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bowl of vegan Queso with toppings

Easy Cheesy Vegan Queso without Cashews (No Tofu, No Coconut!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 20 1x
  • Category: Sides
  • Method: No Bake
  • Cuisine: Tex-Mex
  • Diet: Vegan


This creamy 5 minute vegan Queso is made in a blender and is entirely nut free, tofu free, and coconut free! No store bought vegan cheese yet the flavor is rich and just perfectly spiced!


  • 2 8-ounce cannellini beans
  • 1 cup (240 mL) filtered water
  • 3 cloves garlic, minced
  • 2 tbsp tapioca starch
  • 2 tsp chili powder
  • 1 tsp paprika or smoked paprika
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • Juice from 1 lemon
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil


  • Chopped tomatoes or rot-l tomatoes
  • Picked jalapeños
  • Sliced red or green chiles
  • Cilantro
  • Tortilla chips


  1. Puree: Place all ingredients into a high-speed blender or food processor and blend until smooth and creamy.
  2. Heat: In a saucepan or medium pot, pour the blended vegan queso and heat on medium heat. Continue to stir until the Queso begins to bubble. Then reduce the heat to low, and continue stirring until it thickens, about 3-4 minutes.
  3. Serve: Pour the thickened vegan Queso into a serving dish and top with your desired toppings. Dip chips, raw vegetables, or use as a dipping sauce for roasted vegetables and more!


See blog post for serving suggestions!