Vegan Queso (Without Cashews)
This vegan queso is a dairy and nut-free alternative that tastes like the real deal! It’s veggie-packed and perfect for dipping with chips.
Queso is one of those things that everyone loves! Well… everyone who eats dairy. If you don’t eat dairy and you have to be around some chips and queso, you’ll probably feel pretty sad.
I decided it was finally time to make this dairy-free queso dip free of cheese, nuts, and nightshades! So grab some game day food like honey garlic chicken wings, and apple bacon guacamole and enjoy the comforting vibes.
It’s made with vegetables, nutritional yeast, and more to create a thick, creamy, and cheesey-tasting dish that you will love dunking chips into!
Table of contents
Why you’ll love this vegan queso
- It’s cashew-free. Most dairy free cheese alternatives have cashews, which is complicated if you’re both nut-free and dairy free. This version is veggie based instead of cashew based!
- It’s nightshade-free. Queso is almost always going to have some kind of nightshade spice or vegetable (check out this nightshade food list if you’re unfamiliar with nightshades), and being nightshade free, I knew I had to make my own recipe nightshade intolerance friendly!
- Veggie packed. This queso is packed with veggies instead of nuts!
Recipe Ingredients
- Sweet potato. I prefer to use a white sweet potato like Japanese sweet potato because they’re less starchy, and less sweet than orange sweet potato. If you can’t find white sweet potato, orange will also work, but the queso will be sweeter.
- Butternut squash
- Broth & coconut milk. Canned coconut milk in particular has the creamy texture needed for this recipe!
Substitutions & Modifications
- Broth. If you’re only dairy-free and not vegan, you can use chicken broth instead of veggie broth!
- Oat milk. Oat milk is the next best option if you can tolerate grains but not coconut.
- Nutritional yeast. Nutritional yeast is a key ingredient in giving that cheesy flavor. You technically can leave it out, but keep in mind that it will taste less cheesy.
- Chili powder or jalapeno. I’m nightshade-free and avoid these ingredients and decided to make this recipe AIP as well (check my AIP diet food list), but my husband loves adding chili powder to this recipe to give it a kick! You can also add diced jalapeno on top or canned jalapeno to the actual base of the recipe.
How to make Vegan Queso
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Saute the veggies until tender.
Step two. Add the liquids and nutritional yeast. Bring to a boil and reduce to a simmer.
Step three. Allow to simmer until tender. Add arrowroot starch slurry to thicken.
Step four. Allow to cool slightly before blending until smooth!
Tips & Tricks
- Use a high-speed blender. You technically can use a hand immersion blender, but a high-speed blender will yield a much creamier final product.
- Season to taste. Every broth will have it’s own flavor profile and be more or less salty, so be sure you taste your queso and salt further if needed!
Storage & reheating instructions
Store this vegan queso in the fridge in a glass container for 3-4 days, and reheat it on the stove. You can also freeze the queso for 1-2 months.
Recipe FAQS
Canned full fat coconut milk is by far the best option in my opinion as it’s super thick and creamy! Oat milk would be another good option.
I alway suggest adding nutritional yeast to vegan cheeses for that cheesy flavor. However, you can leave it out if needed. Just be aware that it will miss that cheesy flavor.
Other dairy-free cheese recipes…
If you tried this Vegan Queso without cashews or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Vegan Queso (Without Cashews)
Ingredients
- 2 tbsp avocado oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 cup sweet potato chopped (see notes for sweet potato varieties)
- 1 ¼ cup butternut squash cubed
- 1 cup broth
- ½ cup coconut milk
- 3 tbsp nutritional yeast
- 1 tsp sea salt
- ⅓ tsp black pepper omit for AIP
- ¼ tsp turmeric
- 2 tsp arrowroot starch
For topping
- ½ red onion diced
- 2 tbsp cilantro
Instructions
- Using a medium-sized pot, heat the avocado oil over medium heat.
- Add the onion and garlic and saute for 4-5 minutes or until the onion is translucent. Add in the sweet potato and butternut squash and saute for another 5 minutes or until lightly fork tender.
- Pour in the broth, coconut milk, nutritional yeast, turmeric, salt, and pepper, and stir well to combine. Bring to a low simmer and reduce the heat to medium-low. Cover the pot and allow to simmer for 15 minutes. The vegetables should be fork-tender. Reduce the heat.
- Add the arrowroot starch with about 1 tbsp of water or broth to the pot. Stir well to lightly thicken the broth before removing from the heat.
- Allow the mixture to cool slightly before blending in a blender until creamy.
- Serve the queso topped with optional toppings and with chips like plantain chips.
How much does this make? I’d like to take it to a Super Bowl party in a crockpot.
It varies but I’d say 4-6 servings.
This “queso” is delicious! And I love that it’s mainly whole foods! It’s great with nightshade-free taco meat. I also add gelatin to mine so it will harden in the fridge and be “grate-able.” I’ve now tried it with canned butternut squash puree and that works well too, I just measure out less (about a cup, or half a can). For those who can’t do yeast, fish sauce works really well, but go easy on it! It is NOT a 1:1 sub and some brands are funkier than others, so maybe start with a tablespoon and go from there. (This might be something you could add to the recipe notes for a yeast-free option!)
I’m making this now. Even before I blend everything I’m already loving the sauce taste. This would make a great cheesy potato soup too! Or broccoli. Yum !!
Oh my goodness! This is SO good! My husband and I just finished off a huge bowl of it with some Siete chips. Good thing I made a double batch!
Aw yay! So glad to hear that 🙂
I am making A LOT of your recipes for my husband who is trying AIP. Tonight, I made this. The queso was so yummy that our son who does not need to be dairy-free chose it over shredded cheddar for his taco bowl. One tip: I’ve been buying frozen organic butternut squash for these recipes where it is used to replace an ingredient (and not when it’s supposed to be the star of the dish). It’s really helpful for getting a quick cup of peeled, cubed squash. I just saw the previous question about frozen. For me, I don’t thaw it beforehand. I just added it in and sautéed a little longer. I also let it boil some, to evaporate some liquid.
I am so happy to hear that!!
I am in need of some snacks this weekend and can’t get compliant coconut milk in time. What can I sub in??
You can substitute more chicken broth for the coconut milk!
Does it need to still be warm when added to the blender for the arrowroot to thicken it properly, or will it still thicken even if it’s cool?
It’s best if it’s still a bit warm, yes. You just don’t want it to be too hot or the blender top can pop! It’s happened to me before unfortunately!
Have you ever frozen part of patch and had it work out?
I haven’t tried but you should be able to!
I made the queso, sweet potato tots and casserole for the game today. I added the queso right to the blender with extra yeast. It’s turned out great!!!
Then I drizzled the queso on the casserole and had a side dip for the tots. Thank you for all the recipes. I have recommended your site to so many people!!!!
Thank you!! So glad you liked the recipe!
Excellent!!! My picky teenagers love it! If you are expecting it to taste like Velveeta it doesn’t but it is savory with a hint of cheese from the nutritional yeast. It is a delicious different version for a quest option that is nut free.
Do you think I could use frozen butternut squash for this recipe? Cutting it up is one of my least favorite things to do.
Sure! Just make sure it’s defrosted and there isn’t any excess liquid 🙂
Do you think this queso would freeze ok? I’m one of those who does better making larger batches than is actually used in recipes, so things like this I freeze the excess of. Have you tried it yet?
I haven’t tried it, but you probably can! I would just reheat in a pot after you defrost it.