Need a great queso dip, but can't eat dairy? We've got you! This cauliflower + cashew queso dip is a great extra serving of hidden veggies, and you won't even guess it's dairy-free!
Able to eat dairy? Check out our Cauliflower Queso Dip!
Ingredients
- 1/2 cup raw cashews
- 1/2 cup water
- 1 cup chopped cauliflower
- 1/4 cup warm water
- 1/4 cup nutritional yeast
- 1/2 tsp SUPER ONION Spice Blend
- 1/2 tsp SUPER GARLIC Spice Blend
- 1/2 cup fresh pico de gallo store-bought or homemade
Instructions
Place the cashews in a small-sized container, cover completely with warm water, and soak for 1 to 4 hours unrefrigerated or up to overnight refrigerated.
Fill a large pot with 2 inches of water (use a steamer basket if you have one) and steam the cauliflower until it is fork tender.
Drain the cashews, then add to a blender or food processor with the cauliflower, water, nutritional yeast, salt and spices. Blend until smooth. If the sauce is too thick, add water, 1 tablespoons at a time, until the desired consistency is reached. Taste and adjust for seasonings.
Stir in the fresh pico and serve.
Store in an airtight container in the fridge for up to 5 days. Freeze leftovers or extra in a freezer-safe bag until needed. Blend again if necessary upon defrosting.
Notes
Nightshade-free?
Omit the pico.