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    Home ยป Sauces, Dips and Condiments ยป The Best Vegan White Queso (6-ingredient)

    The Best Vegan White Queso (6-ingredient)

    Published: Apr 28, 2020 ยท Modified: Oct 2, 2022 by Jessica

    JUMP TO RECIPE PIN SHARE

    This vegan white queso simply is the BEST! And it is so cheesy and creamy, you won't believe it's made with potatoes. The ingredients are very simple and this dip comes together within 20 minutes. It's a perfect cheesy topping for Mexican dishes or an evening healthy dip for tortilla chips. Plant-based, easy to make and so tasty!

    There is a hand holding on a tortilla chip that has been dipped in a dairy-free cheese sauce.

    Not eating dairy products often makes me dream of delicious creamy white sauces. I make these cauliflower Alfredo and primavera garlic cream pasta dishes to satisfy that craving, but what was missing is a simple plant-based cheese sauce to drizzle over meals.

    This vegan queso sauce is perfect to replace all the melted cheese sauces I have used before. Actually, it is one of my favorite recipes I have ever made for the blog and one that my fans keep raving about too! I have updated the text of the post since the first time I posted it, but the recipe remained the same.

    We must be making this vegan queso monthly for just about anything. I often make it simply to dip in tortilla chips: it is SO flavorful and has that amazing cheese texture we cannot get enough of. Actually, this is my go-to recipe for movie night snacking or game night events. It is a hit every time! Even non-vegans LOVE it and ask for the recipe.

    But it also works amazingly over many Mexican-style meals such as nachos, tacos, enchiladas or baked potatoes. This vegan queso sauce will add a delicious cheesy character to your dish!

    Hope you like it! โค๏ธ

    In a white bowl, there is a vegan white Queso topped with diced red pepper and green chiles. On the side, there are tortilla chips.

    Origin of queso sauce

    Also called "chile con queso", a queso sauce consists of melted cheese (Monterey Jack, Velveeta, cream cheese, etc), chile peppers and is normally served with tortilla chips as an appetizer. It can also include more ingredients such as pico de gallo, tomatoes, peppers, herbs, etc. It is a warm dip with a gooey melty cheese consistency.

    It originates from the northern region of Mexico (mostly in Chihuahua) and more often served in Tex-Mex restaurants in United States. A queso sauce is believed to be inspired from the classic Mexican "Queso Fundido", which typically only includes a combination of melted cheeses that are turned into a saucy consistency.

    This vegan queso recipe is fully plant-based, which means completely made without cheese. But fear not, it REALLY is as satisfying as the classic cheese sauce and tastes like a real queso!

    Why you'll love this recipe

    • Very easy-to-make and fast
    • Only requires 6 ingredients
    • Healthy + lower-in-fat and calories
    • Can be made ahead of time
    • Completely dairy-free (and easier to digest!)
    • Versatile cheese sauce
    • Ultra flavorful and very cheesy
    • SO creamy!

    Secret ingredient to make this vegan Mexican sauce so creamy

    The secret is in the potatoes! When blended with a little bit of liquid, the texture of cooked potatoes becomes very creamy and even a little stretchy. This is perfect for a cheesy vegan sauce! Combine potatoes with a few cashews and the texture will blow your mind.

    Using potatoes as a base also means that this dairy-free cheese sauce is lower in fat, packed with healthy carbs and filled with good-for-you fiber. Such a win-win!

    What you'll need

    • Raw cashews: choose unsalted and non-roasted.
    • Potatoes: works well with Yukon gold variety, but Russet is fine too.
    • Lemon juice: freshly squeezed juice is better than store bought lemon juice. Could swap for a touch of vinegar if you don't have any lemons, but start with less and add more as you go.
    • Nutritional yeast: important to add a delicious cheesy flavor.
    • Red bell pepper: for a nice crunch, color and added flavor.
    • Canned green chiles: choose mild or spicy, it adds an amazing flavor, so try not to omit.
    Showing are the ingredients needed to make a vegan white queso.

    How to make a vegan queso

    Soak

    You will have to soak the cashews overnight in fresh water OR in boiling water for 20-30 minutes. Then, drain well.

