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’.
No comments:
Post a Comment
Thanks for stopping by my Living Cookbook! I appreciate each and every comment!