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    You are at:Home»Dairy-Free Recipes»Appetizers»Vegan Cauliflower Queso is a Cheesy Way to Spice Things Up

    Vegan Cauliflower Queso is a Cheesy Way to Spice Things Up

    4
    By Alisa Fleming on May 3, 2019 Appetizers, Cheese Subs, Condiments and Salad Dressings, Dairy-Free Recipes

    We’ve made delicious dairy-free queso with sweet potatoes and with tomatoes, so why not cauliflower?! This vegan cauliflower queso is enriched with coconut milk and cashews for a rich and creamy finish.

    Vegan Cauliflower Queso Recipe - Cheesy, Spicy, Delicious. Dairy-free and great as a dip or Mexican meal sauce

    Vegan Cauliflower Queso is a Cheesy Way to Spice Things Up

    According to Flavor Forecast, which has predicted flavor trends for nearly 20 years, vegan Mexican food is going to be the next big cuisine focus. This delicious duo is already appearing on restaurant menus and in food halls around the world. And this cheesy dairy-free cauliflower queso recipe is a great way to enjoy it at home.

    Serve this vegan cauliflower queso as a snack, or at your next Cinco de Mayo fiesta. It goes well with tortilla chips, cut celery and bell peppers, and blanched vegetables. Or drizzle it over burritos, tacos, or bowls to add some fulfilling heat to your meals.

    Vegan Cauliflower Queso Recipe - Cheesy, Spicy, Delicious. Dairy-free and great as a dip or Mexican meal sauceThis vegan cauliflower queso recipe with photo was shared with us by McCormick.

    Special Diet Notes: Vegan Cauliflower Queso

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, and vegetarian.

    For soy-free, vegan cauliflower queso, use a soy-free miso. There are some made with barley, rice, or chickpeas.

    Vegan Cauliflower Queso
     
    Print
    Prep time
    10 mins
    Cook time
    30 mins
    Total time
    40 mins
     
    You can make this creamy queso spicier, if desired, with more jalapenos, hot sauce, or salsa.
    Author: Chef Kevan Vetter
    Recipe type: Appetiser
    Cuisine: Mexican
    Serves: 20 (2-tablespoon) Servings
    Ingredients
    • 1 tablespoon extra-light olive oil (or your favorite cooking oil)
    • ¾ cup sliced onion
    • ½ jalapeño, seeded and thinly sliced
    • 1½ teaspoons nutritional yeast
    • 1½ teaspoons paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon ground mustard
    • ½ teaspoon ground cumin
    • ⅛ teaspoon ground turmeric
    • ½ teaspoon salt
    • 1 (13.66-ounce) can full-fat coconut milk
    • 1 tablespoon white miso paste
    • 2 cups cauliflower florets
    • ⅓ cup raw unsalted cashews
    • ¼ cup prepared salsa
    • 1 tablespoon white vinegar
    • 1 tablespoon Frank’s RedHot sauce
    • Water, if needed
    Instructions
    1. Heat the oil in large saucepan on medium heat. Add the onion and jalapeño and saute until softened, about 3 to 5 minutes.
    2. Stir in the nutritional yeast, spices, and salt and saute for 1 minute. Stir in the coconut milk and miso paste.
    3. Reduce the heat to medium-low, and add the cauliflower and cashews. Cook, stirring occasionally, until the cauliflower is fork-tender, about 20 minutes. Stir in the salsa, vinegar, and hot sauce.
    4. Carefully pour the cauliflower mixture into your blender. Remove the center piece from the lid to allow steam to escape, but hold a towel over it. Puree until the mixture is completely smooth. If it is too thick, add water, 1 tablespoon at a time, as needed.
    5. Return the mixture to your saucepan. Stir in additional sauce, salsa or jalapeños to reach your desired heat level. Cook and stir on low until heated through.
    6. Serve hot with tortilla chips or use the queso as a topping on vegan tacos and burrito bowls.
    Nutrition Information
    Calories: 61 Fat: 5g Saturated fat: 3g Carbohydrates: 3g Sugar: 1g Sodium: 140mg Fiber: 1g Protein: 1g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Elizabeth on December 10, 2019 11:47 am

      Hello,

      Can we use Sunflower Seeds instead of cashew’s? I have a few family members that have nut allergies.

      Reply
      • Alisa Fleming on December 10, 2019 12:35 pm

        You can, but I haven’t tested this and can’t guarantee the taste and consistency. Sunflower seeds tend to be more pronounced in flavor and not as creamy as cashews. Please let us know if you do try it!

        Reply
        • dee on April 12, 2021 11:18 pm

          Always pre-soak i.e. sprout your seeds and nuts before using in recipes. That should also help make the taste of sunflower seeds more mild.

          Reply
          • Alisa Fleming on April 13, 2021 10:16 am

            The cashews are not soaked in this recipe because they are also used as a thickener. If you pre-soak, it will be thinner. I realize some people like to always pre-soak, but in terms of results, it depends on the recipe. This is a quick, no soak recipe.

            Reply

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