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Creamy Cashew Queso

"Queso used to take center

stage at parties and for family movie nights. After going vegan, I played around with so many ingredients trying to duplicate the taste/texture and I think this recipe is just as flavorful and addictive!

I make this queso almost weekly. It stores well in the fridge, heats easily

(just add water as needed) and is so versatile. Pour over potatoes, broccoli or

other veggies. Use in quesadillas or on Mexican bowls. And of course, use

as a dip for store bought or homemade tortilla chips."

Monica Meier ~ Rollin' Bowls Food Truck


Creamy Cashew Queso


½ cup raw unsalted cashews

1 cup your favorite salsa

3 TBSP nutritional yeast

½ tsp each salt & cumin

¼ tsp each turmeric & smoked paprika

1 TBSP water (more or less for desired consistency)


Boil the cashews for 10 minutes until soft. Drain, add to a personal blender

(Ninja, NutriBullet, etc.) with all the other ingredients and blend until

creamy, adding more water if needed, 1 TBSP at a time, sometimes up to 4

TBSP, depending on how watery your salsa is. Heat in the pan you used to

boil cashews and serve. Make your queso “loaded” by adding any variation

of: corn, red onions, more salsa, black beans, cilantro, chopped bell peppers,


  • Use this recipe as a template and play around with spices. If you don’t have/like cumin, smoked paprika and/or turmeric, feel free to omit or substitute with other spices.

  • When buying raw cashews for blending, the cashew pieces cost way less than whole cashews.

  • We prefer the non-fortified nutritional yeast because of its milder, cheesier flavor.

Check out our Reels for recipe videos, and our “recipes n tips” highlight:


If you make this, I'd love to know how you like it. Please feel free to leave a comment.

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