Cauliflower Queso

  • Serving Size3


    • 2 T approved oil
    • 1 small yellow onion, diced
    • 2-3 garlic cloves, minced
    • 2 jalapeños, seeded and minced
    • 4 cups cauliflower florets
    • 1/2 c vegetable broth
    • 1/3 c unsweetened almond milk
    • 2 sundried tomatoes
    • 1/4 c raw cashews, soaked in hot water for at least 1 hour
    • 1/2 c nutritional yeast
    • 1/2 tsp cumin
    • 1/2 tsp chili powder
    • 1/4 tsp turmeric
    • Salt, to taste



    Soak cashews in hot water for at least 1 hour before making the queso. Once soaked, drain and rinse. Set aside.


    In a large cast iron skillet, heat approved oil over medium heat. Add onions, garlic, and jalapeños and sauté for 5-7 minutes, stirring occasionally, until lightly brown and fragrant. Remove about half of the onion/jalapeño mixture and set aside.


    Leave the other half of the onions/jalapeños in the pan, stir in cauliflower and vegetable broth. Cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally, until cauliflower is tender and broth has absorbed.


    Add to a high-powered blender along with remaining ingredients, including the cashews. Blend until completely smooth. Add extra almond milk, about 1 T at a time, if necessary.


    Transfer to a serving dish. Stir in remaining onions and jalapeños and top with fresh jalapeños. Serve with Beanitos chips or raw carrots.

    Recipe adapted from:

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