If you love a warm, creamy dip but need to skip the cheese, this roasted poblano queso is for you.

It’s completely dairy free, but you would never guess that from the taste. It’s smooth, rich, and full of flavor.

The secret is soaked cashews and a boiled potato blended together. They give you that thick, velvety texture without any milk or cheese.

Roasting the poblanos first adds a smoky, slightly sweet flavor that makes this dip stand out.

I like to serve it warm with tortilla chips, but it also works great over nachos or spooned onto tacos.

Why This Recipe Is a Keeper

Silky and Creamy – Cashews and Yukon Gold potato blend into a smooth, rich queso that feels wonderfully indulgent.

Deep Poblano Flavor – Roasted poblanos add gentle warmth and smoky depth without overpowering the creamy sauce.

Perfect Texture – One blended poblano creates silkiness, while chopped poblano adds satisfying bites throughout.

Bright and Balanced – Lime juice, cider vinegar, cumin, and chili powder keep the rich queso lively and balanced.

Here’s What You’ll Need

2 large Poblano Peppers
1 1/4 cups Raw Cashews
1 1/4 cups Hot Vegetable Broth
1/2 cup Nutritional Yeast
1 medium Yukon Gold Potato, peeled and boiled
2 tbsp Fresh Lime Juice
1 tsp Apple Cider Vinegar
1 tsp Ground Cumin
1 tsp Chili Powder
1/2 tsp Smoked Paprika
1 1/2 tsp Salt
1/2 tsp Garlic Powder
1 tbsp Olive Oil
1/2 cup Diced White Onion
1 can (10 oz) Fire Roasted Diced Tomatoes With Green Chiles, drained
3 tbsp Chopped Fresh Cilantro

How to Make It

Step 1

Soak the cashews in boiling water for 20 minutes, then drain. Set the oven to broil.

Step 2

Place the poblanos on a foil lined sheet and broil for 12 minutes, turning halfway, until the skins are blistered and blackened in spots. Seal them in a bowl covered with a plate for 10 minutes, then slip off the skins and remove the seeds.

Step 3

Add the drained cashews, hot broth, nutritional yeast, boiled potato, lime juice, apple cider vinegar, cumin, chili powder, smoked paprika, salt, garlic powder, and one of the roasted poblanos to a blender. Blend on high for 2 minutes until velvety and pourable.

Step 4

Chop the second poblano into small pieces and set it aside for texture.

Step 5

Heat the olive oil in a saucepan over medium heat and cook the diced onion for 4 minutes until soft and sweet.

Step 6

Pour in the blended queso along with the drained tomatoes with green chiles and the chopped poblano. Warm over low heat for 5 minutes, stirring constantly, until thick and steaming. Thin with a splash of broth if it tightens too much.

Step 7

Sprinkle with cilantro and serve warm with tortilla chips, over nachos, or spooned onto tacos.

Recipe Tips

Soak the Cashews Until Soft

Cover the cashews completely with boiling water and let them sit for the full 20 minutes. Softer cashews blend more smoothly and help create a creamy queso without small grainy pieces.

Drain them well before adding them to the blender so the extra soaking water does not make the queso too thin.

Steam the Roasted Poblanos

After broiling, cover the hot poblanos right away and leave them for 10 minutes. The trapped steam loosens the skins, making them much easier to remove.

Remove the skins, stems, and seeds before blending or chopping. A few seeds will add extra heat, so keep them only if you want a spicier queso.

Blend the Queso Until Velvety

Add the hot broth with the cashews and blend on high for the full 2 minutes. Stop once or twice to scrape down the sides so the potato and cashews blend evenly.

If your blender has a removable center cap, take it out when blending the hot mixture and cover the opening with a folded towel. This lets steam escape while keeping the mixture contained.

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