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Homemade Vegan Queso photo

Vegan Queso

This Vegan Queso is a creamy, dreamy dip perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Vegan Queso:
  • 5 cups cauliflower florets 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 additional 1 1/2 teaspoons to taste
  • 1 cup raw cashews soaked in water
  • 1 cup unsweetened almond milk or your milk of choice
  • 1/2 cup nutritional yeast
  • 1 teaspoon kosher salt omit if using regular taco seasoning
  • 1 can diced tomatoes and green chilies (10 ounces) drained
  • 1 cup chunky salsa for added zest
  • Optional toppings sliced jalapeños, fresh cilantro, diced tomatoes, finely chopped red onion

Equipment

  • High-powered blender
  • Roasting pan
  • Measuring cups and spoons
  • Large pot

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C). Place the cauliflower florets, whole garlic cloves, and onion slices on a roasting pan. Drizzle with extra-virgin olive oil and sprinkle with 2 tablespoons of low-sodium seasoning. Toss to coat evenly. Roast for 25-30 minutes, or until the cauliflower is tender and the onions are caramelized.
  2. Step 2: If you haven’t already, soak the raw cashews in cool water for at least 4 hours or overnight. If you’re short on time, you can boil them in hot water for 1 hour and then drain.
  3. Step 3: In your high-powered blender, combine the roasted vegetables, soaked cashews, unsweetened almond milk, nutritional yeast, and kosher salt. Blend until smooth and creamy, adding more almond milk as needed to reach your desired consistency.
  4. Step 4: Stir in the drained diced tomatoes and green chilies or chunky salsa. Blend briefly to combine, leaving some texture if desired.
  5. Step 5: Taste your Vegan Queso and adjust the seasoning with additional low-sodium seasoning or salt if necessary. If you like it spicier, consider adding some chopped jalapeños.
  6. Step 6: Transfer the Vegan Queso to a serving bowl and garnish with optional toppings like sliced jalapeños, fresh cilantro, diced tomatoes, or finely chopped red onion. Serve warm with tortilla chips, or use it as a sauce for tacos, burritos, or nachos.

Notes

  • For a nut-free version, substitute the cashews with sunflower seeds that have been soaked.
  • You can use coconut milk instead of almond milk for a richer flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.