    Boil

    While the cashews are soaking, cook the potatoes in plenty of water until tender, about 20 minutes.

    Blend

    To a blender, add the softened cashews, cooked potatoes, lemon juice, nutritional yeast, salt and water. Blend on high until very smooth. Take a break or two to scrape the walls of the blender and blend for longer if you don't have a high-speed blender. You are looking for an ultra silky smooth consistency.

    Finish up and garnish

    Add the green chiles and diced red pepper to the sauce and stir to combine. I usually do this right in the blender, but be sure not to blend them in! Also keep some extra aside for topping at serving if desired.

    Then, pour the vegan queso in a serving bowl and top with the extra garnishes. You can also add some cilantro or diced tomatoes over.

    Serve right away while still warm with tortilla chips or drizzle over Mexican-style dishes. If you want the queso warmer, then use the microwave or the stove.

    • In process picture: showing inside a blender filled with ingredients.
    • In process picture: close up on a blender filled with a creamy mixture.
    • In process picture: showing a creamy mixture topped with green chiles and diced red pepper.
    • In process picture: showing a blender pouring a creamy mixture in a bowl surrounded with tortilla chips.

    Watch how to make it

    There is a tortilla chip that has been dipped in a dairy-free cheese sauce.

    Pro tips when making this creamy dip

    • Be sure to peel the potatoes so the sauce is very smooth. Also, you will need to dice the potatoes in small pieces to have them fit into the measuring cup. That will allow you to get the right amount of veggies and help them cook faster too.
    • I love a saucier texture for this dip. If you prefer a thicker mixture (for example, if you want to spread a few dollops on pizza...) then start with a little less water (maybe ยฝ cup instead of ยพ), blend and add more as needed.
    • Canned green chiles are essential! Don't skip them! If you really don't want to use them, then compensate by adding a tiny amount of white vinegar (or more lemon juice) to add that tangy subtle taste.

    Need to speed up the recipe?

    If you cannot soak the cashews ahead, then just add them to the pot of potatoes about 10 minutes before they are done cooking. Then, drain everything together and add them to the blender before mixing in the other ingredients. This will help soften the cashews before blending.

    In a white bowl, there is a vegan cheese sauce topped with diced red pepper and green chiles. Also on the side of the bowl, there are 2 tortilla chips dipped in the sauce.

    Personalize your vegan cheese dip!

    Feel free to add other flavoring ingredients to your sauce, either adding them in the blender or after blended for more texture to create a chunkier queso. Here are a few ideas:

    • Jalapeรฑo
    • Chili or chipotle powder
    • Cilantro
    • Salsa
    • Green onions
    • Hot sauce
    • Diced fresh tomatoes

    Serving suggestions

    This vegan queso sauce is SO versatile!

    Our favorite way to enjoy this recipe simply is to serve as a cheesy dip with tortilla chips. Serve it warmed up in a bowl and be sure to garnish with extra green chiles, pepper and maybe chopped fresh cilantro for a nice presentation.

    As a side note, when I make the dip right away after cooking the potatoes, then I find the sauce to be warm enough and I serve it right away. If you make it ahead or the potatoes cool down before you blend them, then simply use the microwave for a few seconds before serving.

    Also, perfect to pair with any Mexican dish such as vegan chili, lentil tacos, quesadilla, burritos, nachos. OR, add a good drizzle on pizza to make it cheesy (after the pizza is cooked). Also, check out this lentil stew stuffed baked potatoes for a delicious way to eat it!

    Storage and reheating tips

    This sauce will stay good in an air-tight container in the fridge for up to 4 days.

    When ready to eat the leftovers, simply reheat using the microwave or on the stove (on low heat) until warm (stir often). It tends to thicken as it is warming up, so add a splash of water until desired consistency.

    In a white bowl, there is a vegan white queso topped with diced red pepper and green chiles. On the side, there are tortilla chips.

    FAQ's

    Do I need a high-speed blender to make it?

    You will have a smoother texture if using a high speed blender as regular blenders often have a hard time crushing the nuts into a sauce. If using a regular blender, then be sure to soak the cashews long enough and blend for a while.

    Can I freeze this sauce?

