Looking for a bold, smoky, and irresistibly creamy dip that satisfies your nacho cravings without the dairy? This vegan nacho queso with roasted red peppers and garlic is your new best friend. It’s savory, cheesy (without cheese), and bursting with flavor thanks to sweet roasted peppers, mellow garlic, and just the right spices. Whether you’re diving in with tortilla chips or drizzling it over burrito bowls, this is the kind of vegan queso dip that non-vegans will devour too. If you’ve been searching for a healthy queso dip or the ultimate dairy free queso, this recipe delivers comfort and indulgence without compromise.
Smoky Vegan Nacho Queso with Roasted Red Peppers and Garlic
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Condiment, Side Dish, Snack
Cuisine American, Tex-Mex
Servings 6 (as an appetizer or dip)
High-speed blender or food processor Essential for achieving a silky-smooth texture. A Vitamix or Nutribullet works best.
Oven or toaster oven For roasting the red pepper and garlic.
Baking sheet or foil To roast the vegetables evenly.
Small pot (optional) For reheating the queso if needed before serving.
For the Queso
- 1 cup raw cashews soaked in hot water for 20 minutes if not using a high-speed blender
- 1 large red bell pepper roasted and peeled
- 4 cloves garlic roasted
- 1 ½ tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric for color
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt or to taste
- ½ teaspoon chili powder optional for spice
- ¾ cup water adjust for desired consistency
Optional Toppings
- Diced tomatoes
- Sliced jalapeños
- Chopped green onions
- Fresh cilantro
- Pickled red onions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the red bell pepper in half, remove seeds and membranes, and place it cut-side down on a baking sheet. Add peeled garlic cloves, lightly tossed in a bit of olive oil.
Roast for about 20–25 minutes, until the pepper skin is blistered and the garlic is soft and golden. Let the pepper steam under foil for 5 minutes after roasting—this helps the skin peel off more easily. Peel off the skin and set aside.
Step 2: Soften the Cashews
If not using a high-speed blender, soak your raw cashews in very hot water for 20 minutes or boil them for 15 minutes until soft. Drain and rinse.
Step 3: Blend the Queso
In your blender or food processor, combine roasted red pepper, roasted garlic, soaked cashews, nutritional yeast, smoked paprika, turmeric, cumin, onion powder, lemon juice, olive oil, vinegar, salt, chili powder, and water.
Blend on high until completely smooth and creamy. Scrape down the sides as needed. Adjust salt, spice, or lemon juice to taste. Add a little more water for a thinner queso sauce.
Step 4: Heat and Serve
Pour the blended vegan nacho cheese sauce into a small saucepan and heat over medium-low heat, stirring frequently. This brings the flavors together and thickens it slightly, turning it into a dreamy authentic queso dip—just dairy free!
Serve warm, garnished with your favorite toppings.
Pairings
This vegan nacho cheese is wildly versatile. Here’s how to enjoy it:
- Classic Chips & Dip: Pile it high in a bowl with tortilla chips on the side for game night or party spreads. A total crowd-pleaser.
- Drizzled on Nachos: Layer over tortilla chips, black beans, corn, avocado, and jalapeños. Top with fresh cilantro and lime.
- Buddha Bowls & Burritos: Spoon over grain bowls with quinoa, roasted veggies, and beans for added creaminess.
- Tacos & Enchiladas: Add a smoky richness to vegan tacos or enchiladas in place of shredded cheese or crema.
- Burgers & Sandwiches: Use as a sandwich spread or burger topping for something different.
Pair it with a tangy lime margarita, a crisp Mexican lager, or even a refreshing agua fresca for a bright contrast to its smoky depth.
FAQs
1. Can I use jarred roasted red peppers instead of fresh?
Absolutely. While fresh-roasted red peppers offer a deeper smoky flavor, jarred versions are a convenient substitute. Just make sure to drain them well before blending to avoid watering down your vegan queso.
2. Is this vegan queso dip spicy?
It has mild heat from the chili powder and roasted garlic, but it’s easily customizable. Add a fresh jalapeño or a splash of hot sauce for more heat, or leave it out for a milder version perfect for kids.
3. Do I need a high-speed blender for this?
It helps, especially if you want that ultra-creamy texture that mimics real cheese sauces. If you’re working with a standard blender, soak or boil the cashews beforehand and blend a little longer.
4. Can I make this without cashews?
Yes, though cashews are the star here for their creamy texture. You can experiment with soaked sunflower seeds, white beans, or even silken tofu for a vegan cheese sauce no cashews version. But for the best taste and consistency, cashew nacho cheese vegan style is ideal.
5. How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave, adding a splash of water to loosen if it thickens. You can also freeze it, though the texture may change slightly upon thawing.
