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Vegan Cashew Queso from the faux martha

Cashew Queso

  • Total Time: 15 minutes
  • Yield: 2 1/4 cups 1x


A simple naturally vegan cashew queso that comes together as quickly as a craving, in a blender. No soaking of cashews necessary.



1 1/2 c. boiling water
1 c. raw cashews*
1/4 c. roughly chopped onions
1 large clove of garlic, peeled
1/4 c. nutritional yeast
2 tbsp. fresh lemon juice
1 1/2 tsp. kosher salt
1/4 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. of turmeric (for color)

Optional Garnish

1 finely diced peppadew (or similar pickled pepper)
dash of paprika


  1. Bring water to a boil. Add cashews, onion, and garlic to a high-powered blender and top with 1 1/2 cups of water. Cover and soak for 10 minutes.  
  2. Add the nutritional yeast, lemon juice, salt, chili powder, paprika, and turmeric. Cover and blend on high for 30 seconds or until completely smooth. The mixture will look like a watery smoothie. 
  3. Pour cashew queso into a small saucepan over medium heat. Cook for about 4 minutes, or until thickened to a queso or gravy consistency, whisking often. Serve warm. Top with garnishes as desired.
  4. Store covered in a container for up to 2 weeks. To reheat, pour into a pan over low heat and heat through, adding water to thin to desired consistency.


*I’ve made this with roasted and salted cashews, what I keep stocked on the regular in my kitchen, and it’s just as good, just scale back on the salt by 1/2 teaspoon.

Use this recipe as a base. Add your favorite toppings or mix-ins like Rotel tomatoes or charred corn like this Elote Queso recipe.

Recipe adapted from Nora Cooks.

  • Prep Time: 10 min.
  • Cook Time: 5 min.
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