Vegan Queso
Cauliflower Queso

A delicious vegan queso dip made with sautéed cauliflower, raw cashews, and nutritional yeast. Serve with your favorite tortilla chips.

Prep Time
10 mins
Cook Time
10 mins
Total Time
10 mins
 
Course: Appetizer, Condiments, Side Dish
Cuisine: Mexican
Keyword: Vegan Queso
Servings: 6 people
Calories: 119 kcal
Author: Sarah McMinn
Ingredients
US Customary - Metric
Instructions
  1. Soak cashews in hot water for at least 1 hour before making the queso. Once soaked, drain and rinse. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a serving dish. Stir in remaining onions and jalapeños and top with fresh jalapeños. Serve with chips or raw carrots.
Nutrition Facts
Vegan Queso
Amount Per Serving
Calories 119 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 111mg5%
Potassium 376mg11%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 145IU3%
Vitamin C 35.1mg43%
Calcium 42mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.