This 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.
Since reducing dairy in my diet, there are 2 things I've craved...
Mac n Cheese and Chips with Queso.
Well I was able to check off a Vegan Mac n Cheese, and now I can happily check off a Vegan Queso. And Most Importantly they satisfy my craving and taste Amazing!
I've played around with several different Cashew Queso recipes and finally found The One!
How to make Cashew Queso
You'll need a Blender, Cashews, a can of Green Chilies, Nutritional Yeast, Hot Water, a Skillet, and lots of chips for dipping!
The Blender- 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.
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.
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.
Serve the queso warm with chips or use it as a topping for nachos, tacos, burrito bowls, or just about anything!
How to Store and Reheat the Queso
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.
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Vegan Green Chili Cashew Queso
- ½ Cup Cashews Raw or Roasted
- 1 Cup Hot Water
- 4 oz Green Chilies I used Mild
- 1 Tbsp Nutritional Yeast
- Place all ingredients into a high speed blender and blend until a smooth sauce is formed. It will look thin and watery.
- Pour blended Cashew queso into a skillet over medium heat and stir constantly until queso thickens. This takes a couple minutes.
- Serve warm with chips, nachos, or on top your favorite Mexican Dish.
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