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    Salted Plains » Recipes » Vegan

    Vegan Queso Blanco Dip

    Published: Feb 2, 2021 by Tessa · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    This easy Vegan Queso Blanco Dip recipe is perfect for sharing. Made with cashews, spices, and hatch chilis, it is a delicious white cheese dip that is totally dairy-free! Gluten-free.

    cheese dip and chipsCheese dip may be one of the harder things to go without when you are avoiding dairy. 

    And while plant-based dips and sauce aren't cheese, this vegan queso blanco dip hits all the creamy, cheesy, spicy notes.

    queso blanco in bowl with chips
    Jump to:
    • Ingredients
    • Step-by-step instructions
    • Serving suggestions
    • Reheating vegan queso
    • More Vegan Dip Recipes
    • 📖 Recipe

    Ingredients

    So how do you recreate white queso without all the dairy? Here are the major ingredients you will need:

    • Raw cashews
    • Unsweetened almond milk
    • Lemon juice
    • Olive oil
    • Garlic powder, ground cumin, onion powder, cayenne pepper
    • Nutritional yeast
    • Dijon mustard
    • Hatch chilis
    Vegan queso blanco with hatch chilis and chips

    Step-by-step instructions

    Grab that high powered blender (affiliate link) and you're halfway to cheese dip goodness.

    1. Soak cashews in hot water for 5-10 minutes.
    2. Drain cashews and place in blender. 
    3. Add remaining ingredients except for hatch chilis.
    4. Blend on high until smooth and creamy. 
    5. Pour into a small saucepan and heat on low. 
    6. Stir in hatch chilis.
    7. Transfer queso to a serving bowl. Garnish with extra hatch chilis.
    8. Serve with chips or tortillas!
    Vegan queso blanco with hatch chilis in bowl

    Serving suggestions

    Now, chips and queso are the obvious choices, but here are some other serving ideas:

    • Tortilla chips
    • Tacos
    • Burritos
    • Jalapeno poppers
    • Bowls
    • Pretzels
    • Raw veggies
    • Loaded baked potatoes
    • Nachos
    • Tater tots

    Reheating vegan queso

    This queso blanco can be refrigerated in an airtight container for up to 2-3 days. To reheat, place in a microwavable bowl and heat for 30-second increments, stirring between each until warm. Alternatively, reheat in a small saucepan over low heat.

    Want more dairy-free dips? This cold spinach dip can be whipped up in minutes. Plus, check out this pico de gallo and the recipes below!

    More Vegan Dip Recipes

    Baked Vegan Spinach Artichoke Dip

    Vegan Cheesy Black Bean Dip

    Healthy Avocado Hummus

    Spicy Mango Guacamole

    Dairy-Free S'mores Dip

    📖 Recipe

    queso blanco with tortilla chips

    Vegan Queso Blanco Dip

    This easy Vegan Queso Blanco Dip is perfect for sharing. Made with cashews, spices, and hatch chilis, it is a delicious white cheese dip that is totally dairy-free! Gluten-free.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 181kcal
    Author: Tessa

    Equipment

    • High Speed Blender

    Ingredients

    • ¾ cup raw cashews
    • 2 teaspoons lemon juice
    • 2 teaspoons olive oil
    • 2 teaspoons garlic powder
    • ½ teaspoon ground cumin
    • ¼ teaspoon onion powder
    • 2 tablespoons nutritional yeast
    • 2 pinches cayenne pepper
    • 1 tablespoon Dijon mustard
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ cup unsweetened almond milk
    • 2 tablespoons canned Hatch chilis plus more for garnish

    Optional Toppings

    • cilantro
    • pico de gallo or salsa
    • sliced jalapeños

    Instructions

    • Place cashews into a blender and cover with hot water. Allow to soak for 5-10 minutes. Drain and return cashews to blender.
    • Add remaining ingredients, except for hatch chilis, into the blender. Blend on high until smooth and creamy.
    • Transfer queso to a small saucepan over low heat. Add hatch chilis and stir occasionally until warmed. Pour into a serving bowl and top with extra chilis or additional toppings as desired. Serve with chips.
    • Vegan queso blanco can be refrigerated for 2-3 days in an airtight container. To reheat, place in a microwavable bowl and heat for 30 second increments, stirring after each, until heated through.

    Nutrition

    Calories: 181kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 408mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    queso blanco with tortilla chips
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    Reader Interactions

    Comments

    1. Michelle Smith

      February 03, 2021 at 3:16 pm

      I am allergic to cashews. Cannot use a different nut in place of the cashews?? Also allergic to walnuts and pecans.

      Reply
      • Tessa

        February 05, 2021 at 11:49 am

        Hi Michelle! I have not tried using other nuts for this recipe. Cashews work well because they soften easily and have a more neutral flavor compared to other nuts. I'm sorry I don't have an alternative for this recipe. Tofu may work but I have not tested it.

        Reply
        • Vicky

          December 10, 2021 at 11:01 pm

          Sounds wonderful but just wondering why such a short time to keep afterwards refrigerated of course?
          Thanks!

        • Tessa

          December 16, 2021 at 9:10 am

          Thanks, Vicky! It can last longer in the fridge, but I do think consistency and flavor are better in a shorter window.

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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