    You can freeze this recipe for about 2 months, although you will have to blend it again after thawed to make it smooth.

    Can I skip soaking the cashews?

    No, I don't recommend it. Soaking the nuts will plump them up and help crush them to a smooth sauce. If in a pinch, then simply soak in boiling water while the potatoes are cooking for 15-20 minutes instead of overnight OR simply boil the cashews with the potatoes.

    Showing is a Mexican baked potatoes stuffed with a lentil chili stew, a vegan white queso and fresh cilantro, jalapeno and green onion. There are a few slices of avocado on the side of the avocado. Also on the table, there are a few bowls with more of the vegan white queso, half of an avocado, sliced jalapeno, cilantro and green onion.

    More Mexican dip and condiment recipes

    • Spicy peach salsa
    • Cucumber pico de gallo
    • Vegan avocado lime crema
    • Mexican pickled red onion
    • Vegan chipotle mayo

    I hope you will love this vegan queso dip as much as we do! If you try it, please leave a comment below and rate this recipe to let me know how it was.

    And let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss any updates!

    There is a hand holding on a tortilla chip that has been dipped in a dairy-free cheese sauce.

    6 ingredient Vegan White Queso

    5 from 8 votes
    This creamy vegan white queso is so delicious and easy to make. It comes together within 30 minutes and you will be amazed by how cooked potatoes are a perfect base for a cheesy sauce. Perfect simply with tortilla chips or as a topping for many Mexican dishes. Low-in-fat and naturally gluten-free.
    PRINT RECIPE PIN RECIPE
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings 3 cups
    Author Jessica Laroche

    Equipment

    • Blender

    Ingredients
      

    • ยพ cup raw and unsalted cashews
    • 1 ยฝ cup white potatoes - peeled and diced in small pieces
    • 2 ยฝ tbsp nutritional yeast
    • 1 ยฝ tbsp lemon juice
    • 1 ยผ tsp salt - or to taste
    • ยพ cup water
    • 4 oz canned diced green chiles (113 g.) - mild or spicy
    • ยฝ red bell pepper - diced in small cubes

    Instructions
     

    • Soak the cashews in plenty of fresh water overnight OR in boiling water for 20-30 minutes. Then, drain well.
    • Cook the potatoes in boiling water for about 15-20 minutes or until they are cooked through. Drain well.
    • In a blender, combine the drained cashews, cooked potatoes, lemon juice, salt, nutritional yeast and water. Blend until you reach a very smooth texture.
    • Transfer in a medium bowl. Stir in the canned green chiles and diced pepper (keep some extra for topping). Taste and adjust seasoning. Enjoy warm with tortilla chips or drizzle on Mexican dishes, such as tacos, enchiladas, burritos, nachos and Mexican bowls.

    Video

    Notes

    • If you cannot soak the cashews, then add them to the boiling water containing the potatoes about 10 minutes before they are done. Drain the cashews as you are draining the potatoes and add everything together to the blender.
    • Leftovers can be kept in an air-tight container for up to 4 days. Reheat in the microwave before eating and add a splash of water to thin out the sauce as needed (it tends to get thicker while resting).
    • Feel free to add more flavoring ingredients such as chili or chipotle powder, hot sauce, jalapeรฑo, salsa, pico de gallo, diced tomatoes, etc.
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    Reader Interactions

    Comments

    1. Liz says

      October 11, 2020 at 9:20 am

      I made the queso with no added water and I liked the more dense dip texture. We had it with nachos and it was yummy. This will go on repeat for use for certain.

      Reply
      • plantbasedjess says

        October 11, 2020 at 10:07 am

        I'm happy to hear you like it Liz! I'll try with less water too for a thicker dip. Great idea.:)

        Reply
    2. Sonia says

      February 07, 2021 at 10:24 am

      5 stars
      Trop bon ! Avec extra piment fort ๐ŸŒถ

      Reply
      • plantbasedjess says

        February 07, 2021 at 2:51 pm

        Oh super! ๐Ÿ™‚

        Reply
    3. J-M says

      February 07, 2021 at 11:56 am

      5 stars
      Dรฉlicieux ๐Ÿคค

      Reply
      • plantbasedjess says

        February 07, 2021 at 2:52 pm

        Merci pour ton commentaire! ๐Ÿ™‚

        Reply
    4. Melody says

      April 25, 2021 at 5:14 pm

      I would love to make this can i use white beans instead of cashews Iโ€™m allergic to nuts and seeds.

