3 Ingredient Vegan Queso Recipe - Pinch of Yum
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3 Ingredient Vegan Queso

26 reviews / 4.8 average

3 Ingredient Vegan Queso – SO delicious and creamy with no frills, no fuss, no hard-to-find ingredients! Just cashews, taco spices, and green chiles.

We are just on a ROLL here with the easy, no-cook recipes, right? I love it. A true sign of the end of August.

This vegan queso came into my life last year sometime when our shoot assistant Krista was like: “Hey, you know what’s really good? Adding a can of green chiles to your basic cashew sauce.”

And we were all like, “WOW THAT IS SERIOUSLY REALLY GOOD.”

None of us are vegans. All of us love regular cheesy queso. But this combo was so life-changing that our entire team would willingly opt in to a nacho sesh involving this 3-ingredient vegan queso anytime it made an appearance in the studio kitchen.

How To Make Vegan Queso:

It is much easier than one might think, and contrary to popular opinion, I believe that you don’t need special ingredients (looking at you, nutritional yeast).

Basically, you’re going to blend:

  • cashews (unsoaked! I’m breaking all kinds of rules here)
  • some taco seasoning (I usually buy a salt-free spices-only blend to control the saltiness)
  • a can of green chiles
  • and some water.
Ingredients for vegan queso in a blender.

And that’s all.

You’re done.

You’re a miracle worker.

Vegan queso blended in a blender.

You could have gone for the fancy vegan queso (is there such a thing?), but you have better ways to use your time such as EATING A LOT OF CHIPS AND QUESO. Yep. I am right there with you.

Bowl of vegan queso with tortilla chips.

Ways I like to use this vegan queso are WIDE and VARIED, but here is a small sampling:

Crunchwrap supreme with vegan queso.

Vegan Cashew Queso, we love you!

Watch How To Make Our Vegan Queso:

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Vegan queso on a chip.

3 Ingredient Vegan Queso

  • Author: Lindsay
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups vegan queso 1x


This creamy vegan queso is SO LUSCIOUS! It’s made with just three ingredients: cashews, green chiles, and taco spices.


  • 1 cup cashews
  • 1/2 cup water
  • 4 ounce can diced green chiles (or less, to taste)
  • 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)


  1. Blend on a high setting until you get a very smooth and creamy texture. Taste and adjust to how you like it.
  2. Use it as chip dip, a sauce for roasted vegetables, or just smother it on your tacos, burritos, and crunchwraps.


Some recipes I saw recommended soaking the cashews, but I found that I was able to get a really smooth and creamy result with NO soaking! And I’m all about the easy. If you have a good blender, in my experience, you don’t really need to soak them.

A high-speed blender (Blentec, Vitamix, Ninja, or similar) would be best here! If you don’t have one, I think it could still work, but A) you might get some nutty texture to your queso (not necessarily a bad thing, it still tastes great) or B) you might find a benefit to soaking the cashews.

  • Prep Time: 5 minutes
  • Category: Snacks
  • Method: Blend
  • Cuisine: Vegan

Keywords: vegan queso, vegan queso dip, vegan cheese

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We have a Blendtec AND a Vitamix and love them. We’ve used both for this and they’re game-changers for getting this queso super creamy smooth!

One More Thing!

This recipe is part of our collection of best healthy snacks. Check it out!

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  1. Pinch of Yum Logo

    Honestly, this looks life-changing. I’m also a non-vegan, but this doesn’t look unapproachable or scary at all the way normal vegan cooking does! Thank you for the great idea 🙂

      1. Pinch of Yum Logo
        Reba Galva

        Hi! Made this recipe for Superbowl party and turned out great!! Thank you, as a dairy free dip fan haha I wanted to ask if there’s an expiration for this? I just wanted to be sure it’ll still be as awesome as the first day I made it since I made extra for sometime the next week? Lemme know! Thanks again 🙂

  2. Pinch of Yum Logo
    Beth Johns

    I’m dense. : ) What kind of cashews? Raw, roasted, dry roasted, salted, unsalted? … Thanks. This recipe sounds seriously delicious.

    1. Pinch of Yum Logo

      Usually for these types of recipes, it is raw unroasted. It is beneficial as stated in recipe to let them soak prior to blending them as it makes them softer. Soak in the fridge atleast 4 hours to overnight if able to.

