Vegan Queso Recipe
This vegan "cheese" dip is a cinch to make - just throw everything in your Blendtec and let it do the work! Eat this vegan queso as a dip or make nachos by pouring this over chips with beans, pico de gallo, olives, jalapenos and guacamole.
Overview
Total time: 03 M
Servings: 6
Calories: 100
Ingredients
- 8 fl. oz. water
- 1 tbsp. lemon juice
- 1/4 cup roasted red peppers
- 1/3 cup cashews raw & unsalted
- 1/3 cup almonds raw & unsalted
- 1/4 cup nutritional yeast
- 1 tsp. onion powder
- 1 tsp. sea salt
Nutritional Information
- Serving Size: 3 oz.
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 410mg
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 1g
- Protein: 5g
Instructions
- Add all ingredients to jar in order listed and secure lid.
- Run on "Soup" or "Hot" or "90" cycle twice or blend on a high speed for 180 seconds.
You can put it on salads as well! Super amazing god flakes! It has minerals, fiber, B vitamins, protein…
and tons of benefits:
http://www.onegreenplanet.o…
BRAGG is the best!
http://bragg.com/products/b…
#FTW
If you haven’t tried nutritional yeast (aka "nooch" in the vegan world) don’t give up after the first try. For me it was an acquired taste, and I had to try several brands before I found one I like, which I order on Amazon since my local store doesn’t stock it. It was worth it to find the brand I like — it’s a very versatile flavor enhancer. Many vegans say it tastes like cheese — for me it doesn’t, but does add a nice umami touch to many recipes.
With kidney disease no nuts/sodium are allowed….what can I substitute
What is the brand you prefer?
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