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A small serving bowl with Vegan Queso Cheese Dip. A spoon hovers above it which has been dipped into the cheese sauce.

Vegan Queso Cheese Dip Recipe (No Cashews)

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This velvety smooth Vegan Queso Cheese Dip is quick and easy to make in just 20 minutes! No cashews or nutritional yeast, it’s dairy-free, gluten-free, coconut-free, and AIP/paleo. The perfect vegan queso cheese dipping sauce with nachos, veggies and more!


Units Scale
  • 2 TBSP extra virgin olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, crushed
  • 1/2 cup carrots, diced
  • 1/2 cup butternut squash, diced
  • 1 cup zucchini, peeled and cubed
  • 1/2 tsp sea salt
  • 1/4 tsp dried thyme
  • 1 tsp apple cider vinegar
  • 1/2 cup water
  • 2 tsps tapioca starch


  1. In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes, stirring frequently until they begin to turn translucent.
  2. Add garlic, carrots, butternut squash, zucchini, sea salt and thyme and cook about 6-8 minutes, or until vegetables become soft.
  3. Once vegetables have softened, add everything from the skillet to a high powered blender, along with apple cider vinegar, water, and tapioca starch. Pulse until combined into a smooth sauce.
  4. Once blended, return vegan queso to pan to warm and thicken over low-medium heat, stirring frequently.* Adjust salt to taste if necessary.
  5. Serve warm.


*For a thinner or more spreadable consistency, add some more water, 2 TBSP at a time until the queso has reached desired consistency.

  • Prep Time: 6 minutes
  • Cook Time: 14 minutes
  • Category: Sauces/Dips
  • Method: Stovetop
  • Cuisine: Tex-Mex inspired