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Vegan Roasted Poblano Queso










When it comes to dips, I’m all about some queso! Growing up we always would get white queso at various restaurants and it just became such a nostalgic dish. Fast forward to today, there are no vegan queso options and I was excited to explore one. This dish came out so good, I knew we could revisit it and put a fun spin on the flavors. 


In the past few years I’ve been enamored with poblano peppers. There is something about them just resonates with me. Whether its the color, the flavor, they just call to me and I love throwing them in whatever I can. That being said, it was a no brainer, we have to make a vegan Roasted Poblano Queso!



What’s fab about this dip? Everything! It’s quick, easy, affordable, perfect for any season, mirrors white queso dip, creamy, packed with plant protein, smokey, packed with flavor, can be used as a sauce or topping, can easily be made in bulk, perfect for any season, perfect for Cinco de Mayo,  and great for entertaining! 




If you love all things queso or have a longing for all things poblanos, you have to try this new vegan Roasted Poblano Queso Dip!












Why this recipe is great: 







Packed with plant protein


Packs mild heat 

Can easily be made in bulk

Perfect for entertaining 
























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Vegan Roasted Poblano Queso

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  • Author: Gabrielle
  • Total Time: 30 minutes
  • Yield: 2 cups 1x




  • 1 cup cashews, soaked overnight or placed in boiling water for 510 minutes
  • 1/2 small boiled potato, peeled (1/2 cup)
  • 1/2 yellow onion, quartered
  • 3 poblano peppers
  • 3/4 cup almond milk
  • 1 4oz can mild green chilis (entire can)
  • 1/4 cup pickled jalapeno peppers
  • 2 tbsp pickled jalapeño juice
  • 1/2 lime (juice)
  • 3 cloves garlic, minced
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • Garnish: 1/4 cup diced red onion, cilantro



  1. Preheat oven to 400 degrees.
  2. Soak the cashews in boiling water, set aside.
  3. Slice poblanos in half, remove seeds, and quarter onion. Place both on a baking sheet lined with parchment paper. Coat with a little olive oil, salt, pepper. Place peppers face down and roasted for 15 minutes, flipping mid back. Set aside to cool.
  4. Place soaked cashews, garlic, lime juice, mild chilis, pickled jalapeños, the juice, chili powder, nutritional yeast(optional), cumin, almond and onions in a high powder blender. Blend until smooth.
  5. Once cooled remove the skins from the peppers. Chop. Fold in the majority of the peppers, placing the remainder on top with chopped red onion, and garnish with cilantro.



  • Prep Time: 15 mins
  • Cook Time: 15 mins










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