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.




Ingredients:


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.