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Keto cauliflower queso dip

Keto Cauliflower Queso

Make this amazing keto cauliflower queso with just few ingredients, in your instant pot and in less than five minutes. Tastes amazing, just as the real thing, yet so low in carb and has 95% vegetables.
4.64 from 30 votes
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Course: Appetizer
Cuisine: Mexican
Keyword: cauliflower queso, cauliflower recipes, instant pot, instant pot recipes, Keto queso dip, keto recipes, Queso, vegan queso
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Calories: 143.8kcal
Author: Sophie


  • Instant pot


Common ingredients:(Keto & Plant-based)

  • 2 cups Cauliflower Florets
  • ¼ cup chopped broccoli (Optional)(or, add another ½ cup of cauliflower)
  • 1 Serrano Pepper
  • ¼ cup chopped onions (preferably white)
  • 4 garlic pods
  • 1 tablespoon nutritional yeast
  • ½ teaspoon vegan chicken broth paste (optional)
  • ¼ teaspoon paprika
  • ½ cup water
  • salt & pepper to taste

Vegan/Plant-based Option

  • ½ cup Baby carrots
  • 5-6 Walnuts
  • ½ cup Raw cashew cream
  • ¼ teaspoon Lime or lemon juice

Keto Option

  • ½ cup Sour cream
  • ¼ cup Heavy Cream
  • cup Sharp Cheddar cheese
  • ½ teaspoon Avocado oil (optional)


  • Clean and wash the cauliflower florets and cut into small pieces.
  • If you want, you can also use three cups of riced cauliflower for this recipe.
  • Add ½ teaspoon of avocado oil to the instant pot inner pot once hot or just bring the instant pot to a sauté mode and once hot, add the all the veggies with cauliflower with 4 tablespoon of water.
  • If using oil, first add Serrano pepper, garlic, onions and sauté for just one minute before adding cauliflower.
  • Add just half cup of water, vegan chicken broth bouillon paste, nutritional yeast, and adjust salt and pepper. Seal the vent and set the instant pot to pressure cook for 5 minutes.
  • (For vegan option - add carrots with all the veggies and walnuts, set to pressure cook for 5 minutes. )
  • After natural pressure release for 15 minutes, release the steam by setting the vent to the steam release mode. Now use a whisker or a hand blender or a blender to purée the mixture. 
  • Set the Instant pot to a sauté mode, add vegan cream cheese or cashew cream, mix well and cook for 3-5 minutes till the mixture thickens. 
  • For Keto, allow the mixture to thicken a bit before adding sour cream and cheddar cheese. 
  • Garnish the Keto cauliflower queso with green onions, jalapeños, Pico de Gallo and serve with chips, veggies and spiral veggie pastas.
  • Enjoy! 


  • Use walnut paste or coarsely powdered walnut for easier blending.
  • You can use fresh or frozen cauliflower rice for this recipe. Use 3 cups of riced cauliflower for this recipe.
  • You can add more heat to this queso dip by adding some chili powder, Mexican hot sauce and pickled jalapenos while serving. 
  • The mixture will look watery after pressure cooking because of all the water released from the cauliflowers.
  • After adding cream and cheese, allow the mixture to thicken to a semi liquidy consistency. As it cools down, it will become very thick. That's why don't let the mixture to thicken a lot.


Calories: 143.8kcal