Vegan Cauliflower Queso in the Instant Pot
/This vegan cauliflower queso may be dairy free, but it's so rich and creamy that you won't even realize that it's actually healthy. The Instant Pot pulls this recipe together in no time at all.
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I mentioned before the holidays how much I loved my new Instant Pot. It cooks food in half the time, allowing things to retain a higher level of nutrients. I was just debating what else I could do with my new pressure cooker when my blogging pal Kathy Hester asked if I wanted to check out her new book, The Ultimate Vegan Cookbook for Your Instant Pot. Duh, yes!
I had been seeing so many recipes using meat for the Instant Pot, but was not finding inspiration from the vegan world. Then smart Kathy came along and put together this whole big, beautiful cookbook that features chapters on beans, grains, vegetables, sides, desserts and one pot meals. Here's a sampling to get you further salivating:
Asian Steamed Dumplings
Indo-Chinese Corn Soup
CSA Layered Indian Dinner
Uttapam with Cilantro Coconut Chutney
Tomatillo-Poblano White Beans
I had a hard time picking which one to try first, but seeing as we have the Super Bowl coming up, followed by March Madness, I thought the vegan cauliflower queso would hit the spot. And of course I don't need a sporting event to eat this ridiculously delicious healthy nacho "cheese." Don't judge me for eating this directly out of the blender. When you make it, you'll understand.
So yeah, you can pretty much eat it with a spoon, but if company is over, you might want to try using some chips or vegetable sticks. It also makes a great sauce for tacos or burritos, and I know it's going to look great on your game day spread.
Your party platter just got that much healthier, without sacrificing any delicious taste, with this vegan cauliflower queso for your Instant Pot.
Don't have an Instant Pot (what's wrong with you?), you can still use the old school stove to make the recipe. Bon Appetit!
Vegan Cauliflower Queso in the Instant Pot
Reprinted with Permission from The Ultimate Vegan Cookbook for Your Instant Pot
Makes 4 cups
INSTANT POT INGREDIENTS
2 cups (214 g) cauliflower florets (about 1⁄2 head small cauliflower)
1 cup (237 ml) water
3⁄4 cup (96 g) thick-cut carrot coins 1⁄4 cup (34 g) raw cashews
BLENDER INGREDIENTS
1⁄4 cup (24 g) nutritional yeast
Liquid drained from 1 (10-oz [283-g]) can diced tomatoes with green chiles (I like Rotel)
1⁄2 tsp smoked paprika
1⁄2 tsp salt (or to taste)
1⁄4 tsp chili powder
1⁄4 tsp jalapeño powder (page 56), optional
1⁄8 tsp mustard powder
MIX-IN INGREDIENTS
1 (10-oz [283-g]) can diced tomatoes with green chiles, drained (I like Rotel)
1⁄2 cup (75 g) chopped bell pepper (optional)
2 tbsp (30 g) minced red onion (optional)
1⁄4 cup (4 g) minced cilantro
Instructions
For 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. (If you don't have an Instant Pot, cook the ingredients on the stove until tender.)
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, chili 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 chiles, bell pepper (if using), minced onion (if using) and cilantro.
You can serve this at room temperature or keep it warm on the lowest slow cooker setting.
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