An image of a bowl of vegan queso topped with chopped cilantro.

Vegan Queso

This vegan queso is quick and easy to make and packed full of nutrition. Made with both steamed and fresh vegetables, it boasts a cheesy flavor without an ounce of cheese in sight! Additionally, the nutritional yeast provides vitamin B-12, which is important to supplement in a vegan diet. This queso is very versatile. We love to use it for dipping nachos or sliced veggies, pasta or pizza sauce, a layer in 7 layer dip, in a taco or quesadilla, or as a sauce for a nourish bowl.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Servings 4 cups


  • 3 medium carrots
  • 2 medium russet or yellow potatoes
  • 1 large yellow onion
  • 1/2 red bell pepper
  • 1/2 cup water
  • 1/2 cup cashews
  • 1/4 cup nutritional yeast
  • 2 large garlic cloves
  • 1 1/2 tbsp lemon juice
  • 1 tbsp miso paste
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp Himalayan salt


  • Steam the carrots, potatoes, and onion for about 8 minutes, or until tender.
  • Add all of the ingredients to a blender, and blend until smooth. If it's not blending or too thick, add in some extra water as needed.
  • Serve warm, or let cool and store in an airtight glass jar in a refrigerator for up to 5 days.


  • This recipe makes about 4 cups of queso.