Queso better by getting healthy fats and protein from plants! Pairs deliciously with non-starchy veggies for dipping like cucumber slices, bell peppers and celery. For a free guide featuring tips to get in better plant-based protein text PLANT123 to 44222.
1 cup cashews
2 red tomatoes
1⁄2 white onion
1/4 cup nutritional yeast
1⁄2 of one large potato
a little over 1/4 cup shredded carrots
1⁄4 tsp chili powder
1⁄4 tsp cumin
1⁄4 tsp garlic
1⁄4 tsp sea salt
1⁄4 tsp red pepper flakes
1⁄4 cup Unsweetened Almondmilk
Start by heating up a pan with water until it boils, add cashews and let simmer until the cashews are soft. Strain and set aside. Tip: you can also soak your cashews overnight with water, you just need them soft.
In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.
In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)
Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.
Recipe courtesy of Lindsey Baruch @lindseyeatsla