Vegan Queso Dip

  • Author: Fork and Beans
  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 mins
  • Yield: Serves 4 1x
  • Category: Dips


A smoky, “cheezy” dip that is packed with protein with cashews. It’s the go-to vegan appetizer to serve at your Cinco de Mayo party.



  • 3/4 c. raw, unsalted cashews, soaked 1 hour and drained
  • 1/2 c. water
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 3 Tbsp. nutritional yeast
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • juice from 2 lemon wedges
  • 1 c. chunky salsa


  1. In a high-speed blender, mix the soaked cashews and water together until smooth and creamy. Add the nutritional yeast, onion and garlic powders for a couple seconds until just combined.
  2. In a small skillet, sauté the shallot and garlic with 1 Tbsp. olive oil just until translucent. Pour the cashew cream into the skillet and heat up over medium heat.
  3. Add the salsa and heat up for 2 minutes, stirring often. Throw in the juice from the lemon and season with salt as you see fit.


Serve warm with a bowl of chips.
Yields 2 cups.


  • Serving Size: 4
  • Calories: 213
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 0mg