November 30, 2011

Cashew Queso

by IsaChandra

Makes 2 cups
Time: 45 minutes

Cashew Queso

If ooey, gooey, cheeziness is your idea of comfort, I’ve got just what the doctor ordered. Yes, the doctor ordered nachos. Don’t ask me! It’s some kind of experimental alternative medicine or something.

Whether you take your queso with a lot of crunch over nachos, or prefer it in a doughy burrito, this recipe will satisfy all of your needs for creamy, melty, oozy, spicy, tangy, cheezy bliss. The cashew base makes it rich and smooth, and cooking it with a little starch brings the texture even closer to melted cheese, especially as it sets. Miso adds a lot of umami depth and satisfying saltiness. And of course there’s the usual queso suspects: onion, pepper, garlic and jalapeno. Some cumin, ancho powder and lemon seal the deal.

But the magic doesn’t end there! Not to get all infomercial on you, but this queso can also double as a grilled cheese filling. Let it cool completely, then spread over bread and toast each side in a pan with a little olive oil. Two comfort foods for the price of one. And one last thing ladies and gentlemen, it’s is completely gluten-free. Order now.

Recipe notes:
~If you prefer a chunky queso, double the vegetable ingredients (except for the garlic) and set half aside before the pureeing step.
~This reheats really well! Gently reheat in a small pot, drizzling in a little water and whisking often until it returns to its original creamy state.
~The nutritional yeast is totally optional, I love it both with and without. It adds a little extra cheezy kick, but if you aren’t a fan or don’t have any on hand, the queso will not suffer for it.
~White miso is my favorite, but since it’s such a small quantity, any miso will do here.

1 cup cashews, soaked in water for at least 2 hours or overnight
2 cups veg broth
2 tablespoons white miso (see recipe note)
2 teaspoons cornstarch or arrowroot

1 tablespoons olive oil
1 small yellow onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat)
3 cloves garlic

2 teaspoons ground cumin
1 teaspoon ground ancho pepper (or any mild ground red chili)
2 tablespoons nutritional yeast (optional)
1/4 teaspoon salt
1 tablespoon fresh lemon juice

Drain the cashews. In a blender or food processor, puree them with vegetable broth, miso and cornstarch until very smooth. This could take anywhere from 5 to 10 minutes depending on your device. Rub between your fingers to test; slight graininess is okay, but try to get it as smooth as possible.

In the meantime, preheat a 4 quart pot over medium heat. Saute onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes. Add the garlic and saute about a minute more.

Transfer vegetables to the blender where the cashew mixture is. Add cumin, ancho, nutritional yeast and salt. Blend again until very smooth, scraping down the sides of the blender with a spatula to make sure you get everything.

Transfer mixture back to the pot. Whisking often, turn heat up to medium until the queso comes to a slow rolling boil. Lower heat so that it doesn’t burn and cook for about 20 minutes. Whisk often and check to see that it’s thickening, if it’s not, then turn the heat up a bit. It should become nicely thickened but velvetty and pourable.

Stir in the lemon juice at the end. If the queso seems too thick, drizzle in a little water and whisk to desired consistency. Taste for salt, spices and lemon juice and adjust as you like.

Serve hot!

  • November 30, 2011 at 6:28 pm: Crystal

    DAMN so good. Making this ASAP.

  • November 30, 2011 at 6:31 pm: Cindy

    Is there any specific kind of miso you recommend using for this recipe?

    • November 30, 2011 at 6:43 pm: IsaChandra

      Good question! I updated the recipe with my answer. White is my fave, but any miso will do. It’s a small enough quantity that it won’t make too much of a difference salt-wise.

  • November 30, 2011 at 6:34 pm: Lisa

    A great alternative to my Mother’s traditional hamburger queso dip for New Year’s Eve – I think I will try this with some veggie crumbles infused with “not beef” broth (to completely mimic her recipe) and bring my own version this year. This would also be a win for my brother who is lactose intolerant but can’t lay off the queso. :) Thanks Isa for always inspiring…

  • November 30, 2011 at 6:35 pm: Lester

    I wanna put this on potatoes. this looks amazing.

    • November 30, 2011 at 6:44 pm: IsaChandra

      That is an excellent idea! It’s great with scrambled tofu and homefries.

  • November 30, 2011 at 6:42 pm: Cadry

    Whoa, I need this! It looks amazing! Is there anything that cashews can’t do?

  • November 30, 2011 at 7:11 pm: Monique

    Isa – could there be a replacement for the miso, as my hubby is allergic to all Japanese-fermented products?

  • November 30, 2011 at 7:27 pm: Jenn

    I think I might have to splurge and buy all the spices Ive been putting off buying as well as miso. This sounds great.

  • November 30, 2011 at 7:41 pm: Robyn Mary

    I am making this tomorrow!!! I used to have a slight addiction to that nasty junk foody jarred queso dip–but this has to be better because it’s vegan and doesn’t have sodium benzoate. THANK YOU! :)

  • November 30, 2011 at 8:35 pm: Elle

    You read my mind, Isa! I made a cheater version of this yesterday by subbing salsa for the sautéed onion and veggies. I have a dinky food processor so I couldn’t get it remotely not-grainy, so it’s more like a ricotta spread with queso flavors. But! I’m excited to see the cornstarch addition. I’m going to go home and add some dissolved cornstarch and whizz it up in my trusty blender to see if I can get a queso consistency. This looks so delicious.

  • November 30, 2011 at 9:52 pm: Kierstan

    Wow. And now I have a huge craving for nachos. This looks divine! Great addition to a lazy Sunday football party!

  • November 30, 2011 at 11:24 pm: KellyC

    This queso changed my life! And that is not a paid statement. Soooo delicious and easy!

  • December 1, 2011 at 1:13 am: Anon


  • December 1, 2011 at 1:40 am: Kyle

    Subbed kuzu for cornstarch and threw in a few extra jalapenos, on top of roasted potatoes with a side of grilled tempeh. Heavenly! Thanks Isa!

  • December 1, 2011 at 12:39 pm: Katrina @ Warm Vanilla Sugar

    Mmm this sounds so freaking yummy!

  • December 1, 2011 at 5:02 pm: Lindsay

    Oh my god I need to buy a new blender right now so I can make this.

  • December 1, 2011 at 7:35 pm: Holly

    As soon as I saw this I had to try it, so it was part of dinner last night. This is awesome. It is the type of food to give to non-vegan friends which PROVES there is life after cheese. Thank you for sharing!

  • December 2, 2011 at 1:40 am: Hillary

    I love you!! Even after many years of being vegan, I still occasionally break down and eat cheese. Things like this make cheese withdrawal so much easier!:D

  • December 2, 2011 at 3:17 am: Elle

    Okay, this is just too good. I made this again using your recipe (although, okay, I used salsa instead of the sautéed veggies out of sheer laziness) and I cannot even describe how good this is. So creamy!

  • December 2, 2011 at 1:22 pm: Robin F.

    For those who made the sauce, did any of you use the optional Nutritional Yeast??? I’m debating on whether or not to use it…

  • December 2, 2011 at 6:32 pm: Kelly C

    I used it, I always like a little nutritional yeast in my cheesy stuff.

