Vegan Queso Recipe Recipe
This creamy Vegan Queso recipe is so delicious! A highly adaptable recipe packed with wholesome veggies and perfect for nachos, burrito bowls, and tacos. Nut-free option!
How to Make the Best Vegan Queso Recipe
This creamy vegan queso recipe is a game-changer for anyone craving a delicious, plant-based cheese sauce. Packed with wholesome orange vegetables, cashews (or hemp hearts for nut-free), and aromatic spices, this queso is the perfect topping for nachos, burrito bowls, and tacos. The best part? It’s completely vegan and comes together in just 30 minutes.
The secret to achieving that silky smooth texture is blending the cooked vegetables and cashews until creamy, with an optional touch of miso paste for added depth and umami flavor. Unlike traditional cheese-based queso, this version celebrates the natural sweetness of carrots and peppers while the warming spices—cumin, smoked paprika, and a hint of ground chipotle—give it authentic queso flavor.
Whether you’re meal prepping for the week or hosting a taco night, this vegan queso can be made in advance and reheats beautifully. It keeps in the refrigerator for up to three days, making it a convenient option for quick snacks or family dinners. Top with fresh jalapeños, cilantro, and scallions for a festive finish.
Vegan Queso Recipe
This creamy Vegan Queso recipe is so delicious! A highly adaptable recipe packed with wholesome veggies and perfect for nachos, burrito bowls, and tacos. Nut-free option!
Ingredients
Base
Seasonings & Thickener
Garnishes
Instructions
Main Recipe
- Heat olive oil in a medium pot over medium heat. Saute shallot and garlic until tender, golden, and fragrant, about 4-5 minutes.
- Add the veggies, spices, salt, pepper, cashews and water, and bring to a boil. Cover, lower and simmer until veggies (especially carrots) are very tender, about 15 minutes.
- Pour the mixture into a high-speed blender or Vitamix, and add the miso paste. Blend until the texture is silky smooth—adding more water to get the blades going if need be. If using a regular blender, be very careful when blending hot liquids, holding the lid down firmly with a kitchen towel, starting on lowest speed.
- Taste and adjust salt and spice level to your liking. (I like to taste this with a tortilla chip, if using). Add a squeeze of lime for tanginess if you like.
- Pour into serving bowl (warm) and garnish with sliced jalapeno (or pickled jalapenos), cilantro, and scallions, or see notes.
- Vegan Queso can be refrigerated for up to 3 days and reheated in a saucepan or microwave!
Notes
- You can use any orange vegetables you prefer—carrots, sweet potatoes, or orange bell peppers all work beautifully.
- For a nut-free version, substitute hemp hearts for the cashews.
- The miso paste adds depth and umami—optional but highly recommended.
- This recipe is incredibly adaptable; adjust the spice level and vegetable combinations to suit your taste preferences.
