For the Instant Pot
2 cups water
4 cups cauliflower florets 1 small head of cauliflower
1 cups thick cut carrot coins about 2 small carrots
1/2 cup raw cashews
For the Blender
1/2 cup nutritional yeast
liquid drained from 2 cans RO*TEL or about
1 1/2 teaspoons smoked paprika
1 teaspoon salt or to taste, optional
1 teaspoon ancho chili powder
1 teaspoon jalapeno powder , or to taste if you'd like it spicier
1 teaspoon garlic powder
1/2 teaspoon chipolte chili powder , or to taste if you'd like it spicier
1/2 teaspoon onion powder
1/2 teaspoon guajillo chili powder
1/2 teaspoon mustard powder
The Chunky Parts
2 10 oz cans diced tomatoes and green chilies , drained
1/4 cup minced cilantro
1/4 cup minced pickled jalapenos
Add the water to the Instant Pot liner and put a silicone or other vegetable steamer inside.
Add the cauliflower, carrots and cashews to strainer in that order.
Cover and cook on high pressure for 5 minutes.
Carefully release the pressure manually.
Pour the cooked mixture into a strainer over the sink and drain the water.
Add the drained mixture to your blender with the liquid drained from the cans of diced tomatoes and green chilies and blend well.
Add the smoked paprika, salt, chili powder, ancho powder, chipotle powder, jalapeno powder, guajillo powder, and mustard powder to your blender.
Scrape out the blender contents into mixing bowl and stir in the tomatoes and green chilis chopped cilantro if using and pickled jalepenos if using.
If you are salt -free add an additional 1/2 teaspoon granulated garlic and 1/2 teaspoon onion powder. This will add in a bite that's similar to salt.
Don't like spicy? Leave out the chipotle powder and maybe even the jalapeno to make it extra mild.
Calories 82 kcal
Sodium 513mg
Potassium 357mg
Vitamin A