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–+ servings

Cauliflower Vegan Dip/Soup/Sauce

This can be used as a soup, as a dip, or as a sauce. The flavors pair well with southwestern flavors, which is why there are a few similar variations out there calling this type of thing a "vegan queso." While I wouldn't call it queso, it does taste mighty fine on nachos and tacos!
2.36 from 14 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Soup, Dip, Sauce
Cuisine TexMex
Servings 12 servings


  • 1 yellow onion cut up
  • 1 fresh jalapeno cut up
  • 3 garlic cloves cut up
  • 1 tbsp olive oil
  • 40 oz riced cauliflower (Green Giant makes a large 40 oz bag of frozen Riced Cauliflower)
  • 1.5 cups raw cashews
  • 4 cups water
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 2 tsp dry mustard
  • 1 tsp turmeric
  • 3 tbsp nutritional yeast
  • 1/2 cup apple cider vinegar
  • 2 tbsp white miso
  • 1 tsp black pepper
  • 1/2 tbsp kosher salt
  • 1 cup Simple Truth Organicâ„¢ Gluten Free Non-Dairy Sour Cream (You can find this at Kroger)


Sautee with olive oil the cut-up onion, jalapeno, and garlic until soft, about 5-6 minutes.

  • Transfer cooked vegetables to a large stockpot and add all ingredients except the vegan sour cream. Bring to a soft boil for 20 minutes.
  • Work with two batches to blend in a high-powered blender. For each batch, add 1/2 cup of Simple Truth vegan sour cream (available at Kroger). Blend on low for 3 minutes and then on high for 7 more minutes. This provides a really creamy sauce.
  • To make this into a soup, use 2/3 portion of this sauce and 1/3 water (or broth).
  • To use this as a dip, serve with chips and top with pico, fresh jalapenos, and finishing salt.


Serving: 1cup
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