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    Home » Recipes » Vegan Cheese

    Vegan Cheese Dip

    Published on May 31, 2021 by Kate, Updated on October 4, 2023 - Leave a Comment

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe

    With just a few minutes of your time, you can make this Vegan Cheese Dip. It's super flavorful, rich, smooth, and perfect for dipping tortilla chips or veggies. This cashew-based dip is like a cross between hummus and vegan nacho cheese, and it is absolutely irresistible! This recipe is naturally gluten-free.

    I love having a few good vegan dips recipes on hand (one of my favorites being this butter bean hummus). Dips are typically super quick and easy to make and perfect for when you have unexpected company or just simply don't feel like making a real meal for dinner and want to get away with a vegan charcuterie board type of dinner. 

    This Vegan Cheese Dip is exactly that! All the ingredients for this dip can be stored in your pantry, so you can make it ANYTIME without having to plan ahead. 

    I typically don't boast that a recipe has no fresh ingredients, but sometimes that is actually a plus! Literally everything in this recipe can be kept outside of the fridge, including a carton of shelf-stable almond milk, so you can grab everything from the pantry anytime you're ready for cheese dip.

    Just 10 minutes of your time, and you can be in cheesy dip heaven!! Serve with crispy crunchy homemade tortilla chips and enjoy!

    Vegan queso dip and chips spread.

    This cheesy dip also works great as a sandwich spread, too!

    Related recipe: Vegan Cream Cheese

    Ingredients

    • 1 cup raw cashews
    • 1 cup almond milk or other unflavored unsweetened plant milk (plus ½ cup, optional)
    • ¼ cup sundried tomato (packed in oil is best, but dry is fine too!) - these add a nice color and a slight tangy flavor to the dip
    • 2-3 tablespoons nutritional yeast - this adds a wonderful cheesy flavor to the dip
    • 1 tablespoons lemon or lime juice (fresh is best!)
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon smoked paprika - I absolutely love this stuff to give food a smoky flavor!
    • Optional: a few slices of green jalapeño to garnish (or use pickled jalapeños)
    • 2 tablespoons olive oil
    • 2 tablespoon cornstarch (or use tapioca starch if you prefer not to use corn)

    For serving:

    • Corn chips
    • Pita chips
    • Fresh chopped veggies, such as cucumber, celery, bell pepper
    • Crackers
    • Or spread this on a sandwich or in a wrap!

    Ingredients to make vegan cheese dip.

    Related recipe: Vegan Tzatziki

    How to dairy-free cheese dip:

    Step 1: Soak cashews in boiling hot water for at least 5 minutes, or until the water cools down. Rinse the cashews under cold water.

    Step 2: Place soaked cashews, 1 cup of the almond milk, nutritional yeast, salt, garlic powder, onion powder, smoked paprika, lemon or lime juice, and sun-dried tomatoes into a blender or food processor, and process until smooth. 

    Collage of 2 pictures for how to blend vegan cashew cheese in a food processor.

    Step 3: In a small saucepan, whisk together the olive oil and the cornstarch. Add the blended cashew mixture, turn on the heat, and cook over medium-low heat for a few minutes, stirring constantly to prevent burning and to slowly combine with the cornstarch mixture. The mixture will thicken and turn into a soft cashew cheese. If it gets too thick, add a little bit of almond milk at a time, stirring until combined. 

    Collage of 2 pictures cooking vegan cheese dip.

    Related recipe: Vegan Refried Bean Dip

    Helpful tips:

    → I wanted to serve this as a thicker dip, with a hummus-like texture, so I didn't add an extra ½ cup milk. However, if you prefer more of a liquid "melted" nacho cheese texture, go ahead and stir in extra milk until you get your desired texture.

    → Make it spicy: If you want a spicy vegan cheese dip, add a few pinches of cayenne pepper, or blend in a pickled jalapeño.

    → If you're not super into nutritional yeast, add less at first (1-2 tablespoons) and then blend in more, to taste. I love that stuff, so I use 3-4 tablespoons for this dip!

