this Vegan Queso Dip is both Sweet and spicy, creamy and cheesy. This whole30 approved cheese dip recipe is also paleo, gluten and dairy-free. It’s super easy to make and a perfectly healthy dish to whip up as a 4th of July appetizer.
Another easy 4th of July appetizer recipe? We are just on a roll here.
I have been experimenting with a lot of savory recipes lately. Because I am officially tired of my same ole chicken and broccoli dinner every weekday.
For every meal, I always need a good sauce or dip. Either it’s hummus, salsa, or spreadable cashew cheese, you name it. I love it all.
SO I decided to make a savory twist of my all-time favorite Vegan Mac n “Cheese” recipe last fall.
Make this sweet and creamy sauce a little more salty and spicy. Dip with some crunchy tortilla chips.
Que-SO now you know why I am in love with this Vegan Cheese Queso Recipe.
Why I love Vegan Cheese Nacho Dip
Healthy Twist of Traditional Cheese Queso dip
Don’t get me wrong I am all about balance when it comes to food, healthy food, whatnot.
But this Paleo and Vegan Queso recipe is not only Dairy-Free and Oil-Free but also tastes even better than the real deal.
Easy to make Queso Sauce
There is really nothing fancy about the process of making this queso recipe. All you need is to throw all the ingredients in a blender.
Pulse and done.
However, don’t go out and buy a high-speed blender just for this queso (Although I do use mine about three times a day).
You can soak raw cashew in warm water with a pinch of salt overnight. Then you will end up with a creamier queso texture.
Best 4th of July Appetizer
Anyone can buy a jar of Queso and a bag of tortilla chips to bring to a 4th of July party.
But not everyone shows up with a HOMEMADE healthy vegan cheese queso dip.
Just the sound of it is pretty fancy.
How to Make Vegan Queso Dip
It is much easier to make this queso sauce than it looks.
Here is what you will need:
- Raw Cashews
- Taco Seasoning (with or without salt)
- A 4oz can of green chiles (I get mine from Trader Joe’s)
- Roasted/steamed Butter Squash
- Nutritional Yeast
- Filtered water or nut milk
First, soak raw cashews with warm water and a pinch of salt overnight. This process with softening the cashews. Therefore, the queso will come out much creamier.
You can omit this step if you are using a high speed blender.
Second, Pulse all the ingredients and only half of the green chiles in your blender, until smooth and creamy.
Lastly, scrape every last bit of the cheese queso sauce out of the blender.
And Get Dipping!
Tip: If you like CHUNKY queso, do not blend the green chilies. Fold it after all the other ingredients are blended together.
How to serve Vegan Cheese Queso Dip
1. The best Queso Dip for tortilla chips
2. Southwest Salad Bowl
3. Vegan Chipotle Burrito Bowl
4. Vegan Nachos
The sky is unlimited when it comes to how you can use this vegan cheese queso dip!
Now scroll down to check the full recipe and get dipping. This sweet and spicy, creamy and cheesy vegan queso sauce is the best healthy appetizer to bring to your 4th of July party.
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
More 4th of July Appetizer Recipes you May Like:
- 1/2 cup raw cashews (soaked overnight if not using a high speed blender)
- 1/2 cup cubed butternut squash (roasted or steamed)
- 1 can 4 oz green chilie
- 1 tbsp taco seasoning
- 2 tbsp nutritional yeast
- 1/2 lemon
- 1 tbsp salsa
- 1/2 tsp salt
- 1/2 cup water or nut milk
- Soak raw cashews with warm water and a pinch of salt overnight. (Omit this step if you are using a high speed blender)
- Pulse all the ingredients, and only half of the green chiles together until smooth
- Fold in the rest of green chilies and salsa (if using). Enjoy!
See tips on soaking cashews and blending options in the Tip Section in this post.
Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 267mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 4g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.