  • December 2, 2011 at 9:58 pm: Montana Sue

    I love Wayfare* I can’t believe it’s not cheese, oatmeal cheese spread, heated on nachos. But, this recipe looks excellent and when I don’t have Wayfare and have raw cashews- will make it. I too, like to also add nutritional yeast to the home made cheese.

  • December 3, 2011 at 3:05 am: Alyssa Surabian

    My life is now complete.

  • December 3, 2011 at 8:12 pm: Robyn Mary

    Ate this over black bean and kale tacos last night–divine. Also, my omni coworkers loved it!

  • December 3, 2011 at 9:56 pm: Nikki

    For the cashews – does it matter if they’re raw/roasted or salted/unsalted?

    • December 3, 2011 at 11:18 pm: IsaChandra

      They don’t have to be raw, but they shouldn’t be roasted. If the pack says “raw” though, that is fine! And they shouldn’t be salted.

  • December 4, 2011 at 5:01 pm: Andrea

    Yet another amazing-looking recipe, and now on the list to try! I am struggling with my desire for cheese since deciding to focus on making more vegan choices, so I welcome anything that satiates the cheese urges.

  • December 4, 2011 at 5:54 pm: Heather

    Just made this…..super yummy! Thank you for the great recipe!

  • December 4, 2011 at 10:57 pm: Leah

    So delicious! Thanks, Isa!

  • December 4, 2011 at 11:51 pm: amy

    DELISH!!!!!!!!!!!!!!! thank you!!! veganism has never been better.

  • December 5, 2011 at 2:08 am: Bridget Smith

    I just made this and it is soooo good. I have been missing cheese since becoming vegan5 months ago! this is just what I was craving. Thank you so much for your creative recipes.

  • December 5, 2011 at 5:19 pm: Allison Dubya

    Omg this stuff is awesome! Quesadillas, yo! And I’m going to use the rest for something good tonight. Maybe cheesy potatoes? Yummmmm!

  • December 6, 2011 at 4:15 am: Rebecca

    I just made this and it is awesome! I left the seeds in the jalapeño, and used cayenne pepper powder instead of a “mild” chile powder. I love things spicy, and this queso definitely has a delicious spice to it. I used the optional nutritional yeast, and I think my miso was red miso. I am really looking forward to eating this queso tomorrow with some refried beans and tortilla chips. It’s going to be pure yum!

  • December 7, 2011 at 1:34 am: Robin F.

    Just made this tonight and I will warn all of you, it’s addictive!!! I have quite a bit leftover (makes a lot for just 2 people) so I am really looking forward to trying it again reheated :)

  • December 7, 2011 at 8:46 pm: BloozySuzy

    This is awesome! Made nachos for Monday Night Football. My team lost :-( but everyone won with the food! Great reheated too, and even enjoyed it cold, believe it or not! Thanks for another great recipe.

  • December 8, 2011 at 5:44 pm: Ayanna

    Silly question. The boyfriend is allergic to tree nuts. Are there any non-tree nut substitutes for cashews? Thanks!

    • December 8, 2011 at 7:22 pm: IsaChandra

      People have had good luck using sunflower seeds.

  • December 9, 2011 at 6:36 am: ValGal

    The hubs and I really liked this, and it makes a lot: one night I used it for nachos with all the fixins, then it went over steamed broccoli, the third day it topped lentil tacos, and I dipped into as a snack a few times during the week. Very versatile. I’ll be making this again!!

  • December 10, 2011 at 6:29 am: greyhoundmad

    I’m also allergic to cashews. Those sunflower seeds, would they need to be soaked as well?

  • December 12, 2011 at 6:39 pm: Gwen

    wow… amazing! only change we made was to use water instead of oilve oil. We mixed with diced tomato as this is how my mom remembers queso dip… So good!

  • December 13, 2011 at 8:33 pm: Leslie

    This might possibly be one of Isa’s best recipes ever. It’s so spot on with flavor and creaminess. I found myself digging in the fridge to find anything to dip in this. Carrots, tortillas, straight out of the jar with a spoon. Make this now.

  • December 17, 2011 at 4:41 am: Rachel

    I just made this and I seriously have no words as to how amazing and delicious it is. Used my Vitamix blender for all the blending and it came out unbelievably smooth and creamy. The spices are on point, too, and the miso really adds the perfect kind of tanginess. Just make it and you’ll understand.

  • December 21, 2011 at 9:28 pm: Katrina

    Very, very yummy!!! I made a double batch and we have been eating quesadillas with every meal for two days. Next time I will add more jalapenos and cayenne, I was afraid of making it too spicy for the kids but it could have had more heat for sure.

  • December 21, 2011 at 10:49 pm: Erica

    Does this store/reheat well?

    • December 21, 2011 at 11:03 pm: IsaChandra

      Yep! You may need to add a little water when reheating.

  • December 23, 2011 at 3:32 am: Alexi

    Made tonight–amazing!!!! Thank you so much!

  • December 23, 2011 at 3:39 am: acallicoat

    Wow. I just made this tonight. Spicy and rich. I’ve got a lot left over; can I freeze it??

  • December 26, 2011 at 2:17 am: Ren

    Beware this is very moreish.. we had to put it out of sight just so we could save some for tomorrow. We didn’t have any miso but it was very yummy none the less, will try it with miso next time to see if it make a difference. Im also going to make a huge batch for new years to use as a dip. Thanks for the awesome recipe :-)

  • December 30, 2011 at 1:03 am: Kate

    Amazing! Super easy, perfect spicing (not too hot or too mild). Made this for a mexican party tomorrow where I have a few vegan friends attending- seriously good and I’m not the vegan! Think I might even offer this to the non-vegans! Thanks!!

  • December 30, 2011 at 3:35 am: Emily

    Uuuuuuhmazing. I didn’t think it could be done. Sooooo good!

  • December 31, 2011 at 5:16 pm: Steph

    This recipe deserves a spot in the Vegan Hall of Fame! My queso loving husband admits that most omnis could be fooled by this queso which is amazing for any vegan “cheese” dish. I only soaked my cashews for 15 min, but everything came perfectly smooth thanks to my Vita-mix.

  • January 1, 2012 at 7:53 am: Nikki

    Can you freeze this in portions if you have no intention of using the entire batch at once??
    So looking forward to trying this……

  • January 2, 2012 at 7:15 am: Nikki

    PS, I tried it today……Oh my GOD!!!
    Visions of half price Mexican night 15 years ago came flooding back :)
    Im in love with this……and you Isa!!

  • January 6, 2012 at 1:02 am: JJ

    Another delicious recipe! I was initially so enthused, then after trying it when it first came out of the blender I was not so sure… especially after my partner stated that if I never liked ‘real’ queso when I used to eat cheese, then why would I like this??? But once it had been boiled a while and the lemon was added: WOW! It’s delicious! This dip is fantastic for A) someone who liked queso as a non-vegan, and even B) me, someone who couldn’t stand the stuff. How did you accomplish such a paradoxical feat Isa??? Congratulations!

  • January 8, 2012 at 2:52 pm: Jennifer

    I just finished making this recipe to take to a party (I know, I know, you should always try a brand new recipe before inflicting it on your victims, er, friends) and after reading all the comments, I just had to sneak a taste. Oh my word, this is amazing! I was suspicious at first, cos no matter how much I love vegan food you can tell a lot of it is *substitute* this or that. But this… This is the real thing and dairy queso dip is the imitation! Wow!

