The delicious, irresistible, and now legendary Cashew Queso
This 5-ingredient queso is a hall of fame recipe. So unbelievably, irresistibly delicious. What’s more, it’s:
- Great hot or cold
- Lasts for days.
- So, so easy to make and clean up.
And yes friends, it’s dairy-free (and therefore vegan).
It’s cashew queso. And if there’s a recipe that will have you fall in love with Life is NOYOKE or fantastic vegan food or your Vitamix, it’s this.
Let’s talk about how this cashew queso came to be.
Looking back: The story of Cashew Queso
You know those little moments in history that, today, look like turning points?
Creating cashew queso was a turning point for me (and Life is NOYOKE).
- A signature recipe.
- The return of cheese (after going 100% dairy free).
- A fabulous, non-smoothie use for my Vitamix.
Oh, and the discovery of Nutritional Yeast. A key ingredient in several of our best recipes.
But arguably the most life-changing impact of creating this cashew queso? Publishing this YouTube video; one of my first.
Thousands of people have made this cashew queso
Here are a few comments I’ve received when offering samples to my friends:
- “Can you just leave the bowl with me?”
- “It has a serious kick. Wow!”
- “It’s not cheese, but who cares!”
But here was my personal favorite:
“I can’t eat that. I just lost 50 lbs and now eat super clean…Oh, really? It is super clean? Oh wow. Let me try!”
And everybody asked what was in it. Raw cashews, raw almonds, almond milk, a red pepper, and nutritional yeast. That’s it! Mix that together with some simple spices and you’re done.
The best part? Clean up is really easy, too.
“You should sell this!”
I know. I know.
My cashew queso is the best thing ever. And I should jar it and sell it.
But can I just show you how to make it?
Watch me make it (and get really excited about the steam)
Watch a kids video featuring this queso
Summary
We make this cashew queso weekly, religiously. It’s great as:
- A dip (for chips or veggies).
- A sauce (on tacos or pasta).
- A recipe base (beer cheese soup, for example).
There are a lot of dairy-free cheese recipes out there. This one is very minimalist.
And, of course, it tastes incredible (and has a nice little kick!).
Go make this, guys. Go make this right now.
Other Noteworthy Versions
- Detoxinista: Healthy queso dip
- Allyson Kramer: Quinoa and Black Beans with Cashew Queso
- Vegan Sparkles: Sizzling Veg Fajitas with Cashew Queso
Recipe
Cashew Queso
Legendary, dairy-free queso cheese dip with a kick!
Ingredients:
- almond milk - 1 cup (240 mL)
- nutritional yeast - 1/4 cup (60 g)
- raw almonds - 1/2 cup (70 g)
- raw cashews - 1/2 cup (65 g)
- red bell pepper (de-seeded) - 1 whole
- kosher salt - 1.5 tsp (8 g)
- garlic powder - 1/2 tsp (1.5 g)
- onion powder - 1 tsp (2.5 g)
- crushed red pepper - a few shakes (to taste)
Instructions:
- Add liquid ingredients to your Vitamix.
- Then add rest of ingredients.
- Start blender on low, ramp to high.
- Blend on high for 6 minutes (or use preprogrammed ‘Soup’ setting).
- Snap a pic and tag #lifeisNOYOKE
- Be really happy.
NOTE: This recipe requires a Vitamix.
Useful tips for Cashew Queso
Biggest takeaway from this recipe? Don’t hesitate to make it. Every day without it is a day without (dairy-free) cheese!
Allergic to cashews? Substitute them with raw sunflower seeds and sesame seeds. Per our friend Andrew, this substitution works perfectly.
The queso will last refrigerated for up to a week.
Here are some more useful tips:
Take a picture of your cashew queso and tag #lifeisnoyoke. (Here's the original featured image from this recipe post.)
The nutritional yeast needs to say "nutritional." Any other type of yeast won't work. This non-GMO version from Whole Foods worked great. You can also buy it there in bulk (near the coffee and nuts).
I can't speak to dogs' ability to stomach this stuff. But Lucy liked it!
Serve with chips or sliced veggies. Just know it won't last long!
No soaking the cashews and almonds??? Thanks. Looks so delicious!
Soaking is the nuts is not necessary. But feel free to try and let us know how it goes!
Just got a Vitamix and want to try this!
I have a couple of questions:
Any reason why I can’t use water and increase the amount of almonds instead of using almond milk?
And why not actual onion and garlic instead of powder?
Hi Ryan,
Yeah, we’ve definitely made homemade almond milk (water + almonds) instead of using store-bought. It works. Just scarier for some.
Actual onion has a bit of water in it, so can alter the consistency we’ve figured out. But of course, fresher is often better. Same with garlic, although it has less water and is probably an easier substitute.
1/4 cup nutritional yeast or 60 grams? 60 grams = almost a full cup. Tried measuring on a few brands of nutritional yeast now. Are people going by weight or volume on this part of the recipe?
Hey N8Dog,
Sounds like you’re right. We use volume, so 1/4 cup. But it sounds like it’s closer to 15 grams? Can you confirm? Thanks in advance!
If 15g is correct you should change the recipie.
Is it possible to make a smaler portion in the new VITAMIX ASCENT BLENDER cups?
So disappointed right now. Tried to make almond butter with your original recipe and just got flour. (Twice). Searching the web other people say you must use a wet container vitamix. Mine is an Aspire and I only have a dry container. What I don’t understand is why have I been so successful in the past and now complete failure. Can’t remember whether I slowly ramped the vitamix up or not as now all say speed is of the essence. Please help? Reluctant to try queso in case of failure.
Hi Patricia,
Sorry you’re having trouble with almond butter. Check out our ultimate guide to making nut butters in your Vitamix.
Also, no worries about this recipe. It’s one of our most popular and easy to make. 🙂
This looks delicious, so I will definitely be making it! But please don’t give it to your sweet little dog—they can’t have onion; it’s very bad for them. 🙁
Good tip. Should probably take that picture down — she hasn’t had any in years! 🙂
This is too addicting so I can’t make it often. I live alone and have no self control. I was thinking of purchasing the 48 oz container (assent series), can you adapt the recipe for a smaller amount?
Glad you like it. I have a similar personality. It’s all I eat some weeks. The recipe will easily fit in a 48 oz container. A double batch fits in the 64 oz easily (and might even fit in the 48, although I’ve never tried).
Any particular reason why you don’t just use all cashews, instead of adding almonds?
If only I could ask my 2012 self who created the recipe. 🙂
I just got my Vitamix and tried this for the first time. I followed the recipe exactly but feel like it came out too thick. Is there anything I can do now to thin it out?
Thanks!
Yes – just simply add more almond milk.
Liked this so much, but don’t get along with almonds sometimes so used all cashew and almond milk. BInged and reacted. Made again with soy milk, Not the same. I’m thinking the soy is too thick? Any suggestions?
OM(f)G!! Soooo Gooood! I used all cashews and my pepper was bigger than I probably would have liked so it’s a bit sweet. BUT REALLY GOOD, ADDICTIVE.
Yeah, I used it on some leftover quinoa last week and had “cheesy rice” for lunch. Make it for friends!
What setting on the vitamin should I use?
Blend on high, Deema. 🙂