hand dipping tortilla chip in vegan queso dip.

The Best Vegan Queso {Cashew-Free!}

This delicious queso recipe is nut-free, dairy-free, and gluten-free! Potatoes, nutritional yeast, and all the delicious spices make this one-of-a-kind vegan recipe your new favorite snack.
Course Appetizer, Snack
Cuisine Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Keyword dairy free cheese dip, party appetizer recipe vegan, vegan queso with out nuts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 128kcal
Author Amanda


  • 1 medium russet potato cubed (about 1-1/2 cups)
  • 1 Tablespoon salt
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons salsa
  • 1/3 cup unsweetened almond milk
  • 2-3 garlic cloves peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika


  • Add potatoes to a pot and fill with water until potatoes are covered. Add salt and bring to boil.
  • Reduce heat and let simmer until potatoes are cooked through. To check for doneness, a fork should pierce through a potato with ease.
  • Strain potatoes and add to the food processor. Add remaining ingredients and blend until completely smooth.
  • Serve warm with tortilla chips. Leftovers keep for about 5-7 days in the fridge.



Serving: 1serving (about 1/4 recipe) | Calories: 128kcal | Carbohydrates: 13.1g | Protein: 3.8g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 63mg | Potassium: 399mg | Fiber: 2.9g | Sugar: 0.8g | Calcium: 30mg | Iron: 1.8mg