- 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
- ½ cup vegetable broth
- ⅓ cup unsweetened non-dairy milk
- 2 sundried tomatoes
- ¼ cup raw cashews, soaked in hot water for at least 1 hour
- ½ cup nutritional yeast
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ 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.
Serving and Storing - Serve this vegan queso warm with chips or raw veggies. Serve this vegan queso alongside some homemade nachos, fully loaded quesadillas, or as part of your Cinco de Mayo celebrations. 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.
Calories: 119kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Sodium: 111mg | Potassium: 376mg | Fiber: 2g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 35.1mg | Calcium: 42mg | Iron: 1.2mg