Do you know what we could all use a little more of right now?
Okay, true. Do you know what else we could use a little more of?
Yes! And you know what will happen if you make and eat said queso?
You will positively be glad you did.
And so, to answer all the world’s problems (or perhaps just one very small, inconsequential one), I bring you a delicious and simple vegan queso recipe – a cheesy, flavorful dip that will both satisfy your craving and provide you with the healthful benefits from my friends, cauliflower and nutritional yeast.
How to Make Vegan Queso?
A few months back I made this Fettuccine Alfredo Sauce with my favorite new vegetable. That was the beginning of a beautiful relationship between me and cauliflower. Ever since then I have been having much fun experimenting with this vegetable, as those of you who follow along have probably noticed.
This vegan cauliflower queso is very similar to the Alfredo sauce recipe. I made a few adjustments and changed the seasoning but used a similar method for a quick and healthy recipe you will surely love.
Step One – Sauté Veggies
In a large skillet, sauté the onions, garlic, and jalapeños for 5-7 minutes, until the onions are translucent and fragrant. Remove about half of the onion/pepper mixture and set aside.
With the other half of the onion/peppers still in the pan, stir in the cauliflower and vegetable broth. Cover and reduce heat to a simmer, simmering for about 15 minutes until the cauliflower is tender and the broth has absorbed.
Step Two – Blend until Smooth
Place the cauliflower in a high-powered blender along with remaining ingredients, including the cashews. Blend until completely smooth. Add extra milk, about 1 tablespoon at a time, if necessary.
A word on Blenders
When it comes to this vegan queso, you really should use a high-powered blender. I recommend a Vitamix.
These blenders can be pricy, but my Vitamix is one of the most used gadgets in my kitchen. Most other blenders simply do not have the power to create a cream out of cashews and you’ll end up with gritty queso.
However, if you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well.
Step three – Assemble and Serve
Transfer the queso to a serving dish and stir in remaining onions and jalapeños. Top with fresh jalapeños slices and serve with chips or raw veggies.
What is nutritional yeast?
One of the absolutely necessary ingredients in the vegan queso is the nutritional yeast.
Nutritional yeast is a food additive that is made from deactivated yeast. It’s only yeast in that it comes from the same fungi family; it does not taste, look, or work like baker’s or brewer’s yeast. Rather, it is bold in color and flavor. It comes in yellow flakes (see picture above) and has a DELICIOUS nutty cheesy taste. But that’s not all. It is also highly nutritious as it is full of B-vitamins, including the hard-to-get B12 vitamin.
Health Benefits of Nutritional Yeast
- A complete source of vitamin B
- A great source of protein
- Immune boosters
- Antiviral and antibacterial benefits
- Healthy digestion
- Healthy hair, skin, and nails
Serving and Storing Vegan Queso
Serve this vegan queso warm with chips or raw veggies. Leftover queso can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently reheat in the microwave or oven.
So grab some chips and dig into this creamy, cheesy, warm, buttery vegan queso. Your tastebud will dance with delight and your body will thank you.
A delicious vegan queso dip made with sautéed cauliflower, raw cashews, and nutritional yeast. Serve with your favorite tortilla chips.
Keyword: Vegan Queso
Servings: 6 people
Calories: 119 kcal
Author: Sarah McMinn
- 2 tablespoon vegan butter or coconut oil
- 1 small yellow onion, diced
- 2-3 garlic cloves, minced
- 2 jalapeños, seeded and minced
- 4 cups cauliflower florets
- 1/2 cup vegetable broth
- 1/3 cup unsweetened non-dairy milk
- 2 sundried tomatoes
- 1/4 cup raw cashews, soaked in hot water for at least 1 hour
- 1/2 cup nutritional yeast
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric
- salt, to taste
- Soak cashews in hot water for at least 1 hour before making the queso. Once soaked, drain and rinse. Set aside.
In a large cast-iron skillet, heat vegan butter or oil over medium heat. Add onions, garlic, and jalapeños and sauté for 5-7 minutes, stirring occasionally, until lightly brown and fragrant. Remove about half of the onion/jalapeño mixture and set aside.
Leave the other half of the onions/jalapeños in the pan, stir in cauliflower and vegetable broth. Cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally until cauliflower is tender and broth has absorbed.
- Add to a high-powered blender along with remaining ingredients, including the cashews. Blend until completely smooth. Add extra milk, about 1 tablespoon at a time, if necessary.
- Transfer to a serving dish. Stir in remaining onions and jalapeños and top with fresh jalapeños. Serve with chips or raw carrots.