Chipotle Vegan Queso Recipe
Introduction
This Chipotle Vegan Queso is a creamy, smoky dip perfect for game day or casual snacking. Made from cashews and infused with chipotle and chile powder, it delivers rich flavor without any dairy. It pairs beautifully with tortilla chips and a sprinkle of fresh herbs.
Ingredients
- 2 cups raw cashews (10 oz.)
- 3 1/2 tsp. chile powder, divided
- 4 tsp. chipotle en adobo sauce, divided
- 1 garlic clove
- 1 tsp. nutritional yeast
- 1 tsp. onion powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1 1/2 cups boiling water, plus more as needed
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 1 cup fresh or frozen corn (thawed if frozen)
- 1/2 jalapeno, thinly sliced
- Cilantro leaves, for garnish
- Tortilla chips, for serving
Instructions
- Step 1: Combine cashews, 2½ teaspoons of chile powder, 1 tablespoon of chipotle sauce, garlic, nutritional yeast, onion powder, turmeric, garlic powder, and cumin in a blender. Carefully pour the boiling water into the blender. Cover and blend on high until smooth, about 1 minute. Season with kosher salt, adding extra water a tablespoon at a time as needed to achieve a thick, queso-like consistency, blending after each addition. Transfer the queso to a serving bowl.
- Step 2: Heat olive oil in a medium skillet over medium-high heat. Add the corn and cook, stirring, until lightly charred, about 1 to 2 minutes. Remove from heat and stir in the remaining teaspoon of chile powder and the remaining teaspoon of chipotle sauce. Spoon the corn mixture over the queso, then top with jalapeño slices and cilantro leaves. Serve with tortilla chips.
Tips & Variations
- Soak cashews in hot water for 30 minutes before blending to achieve an even creamier queso texture.
- Adjust the amount of chipotle sauce to control the heat level.
- For a nuttier flavor, toast the cashews lightly before blending.
- Swap cilantro for chopped green onions or parsley if preferred.
Storage
Store leftover queso in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed to loosen the texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted cashews instead of raw?
Yes, roasted cashews will work but may give a slightly different flavor and less creamy texture. Raw cashews are preferred for a smoother queso.
Is chipotle en adobo sauce spicy?
Chipotle en adobo has a smoky heat that varies by brand. Use less if you prefer a milder dip, and add more to taste.
PrintChipotle Vegan Queso Recipe
This Chipotle Vegan Queso is a creamy, smoky, and flavorful dairy-free dip perfect for serving with tortilla chips. Made from blended cashews and seasoned with chipotle adobo sauce and a blend of spices, it delivers a rich, cheesy texture without any dairy. Topped with charred corn, jalapeño slices, and fresh cilantro, this vegan queso is an irresistible appetizer or snack that’s easy to prepare and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 3 cups 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Vegan Queso Base
- 2 cups raw cashews (10 oz.)
- 2 1/2 tsp. chile powder
- 1 Tbsp. chipotle en adobo sauce
- 1 garlic clove
- 1 tsp. nutritional yeast
- 1 tsp. onion powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1 1/2 cups boiling water, plus more as needed
- Kosher salt, to taste
Toppings
- 2 Tbsp. extra-virgin olive oil
- 1 cup fresh or frozen corn (thawed if frozen)
- 1/2 jalapeño, thinly sliced
- 1 tsp. chile powder
- 1 tsp. chipotle en adobo sauce
- Cilantro leaves, for garnish
- Tortilla chips, for serving
Instructions
- Prepare the Cashew Queso: Combine the cashews, 2 1/2 teaspoons of chile powder, 1 tablespoon of chipotle en adobo sauce, garlic clove, nutritional yeast, onion powder, turmeric, garlic powder, and cumin in a blender. Carefully pour in the boiling water. Cover and blend on high power for about 1 minute until smooth and creamy. Season with kosher salt to taste. If the mixture is too thick, add extra boiling water one tablespoon at a time, blending after each addition until you achieve a thick, queso-like consistency. Transfer the queso to a serving bowl.
- Char the Corn Topping: Heat the olive oil in a medium-sized skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it is lightly charred, about 1 to 2 minutes. Remove the skillet from heat, then stir in the remaining 1 teaspoon of chile powder and 1 teaspoon of chipotle en adobo sauce to the corn, mixing well.
- Assemble and Serve: Spoon the charred, spiced corn evenly over the cashew queso in the serving bowl. Top with thinly sliced jalapeño and fresh cilantro leaves for garnish. Serve immediately with a side of tortilla chips for dipping.
Notes
- Use raw cashews that have been soaked for a few hours or overnight if you want an even creamier texture.
- Adjust the amount of chipotle adobo sauce and chile powder to control the heat level.
- For a thinner queso, add more boiling water gradually until desired consistency is reached.
- Fresh corn is preferred for topping, but frozen can be used if thawed completely first.
- Serve immediately for best texture, or rewarm gently before serving.
Keywords: chipotle vegan queso, vegan queso dip, cashew queso, dairy-free dip, chipotle dip, vegan appetizer, Mexican vegan recipes
