Instant-Pot Vegan Cauliflower Queso
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vegan cauliflower queso is a revelation for anyone looking for a plant-based alternative to the classic Tex-Mex cheese dip. By using a pressure cooker to soften cauliflower, carrots and cashews, you can achieve an incredibly velvety texture without the need for dairy. The combination of nutritional yeast and smoked paprika provides a deep, savoury flavour that mimics authentic melted cheese, while diced green chillies add a gentle kick of heat.
As a healthy, low-fat snack, this vegetable-led dip is perfect for sharing at parties or serving as a guilt-free accompaniment to your favourite corn chips and raw crudités. It is quick to prepare and naturally gluten-free, making it an inclusive choice for various dietary requirements. Whether you serve it warm or at room temperature, it remains smooth and pourable, ensuring a delicious homemade treat every time.
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Ingredients for Instant-Pot Vegan Cauliflower Queso
2 cups (214 g) cauliflower florets (about 1/2 head small cauliflower)
1 cup (237 ml) water
180ml (96 g) thick-cut carrot coins
60ml (34 g) raw cashews
60ml (24 g) nutritional yeast
Liquid drained from 1 (275g [283-g]) can diced tomatoes with green chillies (I like Rotel)
1/2 teaspoons smoked paprika
1/2 teaspoons salt (or to taste)
1/4 teaspoons chilli powder
1/4 teaspoons jalapeño powder, optional
1/8 teaspoons mustard powder
1 (275g [283-g]) can diced tomatoes with green chillies, drained (I like Rotel)
80g (75 g) chopped pepper (optional)
2 tablespoons (30 g) minced red onion (optional)
1/4 cup (4 g) minced coriander
Instant Pot pressure cooker
How to make Instant-Pot Vegan Cauliflower Queso
Back to contentsFor 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, chilli 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 chillies, pepper (if using), minced onion (if using) and coriander.
You can serve this at room temperature or keep it warm on the lowest slow cooker setting.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
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28 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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