Description
Creamy and “cheesy” vegan queso with roasted cauliflower and cashews. Perfect for dipping and adding to your favorite Mexican dishes.
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
Instructions
- 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.
- 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).
- Blend, adding more almond milk as needed to create a creamy, pourable cheese sauce. Scrape down sides as needed.
- Taste and adjust flavor as needed, adding more nutritional yeast for “cheesiness”, turmeric for color, and salsa or hot sauce for heat.
- 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