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 favourites like tortilla chips, vegan nachos or ladled over vegan enchiladas.
HEAT oil in large saucepan over 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 and add cauliflower and cashews. Cook, stirring occasionally, until cauliflower is fork-tender, about 20 minutes. Stir in vinegar, RedHot sauce and salsa.
IN A food processor with centre part of cover removed to allow steam to escape, process 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 (20 mL) 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.