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Cashew Queso
Course: Dips and spreads, Featured Recipes, PopularYield475
ml (2 cups)Active time2
minutesCook time5
minutesTotal time7
minutesHow do you write about one of the greatest gifts you’ve given to the world? The answer is: you don’t. Instead, you let other people do it for you. Below are some of our favorite stories staring the recipe that began it all. Originally from Life is NOYOKE, it’s Cashew Queso: Great hot or cold, lasts for days, adored by picky eaters young and old. It’s the return of cheese. It’s an irresistible appetizer to bring to a party. It’s a base for soup (Broccoli “Cheese”), a sauce for tacos, a dip for chips or veggies. This dairy-free cheese sauce may be the best Vitamix recipe ever. It’s mine, it’s ours, it’s here for the world to discover and enjoy. –Lenny Gale
Ingredients
1 cup (240 mL) milk of choice, unsweetened
¼ cup (20 g) nutritional yeast
½ cup (70 g) raw almonds, unsalted
½ cup (65 g) raw cashews, unsalted
1 red bell pepper, seeded
1 ½ tsp (8 g) salt
½ tsp (1.5 g) garlic powder
1 tsp (2.5 g) onion powder
crushed red pepper – a few shakes (to taste)
Directions
- Add ingredients to blender container in order listed.
- Blend on high for 6 minutes (or use pre-programmed ‘Soup’ setting).
- Enjoy with friends.
Recipe Video
Notes
- Equipment: This recipe assumes you have a high-performance blender that can heat ingredients. If you don’t have one, blend until smooth and heat on stovetop on medium heat until warm.
- Storage: Store in an air tight container in the refrigerator for up to a week.
- Cashews allergy? Substitute with raw sunflower seeds and sesame seeds. Per our friend Andrew, this substitution works perfectly.
Great on jackfruit tacos or sliders.
Great as an easy kids dinner.
284 responses to “Cashew Queso”
My hubby is allergic to almonds can I use cashew milk and double the cashews. Or uses another nut? Pecans? Walnuts?
Hi Bre,
Yeah, cashew milk and double cashews is worth a try. Almonds thicken it a bit. So if it needs to be thicker (after running for 6 minutes or so) you may want to add a little more nutritional yeast and maybe a few more cashews (than would perfectly replace the amount of almonds). Let us know how it goes! 🙂
I’m really looking forward to trying this recipe. It looks delicious! Do the cashews and almonds need to be soaked?
Nope, no soaking necessary! Just throw them in raw! 🙂
[…] Cashew Queso »» […]
[…] Cashew Queso — have you really not made this yet? […]
[…] 8-oz Mason Jars. They’ve been really nice for storing extras (and maybe even selling our queso at the farmer’s market!?). […]
[…] of course, a batch of our queso for snacks. […]
I added 1tsp of arrowroot powder to thicken this up nicely. Awesome on warm soft pretzels!
[…] Making queso as soon as we run out. […]
[…] Cashew Queso »» […]
This is so good. I tasted it before making the beer cheese soup recipe and I had a moment where I thought I should just skip the soup…
But beer! 🙂
It’s also the basis for our broccoli cheese soup: https://s45509.p20.sites.pressdns.com/broccoli-cheese-soup/
I’m not supposed to have nightshade because of lupus. Do you think this would taste like a good cheese sauce without the bell pepper? Or is that the secret ingredient?
Yeah, the red pepper is the secret. We’ve seen people use baked sweet potatoes in a similar recipe. Maybe try that? 🙂
[…] Cashew Queso »» […]
[…] Our Friends Kate and Rick of the “You Won’t Believe What I Ate Last Night” podcast (listen to our episode on their website or directly via iTunes or Soundcloud!) made our Famous Queso. […]
How do your store leftovers and how long will it last?
They last a week or so in the fridge. 🙂
My Trader Joe’s brand Nutritional Yeast measured to 1/4 cup weighed only 21g. Just a heads up in case you want to check that again.
[…] She recently used our Queso as a topper and shared on her […]
[…] Cashew Queso »» […]
[…] Life Is No Yoke’s Cashew Cheese (I had to improvise, since I didn’t have all the ingredients. I used plain coconut milk instead of almond milk. I just used one full cup of raw cashews versus 1/2 cup cashews + 1/2 cup almonds.) […]
[…] But it’s that simple. Green juice and queso. […]
I tried the queso for the first time after reading about it for quite a while. It was very tasty but…. I re-read the recipe and realized I had absentmindedly used slivered almonds instead of whole almonds. Is that the reason my queso was so soupy?
It may be the reason, yes. Raw almonds still include the skin which have a lot of fiber and thickens the recipe. If you find it too soupy again, blending for another minute or two usually does the trick 🙂
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