Dairy Free Queso Fundido with Ground Beef – Made with Cashews

What could be better than dairy free queso fundido with ground beef?! The ultimate snack dip made with warm cashew cheese, crispy ground beef, smoky spices, and pico de gallo for a pop of bright, zippy flavor. No dairy means this version is Whole30 compatible, paleo, and gluten free. Can also be made vegan if you swap the meat for a meatless crumble!

The best dairy free queso fundido with ground beef

Queso is my love language.

Okay not realllly, but also, sort of yes 😂 Can you relate?

The joy of dipping chip after chip into a warm, spicy bowl of queso always makes my heart swell with joy and gratitude for how good comfort food can make ya feel.

And when that comfort-food-queso also happens to be wholesome comfort food, well then, all bets are off.

We have been making this simple recipe for cashew queso for years, and I thought why not play off of it to create this heartier recipe for queso fundido!?

Just when you thought you couldn’t love queso any more…

Why you’ll love this queso fundido

It is:

• Super creamy
• Smoky + perfectly spiced
• Great for parties or game day
• Total comfort food
• Dairy free and gluten free
• Easy to make
• So satisfying
• Super delicious!

Ingredients and substitutions

This easy queso recipe is made with simple ingredients in two main parts – the spiced meat, and the cashew “cheese”. There are a few substitutions you may want to make that I’ll share below.

Here’s what you need

• Raw cashews – Raw cashews are the base for the cashew cheese portion of the recipe. If you’ve never made queso with cashews you are in for a treat! They make the creamiest cheese sauce.
• Ground beef – Ground beef is what you’ll use in this recipe instead of the more traditional option of chorizo.
• Onion – Just a little bit of finely diced yellow onion is cooked with the ground beef for added flavor and texture.
• A simple spice blend – Chili powder, paprika, cumin, and kosher salt season the ground beef. Use smoked paprika for an extra smoky flavor!
• Dried mustard – Dried mustard is used in the queso to add to the cheesy flavor. Sounds strange, but trust me, you won’t even taste mustard when it’s all blended up.
• Nutritional yeast – This is where most of the “cheesy” flavor REALLY comes from in this dip.
• Turmeric – Turmeric is only used for color. It turns the queso a subtle shade of yellow. Feel free to omit it if you don’t have any on hand.
• Hot sauce – You can use any type of hot sauce you like. We typically use Cholula or Tapatio.
• Lime juice – Lime juice or lemon juice are both good options to add some zip and bring all the other flavors together.
• Pico de gallo – Pico de gallo is added to the ground beef mixture with the blended queso for flavor and texture. If you don’t have any pico de gallo regular chunky salsa also does the trick.
• Salt – To taste.

What else can you use besides ground beef?

If you don’t want to use ground beef in this queso fundido, there are other options.

Here’s some ideas

• Chorizo – If you have a chorizo that you like feel free to use it instead of ground beef for a more traditional take on queso fundido!
• Ground turkey or chicken – Either ground turkey or ground chicken both work.
• Meatless crumble – There are a ton of options available on the market for a meatless crumble.
• Beans – A can of drained and rinsed black or pinto beans would be another delicious veggie alternative.

How to make

This easy party dip comes together in two main parts – the spiced ground meat and the cashew queso cheese. If you measure everything out before you get started you can have this dip ready in around 30 minutes.

Here’s the step-by-step

• Soak raw cashews. Cover raw cashews with hot water in a heatproof bowl to soak. Set aside.
• Cook ground beef. In a large skillet heat avocado oil. Add ground beef and finely diced onion and cook, breaking up meat with the spatula, until meat is browned and onions are soft.
• Spice it up. Add chili powder, cumin, paprika, and kosher salt to the skillet and continue to cook for another minute or two, until spices are aromatic. Remove from heat and set aside.
• Make cashew queso. Drain and rinse raw cashews. Add to blender container with just boiled water, mustard, lime juice, nutritional yeast, turmeric, hot sauce, and kosher salt. Blend on high until completely smooth and creamy.
• Bring it all together. Move skillet with ground beef back to the stove over low heat. Pour the queso into the skillet and add pico de gallo. Stir to combine until warmed through.
• Garnish and serve. Season to taste with salt. Top with cilantro, green onions, and pico de gallo if desired. Serve warm with chips and veggies for dipping and enjoy!

Serving suggestions

Once your dip is ready to eat, there are so many ways you could serve it!

Here are some ideas

• Tortilla chips – The obvious choice, tortilla chips are always a hit with cheesy dip!
• Warm tortillas – A next level option after tortilla chips. Dipping a torn piece of a warm tortilla into queso fundido may or may not blow your mind!
• Cut veggies – Bell pepper, carrots, cucumber, radishes, and even cauliflower would all be delicious.
• With tacos – Serve this dip alongside your taco spread for a seriously tasty taco.
• Over nachos – And because I literally could never say no to nachos I have to recommend serving this queso dip over nachos with all your other favorite toppings. It is a combination that’s to die for!

Can you make this queso ahead of time?

This queso fundido can totally be made in advance if you’re prepping it for a party or for game day.

To make it ahead of time simply prepare it up until just before you garnish it with the toppings. Allow it to cool and transfer to a sealed container. Store in the refrigerator until you’re ready to serve. Reheat it by gently warming in a skillet on the stove top or in the microwave. It will thicken in the refrigerator but should thin as it’s warmed. If it’s still too thick once hot simply thin it out with a little water until desired consistency is reached.

Just before serving top it with pico de gallo, chopped cilantro, and thinly sliced green onions!

Storage and reheating

Storing: This queso fundido can be stored in a covered container in the refrigerator for up to 5 days.

Reheating: To re-heat, gently warm on the stove in a small sauce pan, stirring occasionally, until heated through. Can also be warmed in the microwave for 2-3 minutes, until hot. It will thicken in the refrigerator, but should thin out as it’s warmed. If it’s still too thick once hot simply thin it out with a little water until desired consistency is reached.

Love this dip recipe? Check out these other yummy snacks!

• Oven Baked Sweet Potato Fries
• Crispy Baked Buffalo Chicken Wings
• Dairy Free French Onion Dip
• Easy Guacamole Recipe
• Sweet Potato Hummus
• Roasted Red Pepper Tahini Dip
• Blistered Shishito Peppers
• Creamy Cashew Queso Dip

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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