If you make this recipe, please be sure to tag me on IG and please rate or comment on the recipe below. If you’ve been thinking of joining below is a link for $20 in shopping credit when you purchase a membership (1 month-1 year)Īre you having a feista? Is it Taco Tuesday (or really anyday of the week)? Here’s my Whole 30 Carnitas Taco Recipe that would pair perfectly with this Cashew Vegan Queso. I buy a big bag online at Thrive Market, it lasts forever and is cheap. You can add it to anything you think needs a savory boost to it. Nutritional Yeast – its what will give you that cheesy flavor.It can be used in multiple recipes and substituted for taco seasoning. My Taste Buddies Mexican Seasoning is excellent to have on hand.You have to stop and go a few times, but it works. ![]() A high-speed blender or a food processor.You might not be able to control yourself and end up throwing it on everything! No one is here to judge you, this recipe is that good. Smothered on a burrito is going to be higher calorie than 1 tbsp on a taco salad. But keep in mind nuts, in general, are high in fat and not so low calorie.Īnd of course, it depends on how you eat it. If it’s to cut out dairy and find alternatives to brands with ingredients with words you can’t pronounce, then yes. If it’s to lower cholesterol and saturated fat, then yes, it’s healthier than cheese. The short answer is it depends on what your nutritional goal is. I love using dried chiles in some of my other recipes, so stay tuned. Alas, this queso was born! Using dried chiles adds a depth that you can’t get from just using ground spices. ![]() I wanted a taco bowl with all the cheese sauce but of course there’s no dairy on a Whole 30. It all started when David and I were doing a Whole 30. It’s creamy, zesty, and spicy! If you’re going to eat something, it should be because it’s delicious, not because it tastes like an imposter. This Vegan Cashew Queso is a favorite around my house providing the same yumminess while still being Whole 30 friendly and using plant-based ingredients. Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.I’m sure we’ve all been to the local Mexican restaurant where we often times over indulge a little more than planned because let’s face the facts, it’s delicious! If you’re like me, than you know that one of the best parts of this outing is the chips and queso! I cringe to think of the calories behind this decadent entree so today I’m giving you a better option. Tips to prep ahead: Soak cashews if needed. Then heat in the microwave or stove top on low heat whisking well until the smooth creamy texture returns. If you freeze this, and you can, take out of the freezer the night before and slowly defrost to room temp.The amount of salt needed may vary depending on the sodium in your broth.You can sub water for the broth but the flavor will change a bit and you may need more salt. I used a veggie broth without tomato in the base.It also won't work to substitute with something that is not an actual potato (such as another root vegetable). I used red potatoes but any starchy potato will work, just don’t use sweet.You can boil, microwave or bake the potato but keep in mind if you boil it there will be more moisture in the potato so you will need to let the dip cook longer to thicken. ![]()
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