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Vegan Queso

Well Plated by Erin
  • 45 minutes
  • Serves 12 to 16

INGREDIENTS

5 cups

cauliflower florets (from about 1 medium head cauliflower)

4 cloves

garlic, peeled but left whole

1

medium yellow onion, cut into 1/2-inch slices

1 1/2 tbsp

extra-virgin olive oil

2 tbsp

plus 1 1/2 teaspoons McCormick Less Sodium Taco Seasoning, divided (use Original Taco Seasoning to make 100% dairy free)

1 cup

raw cashews, soaked in cool water for at least 4 hours or overnight or in boiling hot water for 1 hour and drained (for quicker alternatives or if you have a high-powered blender, see Notes)

1 1/4 cups

unsweetened almond milk (or milk of choice), plus additional as needed

1/4 cup

nutritional yeast

1/8 tsp

kosher salt (omit if using Original Taco Seasoning or add to taste)

1 10 ounce can

diced tomatoes and green chilies, drained, or 1 1/4 cups well-drained chunky salsa

Optional toppings: sliced jalapeño, fresh cilantro, diced tomatoes, finely chopped red onion