Instant-Pot Vegan Cauliflower Queso

Ingredients for Instant-Pot Vegan Cauliflower Queso

• 2 cups (214 g) cauliflower florets (about 1/2 head small cauliflower)

• 1 cup (237 ml) water

• 180ml (96 g) thick-cut carrot coins

• 60ml (34 g) raw cashews

• 60ml (24 g) nutritional yeast

• Liquid drained from 1 (275g [283-g]) can diced tomatoes with green chillies (I like Rotel)

• 1/2 cucchiaini di paprika affumicata

• 1/2 teaspoons salt (or to taste)

• 1/4 teaspoons chilli powder

• 1/4 teaspoons jalapeño powder, optional

• 1/8 teaspoons mustard powder

• 1 (275g [283-g]) can diced tomatoes with green chillies, drained (I like Rotel)

• 80g (75 g) chopped pepper (optional)

• 2 tablespoons (30 g) minced red onion (optional)

• 1/4 cup (4 g) minced coriander

• Instant Pot pressure cooker

For the Instant Pot, add the cauliflower, water, carrots and cashews to your Instant Pot and cook on high pressure for 5 minutes, then carefully do a quick pressure release by moving the valve to release the pressure.

Pour the cooked mixture into a strainer over the sink and drain the extra water.

For the blender, put the drained mixture along with the nutritional yeast, liquid drained from the canned tomatoes, smoked paprika, salt, chilli powder, jalapeño powder (if using) and mustard powder into your blender. Blend until smooth.

For the mix-ins, scrape out the blender contents into a mixing bowl and stir in the tomatoes and green chillies, pepper (if using), minced onion (if using) and coriander.

You can serve this at room temperature or keep it warm on the lowest slow cooker setting.

Avvertenza

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