Tuesday, December 30, 2014

Resolutions for a New Year - Eat LOTS of Vegan Gluten-free Queso Cheese Dip - Because It's Awesome

This is my New Year's gift to you. A really EASY recipe for a dip that will make you forget you had to give up dairy. According to friends at work, "soaking cashews" doesn't qualify as easy, but they have obviously not given up major food groups and/or processed foods. This is relatively simple for those of us that are used to cooking from scratch and know how to boil water. I got quite a laugh out of that conversation as I sometimes forget that the average person eats a ton of pre-packed/prepared foods. It's all relative and for me this is relatively simple. 

I am so excited about this recipe. I've made it three times in two weeks and I'm making it again tomorrow. Its great with gluten free chips. And I used it to make nacho super fries. French fries smothered in nacho cheese and salsa............something I haven't had in almost three years. And it was damn good.  I can't wait to try this in all kinds of recipes.....watch out 2015. 

I was going to do a big New Years post on all my goals for 2015, my reflections on 2014, blah, blah, blah. But you know what, I've got a great recipe to share so I'm just going to send out a challenge instead..................soak some cashews and make this dip to celebrate the new year! 

And I left you a little motivation/tip just for fun! 

Happy New Year! Bring it on 2015!

Vegan Mexican Queso Cheese Dip

by MamaChanty
Prep Time: 10 minutes + 1 hour to soak ca
Cook Time: 1-2 minutes
Keywords: blender saute appetizer vegan gluten-free nutritional yeast cashews green chili
Ingredients (serves a crowd)
  • 1 cup raw soaked cashews
  • 1/2 cup unsweetened almond milk (or other non-dairy milk substitute)
  • 1/2 Tbsp arrowroot starch - optional
  • 1 1/2 Tbsp taco seasoning (I used homemade so low salt)
  • 3 Tbsp Nutritional Yeast
  • 1 Tbsp Earth Balance (or other non-dairy butter replacement)
  • 1/4 cup onion finely diced (I used red onion)
  • 1/4 cup pepper finely diced (I used orange)
  • 1 large clove garlic - finely minced
  • 1 Tbsp fresh Cilantro, chopped (optional)
  • 1 can mild green chili's
You can either soak the cashews for 4 hours in cold water or speed things up (if you are impatient like me) and soak them for 1 hour in boiling water. Drain.
Add almond milk, nutritional yeast, starch and taco seasoning to cashews.
Blend in blender or food processor until full pureed and smooth. I was able to do this using my Magic Bullet.
In a frying plan, melt Earth Balance over low/medium heat. Add onions, peppers and garlic. Saute until vegetables are softened. This will just take a few minutes. Add sauteed vegetables, can of green chili's and Cilantro to pureed cashew mixture. Mix by hand until fully combined.
You can refrigerate mixture at this point. When you are ready to serve, warm up in microwave for 1 - 2 minutes - stopping to stir every minute.
Serve with gluten free taco's or crackers. You can top the dip with diced tomatoes, green onion or additional Cilantro if you want to jazz it up.
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