  • January 9, 2012 at 2:07 am: Empty Page

    Salted cashews are no obstacle to good queso. All I had on hand was a tub of Planter’s and it is delicious. I think the long soak I gave it (almost 24 hours) helped – most of the salt comes out in the water.

  • January 13, 2012 at 2:36 pm: Julia Erdmann

    We have made this at least six times. Thanks for such a great recipe!! We keep it chunky and just blend the first four ingredients in your list. We love it and so does everyone that tries it! It is so fun to show our veg friends, that “could never give up cheese,” that yes they can!! Our non-veg/vegan friends had no idea it wasn’t cheese and a few of them have made this recipe again to share. If anyone has not tried this yummy recipe- it is time today!! Thanks Isa.

  • January 14, 2012 at 11:32 pm: N

    This stuff is great – thanks for the recipe! I made it with nooch, cayenne instead of ground ancho, a giant red pepper, and no jalapeno or miso (since I was out). it was still delicious. I blended the crap out of it in my Cuisinart blender (much to the annoyance of my football-watching omni parter). He was not fooled into thinking it was cheesy. He thought it was tasty, but “like warm hummus.” Whatever. I think it has a smooth, creamy consistency like “real” cheese product and a nice savory flavor. I might add more salt and garlic if I serve to guests, and I’m betting the addition of miso makes it even better.

  • January 15, 2012 at 3:08 am: JK

    Just made the Cashew Queso tonight! It is sooooo delicous. The cashews were blended super smooth in less than a minute in my new Vitamix!

  • January 16, 2012 at 5:21 pm: chouettes crêpes

    i made this and ate it for dinner (with tortilla chips) two nights in a row. i have no shame.

    also, i fair better when i blend my soaked cashews in the food processor until they’re silky smooth, and then add the water. it takes less time and i feel it gets the cashews smooth like buttah.

  • January 19, 2012 at 9:51 pm: Alisha

    omggg. this looks absolutely amazing. must try soon! i miss nachos after being vegan too!

  • January 24, 2012 at 7:33 pm: Sferd

    I made the recipe exactly as stated except for adding cayenne (instead of ancho) and an extra jalapeno. The dip was excellent. Even my VERY picky husband (who is not on board with going full vegan) said that he didn’t think anyone would be able to tell it wasn’t dairy cheese dip. My only complaint was that my blender sprayed some of the liquid all over the kitchen, but nothing’s perfect!

    We added this ‘cheez dip’ to a pigout that included my awesome guacamole, refried beans (canned, but kicked up a notch), and pomegranate margaritas. OMG! What a night!

    Thank you for the excellent recipe–I’m SO glad I found your site!

  • January 26, 2012 at 12:32 am: Mary

    SO delicious!!! I even skipped the veggie chop/saute step and used some jarred salsa that I had. I made it for dinner, but keep going over and “testing” it, hope they’ll be some left.

    I’m using it for burritos tonight, but think I might have it over steamed broccoli on toast, kinda like the Welsh Rarebit my husband’s grandmother used to make.


  • January 26, 2012 at 3:29 am: bunniee

    I made this in my Vitamix, adding the sauteed veggies & seasonings after blending the cashews and vegetable broth. I let the mixture blend on high speed for 5-6 minutes until heated (don’t do this in a regular blender!). I did reduce the broth by 1/4 cup because I wasn’t sure how thick it could get in the blender without a long cooking time, and it was just right. Yay!

  • January 26, 2012 at 5:31 am: Anna

    I made this purely out of curiosity – I’ve never tried to make a vegan cheese substitute before! But I love a kitchen challenge, so I just had to give it a go. It tastes so AMAZING. I have to force myself not swallow spoonfuls of it straight! I’m so so impressed by the recipe! :-)

  • January 30, 2012 at 8:06 am: Rachael S

    Made this tonight and wow! My boyfriend kept asking me what it was made out of and didn’t believe me when I told him. I used about 3 tablespoons of salsa instead of the veggie saute and it was amazing.

  • January 31, 2012 at 5:10 pm: amanda

    this was so awesome! made it last night to accompany roasted broccoli and cauliflower, and it’s so like velveeta, even my omni husband thought so. i will be reusing some tonight for spicy mac n “cheese”.

  • January 31, 2012 at 8:38 pm: Jeff

    Poured this queso over tofu balls in a wrap with baby spinach and roasted red peppers …. reallly, really good!!

  • February 5, 2012 at 9:57 pm: Dixie

    Delicious! Just like nacho cheese! I’m making it for a Super Bowl party. I can’t imagine that anyone will NOT be impressed! I’m excited! I also can’t stop eating it. I put it in a wrap with avocado and baby spinach and it was great. I like the idea of pouring it over tofu balls (also f-ing delicious!). I’ll have to try that next time I make a batch of balls. :)

  • February 7, 2012 at 10:38 pm: Jorge Garcia

    Made this last night. It’s the greatest. Delicious and has a great color too. Thank you.

  • February 7, 2012 at 10:52 pm: Lisa

    Just bought miso and some cashews ,gonna let them soak for 2 hours then use my food processor.I am going to use it for some steamed veggies and nachos! cant wait!!

  • February 8, 2012 at 12:31 am: veganlinda

    I made this the other day and it is awesome on EVERYTHING. I was actually scrounging through the food in my house to find things to put it on because I felt bad just eating it with a spoon. It is really good on mashed potatoes in case you are interested.

  • February 8, 2012 at 4:03 pm: Lisa

    Oh my God this turned out perfect! I don’t really remember what cheese queso tastes like,but this is better than anything! I really like it better as a cheese than the daiya cheeder cheese shreds. i plan on this as my go to cheese now,thankyou for another great recipe!

  • February 9, 2012 at 2:21 am: Esme

    Yum yum yum. The cashew adds a pleasant sweetness. The store didn’t have jalapenos so I used two serranos. Spicy!

  • February 9, 2012 at 7:48 am: Katherine

    Mine came out distinctly more orange than the picture (I think too much capsicum) but it’s pretty yum.

    I don’t know what ‘cheese queso’ is or what it tastes like: not something we eat in Australia. So I have no point of reference, really. I’m not sure it’ll fool people into thinking it contains actual cheese, but it’s extremely delicious.

    I didn’t have any miso so I just left it out, and it was really good. My first time with nutritional yeast! Very impressed.

  • February 11, 2012 at 6:52 pm: Julia

    Isa, your recipes are such a treat for me…I’m pretty much convinced God sent you to save my tortured culinary soul. I have a couple of food allergies and eating out is almost impossible, so I have to rely on myself to come up with nutritious, delicious food. For this recipe, I am allergic to citrus and soy–do you have any suggestions for substitutions for the lemon and miso? I have found a great soy sauce substitute recipe, but tofu, tempe, and miso are all things I have yet to find a comparable substitute for. I generally will use either vinegar or pinapple juice in place of citrus. Would that work here? Suggestions?

    P.S. Thank you, thank you, thank you for not always relying on tempe and tofu in your recipes, you have saved me from bland, unsatisfying food and/or malnutrition. ;)

    • February 12, 2012 at 5:47 am: IsaChandra

      There are soy-free chickpea misos! So yummy, hopefully you can find one. Use a splash of red wine vinegar instead of the lemon.

