Instant-Pot Vegan Cauliflower Queso

Ingredients

• •2 cups cauliflower florets
• •1 cup water
• •¾ cup carrot coins
• •¼ cup raw cashews
• •¼ cup nutritional yeast
• •1 can tomato liquid
• •½ tsp smoked paprika
• •½ tsp salt
• •¼ tsp chili powder
• •¼ tsp jalapeño powder
• •⅛ tsp mustard powder
• •1 can diced tomatoes with green chiles
• •½ cup bell pepper
• •2 tbsp red onion
• •¼ cup cilantro
• •1 piece Instant Pot pressure cooker

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

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

   2 min

3. 3.

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

   5 min

4. 4.

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

   3 min

5. 5.

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

   1 min