I had a couple of vegan friends over for dinner one night and faced the challenge of making a dinner that was both vegan AND keto. I went with a Mexican theme and this keto vegan Mexican cheese was a hit as a dip and as a condiment for the tacos. Even my meat and cheese loving husband enjoyed it, which was a big win.

Keto Cashew Queso - Vegan Mexican Cheese Recipe



  1. Add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.

  2. Add very hot water a little at a time and whisk until pourable. Use as a dip, spread, or topper for keto tacos, nachos and salads. Store leftovers in a jar in the fridge to keep fresh.

I could get use to nut cheeses if they all taste this good! Did you give this keto vegan Mexican cashew cheese recipe a try? Whether you’re vegan or not, let me know how it went in the comments. Or if you post pics on Instagram, tag me so I can see your creation. :)