Appetizers

Vegan Gorgonzola and Balsamic Glazed Chips

 As much as I love french fires, my love for loaded chips is probably just as equal. Lets be real, offer me a fried potato of any kind and I will eat it. That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed. It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast! I promise you, these will be one of your new favorite chips, too!

As much as I love french fires, my love for loaded chips is probably just as equal. Lets be real, offer me a fried potato of any kind and I will eat it. That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed. It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast! I promise you, these will be one of your new favorite chips, too!

Ingredients:

  • 4 - 6 russet potatoes

  • 1/2 cup balsamic vinegar

  • 1 - 2 tablespoons agave

  • oil for frying (air fryer instructions also given)

  • optional: chives or chopped cilantro for garnish

Gorgonzola Cheese Sauce

  • 1/2 cups cashews

  • 1 cup water

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca or corn starch

  • juice from 1 lemon

  • 1 teaspoon dijon mustard

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon light miso paste

  • 1/2 teaspoon salt

  • 1/2 cup plant based milk

  • 1 tablespoon vegan butter

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Instructions:

  1. Wash Potatoes but do not peel. Using a kitchen mandoline, slice the potatoes on the thinnest setting. You can also use your food processor with the slice attachment, or use the side of box grater that has one horizontal blade. Whatever you use, you want a super thin slice.

  2. IF USING AN AIR FRYER: Toss the potatoes in a teaspoon of oil and a few shakes of some salt, then add them in batches to your basket. Cook on 360 degrees for 15 minutes. Half way through cooking, move the chips around in the basket; they like to stick together so you may have to peel some apart. Continue cooking for another 15 minutes or until all of the slices are crisp like a chip.

  3. IF PAN FRYING: Fill a large skillet with a few inches of your preferred oil for frying. Heat the pan on medium heat until the oil is sizzling. Begin adding chips in batches and allow to cook for several minutes until they are browning and crisp. Place finished chips on a wire cooling rack that you have placed on a paper-towel-lined baking sheet. Lightly salt the chips.

  4. Add balsamic and agave to small sauce pan. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 10 minutes. You can start with 1 tablespoon of agave and if the glaze is not sweet enough for you, add more. It will thicken some as it sits, so if it is too thick and sticky when you are ready to use it, add a few splashes of balsamic vinegar back in and whisk.

  5. To prepare the cheese sauce, drain the cashews and add them along with remaining cheese sauce ingredients, minus the milk and butter, to a high speed blender or food processor. Blend on high until mixture is completely smooth.

  6. Transfer mixture to a sauce pan and heat on med/low heat. Whisk the sauce as it is cooking. Once the sauce begins to thicken, add in the milk and butter, and cook for one more minute. If the sauce gets too thick, you can always add a little more milk to thin it out.

  7. To serve, pile chips on a plate. Drizzle with cheese sauce, balsamic glaze, and sprinkle with diced chives or cilantro.

serves 4-6

Smokey Lox Vegan Cheese Ball

 My all time favorite breakfast is a  carrot lox  bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

My all time favorite breakfast is a carrot lox bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

Ingredients:

  • 1 cup cashews soaked over night, or microwaved 3 minutes, then drained

  • 1/2 cup refined coconut oil

  • 1/2 cup chopped carrot lox

  • 2 tablespoons capers, drained

  • 2 teaspoons light miso paste

  • 1/2 small onion

  • 1/4 cup nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 1 teaspoon liquid smoke

  • optional 2 teaspoons dulse flakes (seaweed flakes)

  • Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.

