Vegan Chile Con Queso Chile with Cheese
Indulge in the ultimate plant-based comfort food with this Vegan Chile Con Queso, a luscious and creamy dip that’s bursting with bold Tex-Mex flavors. Made with wholesome ingredients like soaked raw cashews, unsweetened almond milk, and nutritional yeast, this dairy-free queso mimics the richness of traditional cheese while being completely vegan. Smoky chili powder, cumin, and a kick of jalapeño bring layers of spice, perfectly balanced by tangy lime juice and the zesty punch of canned diced tomatoes with green chiles. Thickened with arrowroot starch for a velvety texture, this queso comes together in just 20 minutes, making it an easy and crowd-pleasing appetizer or topping for nachos, tacos, or burrito bowls. Garnish with fresh cilantro for a pop of color and serve it alongside crispy tortilla chips to keep everyone coming back for more. Perfect for game days, parties, or a casual snack, this vegan queso is as versatile as it is irresistible!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1.5 cups Unsweetened almond milk (or any plant-based milk)
- 0.25 cup Nutritional yeast
- 2 tablespoons Arrowroot starch (or cornstarch)
- 1 tablespoon Lime juice
- 10 ounces Canned diced tomatoes with green chiles (undrained)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.25 teaspoon Turmeric (optional, for color)
- 0.75 teaspoon Salt
- 1 piece Jalapeño, finely diced (optional, for extra heat)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 bag Tortilla chips (for serving, optional)
Instructions
Soak the raw cashews in hot water for 10 minutes to soften. If you have more time, you can soak them in room temperature water for 4-6 hours for a creamier texture. Drain and set aside.
In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, arrowroot starch, lime juice, chili powder, ground cumin, garlic powder, onion powder, turmeric (if using), and salt. Blend on high until completely smooth, about 2-3 minutes.
Transfer the blended mixture to a medium saucepan. Heat over medium heat, stirring constantly with a whisk or spatula to prevent it from sticking to the bottom. Cook for 4-6 minutes, or until the mixture thickens into a creamy, cheese-like consistency.
Once the mixture has thickened, reduce the heat to low. Stir in the canned diced tomatoes with green chiles (including the liquid) and the finely diced jalapeño if using. Mix well and heat through for another 2-3 minutes.
Taste the queso and adjust seasoning with more salt or lime juice if needed.
Transfer the Vegan Chile Con Queso to a serving bowl. Top with chopped fresh cilantro if desired and serve immediately with tortilla chips or as a topping for other dishes like nachos, tacos, or burrito bowls.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 15.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 955 mg | 73% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
