Queso de coliflor sin lácteos

Ingredientes

• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1/2 jalapeño (seeded and thinly sliced)
• 1 1/2 teaspoons nutritional yeast
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 1 14-ounce can full-fat coconut milk
• 1 tablespoon white miso paste
• 2 cups cauliflower florets
• 1/3 cup raw cashews
• 1/4 cup prepared salsa
• 1 tablespoon white vinegar (can sub lemon juice)
• 1 tablespoon hot sauce
• Water (as needed)

Preparación

1. 1

   Heat the oil in large saucepan over medium heat. Add the onion and jalapeño and sauté until softened, about 3 to 5 minutes.

2. 2

   Stir in the nutritional yeast, paprika, garlic, mustard, salt, cumin, and turmeric. Sauté for 1 minute.

3. 3

   Stir in the coconut milk and miso paste until combined.

4. 4

   Reduce the heat to medium-low, and add the cauliflower and cashews. Cook, stirring occasionally, until the cauliflower is fork-tender, about 20 minutes.

5. 5

   Stir in the salsa, vinegar, and hot sauce.

6. 6

   Carefully transfer the cauliflower mixture into your blender. It will be hot. Remove the center piece from the lid to allow steam to escape, but hold a towel over it. Puree until the mixture is completely smooth. If it is too thick, add water, 1 tablespoon at a time, as needed.

7. 7

   Taste and blend in more hot sauce, if needed, to reach your desired heat level.

8. 8

   Optionally strain the vegan queso to remove any remaining chunks.

9. 9

   Pour the dairy-free queso into a serving bowl and serve hot with tortilla chips. Or use it as a spicy cheese sauce on tacos, burritos, or Mexican-inspired bowls.