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.
Amanda Kanashiro (@glutenfreemiami) says
This sounds good, but I'm afraid my blender won't handle it. I need a stronger one before I can try it myself.
Jenna | The Urben Life says
Honestly, I tried first with my food processor and while I wish the consistency was more silky smooth – it did still work out! And it reheated beautifully.
spabettie says
I looooooove vegan queso... cashews really are a wonder ingredient!
Jenna | The Urben Life says
Totally!! I love cashews 🙂
G-Free Foodie (@gfreefoodie) says
I'm amazed at how well cashews work in this recipe. It is delicious!
Jenna | The Urben Life says
I'm thrilled to hear this, I agree 🙂
Leslie (@DeliciouslyP) says
Queso blanco is kinda the ultimate in dips for me. I've never tried making a vegan version...yet! 😉
Jenna | The Urben Life says
Heck yes!! I hope you try it soon 🙂
Jenny says
I had no idea it was possible to make cashews taste like queso! Will have to try this!
Jenna | The Urben Life says
Yay, enjoy 🙂
jen@dinnerthendessert.com says
Queso is one of my favorites! I could seriously make a meal out of it!! So good!!
Jenna | The Urben Life says
Same here, same here!!
alisamarie says
This looks spot on Jenna! I'm a huge fan of vegan queso, especially made with cashews 🙂
Jenna | The Urben Life says
Thanks so much!!
Lynn says
I want to add more meatless recipes to my meals. This looks good!
Jenna | The Urben Life says
Yay, thank you!
Author Laura Aranda says
I'm not that far from Houston. I may need to go try out Berryhill Baja Grill if it's still there.....
Jenna | The Urben Life says
Oh heck yes! I hope it is 🙂 I haven't been back in years!!
Michelle - Hold the Moo says
This is the first time I have seen it with potatoes! Just the push I need to make my own.
Jenna | The Urben Life says
Yay, I hope you do 🙂
pearlsandpantsuits says
What an interesting twist on queso! And healthy! I might get have to give it a shot
Jenna | The Urben Life says
Thank so much!
Stephanie says
This sounds soo good! I’ve always heard about the queso dip in Texas and have never tried it (I’m in California) but all my friends who have been there rant and rave over it! Though I’m not vegan, I love vegan/healthier options and I’ll definitely have to give this one a try! Thanks!!
Jenna | The Urben Life says
Wow!! Queso will change your life, in the best way possible!
Her Own Beat says
I can’t wait to try this!
Jenna | The Urben Life says
Yay, enjoy 🙂
Ann F. Snook-Moreau says
OMG thank you for this! I used to love eating queso and chips but then, like you, I started not being friends with lactose. This recipe is a dream come true! haha
Jenna | The Urben Life says
You are so welcome!! Check out the other 2 queso recipes I have posted 🙂 Enjoy!!!
Kara says
Queso is a weakness for me so I love the idea to make it healthier and actually be able to enjoy it without guilt!
Jenna | The Urben Life says
Heck yes!!