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.
Course Dip, Snack
Keyword cauliflower dip, cauliflower queso, how to make vegan queso dip, vegan queso, vegan queso dip recipe, vegan queso without cashews
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.
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.