skip to Main Content
$300 loan.

Vegan Nacho Queso

Soaked cashews, almond milk, and nutritional yeast give this blender recipe a creamy, cheesy consistency.
vegan nacho queso
  • Yield about 2 ½ cups
  • Prep Time 6 hours (soaking), plus 15 minutes
  • Cook Time 0 minutes


  • 1 cup raw cashews
  • Cold water
  • 1 ½ cups unsweetened almond milk
  • ¼ cup avocado oil or olive oil
  • 2 tbs. red miso
  • 2 tsp. freshly squeezed lime juice
  • 2 cloves garlic, sliced
  • ¼ cup nutritional yeast
  • 6 tbs. arrowroot or cornstarch
  • 1 tsp. sea salt
  • ¼ tsp. ground turmeric
  • 2 large jalapeño peppers, finely chopped


Place the cashews in a bowl and add cold water to cover; let soak at room temperature for six hours. Drain well.
Place the drained cashews, almond milk, oil, miso, lime juice, garlic, nutritional yeast, arrowroot, salt, and turmeric in a blender. Blend on medium-low speed until smooth, then increase the speed to high and blend for four minutes or until the mixture has thickened. Add the jalapeños and pulse to incorporate.
Warm gently on the stovetop if desired, or transfer the queso to a bowl and serve immediately.
Tip: You can keep soaking the cashews in the refrigerator for up to four days; if you don’t get around to making this dip right away, they won’t go bad.

For more recipes you can make in your blender, visit “6 Creative Blender Recipes (That Aren’t Smoothies!)“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


More Like This

a bowl of guacamole


By The Life Time Foundation Team
Guacamole is the perfect dip, spread, or topping to use up your avocados whether they’re perfectly ripe or a little mushy.
salsa verde

Spanish Salsa Verde

By Robin Asbell
This fresh green sauce is perfect over fish or chicken, tossed with rice or pasta, or as a topping for eggs.
Back To Top