Vegan Queso

This Vegan Queso is a creamy, delicious dip that's perfect for any gathering!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Appetizer

Cuisine: Mexican

For the Queso:

5 cups cauliflower florets (from about 1 medium head)
4 cloves garlic (peeled but left whole)
1 medium yellow onion (cut into 1/2-inch slices)
1 tablespoon extra-virgin olive oil
2 tablespoons low-sodium seasoning (plus 1 1/2 teaspoons, divided)
1 cup raw cashews (soaked in cool water for at least 4 hours or overnight or in boiling hot water for 1 hour and drained)
1 1/2 cups unsweetened almond milk (or milk of choice, plus additional as needed)
1/4 cup nutritional yeast
1/2 teaspoon kosher salt (omit if using regular taco seasoning or add to taste)
1 can diced tomatoes and green chilies (10-ounce can, drained, or 1 1/4 cups well-drained chunky salsa)

Cooking Instructions

Step 1: Prepare the Cauliflower and Aromatics - Begin by bringing a large pot of water to a boil. Add the cauliflower florets, whole garlic cloves, and sliced onion. Cook for about 10-12 minutes, or until the cauliflower is tender. Drain and set aside.
Step 2: Blend the Base - In a high-powered blender, combine the cooked cauliflower, garlic, onion, soaked cashews, almond milk, nutritional yeast, 2 tablespoons of the low-sodium seasoning, and kosher salt. Blend on high until smooth and creamy, adding more almond milk if needed to reach your desired consistency.
Step 3: Heat and Incorporate - Transfer the blended mixture back to the pot over medium heat. Stir in the drained diced tomatoes and green chilies or salsa, along with the remaining 1 1/2 teaspoons of seasoning. Cook for about 5-7 minutes until heated through, stirring occasionally.
Step 4: Serve and Enjoy! - Remove your Vegan Queso from heat and serve hot. Top with optional toppings like sliced jalapeños, fresh cilantro, diced tomatoes, or finely chopped red onion. This dip is perfect with tortilla chips, veggies, or even drizzled over tacos!