Roasted Cauliflower Cashew Queso

Creamy and “cheesy” vegan queso with roasted cauliflower and cashews. Perfect for dipping and adding to your favorite Mexican dishes.

Midweek check-in.

How are you doing? How’s your week?

I’ve been tired, friends, so tired that I wished everyone a happy Tuesday today on Instagram instead of Wednesday.

Check-ins are better with cheese.

If you’ve been following along here for a while, you know I’m no stranger to vegan cheeses.

There’s my Easy Raw Cashew Cheese, Sweet Potato Nacho Cheese, and “Cheezy” Tahini Sauce — all great places to start if you’re looking for a cheese substitute!

I also made a really delicious Creamy Cauliflower Dip a while back that obviously made quite an impression on me.

This Roasted Cauliflower Cashew Queso takes the best of both ideals and blends them together in one smooth and cheesy plant-based dip.

Bob’s Red Mill Nutritional Yeast

This recipe requires a little prep time to roast your cauliflower and soak your cashews, but once that’s done and out of the way the sauce blends easily and effortlessly.

The star ingredient to this recipe is Bob’s Red Mill nutritional yeast!

Nutritional yeast to achieve that perfectly “cheesy” flavor without any dairy.

This dietary supplement is packed with cheesy flavor and is rich in vitamin B-12. I also provides 8 grams of protein per serving!

Add it to sauces, scrambles, chips, and anywhere you need a cheery “cheesy” boost.

How to Make Roasted Cauliflower Cashew Queso

This Roasted Cauliflower Cashew Queso is perfect for a plant-based Mexican spread!

I love using it as dip for tortilla chips and veggies, or dolloping onto tacos and burrito bowls.

For an entirely nut-free cheese sauce, omit the cashews altogether and follow the rest of the recipe as is.

If you prefer, you can steam the cauliflower instead of roasting it.

To quick- soak your cashews, add to a bowl with hot water for at least 30 minutes before adding to the recipe.

For spicer queso, try adding more chili powder, hot sauce, or salsa.

If your queso has a funky color at the end, try adding a pinch of turmeric for color.

Reheat the queso on the stovetop or enjoy it chilled straight from the fridge!

More Vegan Dips & Spreads

• The Best Oil-Free Hummus

• Raw Carrot Hummus

• Sun-Dried Tomato & Basil Hummus

• Spicy Black Bean Hummus

• Sunny SunButter Hummus

• 5-Ingredient Pumpkin Hummus

• Chickpea Free Purple Sweet Potato Hummus

• Date Sweetened Chocolate Hummus

• Roasted Red Pepper Hummus

• Easy Beet Hummus

• “Cheezy” White Bean Dip

• Roasted Cauliflower Cashew Queso

I Want to Hear From You

If you make this Roasted Cauliflower Cashew Queso recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Roasted Cauliflower Cashew Queso

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 8-12 servings
• Diet: Vegan

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Description

Creamy and “cheesy” vegan queso with roasted cauliflower and cashews. Perfect for dipping and adding to your favorite Mexican dishes.

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Ingredients

• 1 small-medium head cauliflower, broken into florets
• avocado oil (optional)
• 1/2 cups raw cashews
• 1/2 cup Bob’s Red Mill Nutritional Yeast
• 1/3 cup salsa (+ more for serving)
• 1 cup unsweetened almond milk (+more as needed for thinner consistency)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp turmeric (optional, for color)
• pinch of Himalayan sea salt
• dash hot sauce

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Instructions

1. Be sure to soak your cashews overnight in cool water or in very hot water for 1 hour before starting this recipe. Drain them and then proceed with recipe.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the cauliflower florets to the baking sheet and drizzle with optional avocado oil and season with a pinch of sea salt. Bake the cauliflower for ~30 minutes, stirring at the halfway point, until the cauliflower is well-browned on all sides. Allow the roasted cauliflower to cool slightly, then add it to a blender with the soaked, drained cashews, nutritional yeast, salsa, almond milk, chili powder, cumin, garlic powder, turmeric, salt, and hot sauce (optional).
3. Blend, adding more almond milk as needed to create a creamy, pourable cheese sauce. Scrape down sides as needed.
4. Taste and adjust flavor as needed, adding more nutritional yeast for “cheesiness”, turmeric for color, and salsa or hot sauce for heat.
5. Serve the queso immediately. Store any leftovers covered in the refrigerator up to 5 days. Reheat on the stovetop or eat cold for a chilled dip.

• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Dips and Spreads
• Method: Oven, Blender
• Cuisine: Vegan, Gluten-Free, Oil-Free, Paleo

This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!