vegan cauliflower queso recipe | Schwartz

Ingredients

• 1 tbsp vegetable oil
• 1 onion, sliced
• 1/2 jalapeno seeded and thinly sliced
• 1 tsp garlic granules
• 1 tsp mustard seed , ground in pestle and mortar
• 1 1/2 tsp paprika
• 1/2 tsp cumin ground
• 1/8 tsp turmeric
• 1/2 tsp sea salt
• 1 1/2 tsp nutritional yeast
• 400 g tin coconut milk
• 1 tbsp white miso paste
• 1 small cauliflower, cut into florets
• 50 g (2 oz) unsalted cashews
• 1 tbsp white vinegar
• 1 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce
• 25 g (1 oz) prepared salsa