Spicy Cashew Queso

Since following a predominately vegan, whole-food/plant-based lifestyle, I’ve had to get creative with some of my favorite foods. I’ve always loved queso — hey, I’m a Texan — it’s in my blood! So when I had to give up dairy (due to some health issues), I was so excited to learn about vegan queso.

If you’re new to the vegan world, almonds and cashews are a great ingredient to use in order to make things creamy. I use them in dips, today’s queso, and many soups.

Now you might be skeptical of this “faux” queso, but I promise you, it’s SOO good! It’s hard to replace real queso, but sometimes I actually think I like this recipe even better. It’s full of protein and really good for you, so if you’re a clean eater, this is the recipe for you.

Spicy Cashew Queso


  • 3/4 cup raw cashews (unsalted, not roasted)
  • 1/2 cup almonds
  • 3/4 cup almond milk (or other non-dairy milk) *add a little more milk if queso seems too thick*
  • 1 red bell pepper
  • 1/4 cup nutritional yeast
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder *add more to taste*
  • 1/2 teaspoon onion powder *add more to taste*


  1. Slice red pepper into large chunks, de-seeding
  2. Once the pepper is sliced, throw all ingredients into a Vitamix (or other high-powered blender)
  3. Put the top on the Vitamix. Starting from the #1 setting, slowly work your way up to the 10 setting on the Vitamix. You might need to use tamper to push all the chunky ingredients into the blade.
  4. Keep on high (setting #10) for 6 minutes 15 seconds. This ensures the queso will be smooth, hot and ready to serve.