Instructions:

  1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

  2. Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

  3. Add capers and pulse just a few times. Next, fold in the lox using a spoon. You don’t want to blend the lox.

  4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

  5. If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.

  6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

  7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with cracker or veggies, or on a bagel

Vegan Spinach and Artichoke Dip

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Ingredients:

  • 1 container of plain vegan cream cheese

  • 2 14 oz cans of artichoke hearts

  • 9 oz container of fresh baby spinach

  • 1 small/medium yellow onion

  • 1/4 cup vegan mayo

  • 2 teaspoons of minced garlic

  • juice from 1 lemon

  • 2 teaspoons all purpose seasoning ( I use Trader Joes 21 season salute)

  • 1 teaspoon of salt

  • 1/2 teaspoon pepper

  • OPTIONAL, 1 round loaf of vegan bread to use as a bread bowl

Instructions:

  1. Drain the artichoke hearts and chop them up a bit.

  2. Dice the onion and sauté in a medium pan with a teaspoon of oil until it becomes soft, and translucent.

  3. Place the spinach in a large microwave safe bowl, and microwave for 2-3 minutes, just long enough for the spinach wilt. Allow the spinach to cool, and place in a clean kitchen towel. Wring out the spinach in the towel to remove as much liquid as you can. Remove spinach form the towel, and chop it up a bit.

  4. In a large bowl combine spinach, artichokes, onion, and remaining ingredients. Stir well.

  5. Transfer mixture to a medium sized casserole dish, and bake for 25 to 30 minutes. You just want it to get nice, and bubbly hot.

  6. If you are serving the dip in a bread bowl, but the center out of the bread make a bowl for the dip. Save the scrap bread for dipping. Transfer dip to the bread bowl and serve with extra cut up bread, crackers, or veggies. Otherwise, serve in the dish you baked it in with bread, cracker, or veggies for dipping.

Classic Vegan Sausage Balls

 Growing up in the south, sausage balls were a party staple. Every baby shower, bridal shower, or family gathering had a tray of these tasty treats. By simply swapping out the cheese and sausage in the original recipe for vegan versions, these yummy little bites will quickly become vegan party favorite!

Growing up in the south, sausage balls were a party staple. Every baby shower, bridal shower, or family gathering had a tray of these tasty treats. By simply swapping out the cheese and sausage in the original recipe for vegan versions, these yummy little bites will quickly become vegan party favorite!

Ingredients:

  • 2 cups Bisquick brand all purpose mix

  • 1 8oz bag of vegan cheddar shreds (I used Follow Your Heart)

  • 1 14oz package vegan sausage (I used LightLife, Gimme lean)

  • 1/4 cup water

Cooking Instructions:

Preheat oven to 350 degrees.

  1. In a large bowl, combine sausage, cheese, bisquick, and water.

  2. Mix up the ingredients using a large wooden spoon, or your hands. I find it much easier, and quicker to just use my hands to get it all mixed together.

  3. Once the mixture is ready, use a small cookie scoop or teaspoons to portion out the mixture. Roll the portions into balls, and place them on a parchment lined cookies sheet.

  4. Bake the sausage balls for 20 - 25 minutes. Let cool before serving.

Pumpkin Spice Vegan Cheese Ball

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This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

  • 1/2 cup refined coconut oil

  • 1/4 cup canned pumpkin or pumpkin puree

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup or maple butter

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

  • 1/4 cup powdered sugar

  • 1/2 teaspoon pumpkin pie spice

  • A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

  1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

  2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

  5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

  6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

    Serve with fruit or graham crackers

Vegan Buffalo "Chicken" Bites

 These tasty little bites will be a crowd pleaser, or make a perfect snack. Whip up a batch with some left over buffalo dip, or double the recipe for a delicious party appetizer!

These tasty little bites will be a crowd pleaser, or make a perfect snack. Whip up a batch with some left over buffalo dip, or double the recipe for a delicious party appetizer!

INGREDIENTS:

You will need one ice cube tray for this recipe

  • 1 can jackfruit in brine

  • 1 8oz container vegan cream cheese

  • 3/4 cups of buffalo sauce (I use Franks)

  • 1/2 cup vegan mayo

  • Pinch of salt

  • 1/4 teaspoon pepper

  • 2 tablespoons corn or tapioca starch

  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

  • 1 pie crust, you can use a homemade or store bought if vegan

  • INSTRUCTIONS:

Pre-heat oven to 350 degrees.