  3. Pinch of Yum Logo

    What brand of unsalted taco seasoning do you recommend or do you just add the requisite spices?

  4. Pinch of Yum Logo

    I think this is really good to have as a dedicated Vegan or Vegan in transition soon to be a retired beef & pork eater because it’s not only easy on the metabolism and a good source of nutrients and an indirect version of “Adult baby food.” I mentioned [Adult baby food} because the contents of the Queso is soft and easily digestible. 🙂

  5. Pinch of Yum Logo

    I love cashews! They are so versatile for vegan meals. But I’m just wonder, can I make this with another nut? Waltnuts perhaps? That’s what I have on hand right now.

  6. Pinch of Yum Logo

    I imagine if you have a Vitamix or even a Ninja they will blend just fine without the soaking. I tried something similar as a cheese substitute and mac and cheese. It was good. Not really close to the real thing, but I would definitely eat it again. Adding all those Mexican flavors probably adds oodles of flavor.

  7. Pinch of Yum Logo

    So good! I bought a bag of raw cashews a while ago to try some kind of sauce with but I never got around to it – clearly this is the best use! Just smothered a burrito bowl with this and made me so happy.

  8. Pinch of Yum Logo

    Cashews are my creamy go-to for so many recipes. I make a few variations on this type of recipe, but will give this one a go.

    I may add some nutritional yeast and a small amount of miso to give it a little cheesy, savory kick, which is something I’ve learned from trying to make a million different vegan cheesy recipes.

    1. Pinch of Yum Logo


      Cashews are also good for making your stomach be quiet. It’s a great source of natural oil and healthy fat, and I love them became it makes me less hungry.

  9. Pinch of Yum Logo

    I’m newly vegan, and I was a lover of all things cheese related so, I was missing queso something fierce until this! It’s soooooo yummy and super easy to make! My 3 y/o daughter loved it too! I can’t wait to try it on a crunchwrap. I do have one possibly silly question.. can it be heated up?

  10. Pinch of Yum Logo

    yummy..!! <3 <3 the texture is superb and the amount of efforts you made to make it creamy like this is incredible..!! After seeing this, now I am super hungry <3

  11. Pinch of Yum Logo

    I made this tonight and it was ah-mazing! Even my kids who are cheese lovers enjoyed the dip! I couldn’t find unsalted cashews so I took a chance and got cashews that were lighted salted. My ninja blender is broken so I blended in my nutribullet and it came out smooth and creamy. I did not soak cashews at all and it there isn’t any nutty texture. Next time I will try with a more spicy chili to add some heat.

  12. Pinch of Yum Logo

    Yum!! Couldnt be easier. Blended right up in the ninja. Love these easy vegan recipes!!

  13. Pinch of Yum Logo
    Alison Mixan

    As a nonvegan, I liked the flavor of this dip. It’s not ooey gooey like authentic queso, but the texture was smooth & creamy. I did cut back on the chiles since I’m not a big fan of spicy foods. To make it even more like queso, I heated up the dip & served with tortilla chips. Thanks for sharing!

  14. Pinch of Yum Logo

    First of all…this looks amazing and I’m definitely going to try ASAP. You mentioned not soaking the cashews for convenience–I love the idea of that. However, I just want to provide a little background on why cashews (and other nuts) typically do get soaked. Nuts contain phytic acid which is not so great for digestion. When you soak nuts, it helps break down the phytic acid making it much easier to digest. So, while it’s still perfectly fine to eat unsoaked nuts, soaking definitely helps your gut and body process all of that deliciousness!!! <3

    1. Pinch of Yum Logo

      They get soaked because it’s easier to blend, producing more creamier results. Has nothing to do with phytic acid.

    2. Pinch of Yum Logo

      This is definitely true. You can also add a little lemon juice to break down phytic acid to the soaking water if you want to use the soaking water vs fresh water.

    3. Pinch of Yum Logo

      My colitis doctor told me to always soak nuts as it breaks down the phytic acid, so nutrients can be properly absorbed by the large intestine.

  15. Pinch of Yum Logo

    I’m late to the queso party but just made tonight and WOW so easy and tasty! It’s veggie night in my house so I put it inside your turkey burrito recipe but swapped the turkey for your walnut cauliflower taco “meat”…pinch of yum themed Tuesday dins don’t mind if I do (and did haha)