Dairy-Free Queso
A creamy, scoopable dairy-free queso made with cashews, potatoes, nutritional yeast, and green chiles for classic queso flavor without any dairy. Perfect for tortilla chips, nachos, burrito bowls, or drizzling over roasted vegetables.
Ingredients
Base
- 1 cupRaw cashews
- 1 mediumYukon Gold potato (about 6 oz / 170g), peeled and diced
- 1 mediumCarrot, peeled and thinly sliced (¼-inch coins)
- 2 cupsWater
Flavor
- 1 tbspOlive oil
- ½ mediumYellow onion, diced
- 2 clovesGarlic cloves, minced
Blend
- ¼ cupNutritional yeast
- 2 tbspPickled jalapeno brine
- 1 tbspFresh lemon juice
- ½ tspSmoked paprika
- ½ tspGround cumin
- ½ tspChili powder
- ⅛ tspGround turmeric (optional)
- 1¼ tspFine salt
- ½ cupUnsweetened oat milk
Finish
- 4 ozDiced green chiles
- 2 tbspPickled jalapeno slices, finely chopped
- 2 tbspCilantro, chopped (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and cover with very hot water. Let soak for at least 30 minutes while you prepare the remaining ingredients, then drain. If your blender is not high-speed, soak for up to 60 minutes for the smoothest result.
- 2
Add the diced potato, carrot, and 2 cups of water to a small saucepan. Bring to a boil, reduce to a simmer, and cook for 10 to 12 minutes until the vegetables are very tender.
- 3
While the vegetables cook, heat the olive oil in a small skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- 4
Transfer the cooked potato and carrot to a blender with a slotted spoon, reserving the cooking liquid. Add the soaked cashews, cooked onion mixture, nutritional yeast, jalapeno brine, lemon juice, smoked paprika, cumin, chili powder, turmeric (if using), salt, oat milk, and 1/2 cup of the reserved cooking liquid.
- 5
Blend on high until completely smooth and creamy, about 1 to 2 minutes. Add more reserved cooking liquid a tablespoon at a time if you want a thinner queso.
- 6
Pour the queso into a saucepan over low heat. Stir in the diced green chiles and chopped pickled jalapenos, then warm gently for 2 to 3 minutes until hot. Do not boil once blended or the texture can tighten too much.
- 7
Taste and adjust with more salt, jalapeno brine, or lemon juice as needed. Transfer to a serving bowl and top with cilantro if using. Serve warm.
Dairy Substitutions Used
Traditional cheese, milk, and processed cheese products are replaced with soaked cashews, cooked potato, and carrot for body and creaminess. Nutritional yeast adds savory, cheesy flavor, while oat milk loosens the sauce without dairy.
Tips & Variations
Best texture: A high-speed blender gives the smoothest queso. If your blender is less powerful, soak the cashews for the full 60 minutes and blend for an extra minute or two.
Adjust thickness: The recipe starts on the thicker side — ideal for chip dipping. For nachos or drizzling, thin it with reserved cooking liquid or oat milk, one tablespoon at a time.
Heat level: The pickled jalapenos add moderate heat. For a milder queso, reduce the jalapenos and rely on the green chiles for flavor.
Smoked paprika: The recipe calls for a restrained amount so it adds warmth without overpowering. If you love smokiness, you can increase to 1 teaspoon, but taste as you go.
Make ahead: Refrigerate for up to 4 days. Reheat gently on the stove with a splash of oat milk or water to loosen.
Serving ideas: Spoon over tortilla chips, roasted potatoes, tacos, burrito bowls, or steamed broccoli.