Instant Pot Vegan Cauliflower Queso Recipe For The Instant Pot Or Pressure Cooker

INSTANT-POT VEGAN CAULIFLOWER QUESO RECIPE FOR THE INSTANT POT OR PRESSURE COOKER

Instant-Pot Vegan Cauliflower Queso Recipe for the Instant Pot or Pressure Cooker image

Cauliflower is the base for this creamy, cheesy dairy-free queso sauce. This is great on chips but even better on top of burritos and enchiladas.

Provided by Kathy Hester

Yield Makes 4 cups

Number Of Ingredients 16

Ingredients

2 cups (214 g) cauliflower florets (about 1/2 head small cauliflower)
1 cup (237 ml) water
3/4 cup (96 g) thick-cut carrot coins
1/4 cup (34 g) raw cashews
1/4 cup (24 g) nutritional yeast
Liquid drained from 1 (10-oz [283-g]) can diced tomatoes with green chiles (I like Rotel)
1/2 tsp smoked paprika
1/2 tsp salt (or to taste)
1/4 tsp chili powder
1/4 tsp jalapeño powder, optional
1/8 tsp mustard powder
1 (10-oz [283-g]) can diced tomatoes with green chiles, drained (I like Rotel)
1/2 cup (75 g) chopped bell pepper (optional)
2 tbsp (30 g) minced red onion (optional)
1/4 cup (4 g) minced cilantro
Instant Pot pressure cooker

Steps:

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, chili 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 chiles, bell pepper (if using), minced onion (if using) and cilantro.
You can serve this at room temperature or keep it warm on the lowest slow cooker setting.

INSTANT POT® VEGAN CAULIFLOWER SOUP

Instant Pot® Vegan Cauliflower Soup image

A luxurious vegan cauliflower soup that requires hardly any prep time and is ready in a flash. I find the secret to making a satisfying pureed vegetable soup that's vegan is to drizzle in extra virgin olive oil while blending. It lends richness to the soup, not to mention the olive oil helps your body absorb all of the nutrients!

Provided by Diana Moutsopoulos

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups vegetable stock
1 head cauliflower, roughly chopped
2 medium Yukon gold potatoes, peeled and chopped
2 carrots, roughly chopped
½ red onion, roughly chopped
salt and ground black pepper to taste
¼ cup extra virgin olive oil

Steps:

Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
Taste soup and season with more salt and pepper, if needed.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 16.4 g, Fat 9.9 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 256.2 mg, Sugar 3.9 g

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