Vegan Queso

Who doesn't love queso? I don't think I've ever encountered a person who wouldn't go to town on some chips and queso. With only 4 steps, this recipe is so easy and only requires a few ingredients, and a good blender. You more than likely already have everything you need in your pantry for this recipe, so lets get to it!

Follow along with my YouTube tutorial, or just use the recipe below. Enjoy!


2 russet potatoes, cubed (the larger the potato, the more stretchy the queso.)

1/3 cup cashews

2 cups water

Salt to taste

4 tbsp nutritional yeast

1/2 oz favorite hot sauce

2 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

1 tsp Mexican oregano

1/2 cup diced tomatoes (strained)

1 jalapeño, diced *If you have a can of Rotel, just use that instead of the tomatoes & jalapeños.


1. Boil the potatoes and cashews in the 2 cups of water.

2. Once tender transfer into a high powdered blender along with all the spices, except Mexican oregano.

3. Process on high until 100% smooth.

4. Add Mexican oregano, tomatoes and jalapeños. Pulse a few times to combine. Taste and add salt if needed.

*If you want the queso to be thicker, just add it back into the pot you used to boil the potatoes and bring to a boil while stirring with a rubber spatula. You should see the queso thicken up in about 2 minutes.

*Want a lighter colored queso? Leave out the hot sauce & tomatoes, and cut back on the dark colored spices. Bam! Queso Blanco.