  1. Drain jackfruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.

  2. Add the remaining ingredients, except 1/2 cup of cheese to the bowl, and mix well.

  3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

  4. Bake for 20 - 25 minutes or until cheese on top is melty.

  5. Roll out pre-made pie crust until it is big enough to drape over an ice cube tray, and there is enough excess hanging over the edge to fold back over the top. (check out the photo above for an example)

  6. Drape dough over the ice cube tray, leaving a good amount hanging over one side, and lightly press dough down to create dips where the ice would go.

  7. Scoop a few teaspoons of buffalo dip into each divot, then fold the excess dough back over to cover the tray. Press lightly on the dough until you can see the lines from the tray, and the edges seem sealed.

  8. Carefully flip the tray upside down onto a lightly floured surface. If the dough rips or cracks, just use your fingers to pinch it back together the best you can.

  9. Using a pizza cutter, or sharp knife, cut out the bites, using the lines between the bites as your guide.

  10. Place bites on a parchment paper lined baking sheet, and bake at 350 degrees for about 20 minutes.

  11. Serve with vegan blue cheese dressing.

Vegan Buffalo "Chicken" Dip

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INGREDIENTS:

  • 1 can jackfruit in brine
  • 1 8oz container vegan cream cheese
  • 3/4 cups of buffalo sauce (I use Franks)
  • 1/2 cup vegan mayo
  • Pinch of salt
  • 1/4 teaspoon pepper
  • 2 tablespoons corn or tapioca starch
  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

  1. Drain jack fruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.
  2. Add the remaining ingredients, except 1/2 cup of cheese, to the bowl and mix well.
  3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.
  4. Bake for 20 - 25 minutes or until cheese on top is melty. 
  5. Serve with bread, crackers, carrots, or celery sticks.

Coconut Milk Cheddar Cheese Shapes

 These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies. 

These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies. 

INGREDIENTS:

  • 1 can full fat coconut milk
  • 2 tablespoons agar powder
  • 2 teaspoons light miso paste
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 cup plus 1 tablespoon nutritional yeast
  • 3 tablespoons tapioca starch
  • 1 teaspoon turmeric
  • 2 teaspoons smoked paprika 
  • 1/4 cup refined coconut oil

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.
  2. Pulse a few times to mix it all up. 
  3. Now add the  milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.
  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.
  5. Transfer to the mixture to a 9x13 pan, or high sided baking pan.
  6. Allow the cheese to harden in the refrigerator uncovered for about an hour.
  7. Once the cheese is set, cut shapes using your favorite cookie cutters. You use the scrap pieces  for tacos, soups and chili, on salads, whatever! It will also remelt, so you could use it in quesadillas, nachos, or any other recipe that calls for melty cheese.
  8. Store in an airtight container in the fridge for up to a week.

Vegan Chili Cheese Fries

 Every time I make a batch of my vegan chili, I freeze the leftovers in small freezer bags so I can thaw it quickly and use as a topping for meals like these yummy fries! Make up a batch of 86eat's The Best Vegan Chili, and be sure to save some for this recipe!

Every time I make a batch of my vegan chili, I freeze the leftovers in small freezer bags so I can thaw it quickly and use as a topping for meals like these yummy fries! Make up a batch of 86eat's The Best Vegan Chili, and be sure to save some for this recipe!

INGREDIENTS:

  • 4 russet potatoes

  • 2 cups of The Best Vegan Chili

  • 2 cups vegan cheddar queso

  • vegan sour cream, diced onion, or green onions (optional toppings)

  • oil for frying, OR you can oven bake them

Vegan Cheddar Queso:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon tumeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

  • 1/2 small can of green chilis

INSTRUCTIONS:

  1. Wash the potatoes, peels on.

  2. Cut potatoes into fries.

  3. FOR FRYING THE POTATOES, heat a few inches of oil in a deep skillet (I use a cast iron skillet)on medium heat.Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice a crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

  4. FOR OVEN BAKING, preheat oven to 400 degrees, Lightly coat fries in a few teaspoons of oil and place them on a cookies sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fires back in the oven for another 15 minutes, or until the fries seem fully crisp.

