Vegan Cauliflower Queso

*This recipe was created for 20 servings. To adjust the serving quantity, enter a new yield (20 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Vegetable oil 1 tbsp
Sliced onion 3/4 cup
Jalapeño pepper, seeded and thinly sliced 1/2
Club House Paprika 1 1/2 tsp
Club House Garlic Powder 1 tsp
Club House Mustard, Ground 1 tsp
Club House Cumin, Ground 1/2 tsp
Club House Turmeric, Ground 1/8 tsp
Salt 1/2 tsp
Nutritional yeast 1 1/2 tsp
Thai Kitchen Coconut Milk 1 can
White miso paste 1 tbsp
Cauliflower florets 2 cups
Raw unsalted cashews 1/3 cup
White vinegar 1 tbsp
Frank’s RedHot® Original Cayenne Pepper Sauce 1 tbsp
Prepared salsa 1/4 cup


Heat oil in large saucepan on medium heat. Add onion and jalapeño. Cook, stirring occasionally, until softened, about 3 to 5 minutes.

Stir in spices, salt and nutritional yeast. Cook 1 minute. Stir in coconut milk and miso paste. Reduce heat to medium-low and add cauliflower and cashews. Cook, stirring occasionally, until cauliflower is fork-tender, about 20 minutes. Stir in vinegar, RedHot sauce and salsa.

In a blender with center part of cover removed to allow steam to escape, puree cauliflower mixture in batches on high speed until completely smooth, scraping sides of container. If mixture is too thick to process, add water 1 tablespoon (15 ml) at a time, as needed.

Return mixture to saucepan. Stir in additional RedHot sauce, salsa or jalapeños to reach desired heat level. Cook and stir on low until heated through. Serve hot with tortilla chips or use to top vegan tacos and burrito bowls.

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