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Vegan White Queso





If there is one concept I always loved back home at the mexican spot everyone went to, it was White Queso!! While it’s been years since I’ve had white queso, the flavor is just something I still long for. That being said, after making a vegan nacho cheese, which I’m still obsessed with, I had a feeling you could recreate a fab vegan white queso with the same approach, and I was absolutely right!


I know what you’re thinking, this can’t possibly work, but it absolutely does. As a white queso enthusiast with a husband who is very honest lol, I loved it through and through and so did he!


What sets this apart from traditional queso is truly only the texture! (not as gooey) The flavor is all there and actually even more bold to compensate for the lack of real cheese. It’s thick, takes on the same color, and you’ll be able to walk away without feeling completely weighed down as it’s cashew based.





This recipe is just a game changer for countless reasons. It’s quick, easy, affordable, has minimal ingredients, veggie packed, you can add more heat if you like, packs protein, it’s good even cold, you can enjoy it with anything and everything, can easily be made in bulk, perf for any season, perf for entertaining and non vegan approved!!




If you love all things white queso or simply love fresh modern vegan concepts, you’re going to love this vegan White Queso!!



Why this recipe is great: 


Has a lil kick
Perf for any season
Perf for entertaining 










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Vegan White Queso

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  • Author: Eat Drink Shrink
  • Total Time: 15 minutes


  • 1 cup cashews, soaked overnight or placed in boiling water for 510 minutes
  • 1 small boiled potato, peeled 
  • 2 tbsps nutritional yeast 
  • 3/4 cup almond milk
  • 1 can mild green chilis 
  • 1/2 cup pickled jalapeno peppers 
  • 2 tbsp pickled jalapeño juice 
  • 1/2 lime (juice)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp cumin
  • 1 medium size tomato, diced
  • 1 small red onion, diced (1 cup)
  • 4 tbsp cilantro
  • Garnish: 1/4 cup diced red onion  + limes  


  1. Throw everything in a high powered blender (minus the cilantro and tomato) and blend until smooth.
  2. Add additional almond milk as needed and adjust seasonings to taste. 
  3. Fold in the diced tomatoes and cilantro If the blender doesn’t heat the cheese, simply heat in a pan over low, medium heat. 
  4. Top with desired garnishes
  • Prep Time: 15 minutes


  • Serving Size: 4-6





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  1. Sharon M Cornett says:

    Where’s the queso recipe?

    1. Hi Sharon! There was a glitch in the system and for some reason it’s reflecting a different recipe. It’s being updated now.

  2. Titania Tara Hill says:

    there’s part of the recipe missing. ive made this so much I can tell when im missing something or so is different.

    1. Hi Titania, is it red onion?! I kept going back and forth when I captured new images as to whether it was in my original recipe. I’ve added back. Let me know if you think that’s it!

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