  5. TO MAKE THE CHEESE SAUCE add all of the ingredients except the chilis to a high speed blender or food processor, and blend until completely smooth.

  6. Transfer the cheese mixture to a medium pot and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.

  7. Portion fries between 4 - 6 plates, top with chili, cheese sauce, and whatever toppings you like.

serves 4-6

Potato and Green Chili Taquitos

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INGREDIENTS:

  • 4 small/medium russet potatoes
  • 1 small can of green chilis
  • 1/2 onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2-1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 cup vegan plain yogurt, I like Kite Hill
  • 1 tablespoon nutritional yeast (optional)
  • 1 pack corn tortillas
  • oil for frying

Avocado Cream:

  • 1 avocado
  • Juice from 1 lime
  • 1/3 cup vegan plain yogurt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2-1 teaspoon salt
  • 2-3 tablespoons water

INSTRUCTIONS:

  1. Peel and dice potatoes. Bring a medium to large pot of water to a boil, and add the potatoes. Boil until potatoes are soft, and you can get a fork through them.
  2. Drain potatoes in a colander, and set aside still in the colander.
  3. In the pot you boiled the potatoes in, heat 1 teaspoon of oil. Add the onion, can of chilis, and spices. Let cook on medium heat until the onions are soft. Add the potatoes back to the pot and mash the potatoes, onions, and peppers with a hand masher, or an electric mixer. If using nutritional yeast, add it in and stir.
  4. Add a few tablespoons of the mashed potato mixture to a tortilla. Spread the mixture evenly over the surface of the tortilla then roll it up. Repeat with remaining filling and tortillas.
  5. In medium skillet with high sides, heat 1/4 to 1/2 inch of oil on medium heat.
  6. Add a few tortillas at a time to the hot oil, SEAM SIDE DOWN. Let the taquitos cook for a few minutes before carefully flipping them. It works best to use a pair of metal tongs to flip them. Allow them to fry on the other side for a few minutes until crisp. Once done, remove from oil and allow to cool on a wire cooling rack, with some paper towels underneath. Repeat with remaining taquitos.
  7. To make the Avocado cream, add a peeled and pitted avocado, and the remaining ingredients to a food processor and blend until perfectly smooth. Use 2-3 tablespoons of water depending on how thin you want the cream.
  8. Serve taquitos with avocado cream, and some salsa, or pico.

serves 4-6

Bruschetta with Roasted Vegetables and Tofu Ricotta

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INGREDIENTS:

  • 1 loaf of french bread (make sure the bread you choose does not contain milk or eggs)
  • 1/2 batch tofu ricotta
  • 2 cups sliced mushrooms
  • 2 cups quartered brussel sprouts 
  • 1 cup halved cherry tomatoes 
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • pepper to taste
  • 1 tablespoon olive or grape seed oil
  • 2 tablespoons fresh chopped parsley (for garnish)
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COOKING INSTRUCTIONS:

Preheat oven to 400 degrees.

  1. Add all vegetables, oil, garlic, and seasoning to a large bowl and toss, making sure the oil coats all of the vegetables.
  2. Pour vegetables out on a parchment-paper-lined cookie sheet. Make sure they are spread out in a single layer, and not over crowded.
  3. Place pan in the preheated oven for 20 - 25 minutes to roast. You want the vegetables to be crisp around the edges, and brown but not burned. If they are not very crispy or browning after 25 minutes, leave them in for a few more minutes. Remove from oven and let cool a bit.
  4. Cut bread into 1 inch pieces and place on a cookie sheet, Put bread into the 400 degree oven, and allow to toast for just a few minutes.  It will toast up quickly.
  5. Let bread cool, then spread a tablespoon of ricotta on each piece. 
  6. Top each piece with a spoonful of roasted vegetables. 
  7. Garnish with some fresh chopped parsley and serve.

