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Vegan Queso

Photo: Daniel Agee, Styling: Rishon Hanners and Audrey Davis


Hands On time 15 mins
Total time 4 hrs, 15 mins

Yields: 2 1/2 cups of sauce

This creamy and dreamy queso dip is something that even the greatest non-vegans will appreciate. This queso is made with a blended puree of nutty and earthy cashews which lend a hearty flavor to this "cheese." The cashews are soaked for a few hours in water until they soften, and from there get blended up to make a rich and creamy base to this flavorful queso. With spices added in like cayenne pepper and cumin, this dip is the perfect flavorful addition to the appetizer table.


  • 1 poblano chile
  • 1 teaspoon olive oil
  • 2 cups water
  • 1 cup raw cashews
  • 2 cups unsweetened almond milk
  • 1 tablespoon all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

How to Make It

  1. Hold poblano over an open flame, turning often, until charred, 4 to 5 minutes, or coat poblano with oil, and broil, turning occasionally, until blackened, about 10 minutes. Place poblano in a bowl; cover tightly with plastic wrap. Let stand until cool. Remove and discard poblano skin and seeds. Finely chop poblano.

  2. Place water and cashews in a bowl; let stand 4 hours or overnight. Drain cashews. Process cashews and almond milk in a blender until smooth. Place 1/4 cup of the cashew milk in a small bowl. Add flour; whisk until smooth. Combine remaining cashew milk and flour-milk mixture in a saucepan. Bring to a boil over medium-high, whisking often, about 3 minutes. Boil, whisking constantly, 1 minute. Whisk in chopped poblano, nutritional yeast, salt, garlic powder, cumin, and cayenne.