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Vegan Spicy Cauliflower Cashew Cheese Dip
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3.50 from 2 votes

Vegan Spicy Cauliflower Cashew Cheese Dip

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Dip, Snacks
Keyword: dairy-free, grain-free, plant-based, vegan
Servings: 4 people
Author: Ashley Melillo | Blissful Basil


  • Blender


  • 4 cups fresh or frozen cauliflower florets
  • cup raw cashews
  • 1 cup filtered water
  • ¼ cup plus 2 tablespoons nutritional yeast flakes
  • 3 to 4 tablespoons pickled jalapeño juice, plus more to taste
  • 1 ½ teaspoons salt, plus more to taste
  • 1 teaspoon arrowroot starch or cornstarch
  • ½ teaspoon garlic powder
  • 1 (4-ounce) can green chilis
  • Cayenne (optional for more heat)


  • Bring a large pot of water to a boil.
  • Add the cauliflower florets and cashews, and boil for 7 to 10 minutes, or until the cauliflower is fork-tender.
  • Once the cauliflower and cashews are ready, add them to a high-speed blender along with the water, nutritional yeast, jalapeño juice, sea salt, starch, and garlic powder. Blend on high for 2 minutes, or until completely smooth and creamy.
  • Transfer to a medium saucepan. Heat over medium-low for 3 to 5 minutes, or until the sauce begins to thicken, whisking constantly.
  • Stir in the green chilis. Taste and season with more salt and/or pickled jalapeño juice, if desired. If you'd like to up the kick, stir in a few dashes of cayenne pepper, too.
  • Serve warm with plenty of tortilla chips for dipping.