Vegan Pigs in a Blanket (carrot dogs)

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INGREDIENTS:

  • 1 package baby carrots (you need 32 baby carrots, which is about a small bag)
  • 2 cans of store bought crescent dough (most brands are plant based, but read the ingredients on the back to be sure)
  • 1/2 cup vegan parmesan (optional)

The carrot marinade

  • 1/4 cup coconut aminos
  • 1 table spoon maple syrup
  • 1 teaspoon of the following: garlic powder, salt, mustard powder, smoked paprika, turmeric
  • 3 teaspoons liquid smoke
  • 1 tablespoon grape seed oil
  • 2 tablespoons water

COOKING INSTRUCTIONS:

  1. Mix marinade ingredients in a 9x13 baking dish, or a large zip lock bag.
  2. Boil baby carrots until they are just soft enough to poke a fork in. Be careful not to get the too soft though.
  3. Drain carrots and add them to your marinade.
  4. Let the carrots marinate at least 6 - 7 hours. You can start them in the morning and have them  for dinner, or marinate them over night for the next day.
  5. Remove crescent dough from package and cut each triangle of dough in half, creating 2 triangles from each crescent.
  6. Place carrot on the widest end of the triangle and roll to the end.
  7. Arrange pigs in a blanket on a cookie sheet. Two packs of crescents yields 32 pigs in a blanket, so you will need 2 cookies sheets. (You can easily half this recipe, and use only one can of crescents, and half the carrots)
  8. Bake according to crescent package instructions, or for about 10 - 15 minutes at 350. 
  9. Once pigs in a blanket are done and cooled, you can roll them in some vegan parmesan for extra zip, or leave them as is!
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"Meaty" Cheddar Queso

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INGREDIENTS:

Cashew Queso:

  • 1 bag of frozen meatless crumbles (we like Beyond Meat brand, but use your favorite)
  • 1 cup cashews soaked in hot water for one hour or microwaved for 3 minutes
  • 1/4 cup nutritional yeast
  • 2 teaspoons of miso paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon of turmeric
  • 1 - 2 teaspoons smoked paprika
  • 1/4 cup of tapioca/corn starch or arrow root powder
  • 2 cups of water
  • 1 small can of chili peppers
  • a few shakes of favorite hot sauce

COOKING INSTRUCTIONS:

  1. Add all ingredients except the, crumbles, chilis and hot sauce to a high speed blender or food processor.
  2. Process and blend on high until the mixture is completely smooth (no lumps at all).
  3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.
  4. Once the queso gets to a pudding like texture remove it from the heat and mix in the chilis and hot sauce.
  5. Heat the crumbles in a pan until cooked.
  6. In a baking dish or smalls cast iron skillet, combine the queso and cooked crumbles. Bake for 10 minutes at 350 degrees.

Serve with chips, rolled tortillas, or veggies. Add to burritos or enchiladas. 

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, and meat you will be left with a very versatile cheddar “cheese” sauce.

Cashew Queso

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INGREDIENTS:

  • 1 cup cashews soaked in hot water for one hour or microwaved for three minutes
  • 2 tablespoons nutritional yeast
  • 2 teaspoons of miso paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 5 tablespoons of tapioca starch, corn starch, or arrow root powder
  • 2 cups of water
  • 1 small can of chili peppers
  • A few shakes of your favorite hot sauce

COOKING INSTRUCTIONS:

  1. Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.
  2. Process and blend on high until the mixture is completely smooth (no lumps at all).
  3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.
  4. Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce.
  5. Store in the fridge for up to a week.

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, you will be left with a very versatile white “cheese” sauce.