Vegan Queso Blanco Dip is a dairy-free, gluten-free, soy-free, oil-free, and better-for-you take on the tex-mex favorite white cheese sauce!
Even though I was born in and love California, I have planted my roots deep in the heart of Texas. This Texan loves herself some queso! When I was younger and living in Houston, my family used to frequent Berryhill Baja Grill. Oh my gosh, their white queso was to die for! When we moved to Dallas, I seriously had separation issues from that cheesy dip. Then fast forward about 8 years, I developed lactose intolerance... That was a rough time, but a story for another time! Basically, I needed some sort of cheesy dip back in my life.
Last year I shared my go-to vegan queso, with a base of potato and carrot. More recently I shared a super quick and easy vegan cheese sauce, using just 7 ingredients. While I love these tasty recipes, I wanted to finally experiment using cashews to create a queso or cheesy sauce. I also wanted to attempt to recreate the Berryhill queso blanco!
My biggest takeaway from working with cashews to create a glorious plant-based dip, you must use a high-speed blender. My food processor did the best job it could, but this really was a job for my PureMix Blender. If you're lucky enough to have a Vitamix, pull that bad boy out!
This is a great dip to bring to a party, serve as an appetizer, smother a burrito in, or dip your dairy-free quesadilla in! Start the night before, soaking the cashews. Don't worry this recipe really is quick and easy once you get past the first step. From there, boil the potato to soften it, combine everything in your blender, mix until smooth, then transfer to a pot over medium heat – that's where the magic happens! Once you're happy with the taste and consistency, you're either ready to serve or place in a crockpot to keep warm.
What's your favorite dip? Queso, bean dip, hummus? Let me know in the comments!
Vegan Queso Blanco Dip (White Cheese)
Ingredients
- 2 cups raw cashews soaked overnight
- 1 medium russet potato peeled and roughly chopped
- ½ small yellow onion
- 2 cups low sodium vegetable broth
- 2 tablespoons lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons sea salt
- Optional add-ins: Chopped green chiles, diced tomatoes
Instructions
- Begin by soaking cashews overnight. Add them to a bowl and cover with water.
- When you're ready to make the dip, bring a small pot of water to a boil. Add the potato and cook until soft, about 20 minutes. Drain, let cool, then transfer to a blender.
- Drain and rinse the cashews then add to blender with the remaining ingredients.
- Blend until smooth. Add more vegetable broth and seasoning, as needed. Once completely blended, stir in optional add-ins.
- Transfer to a pot over medium heat and warm until it reduces into a thick and ooey-gooey cheesy dip. Stir occasionally then serve hot or pour into a crockpot to keep warm.
Kylie
Yum! I am a huge queso fan, but really have to watch how much dairy I have so this is a great idea! Thanks for sharing!
Jenna | The Urben Life
Yay!! I know, I need my queso haha
Time and Thyme Again
This looks fantastic!!
Jenna | The Urben Life
Thank you 🙂
Dixya @ Food, Pleasure, and Health
yes and yes for queso! for me, torchy's has the best as well as spiral diner. i dont have a high powered blender but i cant wait to try your version with potato.
Jenna | The Urben Life
I need to try the queso from Spiral!
Sarah Newman
Yum yum yum yum yum!! Vegan queso is so delicious - would love to try your version!
Jenna | The Urben Life
Yay, I hope you do 🙂
Southern Simple Blessed
Oh my, looks delicious. Must try. I am A Texas girl and gotta have my queso & salsa. ?
Jenna | The Urben Life
Amen!!
Jereann Zann
My kids love to dip their veggies. I've been looking for a delicious vegan queso dip recipe, so this is perfect!
Jenna | The Urben Life
Awesome, enjoy 🙂
debbymccabe@icloud.com
Sounds fabulous. Definitely going to try this!
Jenna | The Urben Life
Thanks so much 🙂 Enjoy!
maddi
This looks great! I can't wait to try it!
Jenna | The Urben Life
Thanks, enjoy 🙂