Recreate the craveable gooeyness of classic Mexican cheese dip by letting coconut milk, cauliflower, and cashews do the work of dairy. Enjoy it with Mexican favourites like tortilla chips or vegan nachos, or ladled over vegan enchiladas.
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 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 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 (15 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