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Smoky Vegan Nacho Queso with Roasted Red Peppers and garlic

Smoky Vegan Nacho Queso with Roasted Red Peppers and Garlic

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Condiment, Side Dish, Snack
Cuisine American, Tex-Mex
Servings 6 (as an appetizer or dip)

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Roast the Vegetables

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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!
  2. Serve warm, garnished with your favorite toppings.