This creamy and cheesy flavored yet spicy Vegan Queso Cauliflower Dip is a lip-smacking Mexican snack. Its oil free, nut free and soy free and is made out of only veggies. Its easy to whip and serve it within minutes.
Traditionally queso is a medley of melted cheese but in this vegan version I added lots of vegetables so as to make it palatable for most of the diet types.
It’s a healthier dip with the same authentic flavor. Therefore, you won’t miss the old traditional taste of it.
My family is totally head over heels for this vegan queso recipe. They could not even figure out that’s its vegan and mostly a kind of veggie dip that too a cauliflower dip.
So, here I am sharing the details of this vegan queso dip:
Ingredients for Vegan Queso Cauliflower Dip
Cauliflower florets
Russet potatoes
Carrots
Dairy free milk
Tomatoes
Red bell pepper
Jalapeno
Taco seasoning
Salt
Vinegar
Harissa seasoning
I have used all these easily available ingredients which you may buy from any local grocery store. However, I have provided links to few of them for your convenience.
If you plan to buy from those affiliate links, I receive a small commission which in turn encourages me to bring more delicious recipes for you all.
Ingredients notes:
- Cauliflower – My main idea was to create a cauliflower dip so as to come up with a low carb snack along with the addition of nutrition.
- Russet potato – I used a big sized potato. I would insist on using this particular potato because after boiling and blending it gives a nice thickness to the dip and makes it creamier and richer without the addition of nuts.
- Taco seasoning – instead of flavoring this dip with individual spices and increasing the ingredients in number, I decided to season it with this taco seasoning. It gave a nice and authentic flavor to this vegan queso dip.
- Harissa seasoning – its a spicy seasoning with a subtle tangy taste which made this dip even more desirable.
I have made an absolutely easy and delectable dip that pairs well with tortilla chips and is a crowd pleaser. However, if you are looking for a variation then I like this recipe from The Vegan 8. Even though she included cashew nuts in her recipe I like her idea of making this recipe without nutritional yeast which is quite unique to me.
How to make Vegan Queso Cauliflower Dip
Firstly, I chopped the potatoes and cut cauliflower into bite size.
Secondly, I boiled cauliflower, potatoes and carrots and drained them. Then, I let it cool.
Next, I blended all the ingredients in a blender until smooth and creamy.
Thereafter, I poured it again in the saucepan and cooked for few minutes to make it thicker and richer.
Later, I let it cool a bit and garnished.
We enjoyed dipping our tortilla chips in it. In fact, I also experimented creating a nachos platter with it and we totally loved it.
This queso dip has topped our favorite list and now I make it every weekend on popular demand by my friends and family.
Expert tips:
- Make sure to use big size russet potato. Its is important to peel them first and then roughly chop them. However, if you chop them into small squares or any shape it boils and softens quicker and also its easier to blend.
- Also, make sure that carrots are also soft to some extent. The softer the veggies, it will be easier to blend and thereby makes it creamier.
- Be careful while handling jalapeno pepper if you are not used to it. Also, this dip is a spicy dip so if desired you may first add ½ tsp of Harissa seasoning and do a taste test. However, we like it with 1 full tsp but you may or may not want to add another ½ tsp of it. Also, I blended this with the whole jalapeno pepper along with its seeds. If desired you may remove its seeds.
So, by now, you all must be drooling over this vegan queso dip. I bet you want to dip your chips in it right now.
Why wait? Simply get started with it because I am sure you must be having all the ingredients in your kitchen already. It hardly takes few minutes to make it and its even faster to finish the entire batch.
This can be refrigerated in an air tight glass container for about 3 weeks.
It is a spicy dip with a subtle cheesy flavor. Its thick, creamy, salty and savory in taste.
Not at all. I have cooked this once more after blending which balances all the vegetable taste and nobody will ever find what’s in there.
I have made it absolutely oil free, nut free and soy free. Its basically a medley of healthy vegetables which eliminates the saturated fats from this vegan queso recipe. So therefore, it is a healthy dip and low in carbohydrates as well.
Hence, I would insist you to get started with this vegan queso dip without cashews not only because it is easy and healthy but is budget friendly too.
I guarantee this dairy free queso dip is by far the best and tastes so much real that you will never miss out those traditional ones from the stores.
You may also like:
Vegan Feta Cheese with Chickpea Flour
Vegan Ricotta Cheese
Nut Free Cream Cheese
Vegan Cottage Cheese
Other Mexican recipes that might interests you:
Mexican Coleslaw Salad
Farro Black Beans Mexican Bowl
Patatas Bravas
Baked Taquitos
Did you make it?
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Vegan Queso Cauliflower Dip
Ingredients
- 2 cups cauliflower florets
- 1 russet potato (peeled and chopped)
- 1/4 cup baby carrots
- 2 cups dairy free milk
- 1/2 cup nutritional yeast
- 1/2 cup chopped tomatoes
- 1/4 cup chopped red bell pepper
- 1 whole jalapeno pepper (stem removed)
- 3 tbsp taco seasoning
- 3 tbsp white vinegar
- 1 3/4 tsp salt or as per taste
- 1 tsp harissa seasoning
To garnish
- 2 tbsp chopped cilantro
- 1 tbsp chopped tomatoes
Instructions
- In a sauce pan bring some water to boil (enough so that the veggies are covered with the water). Add cauliflower, potatoes and carrots to it. Cook at high heat until the veggies are soft. Turn it off and drain in a colander. Let it cool.
- In a blender, combine all the ingredients (including the boiled veggies). Blend it smooth.
- Take it out in the same saucepan and cook again for 1-2 minutes or for 3-4 boils. Turn it off and remove from heat. Let it cool to room temperature.
- Garnish and serve with tortilla chips or pour over nacho platter.
Notes
- The leftovers can be refrigerated for about 3 weeks. In fact this dip tastes better as it gets old.
- I have roughly guessed the serving but it depends on how you use it, whether as a dip or as a drizzle over nachos.
- This recipe makes about 3 1/2 – 4 cups.
- I have used a big sized russet potato for this recipe. I would advise you to cut the cauliflower to the bite size. If you plan to use regular carrots, then peel and chop them roughly and then measure it to ¼ cup.
- After cooking the blended queso do a taste test. If desired feel free to adjust the salt.
- It is a spicy dip. Therefore, if you want it to be little less spicy you may remove seeds from the jalapeno before blending. Also, start with 1/2 tsp harissa seasoning first and then increase up to 1 tsp as per taste. However, we like it with 1 tsp harissa seasoning.
Nutrition
