Thursday, June 11, 2015

Creamy Vegan Queso

I paired mine with local radishes and turnips
When I was in school in Denver my friends and I would frequently hit up our favorite Mexican restaurant, Illegal Peets, for margaritas, chips and queso.  Since my body doesn't tolerate dairy as well anymore, I've come up with this cheesy vegan alternative that, let me tell you, is even more satisfying than cheese dip…and it doesn't leave you feeling sick. 

This recipe is great paleo followers and vegans alike! Its satisfying, creamy texture and cheesy flavor makes it a perfect dip when paired with sweet potato chips or smothered over a taco bowl.  Nutritional yeast is high in B12, a vitamin that many are deficient in, yet is crucial for supporting our nervous system and helps the body utilize proteins, fats and carbs.  Cauliflower is a cruciferous vegetable high in sulfur, a detoxing nutrient necessary to help the body excrete toxins.  It also helps promote a healthy digestive system.

Yields 6 servings

½ head orange cauliflower or roughly three cups cooked
½ cup water
1/3 cup raw cashews, soaked in water at least 30 minutes
3 Tbs nutritional yeast
½ tsp garlic powder
½ tsp onion powder
½ tsp ground coriander
½ tsp sea salt
several liberal crushes of fresh ground pepper
optional: diced jalapeƱo, red peppers, or onion

  1. In a medium saucepan, bring 1-2 inches of water to boil.  Fill steamer basket with cauliflower and steam until tender, about 5 minutes.  It is ok if they are still a bit al-dente. Drain and set aside.
  2. Rinse cashews and add to high-speed blender.  Add cauliflower and remaining ingredients.  Process on high until smooth and creamy.  If consistency is too thick, add more water one tablespoon in at a time.
  3. Add salt and pepper to taste.  Store in fridge for 5 days.