Vegan Cauliflower Queso

This recipe was featured with the Joy Cellars 2018 Chenin Blanc. Pair with other Chenin Blanc, Aromatic White or Light White.

Vegan Cauliflower Queso

Cauliflower queso, for real? For real. Recreate the comforting, craveable gooeyness of classic Mexican cheese dip by letting coconut milk, cauliflower and cashews do the work of dairy. Frank’s RedHot® brings the heat, poblano pepper makes it smoky. Enjoy it with Mexican favorites like tortilla chips, vegan nachos or ladled over vegan enchiladas.
Course: Appetizer
Keyword: cauliflower, queso, vegan
Servings: 2 cups


  • 1 tbsp oil
  • 3/4 cup onion sliced
  • 1/2 jalapeño seeded and thinly sliced
  • 1 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 1/2 tsp cumin
  • 1/8 tsp turmeric
  • 1/2 tsp salt
  • 1 1/2 tsp nutritional yeast
  • 1 can coconut milk 13.66 ounces
  • 1 tbsp white miso paste
  • 2 cups cauliflower florets
  • 1/3 cup raw cashews unsalted
  • 1 tbsp white vinegar
  • 1 tbsp cayenne pepper sauce
  • 1/4 cup salsa


  • Heat oil in large saucepan on medium heat. Add onion and jalapeño. Cook, stirring occasionally, until softened, about 3 to 5 minutes.
  • Stir in spices, salt and nutritional yeast. Cook 1 minute. Stir in coconut milk and miso paste. Reduce heat to medium-low; add cauliflower and cashews. Cook, stirring occasionally, until cauliflower is fork-tender, about 20 minutes. Stir in vinegar, RedHot sauce and salsa.
  • In a blender with center part of cover removed to allow steam to escape, puree cauliflower mixture in batches on high speed until completely smooth, scraping sides of container. If mixture is too thick to process, add water 1 tablespoon at a time, as needed.
  • Return mixture to saucepan. Stir in additional RedHot sauce, salsa or jalapeños to reach desired heat level. Cook and stir on low until heated through. Serve hot with tortilla chips or use to top vegan tacos and burrito bowls.


Recipe by via WineShop at Home
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