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Yes, it’s vegan, but this queso is every bit as creamy as the cheese-based versions, with a nutty richness, and all the Tex-Mex notes you’d expect from a good dip. Though many recipes call for an overnight soak of the cashews, we found two hours in hot water to be plenty. Serve with chips, drizzle over baked potatoes or broccoli, or use as dip for crudité.
How to Make It
Preheat oven to 400°F. Toss together cauliflower and olive oil on a rimmed baking sheet. Spread in an even layer, and roast in preheated oven until just tender, about 30 minutes, stirring once halfway through.
Combine water, almond milk, drained cashews, nutritional yeast, chili powder, salt, garlic powder, lemon juice, cumin, turmeric, mustard powder, and roasted cauliflower in a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 90 seconds.
Spoon queso into a serving bowl and stir in diced tomatoes and green chiles. Garnish with cilantro leaves and sliced jalapeño. Serve with tortilla chips.