10/23/2023 0 Comments Cashew quesoThen, heat it up! I like to reuse the pot I boiled the cashews in because less dishes=happy mama.Īfter the cashews are done, about 20 minutes, drain and rinse and set aside to cool for about 5 minutes. Second, add all ingredients (except salsa) to a food processor and blend until really smooth. Again, that is just my opinion but I do believe the fortified ones can be a great option for some people! How to Makeįirst, boil your cashews. Given the extra b-vitamins, one could argue that the fortified yeast’s have health benefits but my personal opinion is to go non-fortified because some people don’t handle all of those synthetic vitamins very well. Aside from the added synthetic vitamins, nutritional yeast is actually naturally full of vitamins and minerals (although b12 is not naturally occurring in any plant-based food). I personally like to use one that is non-fortified. It’s important to note that not all nutritional yeast is created equal! If you’re not new to vegan cooking, you’ve probably heard of nutritional yeast but if you are new to this, nutritional yeast is an inactive yeast that has a cheesy/nutty flavor. Not only is it vegan, it's also gluten-free, paleo, and Whole30 friendly.Next in line- nutritional yeast. Plus, cashews are high in heart-healthy good-for-you fats, as well as antioxidants and the nutrient copper. Yes! This delicious dip is made without any dairy or any processed ingredients. Sure, it won't give you that melty cheese texture, but the consistency is close enough that vegans and non-vegans alike will happily dip away! Like queso, duh! Believe it: This dairy-free cashew queso actually tastes, smells, and looks just like the real, cheesy thing. From there, all you need to do is simply simmer the mixture until it thickens up to pure nacho cheese perfection, then mix in some whole pieces of roasted poblano peppers, and garnish with cilantro. Then we transferred the cooked cashew mixture to a blender along with the nutritional yeast and some extra water, and pureed the whole thing until smooth. To speed things up, we simmered the cashews - along with some spices and sautéed garlic - until the nuts were tender, which only takes about 10 to 12 minutes (talk about shaving off some time!). Most cashew queso recipes start by soaking the cashews for at least an hour (sometimes even overnight!) until they're soft and easy to blend into a creamy queso. Our vegan dip couldn't be easier to make. We also added in roasted poblano peppers for an extra burst of texture and flavor, then topped the whole thing with some fresh cilantro for a pop of color. To amp up the flavor, we mixed in some savory and nutty-tasting nutritional yeast (a common ingredient in vegan recipes that helps add the "cheesy" vibe we're going for) as well as some serious flavor-boosting spices and seasonings such as sautéed garlic, chili powder, ground cumin, ground coriander, and ground turmeric (which also gives it a splash of "cheesy" yellow color). Our vegan cashew queso is made with - you guessed it! - cashews! When processed, the rich nuts lend a creamy texture you'd otherwise get from classic cheese. Add this to your roster of vegan recipes to make, stat! It's seriously simple to make and seriously delicious, yet made with absolutely no dairy at all - just plant-based ingredients that, together, somehow taste like a bowl full of gooey, cheesy goodness. This cashew queso is the creamy, gluten-free, paleo, and Whole30 vegan queso of your nacho dreams.
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