Cauliflower Vegan Queso

Updated at: Thu, 21 Nov 2024 10:05:02 GMT

Step 1

Be sure to prep your cashews before starting. You don't NEED to soak the cashews but the texture of your queso will be gritty if you don't. For best results, soak 1/3 cup of cashews in hot water for 1 hour or overnight.

Step 2

Chop cauliflower, onion, and garlic and set aside. Heat a large skillet on medium high with 2 tbs of olive oil. Once hot, add onion, and garlic and sauté until fragrant.

Step 3

Pour in vegetable stock and add in cauliflower. Cover your pan and allow to simmer on low for 15-20 minutes until cauliflower is tender.

Step 4

When the cauliflower is done cooking, toss all pan ingredients along with almond milk, cashews, sun-dried tomatoes, nutritional yeast, cumin, salt and paprika into the bowl of your food processor or high powdered blender.

Step 5

Blend on high for 2 minutes scraping down the sides halfway until smooth. If the consistency is too thick, add in more almond milk. Add more salt and seasoning to taste as well.

Step 6

Serve immediately with chips, poured over nachos, veggies, or pasta!

Step 7

Store in an airtight container for 5 days or freeze for up to 2 months. Defrost in the fridge the night before and microwave in 30 second intervals.

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