Vegan Queso

This recipe went over great when we had company this last week.  The 3 collage age boys devoured it!  I hope you enjoy it too!

  • 1½ cups cashews, soaked for at least an 1 hour, drained
  • 1 orange bell pepper, roughly chopped
  • 1 cup unsweetened almond milk
  • 2 tsp. chili powder
  • ¼ cup nutritional yeast
  • ¼ cup minced onion
  • 2 tbsp. taco seasoning or seasoning of choice
  • 2 15 oz. cans, black beans cooked
  • 12 oz. fresh salsa
  • Optional garnishes: cilantro.
INSTRUCTIONS
  1. Drain and rinse the soaked cashews.
  2. Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender Puree until thick and creamy, about 3-4 minutes.
  3. In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.
  4. Add in the cheese sauce and stir to combine.
  5. Season to taste with salt/pepper if needed.
  6. Garnish as desired and serve.

Adapted from: http://delishknowledge.com/

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Cauliflower Hummus

2 cups of steamed Cauliflower

2 TBL Almond butter

2 garlic cloves

1 tsp Red Pepper Flakes

Splash of lemon juice

A little paprika

water and/or coconut oil to make the consistency you desire

Directions:

Place in a food processor or vitamix and blend to hummus consistency.

 

ENJOY!

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Artichoke Hummus

  • 14 oz. can chickpeas, drained with liquid set aside
  • 14 oz. can artichoke hearts, drained
  • 2 tbs. tahini
  • 2 cloves garlic, minced
  • 3 tbs. lemon juice

 

Instructions
  1. In a food processor, combine chickpeas, artichokes, and tahini, blend.
  2. Slowly pour in garlic, and lemon juice. Blend to a smooth consistency. If hummus is too thick, add 1 tablespoon of chickpea liquid at a time until the desired consistency is achieved.