  • February 11, 2012 at 10:12 pm: Sarah

    I just want to say how much I adore this recipe!! I used a jarred roasted red pepper instead of fresh, but diced and cooked with the other veggies. I also didn’t have straight miso, but I had miso mayonnaise (the one in the squirt bottle). I used just 1 T of that, and the result is fantastic!! My favorite vegan queso is from a local restaurant, and the most I could get out of the chef is that the secret is “roasted veggies,” no cashews or nuts involved. All I know is now I have a recipe to ward off the cravings…this one!! :)

    • February 12, 2012 at 5:45 am: IsaChandra

      Yes, I love it with a roasted red pep!

  • February 19, 2012 at 9:09 pm: Joy

    Made this and have eaten it in various ways, per Isa’s suggestions, INCLUDING the grilled queso sandwich. HOLY SMOKES. I made it on my home-made wheat bread, spread the queso on cold, then fried the sammie in a pan with olive oil. OMG more please!! SO yummy!! Thanks, Isa!! You so seriously rock. And you’ve been such an inspiration to kicking my (already scratch) cooking up a notch. Thank you!! XOXO

  • February 19, 2012 at 9:39 pm: Francie

    I just had this at a party last night and it completely blew my mind. I am going to make this all the time and never crave cow cheese again! Thank you so much!

  • February 23, 2012 at 4:13 am: Sarah

    i always love the recipes on this site, but I had some doubts about this because it’s SO hard to make vegan cheese taste like cheese. Well, this rocked my world! It is FANTASTIC!

  • February 27, 2012 at 5:48 am: angela

    I made this with sunflower seeds instead of cashews and it was great….also subbed an anaheim chili for the red pepper….\\\ not as orange but still awesome. Oh yeah and ener-g instead of arrowroot…..thanks for the recipe, its a keeper.

  • March 4, 2012 at 9:09 pm: Nottingham_Kathleen

    Just made this for the second time, it’s amazing! The first time I made it I followed the instructions to the T and it was great. Just made it again and this time when it came to the blending stage just left it in the Vitamix for a few minutes. It thickened up beautifully and means you can miss out the stage back in the pan. Also, it got nice and hot. If I’ve just made you insanely jealous about having a Vitamix, I’m sorry. Mwah ha ha ha ha.

  • March 7, 2012 at 1:18 am: Melissa

    would you need to soak sunflower seeds? Thanks.

    • March 7, 2012 at 5:38 am: IsaChandra

      Yep! Unless you have a blendtec or vitamix.

  • March 7, 2012 at 5:23 pm: jenny

    this is so delicious! i made it last night, craving some cheesy goodness. i was lazy and soaked the cashews 30 min in warm water but they blended up beautifully in the vitamix! my dad tasted it and said “i thought you don’t eat dairy!” and i told him it was made out of cashews – he couldn’t believe it. and my neighbor as well said she had no interest in tasting it, but i took some over and she and her husband LOVED it. she asked if i could bring her over some more! LOVE this recipe! thank you so much!!!!

  • March 9, 2012 at 4:46 am: Louise

    Because of this recipe my only-has-eyes-for-me husband of 7 years developed a crush on another woman, and her name is Isa. Despite this, I am grateful as Cashew Queso rocked our vegan world.

  • March 11, 2012 at 3:17 pm: Carla

    This is fantastic! I’ve been eating it on the Tempeh Helper from Appetite for Reduction (among other things). YUM!

  • March 17, 2012 at 1:05 am: Shanon

    SO delicious, so authentic. But the best part is that now, instead of craving the prior cow milk queso, I now crave this! Isa, there is nobody in the world who could convince me you’re not a genius right now!

    • March 17, 2012 at 4:28 pm: IsaChandra

      You are too kind, thank you!

  • March 21, 2012 at 2:39 am: Lisa

    Love this!! Made it for St. Patrick’s Day Irish Nachos, basically waffle fries with nacho fixings: chili, queso, guac, olives, etc. Sooo good and the cheese was what really made it. Thank you!!!!!!!

  • March 22, 2012 at 3:37 am: Shirley Vilca

    BEST CHEEZE I’VE EVER HAD!!!! Just made it (sans the miso since i couldn’t afford it and with extra nutritional yeast) and it was amazingballs. Thank you so much :D

    • March 22, 2012 at 7:18 pm: IsaChandra

      Cool! Yep, it’s very versatile and good on you for working with what you had.

  • March 23, 2012 at 1:44 am: Plateful Vegan

    This queso is RIDICULOUS!! I made it as directed, except I had to substitute fresh red bell peppers with some jarred pimentos, simply because I forgot to pick up the necessary ingredient. I made it a little chunky and served it on nachos. It was so good that I really prefer it just by itself as a dip.

    I’m not a skinny vegan, and I couldn’t help thinking that this would make a great spicy mac & cheese. Excessive? YES! I so don’t care, though. I’m gonna try it…

    Another side note, I’m impressed at how large the batch is. It’s definitely a party sized dip.

    Thanks for this great recipe!!

  • March 27, 2012 at 3:43 pm: Sharon Vaughn

    I took this to a potluck but knew I couldn’t keep it hot. So, I brought it cold and served it as a dip (like guacamole). Everyone so enjoyed it. BTW…the group was all meat eaters who were convinced cheese was an included ingredient. So, hot or cold, this cashew queso is fantastic!

  • March 29, 2012 at 6:17 pm: Amy


  • March 30, 2012 at 4:40 pm: Jorge

    Used this as the base of my Nacho Pizza. Big hit!

  • April 15, 2012 at 1:39 am: ellen

    I’m vegetarian but try to eat at least one vegan meal each day. I’ve tried many faux cheeses that are nothing like real cheese. This is by far the closest and best substitute for the real stuff. And better for you, to boot! Yum.

  • April 17, 2012 at 4:46 pm: Stefani

    I made this last night for the first time, and double wow!! My meat-loving boyfriend asked for more on his plate so he could dip his burrito into it. A hit! Thanks. :)

  • April 20, 2012 at 9:25 pm: Cindy

    I can’t wait to try this now! I had some wonderful nachos with cashew cheese at Spiral Diner in Fort Worth last week. I hope to recreate a similar plate of ‘chos at home.

  • April 26, 2012 at 11:17 pm: Leah

    Oh. My. God! I’ve been veg for my whole life so I’ve never had dairy queso, but I’m sure that this beats the freakin’ pants off trad queso’s ass. The rest of my cheese lovin’ fam declared that it could be passed off as “the real thing”, and even the most stubborn die-hard cheesists in the family said that it was “very good.” Creamy, dreamy, bliss!

  • May 28, 2012 at 3:16 am: Kim

    I made this on the weekend, it was truly AMAZING. I made a double batch and I have been making cheeky sandwiches with it

  • June 9, 2012 at 6:47 pm: sophie

    this stuff is heavenly! just made a batch, poured some over sauteed zucchini with some buffalo tempeh (from appetite for reduction).

    isa, you’re my hero!

  • June 13, 2012 at 4:07 am: Fenice

    Thank you, Isa — this is so delicious and umami-ful. Had it over tater tots, greens and black beans and it was luscious!

  • July 1, 2012 at 10:02 pm: karen

    Terrific! We had friends over for dinner and games. I made this to go along with seitan fajitas with lots of grilled vegetables. We started playing games and it wasn’t an hour after dinner when someone says, “I’m ready for some more queso” Not a drop left over. Absolutely incredible, and will be making it again very soon.
    Thanks for all of your recipes.

