Instant Pot Vegan Queso

This vegan queso dip requires minimal effort and is the perfect appetizer to serve at a party.  It can be made in the instant pot or on the stove top and comes together to make a deliciously spicy, creamy dip that can be enjoyed with chips or chopped veggies.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Instant pot ingredients:

  • ¼ C diced red onion
  • 1 jalapeno seeded and diced
  • 2 cloves of garlic diced
  • ½ T avocado oil
  • 1 small head of cauliflower
  • 1 ½ C water
  • ½ C raw cashews

Blender Ingredients

  • ½ C nutritional yeast
  • ¼ C plain unsweetened almond milk or milk of your choice
  • 1 10 oz can of diced tomatoes with green chilis I used Rotel
  • ¼ tsp salt
  • 1/8 tsp pepper
  • ½ tsp cumin
  • ½ tsp chili powder


Instant pot instructions:

  1. Sauté the red onion, garlic and jalapeno in avocado oil for 3 minutes in the instant pot. Add in the cauliflower, cashews, and water and cook on manual for 5 minutes. Use the quick release to let out the steam when the time is up.
  2. Pour the cooked ingredients into a strainer over the sink to drain the water.
  3. Add the mixture to the blender along with the nutritional yeast, salt, pepper, cumin, and chili powder and blend until completely smooth. You might have to add half at a time, depending on the size of your blender.
  4. Transfer to a serving dish and top with bell pepper, lime, cilantro, diced onion, or toppings of your choosing. Serve with tortilla chips or veggies
  5. You can put the mixture back into your instant pot on the warm setting to keep it warm.

Stove top instructions:

  1. If you don't have an instant pot, no worries.  First, be sure to soak your cashews in water for a few hours to soften them up.  Drain the water before using.
  2. Sautee the red onion, garlic and jalapeno in avocado oil in a pot until the onions start becoming translucent (5-7 minutes). Add in the cauliflower, cashews, and water.  Cover the pot and reduce heat to low, allowing the mixture to simmer for 15 minutes, or until the cauliflower is fork tender.
  3. Drain the cooked ingredients and follow the instructions above for blending and serving.