You’re going to want to dip everything in this vegan queso! Made with simple, nutritious ingredients, it’s super easy to prepare. It’s downright addicting paired with these chili spiced, oven roasted potato wedges.

Vegan Queso with Oven Roasted Potato Wedges - Daisybeet

I’m a sauce person. How about you? I firmly believe that sauces and dips can make the meal. Enter this vegan queso. It’s full of spicy, smoky, flavor and totally elevates your dipping/saucing situation. Since it takes just 5 minutes to make, there’s no excuse NOT to make this right now!

This vegan queso is perfect for dipping chips and veggie sticks, but especially these oven roasted potato wedges! They’re seasoned with chili powder, for even more Tex-Mex-inspired flavor.

Vegan Queso with Oven Roasted Potato Wedges - Daisybeet

What’s in vegan queso?

Queso dip, or chili con queso, is an appetizer offered at Tex-
Mex restaurants. It’s traditionally made with melted cheese, cream, and chili peppers and served as a dip with tortilla chips.

This vegan queso is completely dairy free, but still maintains a thick and creamy texture thanks to CASHEWS! Here are all the ingredients you need to make this recipe:

  • Cashews: Raw, unsalted cashews are best. When blended with the other ingredients, the cashews become incredibly creamy and smooth.
  • Salsa verde: This type of salsa is made from tomatillos and/or green chili peppers, giving it a green hue rather than red. Depending on your spice preference, you can buy mild, medium, or hot salsa verde for this recipe.
  • Chipotle in adobo: These smoky, spicy jalapeno peppers are smoked, dried, then rehydrated in a tomato based adobo sauce. You can find them in a small can in the Mexican or international foods aisles in your grocery store.
  • Tomato paste: Adds concentrated tomato flavor to the queso.
  • Lime juice: A bit of acidity adds complexity to the flavor of this recipe.
  • A medley of spices: cumin, smoked paprika, turmeric, and salt

If you are making the oven roasted potato wedges as well (which I HIGHLY recommend), you will also need red new potatoes, chili powder, salt, pepper, and olive oil.

How to make vegan queso

One of the best parts of this recipe is how incredibly easy it is! All you need to do is add all the queso ingredients to a high powered blender and blend it up until smooth and creamy.

Do I need to soak the cashews before blending?

Many vegan cashew cream based recipes call for soaking the cashews before blending. This can help to soften them up, but I find I don’t need to soak them when using my Vitamix blender.

If you have a lower powered blender, you may want to try soaking the cashews in hot water for 15-30 minutes before blending to help them blend into a smoother and creamier texture.

How to serve vegan queso

  • With these oven roasted potato wedges, instead of regular old ketchup!
  • The traditional way, with your favorite tortilla chips, or warmed up tortillas.
  • With lots of veggie sticks – carrots, cucumbers, peppers, jicama, and radishes.
  • Spread on a sandwich as a replacement for mayonnaise or mustard.
  • As a topping for a Southwestern inspired burrito bowl – think brown rice, black beans, fajita veggies, and avocado.
  • Tossed with pasta for a super creamy pasta sauce.
Vegan Queso with Oven Roasted Potato Wedges - Daisybeet

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Easy Vegan Queso with Oven Roasted Potato Wedges

You’re going to want to dip everything in this vegan queso! Made with simple, nutritious ingredients, it’s super easy to prepare. It’s downright addicting paired with these chili spiced, oven roasted potato wedges.

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: serves 6 1x
  • Category: appetizer
Scale

Ingredients

Vegan queso

  • 1 1/2 cups raw cashews
  • 1 1/2 cups salsa verde
  • 2 tbsp chipotle in adobo sauce – you can add some of the actual pepper if you like it extra spicy
  • 1 tbsp tomato paste
  • 1/2 tsp cumin
  • Juice of half a lime
  • 1/2 tsp smoked paprika
  • 1/4 tsp turmeric
  • 1/4 tsp salt

Potato Wedges

  • 5 medium red new potatoes, sliced into wedges
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Salt
  • Pepper

Instructions

  1. To make the vegan queso, add all ingredients to a high powered blender. Blend until smooth and creamy, and no chunks of cashews remain.
  2. To make the potato wedges, preheat oven to 415F. Line a baking sheet with parchment paper.
  3. Toss the potatoes in olive oil, spices, and salt and pepper to taste. Spread out on the prepared baking sheet, ensuring the potato wedges are not overlapping. Try to leave about an inch of space between each wedge.
  4. Roast for 30-35 minutes, flipping once halfway through, until edges are browned and crispy.
  5. Serve the potato wedges warm from the oven with the vegan queso.

Notes

  • Queso will keep well in the fridge for about a week. Use it as a dip or sandwich spread!

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Vegan Queso with Oven Roasted Potato Wedges - Daisybeet