This dairy-free queso is a silky-smooth, cheesy version of the favorite classic dip. It's made in the Instant Pot with cauliflower and cashews, then blended with spices like nutritional yeast which give it that “cheesy” flavor. It’s delicious, creamy, and dreamy...
perfect with chips or drizzled on top of burrito bowls, tacos and enchiladas!
Instant Pot Ingredients
2 c water
1 small head of cauliflower - cleaned, core removed, and cut into florets
1 small potato, russet or yukon - peeled and roughly chopped
2 medium carrots - peeled and cut into thick coins
1 red bell pepper - seeded and roughly chopped
1 -2 jalapeño, depending on you heat desire - seeded, membrane removed, chopped
1/2 c raw cashews
Blender Ingredients
1/2 c nutritional yeast
2 t chili powder
1 1/2 t smoked paprika
1/2 t dried mustard
1 1/2 t salt
1/8 - 1/4 t cayenne pepper
juice from 1 can of Tomato & Jalapeño/Chilies like Hatch or Rotel (save contents to mix in by hand to create chunky texture)
Directions
Put all Instant Pot Ingredients into the pot and set manual on high pressure for 5 minutes. When done, use quick release to remove steam. Allow to cool slightly then transfer contents to a high-speed blender.
To the cauliflower mixture, add the Blender Ingredients and blend until creamy, about 1 minute. Taste to determine if you need additional spices or salt. Remember to add it slowly, especially salt and cayenne pepper. Once it's in there you can't take it out! I'd suggest 1/4 t at a time until you get desired taste.