This Vegan Queso Dip is a creamy, flavorful plant based twist on a classic favorite, perfect for dipping chips, veggies, or even drizzling over tacos. Made with wholesome ingredients like cashews, nutritional yeast, and spices, it’s rich and cheesy without any dairy.
Paired with a Vegan Super Bowl spread, this recipe brings together hearty, crowd pleasing snacks that are entirely plant based, making game day both delicious and inclusive. It’s a vibrant, satisfying option that proves vegan food can be indulgent, fun, and full of flavor.
There is something about smooth, spicy, Queso Dip that makes me…..……want a beer.
Which is an actual MIRACLE because I am a diehard Wino. In my mind literally EVERYTHING goes with wine. Oatmeal…gummy bears at the movies, hot dog at the baseball stadium No judging! So the fact that Queso actually makes me crave beer means that Bud better get on this if they want to catch the .001% of us that don’t have a problem getting booed in the wine line at Wrigley Stadium.
So to honor this wrinkle in time I’ve come up with a whole round-up of crave worthy Vegan football food that pairs perfectly with football’s favorite drink! So let’s start with my Queso Dip…Guys. Ladies. This stuff kicks butt.
Smooth and creamy, just like its dairy-ridden cousin, with the perfect spice and heat from the green chili this dip totally satisfies your craving for Queso! This is something I thought I wouldn’t get to eat again dairy free lady over here you should have seen how excited I was when this worked!
For those of you unfamiliar with Cashew Cream this secret trick with change your vegan life. And if the thought of cashew cream is throwing you off just give me a sec to explain you puree cashews with boiling water and it turns into this fabulous mild flavored cream. This can become the base for an infinite number of creamy recipes with zero dairy.
Depending on what spices and herbs you add, you can make vegan mac and cheese, fettucini alfredo, ‘cream cheese’ fruit dip, etc. There are a number of ways to make cashew cream, the method I am going to use for my Queso is the quickest option. Literally just puree cashews with boiling water in a food processor. The point of the boiling water is to soften and help breakdown the cashews so you get that really smooth cream.
Other methods include soaking the cashews over night or soaking for an hour or so – I wanted to get this done quick and easy so this version is a great go-to when you don’t have a lot of time!
Have a great weekend everyone! And a delicious Super Bowl Sunday!
Ingredients
- 1 cup cashews, raw & unsalted
- 1/2 cup boiling water
- 3 tbs nutritional yeast (you can find this at most health foods stores, Whole Foods etc.)
- 1 tsp turmeric
- 1 tsp paprika
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1 tbs fresh lemon juice
- 1 14oz can diced green chilis
How to Make Vegan Queso Dip & A Vegan Super Bowl!
Step 1
Add cashews and boiling water to food processor. Let sit 5 minutes. Pulse until smooth this will take a few minutes, really make sure you let it go a while until it whips into a creamy texture. Also, do not overfill your food processor or the liquid will explode out the top because of the high heat from the water, be careful!
Step 2
To the food processor mixture, add nutritional yeast, turmeric, paprika, garlic powder, onion powder, salt, and lemon juice. Pulse until well combined and smooth.
Step 3
Transfer mixture to a medium bowl and stir in diced green chilis. Serve with tortilla chips.
Vegan Queso Dip & A Vegan Super Bowl Tips!!
Use Cashews for Creaminess: Soak raw cashews for at least 4 hours or boil for 10 minutes to blend into a creamy base.
Add Chipotle Peppers: Use canned chipotle in adobo for a smoky, spicy kick.
Serve Warm: Vegan queso thickens as it cools keep it warm in a mini crockpot or on low heat.
Try Variations: Mix in black beans, corn, or vegan chorizo for extra flavor and texture.
Frequently Asked Questions (FAQ)
What is vegan queso made of?
Vegan queso typically uses soaked cashews, plant milk, nutritional yeast, spices, and sometimes vegetables like potatoes or carrots to create a creamy, cheesy dip.
Does it taste like real cheese?
It has a cheesy, savory flavor thanks to nutritional yeast and spices, but it won’t be identical to dairy cheese. Many find it delicious in its own right!
How long does vegan queso last in the fridge?
Stored in an airtight container, it lasts 4–5 days in the refrigerator.
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Vegan Queso Dip & A Vegan Super Bowl
Course: Appetizers, DipCuisine: Vegan, Tex-MexDifficulty: Easy6
servings10
minutes15
minutes150
kcalThis Vegan Queso Dip is creamy, cheesy, and completely dairy-free. Made with simple plant-based ingredients like cashews, nutritional yeast, and spices, it’s the perfect addition to your Super Bowl snack lineup. Serve it warm with tortilla chips, over nachos, or as a tasty topping for your favorite game-day bites!
Ingredients
1 cup cashews, raw & unsalted
1/2 cup boiling water
3 tbs nutritional yeast (you can find this at most health foods stores, Whole Foods etc.)
1 tsp turmeric
1 tsp paprika
3/4 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
1 tbs fresh lemon juice
1 14oz can diced green chilis
Directions
- Add cashews and boiling water to food processor. Let sit 5 minutes. Pulse until smooth – this will take a few minutes, really make sure you let it go a while until it whips into a creamy texture. Also, do not overfill your food processor or the liquid will explode out the top because of the high heat from the water, be careful!
- To the food processor mixture, add nutritional yeast, turmeric, paprika, garlic powder, onion powder, salt, and lemon juice. Pulse until well combined and smooth.
- Transfer mixture to a medium bowl and stir in diced green chilis. Serve with tortilla chips.
Notes
- Store finished dip in the refrigerator, up to 3 days.
- Adjust the heat to taste. Add jalapeños, chipotle peppers, or a dash of cayenne for a spicy version.
- Add a splash of lime juice for brightness, or a bit of smoked paprika for a smoky flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 1 month.
