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Chili Con Queso (vegan)

A delicious dipable, pourable, plant-based chili con queso that comes togehter in under 15 minutes.
Course Appetizer, Condiments & Pickles, Snacks
Cuisine Tex Mex
Level Beginner
Main Ingredient Nuts
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 cup


  • 1 ½ cups water
  • 130 grams raw cashews (~1 cup)
  • ¼ cup nutritional yeast
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt (to taste)
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground turmeric


  • Add the water and cashews to a pot and bring to a boil. Turn down the heat and simmer for 10 minutes. When the timer goes off, remove the pot from the heat and let the cashews cool slightly.
  • Add the boiled cashew nuts and liquid to a high speed blender along with the nutritional yeast, chili powder, onion powder, salt, smoked paprika and turmeric. Blend the mixture, slowly working your way up to high speed and then blend until the mixture is velvety smooth.
  • Check the consistency of your queso and add more water if it needs it. It should be pourable, but thick enough to not run all over the place. Adjust seasonings to taste and serve warm with chips.


NOTE: To get the silky smooth texture of Chili con Queso with cashews, you need to use a high-speed blender such as a Vitamix. The blades in food processors and regular blenders just don't spin fast enough to give you a smooth dip.