This is a plant based creamy cheese sauce that even non-vegans love. It's creamy like Velveeta and it's 98% veggies with a few spices and nutritional yeast added in.
Eat it on baked tortilla chips, steamed veggies, whole grain pasta, or spiralized veggie "pasta"
Prep Time10 minutesmins
Cook Time5 minutesmins
estimate time to come up to pressure10 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: Mexican, Plant Based, Vegan
Keyword: cauliflower queso, plant based queso, vegan queso
Servings: 8
Calories: 82kcal
Author: Kathy Hester
Ingredients
For the Instant Pot
2cupswater
4cupscauliflower florets1 small head of cauliflower
210 oz cansdiced tomatoes and green chilies, drained
1/4cupminced cilantro
1/4cupminced pickled jalapenos
Instructions
Add the water to the Instant Pot liner and put a silicone or other vegetable steamer inside.
Add the cauliflower, carrots and cashews to strainer in that order.
Cover and cook on high pressure for 5 minutes.
Carefully release the pressure manually.
Pour the cooked mixture into a strainer over the sink and drain the water.
Add the drained mixture to your blender with the liquid drained from the cans of diced tomatoes and green chilies and blend well.
Add the smoked paprika, salt, chili powder, ancho powder, chipotle powder, jalapeno powder, guajillo powder, and mustard powder to your blender.
Scrape out the blender contents into mixing bowl and stir in the tomatoes and green chilis chopped cilantro if using and pickled jalepenos if using.
Notes
If you are salt -free add an additional 1/2 teaspoon granulated garlic and 1/2 teaspoon onion powder. This will add in a bite that's similar to salt.Don't like spicy? Leave out the chipotle powder and maybe even the jalapeno to make it extra mild.