      Reply
      • plantbasedjess says

        April 25, 2021 at 5:26 pm

        Hi Melody, I haven't tried using white beans in place of the cashews. There are lots of white creamy sauces made using white beans, so I'm thinking it might work fine. Let me know how it turned out if you do try it! ๐Ÿ™‚

        Reply
    5. Robin says

      December 02, 2021 at 8:16 pm

      5 stars
      I just got done devouring this queso! My boyfriend and I loved it and are already coming up with ideas to use this again. I love that it's so easy to prepare and has minimal ingredients. Yum!!

      Reply
      • plantbasedjess says

        December 03, 2021 at 6:09 am

        Great Robin, I'm glad you loved it!! Thank you for your comment ๐Ÿ™‚

        Reply
    6. Gloria says

      December 28, 2021 at 10:45 am

      5 stars
      This Vegan White Queso is delicious and easy to make.
      I put some over some leftover pasta and wow this is going to be my main go-to for a while. Got enough kick and if you want a little bit more kick take some and put some sriracha a few drops. I did that over the pasta and had wilted spinach with this.
      You are the best, thanks for your many ideas. Yummy!!!

      Reply
      • Jessica says

        December 28, 2021 at 11:36 am

        I'm glad to read this Gloria! I love this sauce over pasta too! ๐Ÿ™‚ Thanks for your comment!

        Reply
    7. Leanne says

      December 30, 2021 at 11:55 am

      If you didn't soak the cashews, why not boil them with the potatoes!

      Reply
      • Jessica says

        December 30, 2021 at 12:26 pm

        That's a great idea! ๐Ÿ™‚

        Reply
    8. Sue bennett says

      January 04, 2022 at 7:26 pm

      5 stars
      I just made this cheese sauce. It is AMAZING! Definitely at the add water a little at a time. My husband who Iโ€™m trying to change over to plant base loved it too. Thank you so much.

      Reply
      • Jessica says

        January 04, 2022 at 9:31 pm

        Thank you for sharing Sue, I'm glad you liked it! ๐Ÿ™‚

        Reply
    9. Jane says

      August 10, 2022 at 9:15 pm

      5 stars
      Wow this is really good! Love how it uses potatoes instead of so many cashews. And the texture is so great, really like cheese. I added cilantro and liked that a lot.
      I will say, it makes a TON- I might cut the recipe in half next time. Can you freeze it?

      Reply
      • Jessica says

        August 10, 2022 at 9:55 pm

        Hi Jane! Thanks for your comment! I haven't tried freezing it, but it might work. I noticed that creamy sauces sometimes separate after thawing, but a quick blend helps recreate the creamy texture. Hope that helps ๐Ÿ™‚

        Reply
    10. Terri Pynchon says

      September 27, 2022 at 4:27 pm

      5 stars
      This recipe was so easy to make and SOOOOO delicious! My twenty something son also loved it! I would recommend this recipe to all who ask and those who don't.

      Reply
      • Jessica says

        September 27, 2022 at 6:24 pm

        Hi Terri! Thank you so much for taking the time to comment! I'm glad everyone loved it! ๐Ÿ™‚

        Reply
    11. Gillian says

      December 02, 2022 at 10:24 pm

      5 stars
      By far THE BEST vegan queso recipe I have ever tried! I did alter it a little bitโ€ฆ I used canned potatoes and did not soak my cashews. The 1st attempt was a little too thick. The second attempt I added more water and it was perfect! I want to play with the spices a little bit for my next attempts. My queso crazy kids loved it, they thought it was real cheese. Thank you for sharing this recipe.

      Reply
      • Jessica says

        December 02, 2022 at 10:54 pm

        Oh great, this sounds amazing! Thanks for sharing Gilliam! ๐Ÿ™‚

        Reply

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    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! Iโ€™m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. Iโ€™m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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