Vegan Cashew Queso Recipe

Soak cashews

Place 1.5 cups raw cashews in a bowl and cover with hot water. Let soak for 20–30 minutes until softened. For quick method, pour boiling water over cashews and soak 10–15 minutes. Drain and discard soaking water.

Blend base

Add soaked and drained cashews to a high-speed blender with 1 cup water, 0.25 cup unsweetened plant milk, 4 tablespoons nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 2 teaspoons minced garlic, 1.5 teaspoons kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, and 1/2 teaspoon black pepper. Blend on high until completely smooth and creamy, about 1–2 minutes. Stop and scrape down sides as needed.

Adjust texture

If the queso is too thick for your use (dipping vs. pouring), add up to 2 tablespoons additional water, 1 tablespoon at a time, blending between additions, until desired consistency is reached.

For a smoky, spicy variation, add 1 teaspoon minced chipotle and 1 teaspoon adobo sauce to the blender and pulse to incorporate. Taste and add more chipotle/adobo a 1/2-teaspoon at a time if you want more heat and smokiness.

Transfer queso to a saucepan and warm gently over low heat for 4–6 minutes, stirring frequently. Warming mellows raw cashew flavor and slightly thickens the queso. Do not boil to avoid graininess.

If using, stir in 1 tablespoon olive oil for added shine and silkiness just before removing from heat.

Taste and adjust seasoning: more salt, lemon juice, or nutritional yeast to increase tang/umami as needed.

Serve warm garnished with chopped cilantro and sliced scallion if desired. Keeps refrigerated in an airtight container for up to 5 days; reheat gently, thinning with a little water or plant milk if it thickens.