D8 Best vegan queso (ever) – 40 aprons – Dobust Food

Best vegan queso (ever) – 40 aprons

This is the best vegan recipe EVER. Ready to eat in under 10 minutes, it tastes so close to the real thing you won’t believe it! Rich cashew cream, a little potato and a touch of nutritious yeast blend together with traditional Mexican flavors for a dairy-free vegan queso you’ll fall in love with. It’s also paleo, Whole30, and low-carb!

Hand dip a tortilla into a bowl of vegan queso topped with tomatoes and jalapenos

What’s so beautiful about this recipe

  • He is an infallible imitator. Seriously, it tastes so similar to the real queso you may worry that you are actually eating dairy.
  • It is really easy to make. A quick blend in a Vitamix gives you a hot, smooth sauce that’s ready to eat in under 10 minutes!
  • IS low calorie and low carbohydrate contentwhich means you can eat as much as your heart can truly wishes.
  • He will do it refrigerate for up to 5 days, so you can do it before an event or meal prep Sunday. Store it in an airtight container and add some unsweetened almond milk when you heat it if it’s too thick.

Vegan ingredients from Queso

Cashew cream – Cashews and coconut milk blend into a rich, thick and indulgent cashew cream that truly makes this recipe what it is. The flavor is subtle enough, though, that you don’t feel like you’re eating coconut and cashew queso.

Nutritional yeast – This deactivated yeast is what creates the cheesy flavor of this queso, so don’t skip it unless you need to.

How to make the best vegan queso (ever)

The full list of recipes and ingredients is given below, but here you will find a quick overview to prepare this recipe perfectly, along with useful tips and information!

Preparing this queso is so easy that you will feel like you are missing a step.

Combine everything but the chopped pickled jalapeños and the can of tomatoes and chillies (aka Rotel) in a blender on high speed and blend until very, very smooth. I mix mine in a Vitamix long enough for it to warm up, but if yours doesn’t, you’ll need to transfer the queso to a saucepan and reheat it on the stove.

Mix jalapeños and Rotel, then garnish with cilantro and serve with your favorite tortilla chips!

Photo of the two-step process of making vegan queso in the blender

The chef’s advice

  • Tapioca starch is an optional ingredient in this recipe, so don’t worry if you don’t have it. It makes a difference, though. It gives this queso a stickier texture compared to other vegan recipes of queso, making it more like a real queso.
  • If you don’t have a high-speed blender (like a Vitamix) that’s fine! You will only need to soak the cashews overnight in hot water to help them melt more easily. Just pour hot water over the cashews and let them sit – don’t worry about changing the water after it has cooled. After blending, you will need to transfer the queso to a saucepan and heat it over medium-low heat.
  • If you don’t want to use coconut milk, you can leave it out! Increase the cashews to a total of 1.5 cups and use 1.75 cups of water or broth to compensate.
  • For queso white vegan, leave out the turmeric and the can of tomatoes and chillies. Still use the little can of green chillies, though!
Closeup photo of vegan queso topped with tomatoes and jalapenos surrounded by cilantro and tortilla chips

Other vegan recipes you will love

Hand dip a tortilla into a bowl of vegan queso topped with tomatoes and jalapenos

Best vegan queso (ever)

Preparation:5 minutes

Cooked:2 minutes

Total:7 minutes

Best vegan queso recipe ever, it tastes so like the real thing! Made with potatoes, cashews and nutritional yeast, this magical combination doesn’t taste like lactose-free, paleo or vegan, but it is!


  • Combine everything in a high-speed blender, excluding ¼ cup of chopped pickled jalapeños and a can of tomatoes and chillies. Start with 1 teaspoon of salt. Blend until the mixture is very smooth.

  • If the blender does not heat the mixture, transfer it to a saucepan and heat it over medium-low heat. Heat to desired consistency, stirring constantly to prevent burning.

  • Add extra salt if desired. Pour the queso into a serving bowl and combine the pickled jalapeños and the can of drained tomatoes and chillies. Garnish and serve.


  • If you are not strictly vegan, you can use chicken broth instead of vegetable broth if you wish.
  • Do it Paleo: If you’re on a strict paleo diet, or if you need to avoid belladonna, swap potatoes for 1 cup of mashed, steamed cauliflower.
  • Refrigerate: Store the leftover queso in an airtight container in the refrigerator for up to 5 days.
  • Heat up: Add unsweetened almond milk if the consistency of the queso is too thick. Heat on the stove or in the microwave until hot.

The recipe makes about 12 servings. The actual number of servings will depend on your preferred servings.
The nutrition facts shown are general guidelines and reflect the information for 1 in 12 serving using the ingredients listed. Actual macros may vary slightly depending on the specific brands and types of ingredients used.
To determine the weight of a serving, prepare the recipe as indicated. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. The result will be the weight of one serving.

Nutritional information

Serving: 1serving, Calories: 111kcal, Carbohydrates: 9g, Protein: 3g, Fat: 8g, Saturated fats: 4g, Polyunsaturated fats: 1g, Monounsaturated fat: 2g, Sodium: 311mg, Potassium: 271mg, Fiber: 1g, Sugar: 2g, Vitamin A: 88IU, C vitamin: 9mg, Soccer: 23mg, Iron: 2mg, Net carbohydrates: 8g