Cauliflower queso, for real? For real. Recreate the comforting, craveable gooeyness of classic Mexican cheese dip by letting coconut milk, cauliflower and cashews do the work of dairy. Frank’s RedHot® brings the heat, poblano pepper makes it smoky. Enjoy it with Mexican favorites like tortilla chips, vegan nachos, or ladled over vegan enchiladas.
This recipe is courtesy of McCormick Flavor Forecast.
- 1 tbsp. vegetable oil
- 3/4 c. sliced onion
- 1/2 jalapeño seeded and thinly sliced
- 1 1/2 tsp. McCormick Paprika
- 1 tsp. McCormick Garlic Powder
- 1 tsp. McCormick Mustard, Ground
- 1/2 tsp. McCormick Cumin, Ground
- 1/8 tsp. McCormick Ground Turmeric
- 1/2 tsp. salt
- 1 1/2 tsp. nutritional yeast
- 1 can (13.66 ounces) Thai Kitchen Coconut Milk
- 1 tbsp. white miso paste
- 2 c. cauliflower florets
- 1/3 c. raw unsalted cashews
- 1 tbsp. white vinegar
- 1 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
- 1/4 c. prepared salsa
Heat oil in large saucepan on medium heat. Add onion and jalapeño. Cook, stirring occasionally, until softened, about three to five minutes.
Stir in spices, salt, and nutritional yeast. Cook one minute. Stir in coconut milk and miso paste. Reduce heat to medium-low; add cauliflower and cashews. Cook, stirring occasionally, until cauliflower is fork-tender, about 20 minutes. Stir in vinegar, RedHot sauce and salsa.
In a blender with center part of cover removed to allow steam to escape, puree cauliflower mixture in batches on high speed until completely smooth, scraping sides of container. If mixture is too thick to process, add water one tablespoon at a time, as needed.
Return mixture to saucepan. Stir in additional RedHot sauce, salsa or jalapeños to reach desired heat level. Cook and stir on low until heated through. Serve hot with tortilla chips or use to top vegan tacos and burrito bowls.
Per serving: Calories: 61 Protein: 1 gram Fat: 5 grams (3 gram saturated) Cholesterol: 0 milligrams Carbohydrates: 3 grams Sodium: 140 milligrams Fiber: 1 gram Sugar: 1 gram