Bake a potato. Add some of Isa Chandra’s Cashew Queso. Sprinkle generously with black beans, avocado and cilantro. Serve with pride.
Here’s what you need for Isa’s Cashew Queso:
1 C raw cashews, soaked for at least 2 hours or overnight
2 C vegetable broth
2 T white miso
2 T cornstarch
1 T olive oil
1 small onion, diced
1 red pepper, diced
1 jalapeno, seeded and diced
3 cloves garlic
2 t cumin
1 t ground ancho pepper (I used smoked paprika instead)
2 T nutritional yeast (optional)
½ t salt
1 T lemon juice
Here’s what you do:
Drain the cashews and place the nuts in a high speed blender or food processor. Add the vegetable broth, miso, and cornstarch. Sauté the onion and peppers in olive oil until soft. Add the garlic and cook for another few minutes. Add the cooked veg to the blender. Add the seasonings and nutritional yeast to the blender. (save the lemon juice till the very end.) Blend on high until smooth and glossy. Pour into a sauce pan and heat and stir until thickened and bubbly – being careful not to scorch the bottom. At the last minute, stir in the lemon juice.
This was super on the baked potato and also great on sandwiches and burritos all week. Perfect, perfect, perfect for dipping. Think ‘crock- pot- and-Super -Bowl- party- good’.