  • July 9, 2012 at 2:51 am: Jools

    Hi! Sorry so late in the discussion, but as an omni I was too moved to not put my 2 cents in… This is DEEE-LICIOUS- I used a yellow pepper and miso with the nutritional yeast. PLEASE give this a try. Just don’t keep thinking ‘this has to be cow cheese…’ while you’re eating it. It’s just wonderful as a thing unto itself…tonight the corn chips, tomorrow the veggies and sandwiches!

  • July 13, 2012 at 8:12 pm: Becky

    Just made this for a cottage weekend. Can’t wait for my omni friends to taste!!

  • July 19, 2012 at 1:26 am: Kelly leonard

    This was unbelievable. My husband thought we were cheating! It is so good. Thank you Isa, this was my first recipe that I’ve made of yours and I will definitely be making more of them! De-Lish-IS!!!! Yum! Thank you!

  • July 19, 2012 at 1:36 am: kelly leonard

    Do you think this would work for mac and cheese minus the cumin and chile pepper? It’s so good, I’m trying to think of things I can put it on!!!

  • July 19, 2012 at 12:48 pm: Jessica

    This looks so good, has anyone figured out the nutritional information on this? (Specifically calories per tablespoon)?

  • July 29, 2012 at 9:26 pm: Rebecca Gavin

    Oh My Dog! This is SO tasty!

  • August 4, 2012 at 1:17 pm: Josi

    This recipe looks really interesting and I am anxious to try it, but I’ve noticed that my food processor has a tough time getting things really smooth. Do you think using cashew butter in place of the whole cashews would be an acceptable substitute? I mean, it’s basically the same thing, right?

  • August 10, 2012 at 7:03 am: Emily

    How do you do it?! Thank you for yet another hit recipe.

    I left out the miso, subbing more nooch instead, with great results. Even my sister, my pickiest omni customer, loved this stuff. I am now resolving to buy cashews more often.

  • August 17, 2012 at 6:45 pm: Kristin

    THANK YOU!!! You have revived nachos and taco night and all those amazing things that just weren’t quite the same without cheese (fake cheeses never seem quite right). This is amazing. :)

  • August 18, 2012 at 5:38 pm: Tinker

    I just made this and I had no miso, my blender was awful and wouldn’t blend the cashews properly and it STILL came out yummy. So delicious. Now I need to save up and get a Vitamix so I can try it again. You’re a genius Isa!

  • August 19, 2012 at 5:16 am: Jeanette

    I made this sauce today as I had tacos planned for Monday. This sauce was so good that I didn’t make the dinner was supposed to- I toasted bread, added avocado, slathered on the sauce and choked down. My inglorious nom nom noises got my omni- husband curious. I made him one, and he liked it so much HE LICKED THE SAUCE OFF THE PLATE. Thank you, from the bottom of my heart, for this sauce.

  • August 19, 2012 at 5:17 am: Jeanette

    I chowed. Chowed down, damn you auto correct.

  • August 23, 2012 at 4:52 pm: Liz

    Made this last night and it was delicious. My son, who is a vegetarian, was hoping for something along the lines of melted Velveeta, was a bit disappointed, but us grownups were super happy.

    One clarification and one caution: Caution: if you leave out the red bell pepper, as I did because somehow I lost the pepper between the store and home, the queso will not come out that delightful orange queso-y color. Mine was sort of hummus-y colored. It’s still delicious though. Clarification: I believe the garlic Isa refers to should be minced or at least chopped before cooking, since the whole kit and caboodle needs to be blended into oblivion before it’s really queso

  • August 25, 2012 at 1:43 pm: Brenda Crawford

    Thanks Isa! I am going to make this today. I have white miso in my fridge for over a year now and I have never used it. There is no expiration date on it, how do you know when your miso has gone bad and it is time to throw it out?

  • September 5, 2012 at 10:46 pm: Laurian

    Yum! I didn’t have corn starch, but I had some white powder from the bulk bins that I threw in and that seemed to work fine. Tastes good, although I ran out of cumin, so subbed some Taco Seasoning. The lime juice (I didn’t have a lemon) totally elevated it, but it tasted strongly of miso until I adjusted the seasonings. Maybe I used too much? I used white miso, but next time I’ll cut back. My only question is: what do I serve it with? other than chips…I suppose it’d be tasty on enchiladas…other ideas? Thanks!

  • September 9, 2012 at 11:37 pm: Casey

    I absolutely love this recipe. I’ve made it quite a few times and it’s easy to modify with ingredients I have on hand. I was just wondering if anyone has had any success making this with almonds? I generally use cashews in my recipes but my boyfriend is just a little intolerant of them. They bother his stomach. He loves almonds though and eats them by the bag! Whether or not anyone had any advice on the substitution, I’ll probably go ahead with it sometime soon and report back!

  • September 10, 2012 at 1:37 am: Emily Joy

    Om nom nom nom. My husband just cut gluten out of his diet and we’ve been mourning the loss of the cheeze sauce from Veganomincom. This cashew queso is not only comparable, but super delectable in its own special way. Added bonus: doesn’t turn into yellow glue if I don’t wash the pot out right away. Thanks for this amazing recipe!

  • September 19, 2012 at 2:15 pm: ray

    can you sub almonds for the cashews?

  • October 2, 2012 at 11:27 pm: jenny

    this is seriously the best queso ever! even my non-vegan friends & family prefer this to dairy cheese/queso. all of my friends and family love love love this, to the point that when i bring it to parties (as a dip, or part of a vegan take on 7-layer bean dip, as a condiment to whatever we’re eating), people can’t control themselves eating it! once i told my friend i was bringing it and i accidentally left it at home and she made me go back for it! no other queso compares to this one! :D

  • October 11, 2012 at 12:26 am: Rebecca

    I made this to use as a Noodle-and-Cheeze sauce, omitting the jalapeño, cumin, ground pepper, and additional salt. I used a mix of apple cider vinegar and tamarind concentrate instead of lemon juice. Then, I mixed it up with whole wheat twirly noodles, lightly steamed broccoli and chard, and baked tofu cubes. (The broccoli, chard, and tofu are the only way I can rationalize making a huge pot of noodles-and-cheeze for myself.) I was worried, but I needn’t have been! It is delicious and I am once again wishing my stomach were big enough to hold more food!

  • October 15, 2012 at 10:37 pm: Adrienne

    My dude and I just made this last night and oh my goodness… HITS THE SPOT PERFECTLY!! You’ve opened our eyes to cashew cheese, Isa! Thank you!

  • October 23, 2012 at 12:07 pm: Laura

    Wow…this is amazing. It is creamy and gooey just like cheese. I amde it with salsa after reading other comments and it was excellent. Isa, your recip[es are without fail the most delicious and creative. Thank you so much!! BTW..I tried to buy Appetite for Reduction from Amazon and it said it had been pulled for some reason?

    • October 23, 2012 at 3:54 pm: IsaChandra

      Thanks! Hmm, maybe just a glitch? Appetite For Reduction is definitely available on Amazon. :)

  • October 26, 2012 at 9:34 am: Tash

    This looks amazing! How long is this ok in the fridge? And can you freeze it does anyone know??

