May 25, 2011

Vegan Queso Dip

Don't mind my picture. It smelled too delicious, I couldn't help myself... I had to have some! :) I LOVE that "extra kick" to absolutely everything! So EXTRA jalapenos to this dish is always a must.


Jalapenos (fresh- cut)

Vegan grounded beef

Tomatoes & Green onions (diced/chopped- add on top after done baking... optional)

Ingredients for Nacho Cheese:

2 cups water

1/4 cup raw cashews

One 4oz. jar pimentos (drained)

1 cup nutritional yeast flakes

2 TBSP of cornstarch

1 TBSP of fresh lemon juice

1 1/2 TSP of salt, or to taste

1/2 TSP of onion powder

1/4 TSP of garlic powder

1/2 TSP of cumin, heaping

Directions for Nacho Cheese (makes about 2 cups):

Combine all ingredients in a Vita-Mix or other blender, and blend until completely smooth. Transfer mixture to a medium sauce pan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.

Also serve with fresh veggies!

I eat mines with Multi-Grain tortilla chips (bake chips 350 degrees, for about 5 mins. until hot & crispy)

Directions for the Queso Dip:

Once nacho cheese is completed, and you have already seasoned and pan fried your vegan grounds... place grounds in a shallow baking dish and top with nacho cheese sauce/sliced jalapenos. Bake for about 15-20 mins in 375 degrees. Top with diced tomatoes & sliced green onions.