Green Chili Cashew Queso

This Vegan Green Chili Cashew Queso is Creamy, Cheesy, has a hint of spice and made with just 3 ingredients.

Growing up in South Texas, I ate A LOT of Queso! Especially in my college days where I pretty much lived off of Mexican fast food.

I’ve played around with several different Cashew Queso recipes and finally found The One!

Ingredients Needed

Cashews, a can of Green Chilies, Nutritional Yeast, Hot Water, and chips for dipping.

Cashews– I tested the recipe with both Raw Cashews and Roasted/Salted Cashews. I really wanted to make sure this recipe was versatile in using both types of cashews.

Green Chilies- These are the small 4 oz can of fire roasted Green Chilies. I used mild since my kiddos would be eating it. If you want the queso to be spicy, add some diced jalapeno.

Nutritional Yeast– To be honest, I’m not the biggest fan of nutritional yeast. Most of the recipes I tried used quite a bit of it, and I found it too overpowering. For me the perfect balance was just a tablespoon to mimic the flavor of cheese.

Those are the 3 main ingredients you’ll need along with a cup of Hot Water.

How to Blend

I highly recommend using a high-powered blender to achieve a creamy smooth texture. If you don’t have one then you’ll need to soak the cashews for a few hours or overnight in cool water.

Place everything in the blender and blend until a smooth sauce forms. Keep in mind that it will look runny.

The magic happens when you warm it in a skillet and keep stirring till a creamy queso forms.

How to Store and Reheat

Serve the queso warm with chips or use it as a topping for nachos, tacos, burrito bowls, or just about anything! Add some roasted corn for an Elote Dip.

Store any leftovers in an airtight container in the fridge up to 5 days.

To reheat, place in skillet over medium low heat until warmed through, stirring constantly. Or in a microwave dish for 20 seconds, stir, then add another 20 seconds until heated through.