5 Minutes

2 Minutes

7 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 6 Servings


  • ¾ Cup Hot Filtered Water
  • 1 ¼ Cups Cashews
  • 2 Garlic Cloves
  • 3 TBSP Nutritional Yeast
  • 1 Teaspoon Ground Cumin
  • 1 ½ Teaspoon Chili Powder
  • ½ Teaspoon Sea Salt, Plus more to Taste
  • 2 TBSP Medium Salsa
  • Pinch Cayenne Pepper


  1. Add all ingredients to a high-speed blender such as a Vitamix.
  2. Blend on low and then bump speed to high once ingredients are incorporated.
  3. Blend about one minute until achieve a smooth, creamy texture.
  4. To thin out the queso, feel free to add more water – one tablespoon at a time.
  5. You can also add more flavor, by increasing nutritional yeast, cumin, or chili powder.
  6. For queso with a kick, add a few extra dashes of cayenne.
  7. Serving Inspiration: Enjoy with raw veggies, gluten free crackers/chips, as a taco topper, or with quesadillas and even over a burrito.
  8. Storage: In fridge – 5-7 days. In freezer up to a month. Add more water when reheating.

*Try and use all organic ingredients if possible