  • November 12, 2012 at 7:50 pm: Roxanne

    This is awsome and addictive. I am an omni but this is just as addictive and a sauce onto its own. I can’t just eat a little of this – my kids and I ate half of it in 30 minutes even though I made it for my newly vegan husband! I have a Vitamix so I used the soup setting and did not have to cook it in the pan for 20 minutes. I doubled the veggies and mixed in the second half in the vitamix at the end for it to be chucky. Next time I will reduce the liquid by 1/4 cup and I may add pico de gallo instead of the doubled veggies for a little crunch. This is the perfect recipe for the vitamix. I waited a few years to get one because they are so expensive but definately worh it. This would be perfect for a vegan version of King Ranch Chicken. Thanks Isa, I am going to try more of your recipes.

  • November 13, 2012 at 6:03 am: Jessie

    Has anyone tried to turn this into fondue? I just made it for the first time and am currently dipping corn chips and apples, but I feel inspired to get a whole spread of veggies on skewers going next time!

  • November 14, 2012 at 8:45 pm: Julu

    I just made this for maybe the 10th time, this time with homemade tortilas, black beans, and salsa! Fabulous!!! I’m in Europe and I thought that the little red peppers I picked up wouldn’t be anything on a jalapeno, so I used three… apparently the were actually spicy, so this was a super spicy version of queso tonight, tasted marvelous!

  • November 14, 2012 at 11:45 pm: Kaitlin

    :( So bummed out. Bought everything & followed directions. The consistency and color are as pictured and described, but taste was far less than ideal. It tasted nothing at all like queso. I added salsa to try to help, but to no avail. The cumin was overpowering and made it almost sweet and indian-like. I added more nutritional yeast because I find it gives a cheezy taste, but that didn’t help either. It didn’t have a cheesy or smoky flavor. Maybe less cumin add liquid smoke or something.

  • November 18, 2012 at 11:22 am: Tash

    How well does this freeze? I’m thinking of making up quesadillas with my leftover bean mix and this queso and freezing them….. Would this work ok do you think??? Thanks :) it was totally amazing btw, I was snacking on it all night lol.

  • November 26, 2012 at 4:36 pm: Krista

    Can’t believe I waited so long to try this recipe. It’s fantastic!!

  • December 4, 2012 at 2:11 am: bonnie

    Wow… I was a skeptic until I ate 3 little plates … well maybe not so little! Love this – ultimate comfort food. Like the kick to it too.

  • December 6, 2012 at 5:38 am: Charles Zirby

    In recipes calling for cashews, do you use raw cashews?

  • December 9, 2012 at 9:07 pm: Bridget

    Mixed it up a little to work with what I had on hand… the result was probably not a perfect queso but an undeniably awesome dip nevertheless. I used green bell pepper and banana peppers in lieu of jalepenos, and added liquid smoke and bacon bits (okay, they’re a little processed but dairy and meat free despite the name). I also didn’t have Miso paste, but did have a Miso soup packet on hand… seemed to do the job. I used an ordinary blender and while the consistency was not entirely smooth, it isn’t bad. So far it’s excellent with chips, but I can’t wait to experiment. I bought some cashews a few weeks ago with the intention of using them for a base for the first time, and I’m glad this recipe was the one I went with for my first effort!

  • December 14, 2012 at 11:51 pm: Ovnivores

    For some allergic folks: Cashew is a seed not a nut, I have a nut intolerance except for cashew and I’m allergic to fungus or whatever if I didn’t roast or boil the cashews myself (roasting changes the taste). I wrongly thought I couldn’t eat nuts including cashews.

  • December 27, 2012 at 4:28 am: Julia

    SO good! I left out the miso, because I didn’t have any, and I added a tiiiiiny bit of extra garlic and a lil bit of extra salt, and it’s amazing! Also makes incredible grilled cheese. :)

  • January 1, 2013 at 4:58 am: Kayleigh

    I made this sans the oil, bell and ancho peppers, cumin and nooch (not a fan). And it made, hands down, the BEST mac ‘n’ cheese sauce. Seriously good.

  • January 3, 2013 at 9:53 pm: Athenea

    Can I use nutrional yeast not bitter?

  • January 5, 2013 at 12:56 am: laura

    i’m not a miso fan, so i subbed a little salt at this stage. this is AMAZING!!!! i can’t wait to have my non-vegan family give it a shot. i’m getting them closer to making some vegan swaps!!

  • January 6, 2013 at 6:24 pm: Ashley

    Do you have a substitute for recipes that call for cashews? Cashews make me swell up like a giant blow fish!

  • January 18, 2013 at 5:54 pm: e

    This is good and very needed. Despite my best intentions, I picked up a jar of foul cheese dip in the night shop last week. This is so much better!

  • January 19, 2013 at 1:17 am: Kristen

    OKAY – I just made this cheese tonight and it is the best vegan cheese I have EVER HAD!!!! I actually used it as the base for my vegan quesadillas and they were AMAZING!! My husband is a total cheese lover and said my quesadillas were out of this world delicious!!! Score!!! Thanks so much for this AMAZING recipe!!

    • January 20, 2013 at 2:53 pm: IsaChandra

      Wow, glad you liked it!

  • January 30, 2013 at 3:42 am: Hanna

    This is amazing. I mean, AH-MAZ-ING! I substituted about 1/2 teaspoon Cayenne Pepper for the Ancho, and it was delicious. My husband, an avowed carnivore, could not believe there was no cheese in it. Next time I will probably only use a dash of Cayenne, because we both like our cheese somewhat mild. I ate it over macaroni and a baked potato. It was really amazing. I did what another commenter did and blended the mixture, after adding half the veggies, in my Vitamix until there was heavy steam escaping from the lid, then put the other half of the veggies in, along with the lemon juice and pulsed a couple of times. It was hot, creamy, and delicious. No need at all to put it on the stove if you have a Vitamix or Blendtec. I have loved EVERY one of your recipes! THANK YOU!!! As a former cheese lover, I am SO grateful!

  • February 1, 2013 at 10:21 am: Brenda

    Do you have to have miso in this dish. Not a fan.

  • February 3, 2013 at 9:55 pm: Liz

    PRAISE ISA! My non-vegan husband LOVES this. It’s on the stove right now. We both keep sneaking in and dipping our tortilla chips in between whisking. Skipped the lemon juice because I don’t have any lemons. As is, AMAZING. Thank you, thank you, thank you!

  • February 4, 2013 at 1:53 am: Jenn

    This is amazing! I’m so impressed by it, easy to make and even my non vegan friends loved it! Can’t wait to bring it to family events!

  • February 18, 2013 at 5:27 am: Fifi

    I made it and it came out really well. It was so easy!

  • February 19, 2013 at 7:52 pm: Julu

    I make this in Germany with what I can find: no nutritional yeast, thai chili peppers instead of jalepeno, and brown miso, and I use chipotle instead of ancho. Turns out fabulous. This is a very flexible and forgiving recipe! Works great as a dip, or my personal favorite: on burritos!!!

  • March 6, 2013 at 3:25 pm: Brenda

    Can I substitute the miso with something else?

  • March 9, 2013 at 1:20 pm: Jen

    I made this last night and cannot believe how incredible it tastes! I was about to just eat the cashew miso mix..that was good all on its own. My jalapeno spoiled before I made the recipe so I had to exclude it, but the cheese was still great. Can’t wait to try it again with the jalapeno.

  • April 12, 2013 at 8:34 pm: ellen

    UPDATE: I made this again a few minutes ago (yes, it just took a few minutes) using salsa instead of the cooked veggie mix. I’ve also made it a few times using the cooked veggies and honestly, I can’t tell the difference. It tastes amazing either way, but if you’re in a time pinch, go for the salsa!

  • May 19, 2013 at 5:32 am: cj

    Incredibly delicious!! I’ve lost count of the number of times I’ve made this. I love it and can devour an entire batch on my own. This is also the recipe I send to vegan-curious people – especially those who think they can’t give up cheese! Tonight I brought this to a large get together of omnivores and watched 6 men between the ages of 11 and 68 inhale the entire double batch I brought. Thank you so much for this recipe – and all your recipes – Isa!!!

  • May 25, 2013 at 12:30 am: roxmarie

    This must be spectacularly fattening. Anyway, I thought it was great. Now that I’ve eaten a bowl full, I would be tempted to add some cider vinegar and double the seasonings.

  • May 25, 2013 at 4:03 am: roxmarie

    Here’s a question. What do you think about straining the cashew/veg broth mix after blending?

  • June 15, 2013 at 10:40 am: Jean

    Fabulous. quick and totally delish. Loved it.

  • June 16, 2013 at 1:01 am: Helena

    Hi! I wonder, I try to avoid nuts, but seeds work fine. In the comments here they say sunflower seeds, but I wonder if sesame seeds would work? I know my “fake tahini” with unroasted sesame seeds mixed with oil and sea salt works well as spread and cheese substitute in warm sandwiches. Thinking sesame would be better than sunflower seeds. Any anvice/opinions?

    • June 16, 2013 at 6:25 pm: IsaChandra

      It would taste very tahini-y, but sure, give it a shot!

  • June 28, 2013 at 2:31 pm: Suzanne

    Oops! I soaked my cashews overnight and forgot about them – for 2 nights – on the counter The 3rd day I open the container and there is foam on top of the water and they have a funny yeasty smell. Did they go bad or is this normal?

    • June 30, 2013 at 9:47 pm: IsaChandra

      Ohhhh, yeasty smell sounds like you’re making rejuvelac. I wouldn’t use them :(

  • July 4, 2013 at 8:53 pm: Susan

    I agree with Anon. This changes everything.

  • July 18, 2013 at 7:25 pm: Juliet

    Sounds delish…do you think you can massage this on kale for a cheesy kale chip?

  • July 24, 2013 at 6:16 pm: Amanda

    Okay, I think I’m addicted…I can’t stop browsing your website. :P Not getting any work done, but boy am I getting an education! And hungry! LOL So, I’ve never soaked cashews…how much water should you use, or does it really matter? Thanks for the awesome, drool-inducing recipes!

  • August 18, 2013 at 5:46 pm: Shana

    This queso recipe is amazing! My husband and are not vegan, but we definitely try to limit our consumption of animal products. I made this and just told my husband that I made a queso dip. He really liked it and it wasn’t until we reheated and were snacking away the next day that I mentioned that it wasn’t actually made of any cheese. He was so surprised at that fact and I was equally delighted. Thanks for this awesome recipe!

  • August 31, 2013 at 9:28 pm: Roxanne

    I just made this again. Yummy. I didn’t have a red bell pepper and used a green one and added salsa at the end, probably about a 1/2 cup. It was awesome. I will try rotel tomatoes and use a little less broth next time.

  • September 19, 2013 at 5:46 pm: Kat

    I’m not a vegan, but I had been wanting to try this recipe for a while. This weekend my friend came to visit and both of us are currently off dairy. I thought it’d be the perfect surprise for her and the perfect time to try the recipe. I made it her first day and we gobbled up a whole bowl at lunch. I’m glad it makes a lot, because we ate a 2nd bowl later that day. We still have a bit left over today. The flavor isn’t super “cheesy” but definitely queso-like enough to get by. And, super delicious in it’s own right. SO DELICIOUS. It’s crazy that nuts, veggies, and spices can turn into something so decadent. I had to keep reminding myself that I wasn’t actually being that naughty by eating the whole bowl :) (tortilla chip calories aside…). I love mexican food in all it’s cheesy goodness, so this will definitely help me stay off dairy, happily.

  • September 24, 2013 at 5:40 pm: Liz

    Made this last night and it is AWESOME! Planning to toss it with some noodles for a southwestern mac and cheese!

  • September 25, 2013 at 3:21 pm: Lisa

    OMG! Found this recipe by way of the Vegan Cooking with Love blog. Amazing! My kitchen has been dominated by PPK recipes for the past couple of weeks thanks to Vegan Brunch and Appetite for Reduction. I am loving this vegan transition thanks to PPK!

    BTW – I was able to cheat a little by adding a couple heaping spoonfuls of my homemade sofrito. YUM!

  • September 26, 2013 at 4:40 am: Ash

    How long will this last refrigerated? My friend made it, gave me the recipe and I liked it so much I made a double batch! I’m racking my brain to figure out how to eat all this before it expires!!!

  • October 18, 2013 at 3:14 am: HN

    I NEVER comment on recipes, but I had to leave a comment here! This was fantastic! It was my first attempt at cashew cheese. I’ve only been eating Daiya until now. I’m so glad I tried it. Here are the modifications I made:

    No miso (I’m cheap)
    Salsa instead of veggies (I used about 8 tablespoons of a medium salsa; helped give it a more orangey color)
    I added about 1/2 a package of soyrizo (nice and spicy!)
    No ancho pepper… subbed with cayenne
    1/2 the amount of nutritional yeast

    Also want to note that I have a REALLY crappy blender, and mine turned out completely smooth! I used the “smoothie” setting for about 5 minutes, and I had no problems getting it to a creamy consistency.

    I’m going to put this in the crockpot while still warm, and then take to work. Plan is to put it on the “warm” setting all morning, and then serve to a few friends at lunchtime with chips and red pepper strips.

    Thanks for the great catalyst for my own version of this recipe. I can’t wait to make it again! And incidentally, this was much cheaper than a whole crockpot full of Daiya.

  • October 20, 2013 at 8:14 pm: DCT

    Thank you!!! Your recipes have made our vegan journey amazing-when I’m in doubt I go to your site or videos and I know your stuff will be kick ass! Please don’t ever stop doing what you do!

  • November 30, 2013 at 5:56 pm: Vegan Dabbler

    I am going to try this with Hatch green chiles to see how close I get to duplicating Chuy’s “boom boom” sauce!

  • December 11, 2013 at 8:33 pm: leslie

    delicious! how long can you keep this in the refrigerator??

  • December 21, 2013 at 12:02 am: tom


  • December 21, 2013 at 12:07 am: Tom

    WOW!!! I’m not a vegan or vegetarian, but trending that way. I made a few changes and finished in less than 1/2 hr start to finish. I pulsed the cashews fine in my nutri bullet without soaking. I used the seasoned veg broth solution to blend with. I added 1/2 tsp turmeric for better color(did not affect taste) I added the peppers and onions directly to the mix, thickened with a flour slurry and only cooked and stirred about 10 min. Tastes way better than velveeta, and I like the tang from bragg’s nutritional yeast. Great job ISA!

