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I have the perfect game day appetizer for you today. Your friends and family will be excited to eat their fill of this homemade vegan queso. You will be thrilled because they are actually digging into a big bowl of creamy veggies!

Cauliflower is the surprise main ingredient along with carrots, cashews, and nutritional yeast. The cashews are what make this queso as creamy as the non-vegan version.

If you’re looking for a fancier vegan queso be sure to take a look at my Vegan Torchy’s Queso Copycat Made with Potato and Homemade Rojo Sauce!

The main ingredients of this queso are cauliflower, carrots, cashews, RO*TEL Diced Tomatoes and Green Chilies, and nutritional yeast. Pretty healthy, right?

I did my cooking in my Instant Pot, but you could also cook the cauliflower, water, carrots and cashews together on the stove. Just cook until the veggies are tender, then pour into a strainer over the sink to drain the extra water. Mostly you are softening the cashews and veggies so they will blend smooth and creamy.

Put the drained mixture along with the liquid drained from the canned tomatoes, nutritional yeast, and spices into your blender.

It will blend into a smooth and creamy dip that no one will guess is mostly veggies. From here, stir in the drained RO*TEL Diced Tomatoes and Green Chilies plus fresh chopped bell peppers and onions if you want to use them. My favorite mix-in is minced cilantro.

To make clean-up easier and chopping speedier, use your small food processor to do all the work on the fresh peppers and onions. Just pulse until everything is minced up the way you like it. Be sure to pay attention though or you’ll end up with veggie puree!