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 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.
This 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.
- 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
- Heat the oil in large saucepan on medium heat. Add the onion and jalapeño and saute until softened, about 3 to 5 minutes.
- Stir in the nutritional yeast, spices, and salt and saute for 1 minute. Stir in the coconut milk and miso paste.
- 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.
- 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.
- 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.
- Serve hot with tortilla chips or use the queso as a topping on vegan tacos and burrito bowls.
Can we use Sunflower Seeds instead of cashew’s? I have a few family members that have nut allergies.
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!
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.
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.