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Vegan Cauliflower Queso
Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients
17
Servings
20
Cauliflower queso, for real? For real. Recreate the comforting, craveable gooeyness of classic Mexican cheese dip by letting coconut milk, cauliflower and cashews do the work of dairy. Frank’s RedHot® brings the heat, poblano pepper makes it smoky. Enjoy it with Mexican favorites like tortilla chips, vegan nachos or ladled over vegan enchiladas.
Ingredients
1 tablespoon vegetable oil
1 onion, sliced
1/2 jalapeno seeded and thinly sliced
1 teaspoon Garlic Granules
1 teaspoon Yellow Mustard Seeds , , ground in pestle and mortar
1 1/2 teaspoons Paprika
1/2 teaspoon Ground Cumin
1/8 teaspoon Turmeric Powder
1/2 teaspoon sea salt
1 1/2 teaspoons nutritional yeast
400 grams tin coconut milk
1 tablespoon white miso paste
1 small cauliflower, cut into florets
50 grams (2 ounces) unsalted cashews
1 tablespoon white vinegar
1 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce
25 grams (1 ounce) prepared salsa
COOKING INSTRUCTIONS
- 1 Heat oil in large saucepan on medium heat. Add onion and jalapeno. Cook, stirring occasionally, until softened, about 3-5 minutes.
- 2 Stir in spices, salt and nutritional yeast. Cook 1 minute. Stir in coconut milk and miso paste. Reduce heat to medium-low and add cauliflower and cashews. Cook, stirring occasionally, until cauliflower is fork-tender, about 20 minutes. Stir in vinegar, RedHot sauce and salsa.
- 3 In a blender with center part of cover removed to allow steam to escape, puree cauliflower mixture in batches on high speed until completely smooth, scraping sides of container. If mixture is too thick to process, add water, 1 tablespoon at a time, as needed.
- 4 Return mixture to saucepan and heat on low. Stir in additional RedHot sauce, salsa or jalapenos to reach desired heat level. Serve hot with tortilla chips or use to top vegan tacos and burrito bowls.