Dairy-Free Queso Sauce
Dairy-free queso sauce made creamy with cashews, potato, and carrot, plus nutritional yeast and melted vegan cheddar for real queso flavor and a pourable texture.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Sauces
Published · Updated
- Total
- 38m
- Makes
- about 3 cups
- Level
- easy
Most dairy-free versions of queso taste too vegetal to my liking or have a strange texture. My goal with this recipe was to re-create that classic nacho cheese flavor. Cashews, potato, and carrot give it the body real queso has, cooked down together so it thickens without leaning on a pile of oil.
What took me longest to figure out was that the spices have to hit hot fat before anything goes in the blender. Toasting the paprika, cumin, and chili powder in the skillet with the onion and pepper pulls far more out of them than blending them in raw ever did. Onion and garlic powder go in alongside the fresh ones on purpose, because the powders are what make it read as nacho cheese instead of a nice vegetable sauce. Pickled jalapeno brine and a little vinegar keep it from sitting heavy.
Serve it warm with tortilla chips, spoon it over dairy-free loaded nachos, or use it as the cheese layer inside dairy-free quesadillas. If you want the loaded party version, with tomatoes and green chiles stirred through it, make my dairy-free queso cheese dip instead.
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
- ½ mediumYellow or red bell pepper, diced
- 2 clovesGarlic cloves, minced
Spices
- 1 tspSmoked paprika
- 1 tspGround cumin
- ½ tspChili powder
- ½ tspOnion powder
- ½ tspGarlic powder
- ¼ tspCayenne pepper
- ¼ tspGround turmeric (optional, for color)
Blend
- 2 tbspNutritional yeast
- ½ tspMSG (sold as Accent in most spice aisles)
- 2 tbspPickled jalapeno brine
- 1 tbspFresh lemon juice
- 1¼ tspFine salt
- ½ cupUnsweetened oat milk
- 4 ozDiced green chiles
- 2 tbspPickled jalapeno slices
Finish
- 1 tbspVegan butter
- 1 cupVegan cheddar cheese shreds
- 1 tspApple cider vinegar
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 bell pepper and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds. Now add the smoked paprika, cumin, chili powder, onion powder, garlic powder, cayenne, and turmeric (if using) and stir constantly for 30 to 60 seconds, until the spices smell toasty and coat the vegetables. Do not let them scorch. This is what keeps the queso from tasting flat, so do not shortcut it by tipping the spices straight into the blender.
- 4
Transfer the cooked potato and carrot to a blender with a slotted spoon, reserving the cooking liquid. Add the soaked cashews, the bloomed onion and spice mixture, nutritional yeast, MSG, jalapeno brine, lemon juice, salt, oat milk, diced green chiles, pickled jalapenos, and 1/2 to 1 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
Melt the vegan butter in a saucepan over low heat, then pour in the blended queso. Stir in the vegan cheddar shreds and warm gently for 5 to 6 minutes, stirring often, until the shreds melt and the queso is hot. Do not boil once blended or the texture can tighten too much.
- 7
Off the heat, stir in the apple cider vinegar. Taste and adjust with more salt, jalapeno brine, or lemon juice as needed. Use it warm, or hold it over low heat, stirring now and then, until whatever you are pouring it over is ready.
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How we make it dairy-free
- Cheese and milk base → Soaked cashews, cooked Yukon Gold potato, and carrot replace the dairy base, giving the sauce body and a creamy texture without cream or cheese.
- Cheesy flavor → Nutritional yeast and a little MSG bring the savory depth cheddar usually carries, with the spices bloomed in hot fat so they taste toasted rather than raw.
- Cheese pull and finish → Melted vegan cheddar shreds are stirred in at the end for that stretchy, cheesy finish real queso has.
- Milk for thinning → Unsweetened oat milk loosens the sauce to the right consistency without any 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.
Bloom the spices: Toasting the dry spices in the skillet with the onion and pepper is the difference between a queso with depth and one that tastes like seasoned vegetables. Thirty seconds is enough, and burnt spices are bitter, so keep them moving.
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.
Vegan cheddar shreds: Use a brand that melts well (Violife, Daiya Cutting Board, or Follow Your Heart all work). If your shreds are slow to melt, cover the pan for a minute or two to trap heat. For an extra cheesy pull, bump to 1 1/4 cups.
Make ahead: Refrigerate for up to 4 days. Reheat gently on the stove with a splash of oat milk or water to loosen — the melted shreds tighten the queso more than the original, so expect to add a little extra liquid.
Serving ideas: Spoon over tortilla chips, roasted potatoes, tacos, burrito bowls, or steamed broccoli.
Frequently asked questions
Can I make this queso ahead of time?⌄
Yes. Make the sauce, let it cool, and store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring in a splash of oat milk if it's thickened up too much.
Do I need to soak the cashews first?⌄
Soaking them in hot water for at least 20 minutes (or overnight in cold water) softens them so the sauce blends fully smooth. Skipping this step usually leaves you with a grainy texture instead of a silky one.
Can I make this queso less spicy?⌄
Leave out the diced green chiles and pickled jalapeno slices, and cut back on the pickled jalapeno brine. The smoked paprika and cumin will still give you plenty of flavor without the heat.
What can I use this dairy-free queso for besides chips?⌄
It works as a sauce for burrito bowls, a drizzle over roasted vegetables, a topping for baked potatoes, or the cheese layer in quesadillas and nachos.
Dairy-Free Queso Sauce · https://nondairydude.com/recipes/dairy-free-queso-sauce
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