This Vegan Pumpkin Queso Dip is easy to make and packed with flavor. It’s thick and creamy and goes great with a bag of tortilla chips. You can also use it as a nacho cheese sauce or a dip for fries or vegan burritos. The cashews, pumpkin, and nutritional yeast give this “cheesy” dip its authentic flavor. This is a great plant-based cheese sauce that everyone will enjoy!
I know it’s not officially autumn yet, but you can enjoy pumpkin recipes anytime! This Vegan Pumpkin Queso Dip is one of those recipes you will want to enjoy all year long. This vegan cheese sauce is creamy with a kick of flavor, and great with tortilla chips or as a sauce for dairy-free nachos.
Football season starts today, and queso dip is among the most popular football snacks. Make sure to give this plant-based Pumpkin Queso Dip a try this year; it might be your new favorite!
Why You’ll Love This Easy Vegan Pumpkin Queso
- It’s plant-based – This vegan cheese recipe does not use oils. It’s made using cashews, pumpkin puree, plant-based milk, nutritional yeast, tomatoes, and spices.
- It’s easy to make – If you soak your cashews overnight, this delicious pumpkin queso dip only takes about 10 minutes to make. It’s an easy snack that everyone will love!
- It’s a versatile recipe – Queso dip is generally enjoyed with tortilla chips, but you can also use it as a topping for nachos or a filling for enchiladas and burritos.
Vegan Pumpkin Queso Dip Recipe Ingredients
- Pumpkin Puree – You need one can of pumpkin puree. The store usually has various brand choices, so use your favorite. The Farmer’s Market organic pumpkin puree has great flavor but is usually a bit more pricey. Make sure not to grab a can of pumpkin pie filling; it’s usually right next to the puree and has added ingredients.
- Cashews – This recipe calls for plain, raw cashews. Either soak them in water overnight or boil them for about 20 minutes just before using them. This will soften them and help create a silky, smooth sauce.
- Plant-Based Milk – Use plain, unsweetened plant-based milk for this recipe. I’ve made it using almond milk and soy milk, and they both work great.
- Nutritional Yeast – The nutritional yeast helps add a nice cheesy flavor to this queso dip. You should be able to find it at most grocery stores in the spice section.
- Rotel – Rotel is a brand of canned tomatoes that have been diced small and cooked with green chiles. This recipe uses both the juice in the can and the tomatoes. They offer a mild and hot version and one with extra lime juice.
- Spices – This vegan queso dip is seasoned with chili powder, paprika, smoked paprika, cumin, garlic powder, and onion powder.
- Salt and Pepper
How To Make Creamy Vegan Cheese Dip with Pumpkin
- You can soak your cashews in water overnight or boil them for 20 minutes. If boiling them, I like to let them cool for a few minutes before making the sauce.
- Open your can of Rotel and separate the liquid from the tomatoes and chiles. You want to keep the liquid so you can either drain the can over a bowl or try to scoop it out with a spoon.
- In a high-powered blender, add the soaked cashews, pumpkin puree, milk, nutritional yeast, all the spices, and salt and pepper. Turn the blender on low and slowly increase the speed until it reaches the highest setting. Slowly pour in the reserved can liquid and continue blending until you have a silky smooth sauce, 2-3 minutes.
- Pour blended sauce into a small saucepan and place over low heat. Add in the tomatoes and peppers from the can of Rotel (you can reserve a few for a garnish if you like). Stir until combined and let cook until queso dip is hot and bubbly. Carefully pour into a bowl and serve with tortilla chips. Enjoy!
Vegan Cheese Sauce Recipe Frequently Asked Questions
- Is this cheese sauce gluten-free? Yes.
- Is this vegan cheese dip nut-free? No, it does contain cashews.
- How long does this dip last in the refrigerator? If stored in an airtight container, it should last about five days.
- Can this recipe be frozen? I haven’t frozen this queso dip, but it should freeze well. Allow the queso to cool completely, and then add it to an airtight, freezer-friendly container. A ziplock bag works best. Thaw on the counter, in the refrigerator, or in a pot on the stove. The dip might separate a bit, but it should be okay once heated.
- Is this queso dip spicy? I don’t find it spicy, but I did use the mild Rotel. If you want it spicy, use the spicy kind.
Have a question I didn’t answer? Ask me in the comments below, and I will get back to you ASAP.
Looking For More Savory Pumpkin Recipes?
Pumpkin Chili with Black Beans
Pumpkin, Black Bean and Green Chile Quesadillas
Pumpkin Skillet Enchiladas with Black Beans
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Vegan Pumpkin Queso Dip
- Total Time: 10 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Vegan Pumpkin Queso Dip is easy to make and packed with tons of flavor! It’s thick and creamy and goes great with a bag of tortilla chips. You can also use it as a nacho cheese sauce or a dip for fries or burritos. The cashews, pumpkin and nutritional yeast give this “cheesy” dip it’s authentic flavor. This is a great plant based cheese sauce recipe that everyone will enjoy!
Ingredients
- 3/4 cup raw whole cashews, soaked in water overnight or boiled for 20 minutes
- 1 (15 oz) can pumpkin puree
- 1 cup plain, un-sweetened almond milk or plant based milk of choice
- 4 tablespoons nutritional yeast
- 1 (10 oz) can rotel (tomatoes and chiles)
- 2 teaspoons ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika (optional)
- 1 1/2 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon salt, or more if desired
- 1/4 teaspoon black pepper
Instructions
- You can either soak your cashews in water overnight or boil them for 20 minutes. If boiling them, I like to let them cool for a few minutes before making the sauce.
- Open your can of rotel and separate the liquid from the tomatoes and chiles. You want to keep the liquid so you can either drain the can over a bowl or try to scoop the liquid out with a spoon.
- To a high powered blender, add the soaked cashews, pumpkin puree, milk, nutritional yeast, all the spices and the salt and pepper. Turn blender on low and slowly turn up the speed until you get to the highest. Pour the reserved can liquid in slowly and continue blending until you have a silky smooth sauce, 2-3 minutes.
- Pour blended sauce into a small saucepan and place over low heat. Add in all the tomatoes and peppers from the can of rotel (you can reserve a few for a garnish if you like). Stir until combined and let cook until queso dip is hot and bubbly. Carefully pour into a bowl and serve with tortilla chips. Enjoy!
Notes
Feel free to adjust spice measurements as needed!
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dip, Vegan
- Method: Blender
- Cuisine: American
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