If you’ve ever craved a creamy, dreamy, dairy-free dip that packs a punch of flavor, this Vegan Queso with Tomatoes and Cilantro Recipe is about to become your new best friend. Combining the richness of soaked cashews with the tangy brightness of lime and the freshness of cilantro, every bite bursts with vibrant taste and silky texture. It’s a simple, wholesome alternative to traditional queso that’s perfect for snacking, sharing, or elevating your taco nights. Trust me, once you make this, there’s no turning back!
Ingredients You’ll Need
Every ingredient in this Vegan Queso with Tomatoes and Cilantro Recipe plays a crucial role, bringing together the perfect balance of creaminess, zest, and spice. These components are easy to find and work together beautifully to create a dip that’s as colorful as it is delicious.
- 2 cups raw, unsalted cashews (soaked in water for 5-24 hrs and drained): This is the creamy base, giving the queso its luscious texture without any dairy.
- â…“ cup Bob’s Red Mill Nutritional Yeast: Adds a cheesy, nutty flavor that’s essential for that classic queso taste.
- ½ cup unsweetened almond milk: Helps to blend everything into a smooth, pourable sauce.
- 2 teaspoons coarse sea salt: Enhances and balances the flavors perfectly.
- 1 tablespoon fresh lime juice: Brings a zesty brightness that wakes up the dip.
- ½ teaspoon chili powder: Gives just the right hint of smoky heat.
- ¼ cup chopped fresh cilantro (plus more for garnish): Adds a fresh, herbaceous note that ties the whole recipe together.
- 10 ounces diced tomatoes with green chiles (drained, 1 can): Adds juicy, slightly spicy chunks to make the queso truly irresistible.
How to Make Vegan Queso with Tomatoes and Cilantro Recipe
Step 1: Soak the Cashews
To get that ultra-creamy and smooth texture, soaking your cashews is essential. Soak them for at least 5 hours or even overnight if you can. This softens them perfectly and makes blending a breeze, setting the foundation for the whole dish.
Step 2: Blend the Base
Once your cashews are nicely soaked and drained, toss them in a food processor or high-powered blender with the nutritional yeast, almond milk, sea salt, lime juice, chili powder, and cilantro. Blend on high until the mixture becomes silky smooth. Don’t be afraid to pause and scrape down the sides a few times to make sure everything gets evenly processed.
Step 3: Add the Tomatoes
Now, fold in the drained diced tomatoes with green chiles into your creamy base. This step adds a burst of sweet and smoky flavor as well as a lovely bit of texture that makes each bite a little more exciting.
Step 4: Warm It Up
Pour the mixture into a skillet or saucepan and heat it over medium-low heat, stirring often to prevent burning. When warmed through, the dip becomes irresistibly comforting. If you prefer, you can serve it cold, but heating really intensifies the flavors.
Step 5: Garnish and Serve
Finish off your vegan queso with a sprinkle of fresh cilantro for a pop of color and extra freshness. Serve alongside your favorite tortilla chips or as a topping for tacos, nachos, or roasted veggies.
How to Serve Vegan Queso with Tomatoes and Cilantro Recipe
Garnishes
Fresh cilantro is a no-brainer, but you could also add a dash of smoked paprika or even some thinly sliced green onions for an added layer of flavor. A squeeze of fresh lime over the top right before serving brightens everything wonderfully.
Side Dishes
This Vegan Queso with Tomatoes and Cilantro Recipe pairs beautifully with crunchy tortilla chips, crisp veggie sticks like carrots and jicama, or even warm tortillas for dipping. It also works as the perfect creamy sauce for burrito bowls or roasted plantains.
Creative Ways to Present
Don’t just stick to a bowl! Try serving this queso drizzled over baked potatoes or stuffed peppers. Use it as a spread for vegan sandwiches or wraps to add a luscious, cheesy vibe without any dairy. The possibilities are truly endless and oh-so-fun to explore.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Vegan Queso with Tomatoes and Cilantro Recipe leftover (though it’s hard not to finish it right away!), store it in an airtight container in the refrigerator. It will keep well for 3 to 4 days, maintaining its creamy texture and bold flavors.