  • December 21, 2013 at 12:18 am: tom

    @jessie- I like your fondue idea- I’m thinking almonds for the cashews
    ( fondue is often swiss or gruere- and they have a “nuttier” flavor that might be approximated by a mix of almonds, pecans, filberts, etc) as cashews are pretty mild. Don’t forget the Kirsh or other cherry brandy! You gave me a great idea to experiment with.

  • January 30, 2014 at 7:03 pm: Rita

    I think Isa has found the cure for PMS!! In any case, this is a must try! I was a tad skeptical as I’ve tried making other ‘cheez’ substitutes that ended up being kind of nasty, but this is amazing.

  • February 1, 2014 at 7:42 pm: Donna

    You can soak sunflower seeds and sub them for cashews.

  • February 2, 2014 at 4:02 pm: Emily

    Just made this for the Super Bowl (plus buffalo tempeh!). YUM! It’s very tasty, and I can’t wait to eat the whole bowl!

  • February 4, 2014 at 3:58 pm: Risa

    My bestie is vegan (we’re not, but love vegan/vegetarian dishes). She made this for our Superbowl party….it was a huge hit. Even my teenage son, whom is all about junk food, loved it. it tasted just like the real deal. Thanks for such a feel good to pretend eating bad kind of recipe!

  • February 7, 2014 at 12:19 am: Diane

    Made this afternoon. Husband gets home and asks what smells so good. Glad the recipe make a lot. He really enjoyed this, as did I.

  • February 15, 2014 at 6:47 am: Michelle

    This sounds yummy! To save time, if I wanna buy the cashew base should I be buying cashew butter or cashew cream for this?

  • March 6, 2014 at 1:53 am: Tracy

    Isa I have made this many, many times and my veg and non-veg friends LOVE it. I sometimes roast the veggies, add poblanos, etc…always good!! I was wondering if this freezes well. We will be skiing next week and would like to make ahead (if possible) and take with us! Thanks for all of the great recipes. Getting ready to make your pumpkin muffins for breakfasts!!

  • March 11, 2014 at 2:27 am: Jayne Siroshton

    Amazing! thank you so much this is my second week dairy free (I have a pet chicken and use her eggs in recopies so I can’t call myself vegan) I have been thinking about giving up dairy for a long time, and your food is so totaly amazing I have not missed it for a minute!!!

  • March 11, 2014 at 5:49 pm: Jill

    Hands down best dairy-free cheese I have EVER made (and believe me I’ve tried a lot). I love the fact that you don’t have to use nutritional yeast, which my husband can’t tolerate the flavor of. We chowed down on this queso, dipping bread, tortilla chips, and veggies. It made a lot so I poured the rest of the queso over some pasta and indulged in a spicy mac and cheese! THANK YOU for your culinary genius!

  • March 15, 2014 at 11:25 pm: Melissa

    Now, Should I use raw cachews? Or are roasted and salted fine?

  • April 8, 2014 at 4:42 am: charlene

    Awesome recipe!! This recipe rocks. I also cheated and used salsa so it was super easy!!!

  • May 28, 2014 at 6:28 pm: Tamar

    This makes a great pasta sauce, and super easy to swap some pasta cooking water for the broth.

  • June 27, 2014 at 6:55 am: Xochitl, La Vegan Chica

    OMG! Ay dios mio, this was so freaggin’ amazing! I served it with nacho toppings and people just ate it up and asked for seconds. Love all your recipes and tell everyone I know to check out what you got up your sleeve. ¡Mil gracias, Isa!

  • July 4, 2014 at 3:48 am: Laura Flowers

    This was a really wonderful recipe. Thank-you so very much!!!

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  • January 3, 2015 at 6:09 pm: Shana

    This queso is amazing! The first time I made it, my husband, while in the midst of devouring it, commented on how good it was. I thought I told him earlier that I would be tested out a cashew queso recipe (I probably did and he didn’t hear me…). Anyhow, a day later, we were talking and I said something to the effect of there being absolutely no cheese or dairy in the queso. To which, he responded, “There’s no cheese in that!”

    Sooooo delicious.

  • February 1, 2015 at 8:22 pm: Cynthia

    This recipe rocks!! I did add a little softened almond jalapeno cheese as I am allergic to soy. It is really tasty!

  • June 4, 2015 at 1:05 pm: Traci with an eye

    Sweet mother! This dip is the most!!! My husband and I ended up eating chips and queso for dinner!! Seriously delicious!!

  • June 21, 2015 at 8:29 pm: aimee

    I have to admit that I had no clue what on earth the queso is… I am not american, and actually, I thought, Americans are only eating peas and sweet corns, and steamed broccoli and that long beans with some roast, according to the movies I’ve seen. Well, it turned out that you people definitely have some serious delicacies there, over the sea. This one is a-ma-zing! I added only a few dash of cumin since I think that 2 teaspoon a “little bit” too much from this particular spice, added a tbsp of tomato paste, some turmeric and a ready roasted pepper beside the bell pepper… I literally licked out the pot… Brilliant recipe! Thank you!

  • July 7, 2015 at 9:28 pm: Karrie

    What can u use instead of miso? Allergic to soy!

  • July 14, 2015 at 4:17 am: raffi

    miso alternative? chickpea miso! just made it the other day, worked out fine.

  • September 1, 2015 at 4:49 pm: Tessa

    This is by far my favorite queso! I have made it many times and served it to lots of non-vegans who have also loved it! Sometimes I mix it with pinto beans, sometimes with beyond meat, sometimes with salsa-just so GOOD! Thanks again! <3

  • November 12, 2015 at 7:23 pm: Gwen

    Great recipe as it is… but sometimes I do add a few peeled and boiled potatoes to the blender… assists in the gooey texture. Also add some chipotle in adobo sometimes.

  • November 18, 2015 at 4:57 am: PJ

    Why drain the water? Couldn’t you just soak them in 2 cups water, then add some veggie bouillon?

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  • May 5, 2016 at 1:02 am:

    Hi! I am starting a new blog to talk about my journey towards being more plant based. I would like to post a recipe that includes this cashew queso as a main ingredient. I would like your permission before I post. I am not sure (bc I am new to this) what the etiquette is. Do I list the cashew queso as an ingredient with a link back to your page, or do I just mention that the recipe is from your page? Thanks in advance!

  • May 5, 2016 at 1:04 am: Caitlin Collamore

    Hi! I just commented but my email was incorrect. Correct email below! I was requesting permisssion to use this recipe in a recipe of my own.?

  • May 12, 2016 at 3:12 pm: Abs

    This is an old post, but I wonder: Can I just make this with raw cashew nut butter, instead? Seems like it would up the creaminess factor. But does it work?

  • July 3, 2016 at 9:03 pm: Blair

    I make this exact recipe all the time!!! My non-vegan friends love it. AMAZING

  • August 8, 2016 at 3:36 am: mossmoon

    I’ve made this twice now–and it has pleased both non-vegans and picky eaters. I used a green bell pepper the first time and it tasted fine (although the color was a bit off-putting). I used a yellow bell pepper the second time and it was even better–and more aesthetically pleasing. I found that I didn’t need to add the extra 1/4 tsp of salt and also probably doubled the nutritional yeast for extra cheeziness.
    Thanks so much for a perfect recipe for board game nights!