Cauliflower Queso
More cauliflower? YES!! Because its still the Year of the Cauliflower (all year long!), and I had a serious cheeze craving. And who doesn't love a good batch of vegan nachos, anyway? This deliciously cheezy sauce started as an attempt to use up the rest of the cauliflower left over after the Kung Pao Cauliflower recipe and turned into 2 more heads of cauliflower worth of recipe testing, but I am SO EXCITED to share this one with you. In my (clearly humble) opinion, this is the BEST knock-off queso I have EVER eaten. Its spicy, full of flavor, and tastes like the real thing! Its even mimics the texture almost exactly, without any weird stabilizers. Plus, its a nacho topper you can feel pretty good about, being that its made from cauliflower. But trust me, if you don't tell anyone, they would never know. Top it with a sprinkle of red pepper flakes or cilantro and serve on homemade nachos, burritos, and enchiladas. Its great warmed up but pretty darn good straight out of the fridge, too!
Ingredients:
1 tablespoon coconut oil 2 heaping cups cauliflower florets (about 1/2 head of cauliflower) 2 cloves garlic, minced 1 medium onion, chopped 1-12 ounce jar roasted red peppers, drained 1 tablespoon lemon juice 1 tablespoon white miso (or any color, but I prefer the tanginess of a lighter, sweeter miso) 1/2 cup nutritional yeast 2 teaspoon cumin 1 teaspoon crushed red pepper 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon salt Directions: In a medium sized frying pan, begin to melt the tablespoon of coconut oil. Add in the cauliflower, garlic, and chopped onions. Cover and cook on medium heat, stirring occasionally and cook until onions turn glassy and cauliflower begins to brown, about 8-12 minutes. Remove from heat and set aside to slightly cool. While the veggies are cooling, pull out a high speed blender or food processor (we used our Vitamix), and toss in all the other ingredients- from the roasted red peppers to the salt. Mix them on high for about a minute, just combining them. Add in slightly cooled veggies and blend or process on high for 20 seconds to 2 minutes, depending on the strength of your machine. You want everything to be completely blended, so you're left with a pourable, dippable queso cheeze. Once finished, move the queso to a bowl and serve with chips or over your favorite Mexican dishes. Store in an airtight container in the fridge for up to two weeks, or freeze. To reheat, pour into a saucepan and cook on low, stirring frequently, until heated through. Makes 4(ish) cups.
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8 Comments
Caleb
2/7/2014 12:12:24 am
I have various recipes I have made for different cheese sauces but never tried cauliflower. I am so making this - I love the deep reddish color form the roasted red pepper.
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Ashley
4/28/2014 11:04:56 pm
This is AMAZING! I have hooked all of my family to this! There isn't a thank you big enough for this post. I miss cheese so much and even if I weren't vegan I can't eat it because of being lactose intolerant. This makes me heart smile :)!
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BLR
1/2/2015 07:12:28 am
I made this and it was delicious. However, it was a bit thicker than it should have been. I assume if I used less cauliflower it would be a bit thinner. Regardless, it tasted good.
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Kyle
6/10/2015 03:31:54 pm
Just add water! Lol, can't wait to make this myself.
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Kyle
6/17/2015 04:03:13 pm
Ok, I just made this recipe. It came out more red than yellow-orange like in the pictures so I doubled the nutritional yeast, that didn't help too much. In all honesty, I really dislike "spicy" so I'd mark this as a medium spicy. Next time, I'll make it "mild" by doubling the lemon juice, halving the cumin, roasted red peppers, crushed red peppers, and smoked paprika, and I won't use chili powder at all. I prefer a more cheesy taste for my nacho cheese. Maybe you could make a cheesy mild nacho cheese recipe for your website and change the title here to denote the spice level.
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Sarah | Well and Full link
11/10/2015 10:06:35 am
This looks fantastic! I'm seriously craving some healthy queso right now so I'm really glad I stumbled upon this recipe! :D
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Brynn
2/1/2016 12:38:23 pm
I just made it - and it's delicious! However, I've had it in the blender for two minutes and it still doesn't have the smooth consistency you see in the picture. Any thoughts?
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Amber link
2/1/2016 05:56:03 pm
Hi Brynn! Hmmm....be sure the cauliflower is fork tender, but otherwise it might just take a bit o break down! When we mix it up in our vitamin, it only takes about a minute or less to become smooth. Was the initial roasted red pepper mixture smooth before you added the cauliflower?
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