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Vegan Queso with Green Chilies

A delicious chile con queso dip for vegans or anyone with a dairy intolerance and for everyone that loves cheese sauce.
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Vegan Queso with Green Chilies
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Servings: 4-6
Total Time: 30 minutes
Recipe by: Rae


1/4 cup raw cashews, soaked overnight
1 cup Yukon gold potatoes, peeled and chopped
1/4 cup carrots, peeled and sliced
1/3 cup onions, peeled and chopped
1 cup water
1 clove garlic, peeled
1/4 tsp prepared mustard
2 tsp salt
1/4 tsp black pepper
dash cayenne pepper
pinch paprika
1 TBSP nutritional yeast
1 TBSP lemon juice
1 can (4.5 oz) green chilies with with the liquid
1/3 cup oil


1. In a small pot combine the cashews, potatoes, carrots, onions, and water. Bring to a boil and cook, partially covered, until the vegetables are very tender. About 15 minutes.

2. Pour the vegetables and remaining liquid into a blender.

3. Add the garlic, mustard, salt, pepper, cayenne, paprika, nutritional yeast and lemon juice. Add 3/4 of the can of green chilies. Puree until smooth.

4. As the motor runs slowly drizzle the oil into the sauce until well incorporated.

5. Taste and season with more salt and pepper if needed. Add a little more nutritional yeast if you'd like it to taste cheesier.

6. Stir in the remaining green chilies.

7. Serve with tortilla chips.

Notes & Tips

Try adding diced jalapenos and/or extra cayenne for a little more kick.

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