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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”
We served this at our baby’s 1st bday party yesterday.
Everyone knows how great it is.
But we made one mistake: We served it in a giant (double-batch-sized) bowl.
Gross!
Even if you make enough for 50 people, put it in a small rustic bowl. Perception = reality. ?
No soaking the cashews and almonds??? Thanks. Looks so delicious!
Soaking is the nuts is not necessary. But feel free to try and let us know how it goes!
[…] of course, Cashew Queso. It’s been a little while since it was in our newsletter. Fun now that our baby eats it, […]
[…] commonly, we use the low profile 64 (wide) for full batches of spicy green juice, chopping, and queso. And we use the 48 for smoothie bowls, sauces, and no-bake snack […]
Just got a Vitamix and want to try this!
I have a couple of questions:
Any reason why I can’t use water and increase the amount of almonds instead of using almond milk?
And why not actual onion and garlic instead of powder?Hi Ryan,
Yeah, we’ve definitely made homemade almond milk (water + almonds) instead of using store-bought. It works. Just scarier for some.
Actual onion has a bit of water in it, so can alter the consistency we’ve figured out. But of course, fresher is often better. Same with garlic, although it has less water and is probably an easier substitute.
[…] salsa. Five minutes. (Full disclosure: We used So Delicious brand shreds in this picture. But our queso works great here, […]
1/4 cup nutritional yeast or 60 grams? 60 grams = almost a full cup. Tried measuring on a few brands of nutritional yeast now. Are people going by weight or volume on this part of the recipe?
Hey N8Dog,
Sounds like you’re right. We use volume, so 1/4 cup. But it sounds like it’s closer to 15 grams? Can you confirm? Thanks in advance!
If 15g is correct you should change the recipie.
Is it possible to make a smaler portion in the new VITAMIX ASCENT BLENDER cups?
[…] This sweet potato chorizo hash topped with our queso with a side of avo toast. We don’t have a recipe post for this dish, but we should. We eat it […]
[…] people say that our peanut sauce or our queso or our banana bread, for example, is in their rotation. That they make it […]
So disappointed right now. Tried to make almond butter with your original recipe and just got flour. (Twice). Searching the web other people say you must use a wet container vitamix. Mine is an Aspire and I only have a dry container. What I don’t understand is why have I been so successful in the past and now complete failure. Can’t remember whether I slowly ramped the vitamix up or not as now all say speed is of the essence. Please help? Reluctant to try queso in case of failure.
Hi Patricia,
Sorry you’re having trouble with almond butter. Check out our ultimate guide to making nut butters in your Vitamix.
Also, no worries about this recipe. It’s one of our most popular and easy to make. 🙂
This looks delicious, so I will definitely be making it! But please don’t give it to your sweet little dog—they can’t have onion; it’s very bad for them. 🙁
Good tip. Should probably take that picture down — she hasn’t had any in years! 🙂
This is too addicting so I can’t make it often. I live alone and have no self control. I was thinking of purchasing the 48 oz container (assent series), can you adapt the recipe for a smaller amount?
Glad you like it. I have a similar personality. It’s all I eat some weeks. The recipe will easily fit in a 48 oz container. A double batch fits in the 64 oz easily (and might even fit in the 48, although I’ve never tried).
Any particular reason why you don’t just use all cashews, instead of adding almonds?
If only I could ask my 2012 self who created the recipe. 🙂
[…] And finally, a double batch of Queso that Shalva used in the lunch she packed me. (She shows her love with […]
I just got my Vitamix and tried this for the first time. I followed the recipe exactly but feel like it came out too thick. Is there anything I can do now to thin it out?
Thanks!
Yes – just simply add more almond milk.
Same here, waaay too thick and i probably added at least double the almond milk and it’s still thick – I think bc almond milk is also thick. Any other ideas to thin this down without affecting the flavor too much? Also, strangely it seems all the spice was in the bottom half of the blender, we ate the top of the cheese (the rest in fridge) and it had almost no spice in it – so added some hot sauce, but the seasoning in the bottom was perfect, so next time we will scoop all of it out and mix it up (I am not sure what a “few dashes” is, but I added a pretty good amount of red pepper flakes – it was not too hot.
Yeah, a couple of dashes of crushed red pepper is the conservative amount. 🙂
Lately, we’ve been adding 20 shakes!
[…] picture I snapped before blending up a double batch of queso got a lot of love this week on our […]
[…] those brussels sprouts with cheese, however, and they’re MUCH more likely to like […]
Liked this so much, but don’t get along with almonds sometimes so used all cashew and almond milk. BInged and reacted. Made again with soy milk, Not the same. I’m thinking the soy is too thick? Any suggestions?
OM(f)G!! Soooo Gooood! I used all cashews and my pepper was bigger than I probably would have liked so it’s a bit sweet. BUT REALLY GOOD, ADDICTIVE.
Yeah, I used it on some leftover quinoa last week and had “cheesy rice” for lunch. Make it for friends!
What setting on the vitamin should I use?
Blend on high, Deema. 🙂
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