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!
- 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 Organic™ 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.
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