I’m from Texas. I love me some Queso. I’ve been inspired recently to make a versatile dip that tastes like Queso, but is vegan, retains the tangyness of cheese, and above all GOOD for me and won’t leave me feeling heavy. My dip is the ANSWER! The Cauliflower and Coconut milk make it creamy, the Cashews give it a nutty flavor and a hearty thickness, the cabbage gives it the secret TANG, and the Nutritional Yeast makes it taste cheezy :)
- 2 Cups Organic Cauliflower Florets
- 1 Cup Cashews
- 1 Cup Chopped Cabbage
- a few dashes of Paprika, Turmeric, Smoked Salt
- 1/2 Cup Nutritional Yeast
- 3/4 Cup Unsweetened Coconut Milk
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
In a large skillet, heat up olive oil and toss in the first 4 ingredients. Let all the spices coat the cashews and vegetables, cooking on a high heat until everything is fragrant and softening. After about 10 minutes, pour a little bit of water into the hot skillet to steam, put a cover on and remove from heat.
Next prepare your food processor. Transfer what's in the skillet to the food processor and add nutritional yeast, coconut milk, olive oil and salt. Blintz on high, adding fresh water little by little to get the consistency you want.
Wa La! You've got a cheezy, delicious dip!
© Nimai\'s Cookbook