    Related recipe: Vegan Spinach Artichoke Dip

    How to store and re-heat this dip:

    This dip will last for up to 5 days in the fridge, if stored in a closed container.

    To serve leftover dip, you can serve it cold right from the fridge, but I like it warm. To warm it up, you can microwave it for a few seconds - make sure to stir well after so you don't get any hot spots! Or heat it in a saucepan over medium heat for just a few minutes, stirring the whole time.

    Related recipe: Vegan Buffalo Nuggets

    More cheesy vegan recipes:

    • Vegan pepper Jack cheese
    • Vegan cheddar cheese
    • Vegan nacho sauce
    • Vegan broccoli and cheese soup
    • Vegan cheesy rice and cauliflower casserole

    If you’ve tried this recipe, please rate it and let me know how it went in the comments below – I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!

    DID YOU MAKE THIS RECIPE? PLEASE CLICK ON THE STARS TO RATE IT BELOW!

    Recipe

    Vegan cashew cheese dip in a bowl.

    Vegan Cheese Dip

    Just 10 minutes of your time and a few ingredients from the pantry to make this Vegan Cheese Dip! Perfect with tortilla chips, crackers, or sliced veggies, or even used as a sandwich spread! Naturally gluten-free and deliciously 'cheesy.'
    5 from 6 votes
    Print recipe Leave a comment
    Course: Appetizer, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 195kcal
    Author: Kate

    Ingredients

    Blend together:

    • 1 cup raw cashews, soaked in boiling water for 5 minutes and drained
    • 1 cup almond milk , or other unflavored unsweetened plant milk, plus ½ cup, optional
    • ¼ cup sun-dried tomato, packed in oil is best, dry is OK too
    • 2-3 tablespoons nutritional yeast, or more to taste
    • 1 tablespoon lemon or lime juice, (from ½ lemon or lime)
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon smoked paprika

    Whisk in a saucepan

    • 2 tablespoons olive oil
    • 2 tablespoon cornstarch, or use tapioca starch if you prefer not to use corn

    Garnish

    • A few slices of green jalapeño to garnish, or use pickled jalapeños

    Special equipment

    • Food processor
    • Small saucepan

    Instructions

    • Soak cashews in boiling hot water for at least 5 minutes, or until the water cools down. Rinse the cashews under cold water.
    • Place the soaked cashews, 1 cup of the almond milk, nutritional yeast, lemon or lime juice, salt, garlic powder, onion powder, smoked paprika, and sun-dried tomatoes into a food processor (or blender), and process until smooth.
    • In a small saucepan, whisk together the olive oil and the cornstarch. Add the blended cashew mixture, turn on the heat, and cook over medium-low heat for a few minutes, stirring constantly to prevent burning and to combine with the cornstarch mixture. The mixture will thicken and turn into a soft cashew cheese. If it gets too thick, add a little bit of almond milk at a time, stirring until combined. You can also adjust the taste by stirring in more salt or lemon juice, to taste. Serve warm, or allow to cool down for a cold cheese dip.

    Notes

    Serve this dip with: corn chips, crackers, pita chips, fresh chopped veggies, such as cucumber, celery, bell pepper
    I prefer this as a thicker dip, with a hummus-like texture, so I typically don't add an extra ½ cup milk. However, if you prefer more of a liquid "melted" nacho cheese texture, go ahead and stir in extra milk until you get your desired texture.
    Make it spicy: If you want a spicy vegan cheese dip, add a few pinches of cayenne pepper, or blend in a pickled jalapeño.
    If you're not super into nutritional yeast, add less at first (1-2 tablespoons) and then blend in more, to taste.
    Storage and serving leftover dip: This dip will last for up to 5 days in the fridge, if stored in a closed container. To serve leftover dip, you can serve it cold right from the fridge, but I like it warm. To warm it up, you can microwave it for a few seconds - make sure to stir well after so you don't get any hot spots! Or heat it in a saucepan over medium heat for just a few minutes, stirring the whole time.

    Nutrition

    Calories: 195kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 262mg | Potassium: 340mg | Fiber: 2g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

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