Vegan Queso | via #vegan #glutenfree
30 min or less, Easy, Gluten Free, Sauces, Dips and Dressings, Under 400 calories, Vegan Recipes

Vegan Queso

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Creamy cheesy Vegan Queso- Use this cashew cheese as a topping for Mexican dishes, a simple baked potato or veggies.

Vegan Queso | via #vegan #glutenfree

I’m often asked how I live without cheese. When I first became a “junk food vegetarian”, cheese was the star of the show. I added it to pastas, sandwiches, you name it. When I finally did some much-needed research and learned more and more about the benefits of a vegan diet (and how harmful a non-vegan diet could be), I realized I had to say “peace out cheese”!

At first it was difficult to say the least; nothing tasted the same. A sandwich without cheese? But how? A pasta without cheese? But why!?  Luckily, over time I learned how to cook amazingly flavorful foods that tasted even better than cheese. Healthy food started tasting better. My stomach felt better and I had more energy. Cheese (and any kind of dairy for that matter) was no longer a part of my diet as it once was.

I don’t like to think of this Vegan Queso recipe as a cheese “replacement”. It’s not meant to taste like dairy-laden cheese. But what it does taste like is super creamy and flavorful, and it’s an incredible topping for Mexican dishes, or even a simple baked potato, my favorite way to eat it. (see photo below)

Vegan Queso | via #vegan #glutenfree

To start, add the raw cashews to a food processor. Process on high power for 2-3 minutes, stopping to scrape the sides as necessary and re-blend. After a couple of minutes, the cashews will start to resemble a butter-like consistency. Keep processing until you get it as creamy as possible. If still not smooth, add a little water in 1 tablespoon increments and blend again.

Add the nutritional yeast, lemon juice, beans, tahini, hot sauce, all spices and hot water, and blend until smooth.  *Add more hot water for a thinner consistency, if needed.

This recipe makes about 2 cups vegan queso. Store in a airtight container in the fridge for up to 1 week.

Try this queso cheese on my Spicy Baked Potato or Vegan Nachos.

Vegan Queso | via #vegan #glutenfree

Vegan Queso | via #vegan #glutenfree


Vegan Queso (Vegan, Gluten Free)

Vegan Queso | via #vegan #glutenfree

Creamy cheesy Vegan Queso- Use this cashew cheese as a topping for Mexican dishes, baked potatoes, and other delicious whole foods.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 16 1x


  • 1 1/2 cups raw unsalted cashews
  • 3 tablespoons nutritional yeast
  • 1/4 cup fresh lemon juice
  • 1 (15 ounce) can Great Northern beans OR pinto beans (rinsed and drained)
  • 1 tablespoon tahini (optional)
  • 2 teaspoons jalapeño hot sauce
  • 1 teaspoon turmeric
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Spanish paprika
  • 1/4 teaspoon salt
  • 3/4 to 1 cup hot water


  1. Add cashews to a food processor and process on high for 2-3 minutes, stopping to scrape the sides as necessary. The cashews will start to resemble a butter-like consistency.
  2. Add the nutritional yeast, lemon juice, beans, tahini, hot sauce, all spices and hot water. Blend until smooth. If still not smooth, add a little hot water in 1 tablespoon increments.


This recipe makes about 2 cups vegan queso. Store in a airtight container in the fridge for up to 1 week.

Try this cheese on my Spicy Baked Potato or Vegan Nachos.


  • Serving Size: 2 tablespoons

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...


  • Where do you get jalapeño hot sauce?

    • I get mine from Trader Joe’s and I’ve seen other brands at my local supermarket. I also think a green chile hot sauce would be just as good (such as Tabasco Green sauce or Cholulu). =)

  • I’ve made this twice now and it is delicious. It’s a great cheese alternative. I added a can of green chiles to it the second time because we like a little extra heat sometimes and it was also very good. We used it on vegan nachos, as a dip for veggies and chips, and also on baked potatoes. Thanks!!

    • YAY thanks Carissa, soooo glad you like it!! =)

  • Hi , I just checked my email and this came through and it was a pleasant suprise to see such a yummy looking yet healthy recipe ! I am new to the Vegan lifestyle but not new to healthy eating . I’m a single mom to a 14 month old boy .i used to think Sometimes I don’t have the time to cook something that’s going to be healthy and delicious as well. The more vegan recipes I try the more I realize that’s not true ! I decided I am going to start doing meal planning and food prep on a couple hours each Sunday afternoon. This way the grunt work is mostly all done I just have to assemble , cook & serve to my happy hungry family . The first recipe I cooked from your website was the Crock Pot vegetable curry. I made it for my very first ever vegan potluck I went to here in my community . It was a huge hit and everyone was asking for seconds and if they could take a small bit home to munch on later . I was so nervous my good wouldn’t be good because I want an experienced Vegan cook but I was so proud of myself ! Thank you for doing this website – I feel more confident in my cooking now than ever before and I feel like a great mommy serving my family healthy good . Thanks & Blessings to you dear 🙂
    -Jessica in Florida .

    • Hi Jessica- you’re so sweet, thanks so much!! I love the Sunday meal prep idea! I try to do that myself, which doesn’t always work but when it does, my week is much easier. =) I’m so glad you loved the curry recipe. And that’s great you are feeling more confident in your cooking. It’s all about experimenting, trial and error, and being creative in the kitchen. Good luck and keep in touch! =)


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