Last Updated on December 25, 2025 by Christin Gillespie

This Vegan Pinto Bean Enchilada Soup with Cashew Queso recipe is a healthy and comforting bowl of Mexican goodness. A variety of sautéed veggies, protein-rich pinto beans, and bold red enchilada sauce simmer together in a pot with homemade vegan cashew queso for an extra cheesy, satisfying soup. Top with whatever you desire for a cozy dinner, or enjoy as nourishing leftovers!

Without question, this Vegan Pinto Bean Enchilada Soup with Cashew Queso recipe is perfect for soup season. It’s a delicious, deconstructed, and deeply wholesome bowl of Mexican comfort food.

The base of the soup includes a variety of sautéed veggies, hearty pinto beans, and your favorite enchilada sauce. While those components are essential, the real star is the vegan cashew queso that simmers into the mix. You cannot enjoy enchiladas without cheese, right? The cashew queso not only makes this vegan enchilada soup extra cheesy but also irresistibly creamy.

Go ahead and garnish with your go-to’s, as I have a great feeling that this vegan pinto bean soup recipe will earn a spot on your cozy weeknight meal rotation!

Why You’ll Love This Vegan Enchilada Soup Recipe

• Comforting and Creamy: Thanks to the addition of homemade vegan cashew queso, this vegan enchilada soup recipe is cheesy and cozy, without a drop of dairy.
• Meal Prep Approved: Make a big batch of this pinto bean soup recipe to enjoy comforting and clean meals throughout the week!
• Nutritious and Delicious: Created with healthy plant-based ingredients, this vegan enchilada recipe nourishes your body while satisfying your taste buds with every spoonful.

Healthy Enchilada Soup Ingredients

• Organic Avocado Oil: The perfect neutral, high-heat cooking oil for sautéing the veggies. If you’re not into cooking with oil, a splash of spring water works just as well.
• Organic Yellow Onion and Garlic: Both are essential soup staples to help build flavor.
• Organic Bell Peppers: For a pop of color and extra nutrition, use any color combination of organic bell peppers that you prefer. To spice things up, swap one of the bell peppers for a jalapeño.
• Organic Pinto Beans: Packed with protein, fiber, and healthy carbohydrates to make this enchilada soup recipe a well-balanced vegan meal.
• Red Enchilada Sauce: Homemade or store-bought both work. Siete Foods is my current favorite brand, as their ingredients are some of the cleanest on the shelf.
• Organic Vegan Cashew Queso: This addition makes this vegan enchilada soup recipe extra cheesy without a drop of dairy.
• Organic Toppings: Chilled avocado, lime slices, and fresh cilantro are my go-tos, but feel free to customize with your favorite garnishes.

Steps to Make This Pinto Bean Soup Recipe

1. Sauté. Warm a large pot over medium-high heat and add the avocado oil or water. Toss in the chopped veggies and minced garlic. Sauté for 5–7 minutes, until soft and fragrant.
2. Add. Pour in the beans, enchilada sauce, and water. Bring to a gentle boil and simmer uncovered for 15 minutes, stirring every so often.
3. Vegan Cashew Queso. To a high-speed blender, add the cashew ingredients and blend until completely smooth. If it’s too thick or gritty, add a little extra water until you reach a creamy consistency.
4. Combine. At the 15-minute mark, stir in the cashew queso into the soup and mix well.
5. Blend. For an extra-thick soup, pulse a few times with an immersion blender directly in the pot. Alternatively, transfer a couple of ladles to a high-speed blender and blend until smooth, then return it back to the pot and incorporate.
6. Serve. Divide the vegan enchilada soup between bowls. Garnish with your favorite toppings and enjoy!

Tips to Make the Perfect Cheesy Enchilada Soup

• Organic Vegetables: Use your favorite color combination of onions and bell peppers, or feel free to include an organic jalapeño to spice it up.
• Red Enchilada Sauce: To my knowledge, Siete Foods currently makes the best enchilada sauce with the cleanest ingredients on the shelf.
• Organic Vegan Cashew Queso: Be sure to soak the raw cashews for at least 10 minutes so that they blend smoothly. If the queso is too thick, add a few tablespoons of water until you achieve a completely creamy consistency.
• Blend It: Although this step is optional, I highly recommend it, as it creates the perfect thickness and heartiness.
• Organic Toppings: Other ideas include guacamole, red onion, coconut yogurt, or green onions!

Storing and Reheating This Vegan Enchilada Soup Recipe

• Storing: Transfer the cooled soup, without any toppings, to a glass container and refrigerate for up to 4 days.
• Reheating: To reheat, warm your portion in a pot on the stovetop, adding a little extra water as needed to reach your desired consistency.

More Healthy Vegan Recipes You’ll Love

• Vegan Butternut Squash & Pinto Bean Chili
• Vegan Black Bean Sweet Potato Enchilada Bake
• Vegan Quinoa and Cauliflower Rice Enchilada Casserole with Butternut Squash Crust
• Vegan Chili Stuffed Acorn Squash

If you made this Vegan Pinto Bean Enchilada Soup with Cashew Queso recipe, I would love for you to leave a rating and share a review below! Your feedback not only makes my day, but it also helps others find the blog. Lastly, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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