Vegan Cashew Queso
Okay, mind you this recipe started experimental... and I did it this way based on what I happened to have on hand AND cause I was in a bit of a rush being as it was a last-minute addition to our meal. I was going to make tacos, but I burnt the shells. So we shifted to Nachos and we needed some nacho cheese STAT!
The burnt tacos turned out to be a happy accident cause this Cashew Queso turned out AMAZING!!
Vegan Cashew Queso
1 cup cashews (soaked in water over night or for at least 2 hours)1/2 cup veg broth1/4 small white onion1 large slice of roasted red bell pepper (I used the jarred kind. fresh would be just fine!)2 sun-dried tomatoes 1/4 large jalapeno pepper, seeded (keep seeds if you want more heat)1-2 cloves of garlic 1 teaspoon ground cumin1/2 teaspoon paprikaa dash of cayenne (or chili powder)3 tablespoons nutritional yeast1/4 teaspoon pink salt1/4 teaspoon cracked pepper1 tablespoon fresh lemon juice1/4 cup soy milk
I know seems like a lot of ingredients... but if you're lucky and have all the typical vegan staples in your panty/fridge you should be good to go!
Throw everything in a high-speed blender... blend til smooth and warm in a sauce pan (or the microwave) til you reach the temperature you desire.
Put it on everything!
Also, our "ground beef" was super quick and easy.
1/2 a bag Gardein meatless crumbles1/2 orange bell pepper, diced1/2 yellow bell pepper, diced3 large baby bella shrooms, diced1/3 cup veggie stockTaco seasoning (make sure it's vegan, if that matters to you!)
Cook down the veg and mix with the crumbles in a skillet. I added a little bit of stock as it's breaking down to help steam and cook everything throughly. Add your Taco seasoning, (either the whole packet or if you buy bulk like me, I like about 1.5-2 tbs.) and pour in the rest of the stock and let it get saucy and ENJOY!!