Freezing
This queso can be frozen, but keep in mind the texture may change slightly after thawing. Freeze it in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the queso on the stove over low heat, stirring frequently so it doesn’t stick or burn. Adding a splash of almond milk can help bring back its smooth consistency if it seems too thick after refrigeration.
FAQs
Can I use other nuts instead of cashews?
Cashews are ideal because their mild flavor and creamy texture make the queso so luscious. However, blanched almonds or macadamia nuts could work, but the flavor and consistency might be a touch different.
Is this recipe spicy?
The chili powder and diced tomatoes with green chiles give just a gentle kick—not too spicy. You can always adjust the heat by adding more chili powder or using a spicier variety of canned chiles.
Can I make this recipe nut-free?
Since cashews are the base, this recipe isn’t naturally nut-free. You could experiment with cooked cauliflower or silken tofu, but the texture and flavor won’t be quite the same.
How long does it take to prepare the Vegan Queso with Tomatoes and Cilantro Recipe?
The active prep and cooking time is about 20 minutes, but remember to soak the cashews ahead of time for at least 5 hours or overnight.
What can I use this vegan queso for besides dipping?
Besides using it as a dip, try it as a sauce for tacos, a creamy topper for baked potatoes, a drizzle for roasted veggies, or even a rich spread on sandwiches and wraps.
Final Thoughts
This Vegan Queso with Tomatoes and Cilantro Recipe is a total game-changer. It’s rich, flavorful, and so incredibly versatile that it quickly becomes a staple in any plant-based kitchen. Whether you’re serving it at a party or sneaking a scoop straight from the bowl, this queso promises to delight every time. Give it a try—you might just find your new favorite dip!
Print
Vegan Queso with Tomatoes and Cilantro Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dip
- Method: Stovetop
- Cuisine: Vegan Mexican-inspired
- Diet: Vegan
Description
This Vegan Queso is a creamy, dairy-free cheese dip made from soaked cashews, nutritional yeast, and flavorful spices. Perfectly smooth and warm, it’s blended and gently heated with diced tomatoes and green chiles to deliver that classic cheesy dip experience without any dairy. A delicious, plant-based alternative that’s great for parties or snacking.
Ingredients
Vegan Queso Ingredients
- 2 cups raw, unsalted cashews (soaked in water for 5–24 hours and drained)
- â…“ cup Bob’s Red Mill Nutritional Yeast
- ½ cup unsweetened almond milk
- 2 teaspoons coarse sea salt
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ cup chopped fresh cilantro (plus more for garnish)
- 10 ounces diced tomatoes with green chiles (drained, 1 can)
Instructions
- Soak Cashews: Ensure the cashews have been soaked for at least 5 hours and up to overnight. This soaking step is essential as it softens the nuts, allowing for a creamy, smooth texture in the queso.
- Blend Ingredients: In a food processor or high-powered blender, combine the soaked cashews, nutritional yeast, almond milk, sea salt, lime juice, chili powder, and chopped cilantro. Blend on high until the mixture is completely smooth, stopping to scrape down the sides as needed to achieve an even consistency.
- Add Tomatoes: Transfer the blended cashew mixture into a small skillet or saucepan. Stir in the drained diced tomatoes with green chiles, mixing gently to combine.
- Heat the Queso: Warm the mixture over medium-low heat, stirring occasionally to prevent sticking or burning. Heat until the queso is warmed through to your preferred temperature, typically about 10-15 minutes. Avoid boiling to preserve flavor and texture.
- Garnish and Serve: Remove from heat and garnish with extra fresh cilantro. Serve immediately with your favorite chips, vegetables, or as a topping for Mexican-style dishes. The queso can also be enjoyed cold if preferred.
Notes
- Soaking cashews is crucial for achieving a creamy texture; do not skip or shorten the soaking time significantly.
- If the queso is too thick after blending, add a little more almond milk, one tablespoon at a time, to reach desired consistency.
- Use a high-powered blender or food processor for the best smoothness.
- Adjust chili powder and lime juice to taste for personalized spice and tang.
- The queso can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
