Well Plated by Erin Vegan Queso

5 cups cauliflower florets (from about 1 medium head cauliflower)

4 cloves garlic, peeled but left whole

1 medium yellow onion, cut into ½-inch slices

1 ½ tablespoons extra-virgin olive oil

2 tablespoons plus 1 ½ teaspoons McCormick Less Sodium Taco Seasoning, divided (use Original Taco Seasoning to make 100% dairy free)

1 cup raw cashews, soaked in cool water for at least 4 hours or overnight or in boiling hot water for 1 hour and drained (for quicker alternatives or if you have a high-powered blender, see Notes)

1 ¼ cups unsweetened almond milk (or milk of choice), plus additional as needed

¼ cup nutritional yeast

⅛ teaspoon kosher salt (omit if using Original Taco Seasoning or add to taste)

1 (10-ounce) can diced tomatoes and green chilies, drained, or 1 ¼ cups well-drained chunky salsa

Optional toppings: sliced jalapeño, fresh cilantro, diced tomatoes, finely chopped red onion

Directions at wellplated.com

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