Queso Sauce ,it’s a keeper recipe and can be used in lots of dishes too!
.I have been eating a whole foods plant based diet for quite a few years now, but when I heard about cashew cream I wasn’t so sure that it was worth the time and price of cashews to even bother. In recent years the use of so much plastic in our home has really bothered me. We like most of plant based eaters use some sort of pre-made items to enhance our foods. For example sour cream, mayonnaise and of course cream cheese, all vegan yet processed and sold for the most part in plastic . Now every time I pass a land fill I just can’t believe how much waste we make each day. So maybe I should be brave and give this cashew recipe a try right? This cashew cream is supposed to be able replace these items without the extra chemicals and processing and no plastic for the landfill . That was a win, win for me and all I needed to get started. Well I am sure glad I did, because now we use many different variations of this basic cashew cream. Starting with just cashews and water they become a creamy wonderful texture in short order in my vita-mix or first soaked then blended easily in a regular blender. Cashew cream can be made sweet for a whipped topping or used as an alfredo sauce of creamy goodness possibly with mushrooms ,onions and garlic . One of the very best recipes so far, is using cashews to make queso sauce. We use this in our Mexican dishes, but it works as a cheese like sauce . The picture you see here is using this queso sauce as the base for our nachos. First the queso, refried beans, salsa and chopped avocados on the top. Hope you like it lots, we sure do. Karen
- 2 cups salsa
- 2 cups of raw cashews
- 1/2 cup nutritional yeast
- 1 clove garlic minced
- 1 1/2 teaspoon green Mexican chili powder
- 1 tablespoon of chipotle in adobo
- 1/2 teaspoon cumin
- 1 teaspoon salt
- starting with the salsa put all the ingredients into the vita mix and blend until smooth, which can take up to 5 minutes of constant blending. If you do not have a vita mix you must soak the cashews for at least 2 hours, then drain and begin recipe .Make sure to taste the sauce to see if it is creamy and smooth and to check is the seasoning blend is right for you. If it is too thick you can add more salsa or water .
- If you want to use this as a regular cheese sauce say for a macaroni and cheez ,substitute tomato sauce for the salsa, leave out the green chili powder, cumin and use dry mustard about 1 1/2 teaspoons and season to taste. If you do not or cannot find this green chili powder , red will work just fine. I do buy a can or two of chipotle in adobo and blend them up in the food processor. Then I put them in ice cube trays and freeze future uses when you need just a few tablespoons .