Vegan Cashew Queso

This vegan queso is a great alternative to traditional queso for several reasons, both nutritionally and in terms of flavor.

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Prep

20 minutes

Cook

5 minutes

Total

25 minutes

Serves

people

Author

Cody Landry

Lower in Saturated Fat: Traditional queso made with dairy cheese can be high in saturated fat. This vegan version, using cashews and nutritional yeast, provides a creamy texture with healthier fats, mainly unsaturated, which are better for heart health.
Rich in Nutrients: Cashews are packed with vitamins, minerals (like magnesium, iron, and zinc), and healthy fats. The addition of cannellini beans provides extra protein and fiber, making this queso more filling and nutritious.
Dairy-Free: Ideal for those who are lactose intolerant, vegan, or looking to reduce dairy consumption. The white miso paste gives it a similar umami flavor that mimics cheese without any dairy.
Added Fiber: Nutritional yeast and beans are excellent sources of fiber, which helps support digestion, regulate blood sugar levels, and maintain a healthy weight.

Turmeric: Contains curcumin, a powerful antioxidant with anti-inflammatory properties.
Nutritional Yeast: Rich in B vitamins and antioxidants like glutathione, which help protect cells from damage.
Cashews: Provide antioxidants like vitamin E and selenium, which support overall health.
Jalapeños and Rotel Tomatoes: Both contain vitamin C, a potent antioxidant that supports immune health, and lycopene, which has been linked to heart health and cancer prevention.

Substitute Cannellini Beans: If you're not a fan of cannellini beans, you can swap them with other white beans like Great Northern or navy beans.
Thicken the Queso: If you prefer a thicker queso, add 1-2 teaspoons of cornstarch or arrowroot powder mixed with a bit of cold water, then heat until it thickens.
Spice Variations: To keep it mild, omit the cayenne pepper or reduce the number of jalapeños. For extra flavor without heat, add smoked paprika. Also, adding some taco seasoning might bump this up a notch.
Garnish with vegan white cheese and cilantro!

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Ingredients

1 cup raw cashews, soaked overnight or for 20 minutes in boiling hot water
1 cup water
2 tbsp canola oil
1/2 cup nutritional yeast
1/4 cup canned cannellini beans, drained and rinsed (add more to taste if flavors are too sour/salty)
3 tbsp fresh lemon juice
1/4 cup white miso paste
1 tsp onion powder
1 tsp garlic powder
2 tsp black pepper
1 can Rotel, drained
1 tsp cayenne pepper
1/4 tsp Tumeric (for color)
2 Jalapenos, de-seeded and finely diced

Prepare Cashews: Drain the soaked cashews and add them to a high-speed blender.
Blend Ingredients: Add the water, canola oil, nutritional yeast, cannellini beans, lemon juice, white miso paste, onion powder, garlic powder, black pepper, cayenne pepper, and turmeric to the blender with the cashews. Blend on high until completely smooth and creamy. You may need to scrape down the sides occasionally.
Mix in Rotel and Jalapeños: Add the drained can of Rotel and the finely diced jalapeños to the blender. Pulse a few times to incorporate them, but avoid over-blending—you want some texture in the queso.
Heat the Queso: Transfer the mixture to a saucepan and heat over medium-low heat, stirring frequently, until warmed through and the flavors meld together, about 5–7 minutes.
Serve: Taste and adjust seasoning if needed. Serve your vegan queso warm with tortilla chips, veggies, or as a topping for nachos!