Zero Cholesterol Vegan Queso Fundido
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Zero Cholesterol Vegan Queso Fundido
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A gooey, cheesy, healthy vegan version of queso fundido.
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Ingredients
- 1 cup of raw cashews – soaked in boiling water for three to four hours
- 1 small sweet potato – peeled and quartered
- 1 teaspoon of dry mustard
- 1 teaspoon of apple cider vinegar
- 1 and ½ teaspoons of sea salt
- 1 tablespoon + 1 teaspoon of nutritional yeast
- 2 teaspoons of tapioca flour
- 1 teaspoon of chili powder seasoning if you can’t find the blended seasoning you can add 1 teaspoon of chili powder and ½ teaspoon of cumin
- ½ cup to ¾ cup of hot water
Instructions
- Put the cashews in a small bowl and cover with boiling water for three to four hours or until they’re plumped up and are easy to squeeze.
- Steam the sweet potato in a medium covered pan for ten to fifteen minutes or until it’s easily pierced with a fork. Let the potatoes cool for five minutes.
- Drain the water from the cashews and rinse the cashews. Put them in the blender.
- Put the water, sweet potato, mustard, vinegar, salt, nutritional yeast, tapioca flour, and chili seasoning in the blender and blend on a high speed for one to two minutes or until the cheese is thick and creamy. You shouldn’t be able to detect any solid pieces of the nuts.
- Scrape the queso into a bowl and serve with corn chips or sliced vegetables.
- Enjoy!
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