This Vegan Queso Cheese Dip delivers the rich, creamy taste of Velveeta without the dairy or artificial ingredients. Made with wholesome, plant-based ingredients, this smooth and flavorful dip is perfect for tortilla chips, burritos, quesadillas, and more.
Why You’ll Love This Queso Cheese Dip Recipe
- Dairy-Free & Vegan – No cheese or milk, yet irresistibly creamy.
- Wholesome Ingredients – Free from artificial flavors or preservatives.
- Quick & Easy – Ready in just 15 minutes using a simple blend-and-go method.
- Meal-Prep Friendly – Stays fresh for 5-7 days in the refrigerator.
Ingredients
- 2 cups whole cashews
- 2 cups russet (brown) potatoes, peeled & diced
- 1 (10 oz) can mild Rotel® tomatoes & green chilies, drained
- 1 ½ cups water
- 1 tsp salt (add more to taste)
- ¼ cup pickled jalapeño peppers, diced
- 4 Tbsp (¼ cup) pickled jalapeño juice
How To Make Healthy Queso Cheese Dip
Step 1: Boil the Cashews & Potatoes
In a medium saucepan, bring water to a boil. Add cashews and diced peeled potatoes. Boil until tender, about 10 minutes. Drain and let cool for 5 minutes.
Step 2: Blend Until Creamy
Transfer the cooked cashews and potatoes to a high-powered blender. Add the drained Rotel® tomatoes, water, salt, diced jalapeños, and jalapeño juice. Blend on high until smooth and creamy.
Step 3: Serve and Store
Pour into a bowl and serve immediately with tortilla chips, or drizzle over your favorite dishes. Store leftovers in an airtight container in the refrigerator.
Storage & Reheating
- Refrigeration: Store in an airtight container for 5-7 days.
- Reheating: Warm on the stovetop over low heat or microwave in 20-second intervals, stirring between each until heated through.
Other Ways To Use This Queso Cheese Dip Recipe
- Nachos: Drizzle over tortilla chips and top with guacamole and salsa.
- Burritos & Tacos: Use as a creamy, spicy sauce inside wraps.
- Quesadillas: Spread inside a quesadilla for a cheesy, melty experience.
- Dipping Sauce: Ideal for fries, pretzels, or fresh vegetables.
This dairy free queso cheese dip recipe delivers a rich, cheesy flavor without ultra processed ingredients. With just a handful of simple ingredients, you can create a dip that’s both nutritious and delicious.
The Best Dairy-Free Queso Cheese Dip
Ingredients
- 2 cups cashews
- 2 cups rusett potatoes peeled, diced
- 1 10 ounce Rotel tomatoes with green chiles drained
- 1 cup water
- 1 tsp salt
- 1/4 cup pickled jalapeno peppers diced
- 1/4 cup pickled jalapeno juice
Instructions
- Fill small pot halfway with water. Bring to a boil and add potatoes and cashews. Cook for about 10 minutes or until potatoes are tender.
- Drain the cashews and potatoes. Let cool for about 5 minutes.
- Transfer the cooked cashews and potatoes to a high-powered blender. Add the drained Rotel® tomatoes, water, salt, diced jalapeños, and jalapeño juice. Blend on high until smooth and creamy.
- Pour into a bowl and serve immediately with tortilla chips, or drizzle over your favorite dishes. Store cooled leftovers in an airtight container in the refrigerator.