Green Chile Cashew Queso
Green chile cashew queso is 10x better than any dairy free store bought option. It has a few key ingredients that mimic regular queso flavors. This popular dip has a deliciously cheesy flavor and creamy texture you can’t get enough of.
Looking for more dairy free dips? Try my dairy free spinach artichoke dip, dairy free buffalo chicken dip (plant based option), or dairy free french onion dip.
What You’ll Love About This Recipe
Ingredients
Here’s what I used to make this dairy free chile con queso:
- Raw cashews – use raw, unsalted cashews. You’ll add salt when making the dip. They make a super creamy sauce base.
- Water – to help it blend.
- Nutritional yeast – contributes to the color and adds a cheesy flavor.
- Lemon juice – adds a tangy flavor.
- Tomato paste – diced tomatoes are often used in the real thing, but because this recipe uses green chiles, the tomato paste adds a concentrated tomato flavor that adds extra richness as well as color.
- Kosher salt – to taste.
- Smoked paprika – adds a subtle smoky flavor.
- Mild diced green chiles + their juice
How to Make Cashew Queso: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Soak cashews. Cover the cashews with boiling water and let them soak for 20 minutes to soften. Drain and rinse.
- Add to blender. Add the drained and rinsed soaked cashews to a blender with fresh water, nutritional yeast, lemon juice, tomato paste, salt, smoked paprika, and the chile juice from both cans (set the diced green chiles aside for now).
- Blend. Blend on high for about 1 minute, until smooth. Add more water, one tablespoon at a time as needed, until smooth. Season to taste with more salt as needed.
- Serve. Once completely smooth, pour the queso mixture into a serving bowl and stir in the reserved diced green chiles. Serve with your favorite tortilla chips.
Helpful Tips
- Use a high-speed blender instead of a food processor to get the creamiest texture.
- No high speed blender? We want the base of the queso to be silky smooth, so if you just have a regular blender, you’ll need to soak the cashews longer. Alternatively, you can boil them in a pot for about 15 minutes to make them super soft.
- Avoid using roasted cashews. They have too strong of a flavor.
- Add too much salt? Balance it out by adding a little more fresh lemon juice.
Quick Tip: Don’t drain the canned green chiles. The extra liquid helps adds flavor and helps it blend. The amount in each can varies from brand to brand. Add as much as you can, and then if needed, add a little water (a tablespoon at a time) until it’s silky smooth.
Storage
Store leftovers in an airtight container in the fridge for up to 10 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this vegan cashew queso recipe using what you already have? Here are some ideas…
- No cashews? – you can use blanched almonds or raw macadamia nuts for a neutral flavored base.
- Prefer spicy queso? – easily adjust the spice level by using hot green chiles instead of milk, chipotle peppers, or spicy chili powder.
- No lemon juice? – use lime juice.
- No diced green chiles? – sub jarred jalapeño slices, sautéed red bell pepper, fire roasted diced tomatoes, etc.
Frequently Asked Questions
This homemade cashew queso is incredibly versatile.
It’s most loved as a dip with chips, however, you can also use it to make dairy free crunchwrap supremes, serve with burrito bowls, for taco night either with taco rice bowls, taco salad bowls, taco soup, or crispy baked tacos, drizzled over refried beans or black beans, or any way you’d enjoy Mexican food.
More Delicious Recipes
- Dairy Free French Onion Dip
- Dairy Free Spinach Artichoke Dip
- Dairy Free Buffalo Chicken Dip (Plant Based Option)
I hope you love this Cashew Queso! If you make this recipe, please leave a comment & a star rating below. Thank you!
Green Chile Cashew Queso
Ingredients
- 1 cup raw cashews
- ½ cup water plus more as needed
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons lemon juice
- 1 tablespoon tomato paste
- 1 teaspoon diamond crystal kosher salt, plus more to taste start with ½ teaspoon if using anything else
- ½ teaspoon smoked paprika
- (2) 4 oz cans mild diced green chiles + their juice
Instructions
- Soak cashews. Cover the cashews with boiling water and let them soak for 20 minutes to soften. Drain and rinse.
- Add to blender. Add the drained and rinsed soaked cashews to a blender with fresh water, nutritional yeast, lemon juice, tomato paste, salt, smoked paprika, and the chile juice from both cans (set the diced green chiles aside for now).
- Blend. Blend on high for about 1 minute, until smooth. Add more water, one tablespoon at a time as needed, until smooth. Season to taste with more salt as needed.
- Serve. Once completely smooth, pour the queso mixture into a serving bowl and stir in the reserved diced green chiles. Serve with your favorite tortilla chips.