Vegan Spicy White Cashew Queso

If you are from Texas, like myself, QUESO is LIFE. When I went vegan, I went into heavy withdrawals from not having queso, or really anything cheese related. Of course, there are brands on the market that sell vegan queso, but a LOT of them have all of these added preservatives and things that are not so "clean". For me, I try to avoid unnatural things as much as possible, which is what makes this recipe so FLIPPING AMAZING.

Back in March, I worked for a business here in Austin, Texas. Originally I was hired to just do vegan meal kits, but instead used my knowledge of creating vegan dairy products to create a whole line of vegan dairy products that could be made and delivered locally (such a wonderful and powerful idea). I no longer do that because I moved on to create my own Holistic Health Coaching business (New Moon, as you can see :) ). But decided I can't just hoard all of the recipes. I MUST SHARE THE VEGAN WEALTH.

This recipe is super versatile too. Not only can you dip your chips in it, but you can put it on nachos, in quesadillas, really anything your queso heart desires. I feel very proud of this recipe, and even people who AREN'T VEGAN will flipping love it (I know because I forced my former skeptical non vegan coworkers try it, and they loved it). I hope you love it as much as I do.

Makes about 1-1.5 cups


  • 1 cup raw cashews, soaked for up to 4 hours and drained

  • ¼ cup water (plus more, if needed)

  • 1 tsp. Sea salt

  • 1 clove garlic, chopped

  • ½ tsp. Cumin

  • 1 tsp. Chili powder

  • 1.5 Tbsp. fresh lemon juice

  • 3 Tbsp. nutritional yeast

  • ½ tsp. Turmeric

  • 14 oz. can diced tomatoes with green chiles (or equal amount fresh tomatoes and green peppers of some sort) or you can add any kind of pico de gallo (store bought or fresh).

  • BONUS: I love to also add a tsp of smoked paprika for a smokier taste


  1. In a high speed blender, or food processor, combine the cashews, garlic, water, salt, lemon juice, nutritional yeast, turmeric, and the liquid from the can of diced tomatoes and green chiles (about ¼ cup of liquid, if not using a can just add some tomato juice/extra tomato)

  2. Blend until a smooth and creamy “cheese” sauce is created, adding a tablespoon or more of water if needed. Add in diced tomatoes with green chiles and any other seasonings. Heat and serve.

Storage Notes: Covered in refrigerator up to 5-7 days or in the freezer for up to a month. I would recommend making a double batch, so if you love queso as much as I do, you always have some on hand. :)

Let me know what you think! Love you guys!