Easy Blender Velvety Vegan Nacho Dip
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)
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!