Vegan Queso

This vegan queso dip recipe is a delicious dip and the best you will taste without cheese. A favorite Mexican style dip perfect for dipping chips and easy to make at home.

Vegan Queso Recipe Ingredients

Some of the key ingredients in this vegan queso recipe are the potato, paprika, sriracha and apple cider vinegar. See below for the full recipe and instructions.

How to Make Vegan Queso

Heat the oil in a pan over medium heat and cook the onion until they start to soften.

Stir in the dried ingredients including paprika, smoked paprika, garlic powder, sriracha, salt, onion powder, and shredded potato. Cook until everything is combined together.

Stir in the cashews and water until combined. Cook for about 10 minutes.

Transfer the mixture into a blender and stir in the nutritional yeast, sriracha, diced pickle, apple cider vinegar, and tomato sauce.

Blend until smooth and thick mixture forms.

Serve in a bowl with a drizzle of sriracha and some diced pickle.

Sprinkle with chopped parsley if desired and enjoy!

Vegan Queso

Print Recipe

This vegan queso recipe is delicious the best you will taste without cheese. A favorite Tex-Mex style queso dip is great for dipping chips and simple dip to make at home.

Course Snack

Cuisine Mexican

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4

Ingredients

• 1 small onion diced into thin pieces
• 2 tablespoons vegetable oil
• 1 teaspoon dried paprika
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 tablespoon sriracha
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 cup shredded potatoes
• 2 tablespoons nutritional yeast
• 1 tablespoon apple cider vinegar
• 2 tablespoons tomato sauce
• 1 ½ cup water
• 1 cup raw cashews
• 1 pickle diced
• Sriracha for garnish
• Chopped parsley for garnish
• Diced pickle for garnish

Instructions

• Warm the vegetable oil in a pan over medium heat and start cooking the onion for 5 minutes until it’s tender and soft.
• Stir in the dried paprika, smoked paprika, garlic powder, sriracha, salt, onion powder, and shredded potato.
• Cook for about 5 minutes until everything is combined and combined together.
• Stir in the cashews and water and mix until combined. Cook for about 10 minutes.
• Transfer the whole mixture into a blender and stir in the nutritional yeast, sriracha, diced pickle, apple cider vinegar, and tomato sauce.
• Blend until smooth and thick mixture forms.
• Serve in a bowl with a drizzle of sriracha and some diced pickle.
• Sprinkle with chopped parsley if desired.