12/1/2023 0 Comments Cashew quesoBlend until very smooth.ĢAdd taco seasoning, nutritional yeast, chopped green chilies, and the jalapeño pickle juice to the cashew cream. Changing the water after a few hours can help.ġPlace the cashews and 3/4 cup of hot water into a blender. Be careful with this method since cashews soaked for too long can take on an unpleasant flavor. Allow the nuts to soak for 30 minutes, drain, and then use in the recipe.ģOvernight soaking method: Add cashews to a bowl of water and allow to soak for 6 to 8 hours, drain, and then use in the recipe. However, you may decide to soak cashews for two reasons: (1) to soften the nuts, making them easier to blend into a smooth and creamy sauce, and (2) to break down the shell of the nuts for easier digestion.ĢQuick soaking method: Bring a saucepan of water to a boil, turn off the heat, and add the cashews. Therefore, we do not soak cashews for this recipe. This dip is the perfect use for them! They are optional, but I love the extra kick of flavor.Īfter blending in the extra ingredients, the dip is ready! It’s delicious when served next to homemade tortilla chips! You could substitute the cheese for this vegan queso in our veggie quesadillas, add it to these spicy cauliflower burritos or spoon it over these veggie tacos.ġ If you have a high-powered blender (most blenders are), it is unnecessary to soak the cashews. Pickled jalapeños and some of their brine - We always have a jar of pickled jalapeños in our fridge.Canned green chilies - We add these to our traditional queso and love it, so it made sense to add them to this dairy-free version.I especially enjoy it when sprinkled over popcorn, avocado toast, and even eggs. Nutritional yeast - To mimic the cheesy flavor of queso dip, we add nutritional yeast.
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