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Nacho Queso Dip on a green backdrop with accompaniments

Easy Blender Velvety Vegan Nacho Dip

Meg Jones
Creamy, Spicy Vegan Nacho Queso in 5 Minutes – This cashew queso is rich, smoky, and totally dairy-free—perfect for chips, bowls, and beyond!
Serves: 4 to 6 as a dip or drizzle (3 to 4 as a main topping)
Prep Time 30 minutes
Cook Time 5 minutes
Servings 4
Calories 1054 kcal

Equipment

  • 1 Bullet Blender

Ingredients
 
 

For the Cashew Queso Base:

  • 1 cup raw cashews 150 grams, quick-soaked and drained
  • ¼ cup rolled oats for thickening
  • 3 tablespoons nutritional yeast
  • 1 clove garlic or ¼ teaspoon of garlic powder
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon white miso paste
  • ¼ teaspoon ground black pepper
  • 5 tablespoons warm water adjust to reach desired consistency

To Make It Nacho-Style:

  • 1 to 2 tablespoons pickled jalapeños adjust to taste
  • 1 teaspoon chili powder or ½ teaspoon for milder heat
  • ½ teaspoon smoked paprika

Instructions
 

  • Quick-soak your cashews: Pour freshly boiled water over the raw cashews and let them sit for 20 to 30 minutes. Drain and set aside.
  • Blend all ingredients until smooth: Add the soaked cashews, oats, nutritional yeast, garlic, lemon juice, miso paste, black pepper, and 5 tablespoons of warm water to a blender.
  • If making the nacho-style version: toss in the pickled jalapeños, smoked paprika, and chili powder.
  • Blend on high until completely smooth and creamy - scraping down the sides if needed. Add more warm water, a tablespoon at a time, until you reach your ideal pourable queso consistency.
  • Taste and adjust— add more spice, acid, or salt if needed.
  • Serve warm with tortilla chips, tacos, burrito bowls, or drizzle over roasted veggies!

Notes

Notes & Substitutions:
  • Serves: 4 to 6 as a dip or drizzle (3 to 4 as a main topping)
  • Quick soak cashews by covering with freshly boiled water and letting them sit for 20–30 minutes. Drain before using.
  • Want it extra tangy? Add a splash of apple cider vinegar or more lemon juice to taste.
  • Store in the fridge for up to 4 days. Reheat with a splash of water to loosen if needed. I like to add mine to a squeezy topped sauce bottle for ease.
  • Equipment Tip: A high-speed blender like a Vitamix or Nutribullet makes this ultra-smooth, but even a good standard blender will work—just soak those cashews well!
  • Batch Tip: Double it for parties or meal prep—it reheats beautifully with a splash of water.
  • Flavor Variations: Add chipotle in adobo for a smoky twist or a teaspoon of tomato paste for a hint of sweetness.
  • Serving Ideas: Perfect for tacos, nachos, veggie bowls, or even as a pasta sauce!
  • Make It a Meal: Stir into rice and beans or top a baked potato with salsa and queso.

Nutrition

Serving: 60mlCalories: 1054kcalCarbohydrates: 94gProtein: 44gFat: 62gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 32gSodium: 448mgPotassium: 1643mgFiber: 18gSugar: 9gVitamin A: 1265IUVitamin C: 8mgCalcium: 104mgIron: 13mg
Tried this recipe?Let us know how it was!