Raw Cashew Queso

Photograph of Raw Cashew Queso

I have been making this recipe for a decade. It’s one of my most popular and requested dishes! It’s a hit at dinner parties, potlucks, school lunches, and everywhere in between. Warning: if you make it you may end up licking the bowl clean!

Variation: I have clients who are avoiding fat. Cashews contain fat, but if you don’t lick the bowl clean and are only using this as a garnish on your tostada or burrito, then I think it’s fine. You can also make it with tofu, but it will be a little more liquid. I haven’t tried yet, but perhaps it could work with baked potato or white beans. If you try those, please report back!


2 red bell peppers, seeded and roughly chopped
1 cup *raw cashews or cashew pieces
1/2 cup nutritional yeast
2 limes, juiced
1-2 garlic cloves
1 T apple cider vinegar
1 tsp ground cumin
optional: 1 tsp sea salt

*if you don’t have a high speed blender, soak the cashews in boilng water for 15 minutes and drain before blending.


Place all your ingredients (the peppers first, on the bottom) in your high-speed blender and blend until smooth and creamy.

Tip: blend long enough for the queso to get slightly warm to mimic a cooked queso.