This Dairy Free Queso is a great alternative if you are lactose intolerant, vegan, or just limit the amount of dairy you consume. It comes together in 5 or so minutes and is a no cook recipe!
I realized I had a couple queso based recipes but didn’t post just a good ole regular dairy free queso recipe for you all. It has been the base of so many dips and will probably continue to be the base for more cheesy sauces in the future.
What I love about it is that you can totally make it your own. You know I’m big on having you guys make my recipes into yours. So play around with the spices and toppings. This dairy free queso is sooo versatile.
Here are a few things about this recipe:
- If you don’t have a high power blender or food processor, soak your raw cashews in hot water for at least 30 minutes. This will soften the cashews and ensure you get the creamiest dairy free queso.
- For my keto friends, you can replace cashews with raw macadamia nuts. It won’t impact the flavor much if not at all.
- Always start off with less water and then add more depending on what texture you want your queso to be. If I’m using the queso for quesadillas, I like it thicker so I use less water. If I’m using it as a dip, I add more water.
- Like I mentioned, you can make this recipe totally yours. Add more jalapeños if you want it spicier. Add more cumin is you a smokier flavor. Play around with it!
- You can store this in the fridge for up to a week or in the freezer for a month. Reheat in the microwave or in a saucepan. Add a little water when reheating so the sauce thins out a bit.
I hope you enjoy this dairy free queso as much as I do! Be sure to tag me on Instagram to show me how you use it. I would love to see your recreation!
Dairy Free Queso (Vegan, Paleo, Keto)
Add all ingredients into a food processor and start off with half a cup of water.
Blend until well combined and smooth. If your queso is too thick for you add more water until you get the consistency you want.
If not using right away, store in an airtight container, and refrigerate up to a week.
*If you don't have a high power blender or food processor, soak the cashews in hot water for at least 30 minutes. Remove from water then add to the blender. You will still need to add the 1 cup of hot water to the dip.