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The Best Vegan Cashew Queso

This is the BEST Vegan Cashew Queso that you've ever tried.  Ready in just 10 minutes with a high powdered blender. No carrots or potatoes.
Course Appetizer, Condiment
Cuisine Mexican
Keyword dairy free appetizer, dairy free condiment, dairy free sauces, vegan appetizer, vegan sauces
Prep Time 3 minutes
Cook Time 5 minutes
Servings 12 servings
Calories 190kcal
Author LarishaBernard



  • Pour all ingredients into a high powered blender. 
    *Start with 1 1/2 cups non-dairy milk and increase if needed for consistency.
    **See notes if you do not have a blender.
  • Blend for 5 minutes or until a thickened, creamy, well-combined sauce.
  • Serve warm.
  • Top with diced tomatoes and/or jalapenos to serve
  • Store leftovers in an air tight container for up to 10 days.



*For the cashews, use raw, not roasted cashews.  If using a high speed blender, you do not need to soak.  If you have a basic blender or food processor, you will need to soak cashews overnight or 30 minute in boiling hot water. 
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
*If you don't want it as spicy, reduce or omit adobos. 


Serving: 0.33cup | Calories: 190kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 364mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg