INSTANT-POT VEGAN CAULIFLOWER QUESO RECIPE FOR THE INSTANT POT OR PRESSURE COOKER
Cauliflower is the base for this creamy, cheesy dairy-free queso sauce. This is great on chips but even better on top of burritos and enchiladas.
Provided by Kathy Hester
Yield Makes 4 cups
Number Of Ingredients 16
Steps:
- 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.
- 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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