Chipotle Vegan Queso Recipe

Introduction

This chipotle vegan queso is a creamy, smoky delight made from cashews and spices. Perfect for dipping or drizzling, it brings a flavorful kick to any snack or party platter.

Ingredients

• 2 cups raw cashews (10 oz.)
• 3 1/2 tsp. chile powder, divided
• 4 tsp. chipotle en adobo sauce, divided
• 1 garlic clove
• 1 tsp. nutritional yeast
• 1 tsp. onion powder
• 1/2 tsp. ground turmeric
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1 1/2 cups boiling water, plus more as needed
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/2 jalapeno, thinly sliced
• Cilantro leaves, for garnish
• Tortilla chips, for serving

Instructions

1. Step 1: Combine cashews, 2½ teaspoons chile powder, 1 tablespoon chipotle sauce, garlic, nutritional yeast, onion powder, turmeric, garlic powder, and cumin in a blender. Carefully pour the boiling water into the blender. Cover and blend on high until smooth, about 1 minute. Season with kosher salt, adding extra water a tablespoon at a time as needed to thin to a thick queso-like consistency, blending after each addition. Transfer the queso to a serving bowl.
2. Step 2: Heat olive oil in a medium skillet over medium-high heat. Add corn and cook, stirring, until lightly charred, about 1 to 2 minutes. Remove from heat and stir in the remaining teaspoon of chile powder and the remaining teaspoon of chipotle sauce. Spoon the corn mixture over the queso, top with jalapeño slices and cilantro leaves, and serve with tortilla chips.

Tips & Variations

• Soaking cashews for 2 hours before blending can create an even creamier texture.
• Adjust chipotle sauce to your preferred spice level for a milder or spicier dip.
• Add a squeeze of fresh lime juice to brighten the flavors.
• Try substituting corn with diced red bell peppers or roasted poblano for a different twist.

Storage

Store leftover queso in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to restore creaminess. The corn topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw?

Raw cashews provide a neutral flavor and creamy texture, but roasted cashews can add a deeper, nuttier taste. Use them if you prefer a richer flavor, but expect a slightly different color and taste.

Is this queso suitable for those with nut allergies?

This recipe relies on cashews for its creamy base, so it’s not recommended for those with nut allergies. Consider using a tofu-based or cauliflower queso alternative instead.

Chipotle Vegan Queso Recipe

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★★★★★

4.4 from 734 reviews

This Chipotle Vegan Queso is a creamy, smoky, and flavorful plant-based dip made from blended cashews and smoky chipotle peppers in adobo sauce. It’s seasoned with savory spices and nutritional yeast for a cheesy flavor without dairy. Topped with charred corn, jalapeño slices, and fresh cilantro, this dip is perfect for serving with crunchy tortilla chips at gatherings or for a tasty snack.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: About 3 cups (serves 6 to 8) 1x
• Category: Dip
• Method: Blending and Stovetop
• Cuisine: Vegan, Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegan Queso Base

• 2 cups raw cashews (10 oz.)
• 3 1/2 tsp. chile powder, divided
• 4 tsp. chipotle en adobo sauce, divided
• 1 garlic clove
• 1 tsp. nutritional yeast
• 1 tsp. onion powder
• 1/2 tsp. ground turmeric
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1 1/2 cups boiling water, plus more as needed
• Kosher salt, to taste

Toppings and Serving

• 2 Tbsp. extra-virgin olive oil
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/2 jalapeño, thinly sliced
• Cilantro leaves, for garnish
• Tortilla chips, for serving

Instructions

1. Prepare the Queso Base: Combine cashews, 2 1/2 teaspoons chile powder, 1 tablespoon chipotle en adobo sauce, garlic clove, nutritional yeast, onion powder, turmeric, garlic powder, and ground cumin in a blender. Carefully pour in 1 1/2 cups boiling water. Cover and blend on high until smooth and creamy, about 1 minute. Season with kosher salt to taste. If the mixture is too thick, add more boiling water one tablespoon at a time, blending after each addition, until you reach a thick, queso-like consistency. Transfer the blended queso to a serving bowl.
2. Cook the Corn Topping: Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it becomes lightly charred and fragrant, about 1 to 2 minutes. Remove the skillet from heat, then stir in the remaining 1 teaspoon chile powder and remaining 1 teaspoon chipotle en adobo sauce to the corn.
3. Assemble and Serve: Spoon the charred and spiced corn evenly over the prepared queso. Top with thinly sliced jalapeño and fresh cilantro leaves for garnish. Serve immediately with tortilla chips for dipping.

Notes

• Soak cashews in hot water for 30 minutes if your blender is not powerful, to ensure smooth blending.
• Adjust the amount of chipotle sauce and chile powder to control the heat level according to your preference.
• If the queso thickens upon standing, stir in a little warm water to loosen it up before serving.
• Use frozen corn that is fully thawed and drained for best results.
• For a nut-free option, substitute cashews with cooked white beans, but the texture and flavor will slightly differ.

Keywords: chipotle vegan queso, vegan dip, cashew queso, smoky vegan cheese sauce, plant-based dip, chipotle dip, tortilla chip dip