I’ve been going through a nacho, chili, queso, tostada faze for the past two weeks. One day I had a craving for nachos, then I couldn’t stop eating similar foods.
I’m trying to go back to eating minimal processed foods again and making more fresh ingredient, because I like to know exactly what’s in my food I eat.
I came up with a delicious cashew queso dip that can go on everything you’d add vegan cheese sauce to.
1 cup cashews soaked for an hour and drained
1/2 cup water maybe more to get a creamy sauce consistency
1 tsp onion powder
1 tsp garlic powder
3 tsp cumin
1 tsp chili powder
2 tsp taco seasoning
Cayennes pepper to desired spice level
1/2 tsp paprika
2 tbsp nutritional yeast or I use 4 dashes of curry powder
Sea salt to taste
1/2 tsp to 1 tsp turmeric
Canned jalapeños I added 3 or 4 pieces ( I find the canned jalapeños give this sauce a much better taste then when I use fresh)
1 tsp Dijon mustard
1 tsp lemon juice
1/2 can of salsa
Blend cashews with the water to a creamy consistency.
Now add in all the spices, lemon juice, and Dijon mustard blend to combine.
Pour sauce into a bowl and add in the 1/2 of can of salsa and stir to combine.
I topped my queso with a little extra salsa and smoked paprika, but that’s optional.