a silky liquid has formed.
5
In a medium pot, combine all ingredients except onions and stir.
6
Bring to a boil and lower to a simmer.
7
Add onions and cook for 5-10 minutes until desired thickness is achieved.
8
Adjust seasonings to your taste, adding more nutritional yeast, mustard, lemon juice, cumin or cayenne pepper as needed.
9
Queso keeps in the fridge very well and does not break apart like traditional cheese sauces.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups plain cashews, 6 cups water, divided into 2 3 cups amounts, 1 -2 tablespoon bouillon, 2 (10 ounce) cans rotel, and more.

Yes, Vegan Queso Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegan Queso Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions