20 Healthy Vegan Recipes That Will Wow Non-Vegans!
- Vegan Queso
Ingredients:
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1 cup vegetable broth
- 1/2 cup roasted red bell pepper (packed in water)
- 1/4 cup pickled jalapeño slices
- 1 tablespoon tomato paste
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions:
- Soak the cashews in hot water for 1 hour, then drain and rinse them.
- In a blender, combine the cashews, nutritional yeast, lemon juice, smoked paprika, garlic powder, onion powder, turmeric, vegetable broth, roasted red bell pepper, pickled jalapeño slices, tomato paste, sea salt, and black pepper. Blend until smooth and creamy.
- Transfer the mixture to a saucepan and heat over medium-low heat for about 5 minutes, stirring occasionally, until heated through.
- Serve the queso with tortilla chips or use it as a dip for vegetables.
How to prepare:
This vegan queso is incredibly easy to prepare. Simply soak the cashews, blend all the ingredients together, and heat the mixture until it’s creamy and delicious. It’s the perfect dip for parties or movie nights.
Preparation time: 1 hour 15 minutes
Servings: 6
Nutrition Facts:
Calories: 146
Protein: 6.6g
Carbohydrates: 12.5g
Fat: 8.9g
Fiber: 3.6g
Sugar: 1.5g
Tips:
- If you prefer a spicier queso, you can add extra pickled jalapeño slices or a pinch of cayenne pepper.
- This queso can be stored in an airtight container in the refrigerator for up to 5 days. Simply reheat it in the microwave or on the stovetop before serving.
FAQs:
- Can I use a different type of nut instead of cashews?
- Yes, you can use almonds or sunflower seeds as a substitute for cashews. However, keep in mind that the flavor and texture may vary slightly.
- Can I freeze the queso?
- While it’s possible to freeze the queso, the texture may change slightly after thawing. It’s best to consume it fresh for the best taste and consistency.
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