Creamy Vegan Queso Recipe

I made a Vegan Cashew Queso that melts into silky, tangy white-cheese perfection and everyone at my last party raided the bowl before dinner.

I can’t stop thinking about this creamy Vegan Queso. I’m obsessed, plain and simple.

It’s melty and a tiny bit tangy and somehow moreish at 2 a.m. I love how it stretches on a chip and refuses to be boring.

Vegan Cashew Queso actually tastes like white cheese, yes really. Raw cashews and tapioca starch make it slick, with a little bite that makes you keep going.

And every bowl becomes a fast, unapologetic snack raid. Not precious.

Just bold, messy, snackable, and impossible to share. I hoard leftovers, eating it straight from the bowl without any shame at night.

Ingredients

• Cashews: it’s the creamy, nutty backbone and gives a bit of protein.
• Russet potato: adds starchy body and silky, comforting thickness.
• Tapioca starch: basically gives that stretchy, gooey queso pull.
• Nutritional yeast: cheesy umami vibe without dairy, kinda savory and nutty.
• Lemon juice: plus bright tang that cuts through richness.
• Apple cider vinegar: adds a punchy bite to balance flavors.
• Garlic powder: steady savory punch, no raw garlic bite.
• Onion powder: mild sweetness and mellow savory background.
• Sea salt: brings out all the flavors, don’t skip it.
• White pepper: subtle heat and cleaner peppery note.
• Water: thins to saucy consistency and keeps it silky.
• Neutral oil: optional for extra silkiness and mouth-coating richness.
• Green chiles: adds mild heat and a tangy pepper kick.
• Cilantro: fresh herb zing for a bright finishing touch.

Ingredient Quantities

• 1 cup raw cashews, soaked 4 hours or boiled 10 minutes
• 1 medium russet potato, peeled and diced (about 1 cup)
• 2 tablespoons tapioca starch
• 3 tablespoons nutritional yeast
• 1 to 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 to 1 1/2 teaspoons fine sea salt, to taste
• 1/4 teaspoon white pepper (or black if you dont have white)
• 1 to 1 1/2 cups water, plus more for blending as needed
• 1 tablespoon neutral oil like avocado or light olive oil (optional for silkier texture)
• 1/2 cup diced mild green chiles or pickled jalapeños, optional for heat
• 2 tablespoons chopped fresh cilantro, optional for garnish

How to Make this

1. If using raw cashews soak them in hot water for 4 hours or boil them 10 minutes, then drain. If short on time just boil, it softens them enough.

2. Peel and dice the russet potato into 1/2 inch pieces, place in a small pot, cover with water and simmer until fork tender about 10 minutes, then drain.

3. In a blender combine the drained cashews, cooked potato, tapioca starch, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, white pepper, 1 to 1 1/2 teaspoons sea salt, and 1 cup of water. Add the oil now if using for a silkier texture.

4. Blend on high until completely smooth, scraping down the sides and adding up to 1/2 cup more water if needed to get a thick but pourable consistency. Taste and adjust salt, lemon, or vinegar now.

5. If adding diced mild green chiles or pickled jalapeños stir them into the blended mixture or reserve some to fold in later for texture.

6. Pour the blended mixture into a medium saucepan over medium heat. Stir constantly with a whisk or wooden spoon to prevent sticking.

7. As it heats the tapioca will activate and the queso will thicken and become stretchy, this usually takes 3 to 6 minutes. Keep stirring and lower heat a bit if it bubbles too aggressively.

8. Once it reaches a smooth, glossy, slightly elastic queso consistency remove from heat. If it seems too thick thin with a splash of water, too thin, simmer a little longer to thicken.

9. Transfer to a serving bowl, fold in any reserved chiles if you want more texture, garnish with chopped cilantro if using, and serve warm with chips, tacos or drizzled over veggies. Store leftovers covered in the fridge up to 4 days, reheat gently while stirring.

Equipment Needed

1. Blender (high speed if possible)
2. Medium saucepan
3. Small pot for boiling/soaking cashews and cooking potato
4. Fine-mesh strainer or colander (to drain cashews and potato)
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Whisk (or wooden spoon)
9. Rubber spatula (for scraping the blender and pan)
10. Serving bowl and spoon

FAQ

Creamy Vegan Queso Recipe Substitutions and Variations

• Raw cashews: use blanched almonds (soak same way) for a similar creaminess, or use soaked hulled sunflower seeds for a nut free option. You may need to add a little extra water if using seeds.
• Russet potato: swap with 1 cup cooked sweet potato for a slightly sweeter, silkier queso, or use 1 cup steamed cauliflower for a lighter, less starchy version.
• Tapioca starch: replace with cornstarch or potato starch in the same amount. Cornstarch gives a thick glossy texture but can be a touch less stretchy when cooled.
• Nutritional yeast: if you dont have it, stir in 1 to 2 teaspoons white miso for umami and salt, or 2 tablespoons vegan grated Parmesan style cheese for cheesy flavor. Reduce added salt if using miso.

Pro Tips

1) Soak or boil the cashews, then rinse well. If you boiled them, let them cool a bit before blending or you might steam the blender and end up with a slightly grainy texture. If you’re short on time, boiling works fine, just blend a little longer.

2) Add the oil and lemon/vinegar last when you taste. A tiny bit more acid brightens the flavor without making it tangy, and the oil smooths mouthfeel. Taste, then adjust slowly, because once you over-salt or over-acid it’s hard to fix.

3) Keep whisking while it heats and don’t let it sit at a rolling boil. Tapioca activates fast and can go from perfect stretch to gluey in a minute. If it gets too thick, stir in a tablespoon of hot water at a time until it loosens, heating only briefly after.

4) For storage and reheating: cool completely before refrigerating in an airtight container, it firms up but will loosen when reheated. Reheat gently over low heat with a splash of water or plant milk, stirring constantly. If you want more texture, reserve some diced chiles and fold them in after cooking, not before.