Instant-Pot Vegan Cauliflower Queso for the Instant Pot or Pressure Cooker

instant pot dip vegan vegetarian cheese tomato southwestern tex-mex pressure cooker cauliflower healthy wheat/gluten-free cashew

Kathy Hester

Makes 4 cups

Source

Ingredients

2 cups (214 g) cauliflower florets (about 1/2 head small cauliflower)

1 cup (237 ml) water

3/4 cup (96 g) thick-cut carrot coins

1/4 cup (34 g) raw cashews

1/4 cup (24 g) nutritional yeast

Liquid drained from 1 (10-oz [283-g]) can diced tomatoes with green chiles (I like Rotel)

1/2 tsp smoked paprika

1/2 tsp salt (or to taste)

1/4 tsp chili powder

1/4 tsp jalapeño powder, optional

1/8 tsp mustard powder

1 (10-oz [283-g]) can diced tomatoes with green chiles, drained (I like Rotel)

1/2 cup (75 g) chopped bell pepper (optional)

2 tbsp (30 g) minced red onion (optional)

1/4 cup (4 g) minced cilantro

Instant Pot pressure cooker

Method

For the Instant Pot, add the cauliflower, water, carrots and cashews to your Instant Pot and cook on high pressure for 5 minutes, then carefully do a quick pressure release by moving the valve to release the pressure.

Pour the cooked mixture into a strainer over the sink and drain the extra water.

For the blender, put the drained mixture along with the nutritional yeast, liquid drained from the canned tomatoes, smoked paprika, salt, chili powder, jalapeño powder (if using) and mustard powder into your blender. Blend until smooth.

For the mix-ins, scrape out the blender contents into a mixing bowl and stir in the tomatoes and green chiles, bell pepper (if using), minced onion (if using) and cilantro.

You can serve this at room temperature or keep it warm on the lowest slow cooker setting.