Spicy Vegan Cauliflower Queso
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This recipe had us at “queso.” The fact that it’s vegan is just icing on the cake. You’d never even know cauliflower was the base of this dairy-free queso (if it wasn’t right there in the recipe name, of course). But it is! And it’s one plant-based alternative that doesn’t even come close to compromising on taste.
Light but savory and oh-so-tasty, the bright and tangy vibe of this dip mimics the zing of your once-preferred, more traditional chip-dunking version. And then the L&B Southwest Trail Dust Seasoning shows up, bringing with it a depth of flavor that puts your queso of yore to shame. Packed with ingredients you can feel good about and a kick of spice, our Spicy Vegan Cauliflower Queso is perfect for dipping, drizzling or devouring straight from the spoon.
6 to 8 servings
Preparation time: 10 minutes
Cook time: 40 minutes
Ingredients
1 medium cauliflower head, quartered
1 yellow onion, quartered
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 cup nutritional yeast
1 garlic clove
2 teaspoons L&B Southwest Trail Dust Seasoning
2 teaspoons turmeric powder
2 teaspoons smoked paprika, plus more for garnish
1 teaspoon ground mustard
½ cup apple cider vinegar
½ cup avocado oil
Fresh chopped cilantro, for garnish
L&B White Tortilla Chips, for serving
Directions
- Heat oven to 450 F. Place the cauliflower and onions on a baking sheet lined with parchment paper.
- Drizzle the vegetables with the vegetable oil. Season with salt and bake for 35 to 40 minutes, or until golden brown and easily pierced with a fork.
- In a blender, combine the roasted cauliflower and onions, nutritional yeast, garlic, L&B Southwest Trail Dust Seasoning, turmeric powder, smoked paprika, ground mustard, apple cider vinegar and avocado oil. Blend on high until smooth, 3 to 4 minutes.
- Transfer the queso to a serving bowl. Garnish with smoked paprika and the cilantro and serve with L&B White Tortilla Chips.
Recipe source: Ingredient
