It’s no secret that I’m a huge cheese fan. Even though I still eat some dairy occasionally, I try to avoid it when I can—especially when there’s a plant-based alternative that tastes this good.
This vegan queso blanco (white cheese) is creamy, tangy, flavorful, and downright scoopable. Whether you’re whipping up a snack for game night or drizzling it over veggie fajitas, this creamy vegan queso will be your new go-to.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
What Makes This Vegan Queso Blanco So Special
You know the white queso served at your favorite Mexican restaurant? This version brings the same bold, melty comfort without the dairy. It’s made with simple ingredients, comes together quickly in a high-speed
We’ve skipped the store-bought vegan cheese (though you could use it if you’d like!) and leaned into pantry staples like cashews, nutritional yeast, green chilis, and lemon juice for the signature cheesy tang. It’s just the right mix of indulgent and wholesome—our kind of comfort food.
Ingredients You’ll Need To Make This Vegan Cheese Dip
Here’s what you’ll need to make this vegan queso blanco dip. It’s plant-based, naturally gluten-free, and easy to customize.
- raw cashews (soaked in hot water for 15 minutes)
- tapioca starch (or tapioca flour)
- unsweetened non-dairy milk (we like cashew milk or coconut milk)
- nutritional yeast
- garlic powder
- onion powder
- sea salt
- lemon juice
- diced green chilies
- jalapeño brine (optional)
- hot water
- red pepper flakes (optional)
How to Make Vegan Queso Blanco
- Soak the cashews in hot water for 15–20 minutes, then drain and rinse.
- Add all ingredients to a high-speed
blender or food processor. - Blend until smooth, stopping to scrape down the sides as needed.
- Pour the mixture into a saucepan and heat over medium, stirring constantly.
- The queso will thicken as it heats—keep stirring until it’s creamy and stretchy.
- Taste and adjust seasonings if needed. Add more water to thin if desired.
- Serve warm with your favorite tortilla chips, plantain chips, or drizzled over burritos or veggie fajitas.
Why This Plant-Based Queso Works
Cashews provide a classic creamy base, while tapioca starch creates a gooey, melt-in-your-mouth texture—kind of like a cross between melted mozzarella and nacho cheese sauce. The nutritional yeast brings the savory depth we all crave in a cheese dip, and the green chilies and jalapeño brine add just enough heat.
This dip hits that “cheesy” craving without relying on processed ingredients or dairy—and it’s easy to tweak to your taste.
Easy Variations to Try
- Oil-Free Vegan Queso Omit coconut milk and use all cashew milk or veggie broth.
- Extra Spicy (my favorite!) Add pickled jalapeños (or diced raw jalapenos), more red pepper flakes, or chipotle powder.
- Tangy Twist Stir in a tablespoon of vegan cream cheese for even more richness.
- Serving Ideas Try it with vegan taco meat or added to nachos for full-on dinner vibes.
Tips to Keep It Fresh
Storage Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating Gently warm on the stove or in the microwave, adding a splash of vegetable broth or non-dairy milk to loosen it.
Serving This dip is perfect with Siete Maíz Totopos or any sturdy tortilla-style chips. It’s also great as a spread in wraps or as a topping for vegan burritos.
Creamy Vegan Queso Blanco
Equipment
- High-Powered Blender or Food Processor Such as a Vitamix Blender
Ingredients
- 1 cup raw cashews soaked in hot water for 15 minutes
- 2 tablespoons tapioca starch or tapioca flour
- 1 cup unsweetened non-dairy milk cashew or coconut work well
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt plus more, to taste
- 2 tablespoons lemon juice
- ¼ cup canned diced green chilies
- 1 tablespoon jalapeño brine optional
- ½ cup hot water
- Optional: pinch of red pepper flakes
Instructions
- Soak cashews in hot water for 15–20 minutes, then drain and rinse.
- Add cashews, tapioca starch, non-dairy milk, nutritional yeast, garlic powder, onion powder, salt, lemon juice, green chilies, jalapeño brine (if using), and red pepper flakes (if using) to a high-speed blender or food processor.
- Blend until completely smooth, scraping down the sides as needed.
- Pour the blended mixture into a saucepan.
- Heat over medium, stirring constantly as it thickens (about 3–5 minutes).
- Once thick and gooey, remove from heat.
- Taste and adjust seasoning. Add hot water a little at a time if you prefer a thinner consistency.
- Serve warm with tortilla chips, veggies, or over your favorite Mexican dishes.
This vegan queso blanco is everything you want in a cheesy dip—rich, creamy, satisfying, and totally plant-based. It’s a crowd-pleaser for vegans, vegetarians, and veg-curious cheese-lovers alike.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Can I freeze vegan queso blanco?
We don’t recommend freezing it, as the texture may change once thawed. It’s best fresh or refrigerated.
What can I use instead of cashews?
Blanched almonds or sunflower seeds can work, though the flavor and texture may vary.
Is tapioca flour necessary?
Yes, if you want a stretchy, melty texture. You can sub with cornstarch or arrowroot, but it won’t be as gooey.
How do I make it spicier?
Add pickled jalapeños, extra green chiles, a pinch of cayenne, or even a spoonful of hot sauce.
What’s the best store-bought chip for dipping?
We love Siete Maíz Totopos, but any sturdy tortilla chip or plantain chip from your local farmer’s market will do the trick.
