Dairy-Free Queso

Total Time

Prep: 20 min. + standing Cook: 5 min.


3 cups

Updated: Aug. 25, 2023
This healthy queso is our household's newest obsession. It's so shockingly delicious, you have to try it to believe it! —Becky Hardin, St. Peters, Missouri


  • 2 cups raw cashews
  • 1 cup water or unsweetened almond milk
  • 1/3 cup nutritional yeast
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • Tortilla chips and assorted vegetables


  1. Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
  2. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1 cup water, nutritional yeast, cilantro, lime juice, salt and chili powder; cover and process until pureed, 3-4 minutes, scraping down sides as needed.
  3. Transfer to a small saucepan. Stir in tomatoes; heat through. Serve with tortilla chips and vegetables.

Test Kitchen tips
  • Cashews give this "queso" a rich and creamy texture but only if they're soaked long enough. It's best to start the night before and let them soak at least eight hours.
  • Want a creamier queso? Add additional water or almond milk until you achieve the desired consistency.
  • Nutrition Facts

    1/4 cup: 117 calories, 8g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein.